19 Facts About Lettuce

Lettuce is an annual plant of the family Asteraceae.

Lettuce is most often used for salads, although it is seen in other kinds of food, such as soups, sandwiches and wraps; it can be grilled.

Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised for its succulent leaves and oil-rich seeds.

Lettuce spread to the Greeks and Romans; the latter gave it the name, from which the English lettuce is derived.

Lettuce is a rich source of vitamin K and vitamin A, and a moderate source of folate and iron.

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Lettuce plants have a root system that includes a main taproot and smaller secondary roots.

Lettuce was first cultivated in ancient Egypt for the production of oil from its seeds.

Lettuce was considered a sacred plant of the reproduction god Min, and was carried during his festivals and placed near his images.

Lettuce appears in many medieval writings, especially as a medicinal herb.

Lettuce was first brought to the Americas from Europe by Christopher Columbus in the late 15th century.

Lettuce is very easy to grow, and as such has been a significant source of sales for many seed companies.

Lettuce spaced farther apart receives more sunlight, which improves color and nutrient quantities in the leaves.

Lettuce grows best in full sun in loose, nitrogen-rich soils with a pH of between 6.

Lettuce contains several defensive compounds, including sesquiterpene lactones, and other natural phenolics such as flavonol and glycosides, which help to protect it against pests.

Lettuce is the only member of the genus Lactuca to be grown commercially.

Lettuce is used in a larger variety of dishes than in Western countries, contributing to a range of dishes including bean curd and meat dishes, soups and stir-frys plain or with other vegetables.

Lettuce is used as a primary ingredient in the preparation of lettuce soup.

Lettuce has been linked to numerous outbreaks of the bacteria E coli O157:H7 and Shigella; the plants were most likely contaminated through contact with animal feces.

Lettuce has mild narcotic properties; it was called "sleepwort" by the Anglo-Saxons because of this attribute, although the cultivated L sativa has lower levels of the narcotic than its wild cousins.