Salad Leaves Guide

The cultivated lettuce family (Compostitae) is generally divided into four broad groups:

* Cabbage or head lettuce - the ones with crunch, these also include Icebergs and Butterheads
* Cos or Romaine lettuce
* The leaf or curled lettuces, which do not form hearts such as Oakleaf
* Stem lettuces, such as celtuce, which are mainly used in Asia

The Latest Generation of Salad Leaves

Multi Leaf Butterhead (available in salad bags in most major supermarkets) - After years of research, farmers have finally developed a range of high density leaf lettuces with mini bite size leaves.  There are around one and a half to two times as many leaves than a traditional lettuce - all of which are the same small size. Various varieties have been given the mini leaf treatment – Oak Leaf, Batavia, Frisée and Butterhead, in a range of attractive red, green and yellow tones and multi tones. They are being sold under a number of brand names including Multi Leaf, Salanova, BellaGio and Eazy Leaf. They are proving particularly popular in bagged salads as the leaves do not need to be cut.  The Butterhead, has mild and smooth attractive red and green rosette leaves.

Red Gem and Ruby Gem (available as whole lettuces in most major supermarkets, except Asda) - Two twists on the traditional little Gem, one a vibrant burgundy throughout, the second with a green heart and red tinged outer leaves.

Sweet Mini Cos (available in Tesco) - A smaller and slightly sweeter version of Cos lettuce (pictured), with all leaves the same size – again just right for a sandwich.

Gourmet Medley (available in Waitrose, Asda and Sainsbury’s) - If you want a mixed salad all in one lettuce, then Gourmet Medley’s the one for you. Lollo Rosso (slightly nutty), Lollo Biondi (mild and tender) and Red Oak Leaf (mild and sweet) are grown tightly together in one root ball and then cut and sold as a three headed lettuce.

Living Lettuce (available in Waitrose, Asda and Sainsbury’s) - Another three headed lettuce containing Lollo Rosso, Lollo Biondi and Red Oak Leaf but sold with its roots attached and in a pot, offering increased shelf life and a farm fresh product everyday. It partners fish dishes perfectly.

Wholehead Lettuce Varieties

Iceberg - A large, crisp, juicy lettuce with tightly-packed pale green leaves in a firm bowl shape with a refreshing flavour. It is commonly served shredded, but to appreciate its texture at its best, try it served in wedges. Its name comes from America, where it was packed in ice during transportation.

Little Gem - Small compact sweet lettuce with frilly, stiff round leaves. The pale green heart offers an even, crisp centre. Simply halve, quarter lengthways or separate the individual leaves and enjoy!

Sweet Romaine/Cos - Is best known for its long, oval head of tightly packed, crisp, green leaves. It is fleshy, tender and crisp, with a slightly nutty flavour and is the authentic leaf for a Caesar Salad. It is said to originate from the Greek Island of ‘Kos’, the birthplace of the physician Hippocrates.

Radicchio - Pronounced Rad-ee-ki-o, this variety looks like red cabbage, but is actually a chicory family member and is sometimes known as Red Chicory. Radicchio has distinctive pink-red leaves with white veins and a bitter, peppery taste. Bitter leaves tend to be served with a salty dressing, as it not only balances the bitterness, but actually suppresses our perception of bitterness.

Round Lettuce - Probably the most traditional British lettuce on the market, this variety has a soft, buttery taste and large green leaves with a crisp centre. It partners most dressings very well.

Crispy Lettuce - Grown all year round, this is a mild sweet lettuce with soft serrated leaves.

Speciality & Bay Leaf (Loose Leaves)

Lollo Rosso - A loose-leaf lettuce, with an attractive leaf, which has a deep, red, frilly edge and a mild, slightly bitter flavour.

Watercress  - Peppery watercress is a semi aquatic plant, grown in mineral rich spring water.  Part of the Cruciferae family, it is a natural superfood and has an affinity with citrus fruits. It also complements the oriental flavours of ginger, chilli and soy. 16th Century herbalist, Culpepper, claimed watercress could cleanse the blood.

Spinach - Spinach is a member of the ‘Goosefoot’ family, which also includes Swiss chard, table beet and leaf beet. Young, spinach leaves have a rich, green colour with a tender, sweet, fresh taste

Red Chard - Also related to the Goosefoot family, Chard is available with many other stem colours. It is ideal for brightening up salads and, when young, can be treated like spinach and eaten raw or uncooked.

Rocket - Belongs to the Cruciferae or Cabbage  family and is also known as argula, ruccola and roquette. This thin, spiky leaf has a strong, peppery flavour. It is very versitile and is great served cold in salads, wilted in pasta or served on top of pizza.

Wild Rocket - A smaller version of standard rocket with a stronger, peppery flavour and more heavily serrated leaves. It is best served with goat's cheese, but can also be included in pasta, fish or meat dishes.

Frisée Endive - A member of the Chicory family, it is also known as curly endive.  This spiky, feathery, crisp leaf has a slightly bitter taste that lends itself perfectly to hot ingredients.

Lambs lettuce - Sometimes known as Corn Salad, lambs lettuce has long spoon-shaped dark leaves and a distinctive, tangy flavour. It is used raw in salads as well as steamed and served as a vegetable. The unusual name reputedly comes from the lettuce's resemblance to the size and shape of a lamb's tongue.

Tatsoi - A form of Chinese flat cabbage, in the same family as Pak Choi, it has a delicate, mustard flavoured with a very juicy stalk.

Red and Green Oak Leaf - Attractive green and red varieties, which do not form a heart. It has a soft, outer part with crisp mid ribs and is smooth and mild in flavour and texture. The red and purple colours in the leaves are caused by one group of flavonoids called anthocyanins.