Romaine lettuce (romaine): useful properties, cultivation, variety description, photo, reviews

Romaine lettuce is a classic leafy green used in Caesar salad. It has a pleasant taste, it is used both fresh and boiled, stewed. Contains fiber, vitamins and minerals, has virtually no contraindications.

History of origin

The plant is a type of annual lettuce, also called romaine, romaine. Another name – Roman salad – is associated with the origin of this culture. It was first discovered in the 3rd millennium BC. At the same time, they actively began to use it in Ancient Rome, i.e. 400-500 BC

It was used not only for culinary purposes, but also for medical purposes. Salad was added to snacks, stewed, put in different dishes. The plant has also been used for medicinal purposes. At that time, they did not yet know about the composition of the product, but it became known that Romano salad stimulates digestion and normalizes bowel function. Therefore, it began to be used fresh and stewed.

Description of Romano salad

In appearance, the plant resembles a head of cabbage, like Beijing cabbage. The leaves are deep green, the stems are a lighter shade, they are white. The leaves are loose, easily separated from the head. In the core, the density of greenery increases – a kind of light green stalk is formed.

Romano is quite recognizable – it is used to prepare the famous Caesar salad. The plant contains quite a lot of vitamins and minerals, is low in calories, so it can be used in almost any diet.

Taste qualities of romaine lettuce

The leaves have a delicate nutty flavor. They are quite juicy, with a slight grassy tint. If they are boiled a little in water or added to soup, the taste will be very reminiscent of asparagus, almost indistinguishable.

Romano has an exquisite taste, emphasizing the main dish

Advantages and disadvantages

If we evaluate the benefits of greens in terms of cultivation, taste and medicinal qualities, we can distinguish several advantages:

• short growing season – 60-70 days before harvest;
• can be cultivated in almost any region;
• Romano salad is stored for a long time – even in the refrigerator it lies up to 30-35 days;
• it is possible to obtain from seeds;
• up to 2-3 crops can be harvested per season;
• has a rich mineral and vitamin composition;
• low-calorie product, suitable for any diet;
• has an interesting taste both fresh and boiled, stewed;
• Also, Romano lettuce is resistant to negative temperatures, which allows it to be grown even in conditions of short-term frosts.

Although there are disadvantages too:

• romaine lettuce grows well only in fertile soils;
• the culture is quite demanding on the temperature regime;
• if you do not give enough water during watering, the salad will be bitter;
• like other products, Romano has contraindications associated with individual intolerance (but such phenomena are observed very rarely).

Composition and calorie content of romaine lettuce

Romano salad contains quite a lot of vitamins, trace elements and other useful substances:

• vitamins A, C, group B (B1, B2, B5, B6), H, PP;
• selenium;
• manganese;
• iron;
• sodium;
• magnesium;
• potassium;
• phosphorus;
• zinc;
• calcium.

The product is very “light” – the calorie content of romaine lettuce is only 17 kcal per 100 g. Nutritional value for the same mass:

• proteins – 1,2 g;
• fats – 0,3 g;
• carbohydrates – 1,2

Almost completely plant tissues consist of water (95% mass fraction). Accordingly, the dry matter accounts for 5%. Romaine lettuce also contains dietary fiber – 2,1 g per 100 g. This exceeds 10% of the recommended daily allowance.

Romano lettuce leaves are rich in vitamins, trace elements and dietary fiber.

Benefits of romaine lettuce

Due to the rich chemical composition, romaine lettuce has a beneficial effect on all body systems:

• improvement of metabolic processes;
• participation in hematopoiesis;
• stimulation of digestion;
• control of blood glucose levels;
• prevention of oncological diseases;
• increased immunity;
• maintenance of water-salt balance;
• strengthening teeth, bones and nails.

Contraindications and harm

Even though romaine lettuce does have many health benefits, in some cases it should be consumed in moderation. If you eat a lot of greens (300 g or more) at a time, especially on an empty stomach, this can lead to pain in the intestines and stomach. Allergic reactions may also occur:

• itching;
• redness;
• skin rashes.

Romaine lettuce is rich in fiber, so it should be used with caution for colitis, ulcers, gastritis. During pregnancy, the product can be included in the diet, but in limited quantities (a few leaves per day). Romano salad can also be used during the feeding period, gradually introducing it into the menu from 2-3 months. Giving greens to children is allowed from 3-4 years old, starting with small amounts. At the same time, you need to monitor your well-being and, if allergic reactions occur, exclude the product from the diet.

How to eat romaine lettuce

By itself, the salad is not used so often, because it has a specific taste. But foliage is often used as decoration. In Greece they serve rolls, in the USA they are used for sandwiches and canapes. In France, the leaves are used to decorate cuts – vegetables, meat and even fruit.

Romaine lettuce is eaten fresh, added to seafood, meat and vegetables. Previously, the leaves are separated for the core, cut dry, damaged tips and line the surface. They can also be cut into equal pieces and mixed with vegetables and herbs – you get a delicious cold appetizer.

Leaves can decorate hamburgers and hot dogs

You can add various fragrant spices to romaine lettuce, such as turmeric, cloves or cinnamon. The foliage is crunchy and gives a fresh flavor, so it goes well with a variety of snacks:

• hot dogs;
• cheeseburgers;
• hamburgers;
• steaks;
• cheeses;
• sausages.

Chopped greens can be stewed with other vegetables or boiled, for example, in mashed soup. Then you get a very tasty dish, reminiscent of asparagus.

How to grow romaine lettuce

You can grow romaine lettuce at home on a regular plot. To do this, use the seed method of reproduction. Planting material is purchased from responsible producers with a good reputation, while the fresher the seeds, the better the germination. They can be planted both in open ground and in seedling boxes. Both farming methods are detailed below.

Planting seeds in open ground

The site for planting romano should be well lit and not too wet. You can’t choose lowlands – water accumulates here, because of which the roots can rot. The soil must be fertile and loose. A few months before planting, they dig it up and add humus or compost up to 5-8 kg per square meter. If the soil contains a lot of clay, the structure must be improved with sand or sawdust (up to 5 kg for the same area).

Planting seeds is started at the moment when the temperatures become stably positive even at night. In the south, this is the second half of March, in the middle lane – the beginning of April, in the Urals, in Siberia, in the northern regions – the middle of the month. You should not be afraid of short-term return frosts, since Romano is quite resistant to temperature effects.

Landing is carried out as follows:

1. First, lettuce seeds are soaked for a day in warm water with a solution of Epin or another growth stimulant. If possible, immerse the tube from the aerator (as for aquariums) into the container and saturate the water with oxygen.
2. The bed is dug up, the surface is leveled.
3. Then several furrows are marked with a depth of 2 cm at intervals of 40-45 cm.
4. Romano lettuce seeds are sown at intervals of 5 cm, sprinkled with soil.
5. Water with settled water, then lay the mulch.

Romano lettuce planted in open areas

Growing seedlings

The seedling method of growing is more laborious, since it requires the creation of a special temperature. The sequence of actions is as follows:

1. They purchase soil or pre-compose it from soddy soil, humus, black peat and sand in a ratio of 2: 1: 1: 1.
2. Disinfected with potassium permanganate (1 g per 1 liter) or kept for several days in the freezer.
3. Lay out in shallow containers.
4. Plant romaine lettuce seeds at a depth of 1 cm at intervals of 5 cm.
5. Moisturize with a spray bottle.
6. Then cover with a film with holes and leave in a room at a temperature of 18-20 degrees.
7. After the appearance of sprouts, the film is removed and the temperature is lowered to 8-10 degrees Celsius.
8. After another week, they raise it again to 18-20 degrees, periodically water it.
9. A month later, they are transplanted into open ground, bypassing the picking stage.

At this time, daylight hours are still short, so it is necessary to illuminate for 2-3 hours in the morning and evening. For this, LEDs or special phytolamps are used.

Further Care

Plant care is simple, the basic rules are:

1. Regular watering – every week, in a drought twice as often. For each square meter spend 10-15 liters of settled water. If the leaves dry out, the volumes need to be increased.
2. After watering, the soil is carefully loosened, if necessary, weeding is done.
3. As top dressings, it is better to use complex mineral compounds, for example, Kemira Lux. Fertilizers are applied after the appearance of mass shoots, then another 2-3 weeks later. Nitrogen compounds should be used to a minimum, as greens accumulate nitrates.
4. Two weeks after the emergence of seedlings, the bushes need to be thinned out. To do this, pinch weak sprouts so that the distance between strong plants is at least 15 cm (for medium and late-ripening varieties – from 25 cm).

Thanks to regular watering, you can get a good harvest of greenery.

Diseases and pests

The plant can suffer from various diseases and pests. If you give a lot of water, fungal infections spread:

• white rot;
• septoria;
• gray rot;
• downy mildew.

For prevention, the watering rate should be observed, and if necessary, a single treatment with fungicides, for example, “HOM”, “Abiga-Peak”, Bordeaux liquid and others, should be carried out.

Of insects, lettuce flies and aphids are especially dangerous. They are fought with the help of insecticides – “Decis”, “Inta-Vir”, “Fufanon”, “Aktara”. Spraying is carried out in cloudy weather, preferably in the evening.

What to do if romaine lettuce is bitter

So that the leaves of romaine lettuce do not taste bitter, they are shaded during cultivation, and they start harvesting in the early morning. It is also necessary to ensure that the leaf plates do not outgrow and do not start arrows.

If they are still bitter, they can be put in cold water for an hour, and then eaten. There is another way – cover with salt for 20 minutes and rinse. If the bitterness is not very strong, the foliage can be put into dishes, boiled or stewed. The plant does not pose any health hazard.

How to store romaine lettuce

Romaine lettuce is harvested in one or more stages. Most often, heads of cabbage are harvested in one go, when they acquire the desired color. They are cut at the root and sent for storage on the vegetable shelf of the refrigerator. There you can keep up to 30-35 days.

It is also acceptable to take fresh romaine lettuce leaves, pour over with boiling water, cool in cold water and chop in a blender. Then spread the gruel in a special container for ice cubes, freeze and send to the freezer. This method is suitable for winter storage, as the shelf life is 6-8 months.

What to substitute for romaine lettuce

Romaine lettuce can be replaced with other greens:

• arugula;
• Chinese cabbage;
• regular lettuce.
• iceberg.

Chinese cabbage leaves can be used instead of romano.

Each type of greenery has its own flavors. If you need something neutral, you should choose Chinese cabbage (only greens, without hard white veins).

Conclusion

Romaine lettuce can be used fresh or stewed. It is used as a component of various dishes, as well as serving vegetable, meat and fruit cuts. The product is low-calorie and very healthy, so it can be included in the diet of almost all people.

Reviews of gardeners about romaine lettuce