Lettuce

Lettuce, lactuca sativa is an annual plant of the compositae family that is grown for food. As increasingly grown in greenhouses, can be found throughout the year lettuces.

Varieties
There are many different varieties, the most notable are:

Beluga: somewhat resembles cabbage, tight buds and almost no taste whatsoever. But it is widely used for its crunchy texture and it is very easy to cut finely.
Romana: lanceolate leaves are thinner than those of the iceberg but very crisp, his heart is long. In Spain it is known by the name "mule ear".
French: also known as "Boston" is round bud and its leaves are thin and buttery texture. With a delicate and intense.
Batavia: very similar to the French, but loose curly leaves and buds.
As for the famous "oak leaf", curly leaves and deep purple, clarification is not really a variety of lettuce, but chicory.
Uses of lettuce
The lettuce has very little nutritional value, is basically composed of water (90%) and some vitamins, antioxidants and minerals such as phosphorus, iron, calcium and potassium. Of course, part of all diets and are very healthy.

Also since antiquity have been attributed anxiolytic properties, so it is recommended in cases of insomnia to promote sleep.

Usually eaten raw lettuce as the main ingredient in salads or as an accompaniment and embellishment. It is delicious tossed with olive oil and supports very well the complement of fresh or dried herbs.

Two considerations: must be washed just before cooking and season it right especially when consuming it. If you cut or seasoned with much anticipation, the leaves lose their flavor, appearance and texture crunchy (besides impair vitamin C, especially green leaves have).

Lettuce is not a food suitable for freezing. And finally we must keep in mind that often the crop of lettuce is somewhat deficient waters, so it is very important to wash the leaves under running water. If not, they can be a source of gastrointestinal infections.