The best varieties of lettuce
When choosing a variety of salad for growing in the garden, eyes run up. Each variety has its own characteristics and advantages. There are widespread types of lettuce, as well as those that few people know about.
The varieties presented in this category have a familiar look and taste for us. They can be found in many vegetable gardens in our country.
Lettuce varieties can taste sweet, bitter, spicy, etc.
Here are some great DIY options:
- Romain. The second name is Roman salad. The color of the leaves is rich green. Taste between tart and sweet. It remotely resembles a walnut. Suitable for the famous Caesar salad, for various salads with sour cream dressings, as well as for sandwiches.
- Arugula. A close relative of dandelions. Leaves of an unusual shape, gray-green in color. The taste is quite spicy, a bit like mustard. This variety is good for the body, has a beneficial effect on digestion. It goes well with cheese, meat and fish.
- Lettuce. The variety can be recognized by the curly leaves. The taste is slightly bitter, nutty. Ideal with a variety of vegetables and grilled meats.
All the varieties described are unpretentious. You can grow them in different regions of our country.
Unusual varieties of lettuce
These varieties are undeservedly overlooked:
- “Batavia”. Large wavy leaves. They can be green or reddish brown. The salad is crunchy and has a sweet taste. It is well suited for decorating dishes.
- Oaklif. Another name is oak salad. It resembles oak leaves in shape. The color of the leaves is green or red. The taste is not sharp, slightly nutty. It is so delicate that it is even used in desserts. You need to eat the salad right after harvesting, it does not store for more than a day.
- Butterhead. Similar to white cabbage with a crispy core. The taste is bitter, but in moderation. Suitable for sandwiches, salads, for decorating dishes. This variety is recommended not to cut, but to tear with your hands.
- “Vitluf”. Crunchy and juicy. It is best eaten processed – baked, boiled, stewed or fried. There is a strong bitterness in the taste. You can get rid of it by long soaking or quick blanching.
Despite the exotic appearance, it is not difficult to grow all the described varieties.
Any kind of lettuce is a basic ingredient. Various products and dressings can be added to this ingredient to get delicious culinary masterpieces.