Leaf Lettuce (local)

Red Leaf Lettuce and Green Leaf Lettuce are great for starting salads and ideal for topping sandwiches because the large leaves pull apart easily from the head. The mild-flavored broad leaves are tender enough to be foldable, yet crisp enough to feel freshly crisp to the bite when stacked on a sandwich. Plus, they have more phytonutrients than lighter colored Iceberg Lettuce (head lettuce). The darker the green and the darker the red – the better, since dark color is an indication of beta-carotene levels.


  • Leaf Lettuce lasts longer when kept cold and moist. Store Leaf Lettuce wrapped in damp paper towels in a plastic bag (ideally perforated) in the vegetable crisper of your fridge for up to a week.
  • If your Leaf Lettuce looks a little wilted, trim the stem base and soak the Lettuce in cold water, allowing the cells to draw up some water. Remove any damaged or discolored outer leaves.
  • Wash Leaf Lettuce in cold water before using and dry the leaves in a salad spinner or pat them dry with a paper towel, this way your salad remains light and airy and your salad dressing adheres to the leaves.