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Romaine lettuce
From Wikipedia, the free encyclopedia
Romaine or Cos lettuce (often called simply Romaine or Cos) (Lactuca sativa L. var. longifolia) is a variety of lettuce which grows in a long head of sturdy leaves with a firm rib down the center. Unlike most lettuces, it is tolerant of heat.
| Romaine lettuce Nutritional value per 100 g |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy 20 kcal 70 kJ | |||||||||||||||||||||
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| Percentages are relative to US recommendations for adults. Source: USDA Nutrient database |
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The name 'Cos' probably does not come from the Greek island of Cos, but from the Arabic word for 'lettuce', خس (IPA: [xus]). It apparently reached the West via Rome, as in Italian, it is called 'lattuga romana', and in French, 'laitue romaine', hence its other English name. (Davidson)
The thick ribs, especially on the older outer leaves, have a milky fluid which is unpleasant, so they should not be used. Neither should the leaf-tips because those can be bitter.
Romaine is the standard lettuce used in Caesar salad.
Romaine keeps longer if trimmed of its stem, soaked in luke-warm water, drained, and stored in the vegetable compartment of the refrigerator.[citation needed]
- Alan Davidson, The Oxford Companion to Food, s.v. lettuce. Oxford University Press 1999. ISBN 0-19-211579-0.
- John D. Kirschmann & Lavon J. Dunne, Nutrition Almanac, s.v. ISBN 0-07-034906-1.
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