LETTUCE (Lectuca sati) is a hardy annual plant with crisp leaves which are universally used for ‘salad’. The plant is erect growing with milky juice and is a member of the ‘Compositeae’ family.
Lettuces are of various types of which the three important types are: cabbage lettuce with leaves forming a cabbage-like head; leafing or loose lettuce with crisp leaves, and cos lettuce with long, erect and columnar heads. The leaves of a lettuce plant are alternate and grow from a short stem. The lettuce plant has a small root system, therefore, presence of moisture and good drainage are essential for its development.
Lettuce is said to have originated in Iran or Turkey. But early history says that it was used as food and for medicinal benefits as early as 550 B.C. It appeared at the tables of the Persian kings in the sixth century B.C. It was in general use and became popular with the Romans by 164 B.C. In China, it was known since the fifth century. It was cultivated in Haiti in 1565 and in Brazil in 1647. Cos lettuce was first grown in Italy as early as 1570. Heading types of lettuce were known in the sixteenth century. Lettuce is now widely grown all over the world in green houses and in open fields for commercial purposes.
Climate/soil: Lettuce grows better in cool weather conditions which make it bitter and the plant to seed quickly. Lettuce favours friable soil, with ample moisture, and plant food readily available. It is grown near big cities through out the year. It is mostly consumed by the people of urban areas.
Propagation: Lettuces are propagated by seeds, which are sprinkled on moist soil and covered and pressed in the soil for germination. Seedlings are transplanted when 3-4 weeks old in beds with rows 25-30 cm and plant-distance 40-50 cm apart. The lettuce, as a salad plant, requires quick growth for its regular supply to local markets. The fields should be irrigated at a week’s interval to keep the leaves crisp.
Chemical composition: Lettuce contains 94.8 per cent water and the food value per 100 gm of the edible portion is energy 18 calories, protein 1.2 gm, calcium 40mg, iron 3.4mg, phosphorus 63mg, vitamin-A 210 (IU), ascorbic acid 12mg, thiamine 0.037mg, riboflavin 0.037mg, and niacin 0.5mg.
Medicinal value: Lettuce is a good blood purifier. It helps in digestion of food and is considered useful in liver complaints. Besides other health benefits, it imparts resistance against contagious diseases.
Uses: Lettuce is primarily consumed by health-conscious people as raw or mixed with chopped carrots, cucumbers, garlic, ginger, onions, sugar-beet, and tomatoes. Lettuce is also used to flavour cooked dishes. It is used in ‘vegetable burgers’ and ‘bun-kabob burgers’. It is also present in exotic dishes for its health benefits. The leaves also have medicinal uses.
It would, however, double the pleasure of a person if home-grown lettuce is taken at lunch time or dinner. Let us, therefore, not be shy of growing lettuce in our home-garden where resources permit. Lettuce, as we have seen, can be grown without much ado and preparations at nominal investments. Like fruits and other vegetables, lettuce is also a must for maintaining health and physical fitness.