Lettuce – Iceberg
Lettuce was first cultivated by the ancient Egyptians who turned it from a weed, whose seeds were used to produce oil, into a plant grown for its leaves. Lettuce spread to the Greeks and Romans, the latter of whom gave it the name “lactuca”, from which the English “lettuce” is ultimately derived. By 50 AD, multiple types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century cultivars were described that can still be found in gardens. Europe and North America originally dominated the market for lettuce, but by the late 1900s the consumption of lettuce had spread throughout the world.
Depending on the variety, lettuce is a good source of vitamin A, vitamin K and potassium, with higher concentrations of vitamin A found in darker green lettuces. It also provides some dietary fiber (concentrated in the spine and ribs), carbohydrates, protein and a small amount of fat. With the exception of the iceberg type, lettuce also provides some vitamin C, calcium, iron and copper, with vitamins and minerals largely found in the leaf. Lettuce naturally absorbs and concentrates lithium.
- 1 tablespoon grated lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt and pepper
- 1 cup mayonnaise
- 2 large heads iceberg lettuce, quartered
- Combine grated lemon zest, lemon juice, honey, salt and pepper in a small bowl. Add 2 Tbsp. hot water and mix well. Add mayonnaise and stir until smooth. (Dressing can be made up to 3 days in advance; cover and refrigerate.)
- Arrange iceberg wedges on plates or a serving platter. Drizzle some dressing over each, sprinkle with pepper, if desired, and serve. Serve with remaining dressing.
All year round
Did you know that in 2010 more than 2 300 000 metric tones of Ice Berg lettuce was produced world wide. China being the largest produce.
How to Store
Store Lettuce in a sealed bag or container to keep it fresh and crisp