1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celery
  16. Chard
  17. Chicory
  18. Chillies
  19. Climbing Beans
  20. Courgettes
  21. Cucumber
  22. Fennel
  23. Garlic
  24. Ginger
  25. Green beans
  26. Horseradish
  27. Jerusalem Artichoke
  28. Kale
  29. Leeks
  30. Lettuce
  31. Mushrooms
  32. Okra
  33. Onions
  34. Pak Choi
  35. Parsnips
  36. Peas
  37. Peppers
  38. Plantain
  39. Potatoes
  40. Radicchio
  41. Radishes
  42. Rhubarb
  43. Rocket
  44. Spinach
  45. Sugar Snap Peas
  46. Swede
  47. Sweet potatoes
  48. Sweetcorn
  49. Tomatoes
  50. Turnips
  51. Wasabi
  52. Watercress
  53. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Lettuce

Click apart as many leaves as you need for your dish, then make sure you wash and dry them thoroughly – salad spinners can be really useful for this. If using lettuce in a salad, add the dressing just before serving, to stop the leaves from getting too soggy and wilted. There are also some dishes that feature cooked lettuce – it has a lovely mild, delicate flavour when braised.

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Lettuce is a leafy vegetable from the asteraceae plant family. It’s usually eaten as part of a salad. There are dozens of varieties of lettuce, which all differ in taste, appearance and texture. Crisp types of lettuce include iceberg, romaine and cos; and softer varieties include round lettuce and little gem. The ancient Romans used lettuce for medicinal purposes – they ate it at the end of dinner to help calm their stomachs and make them drowsy. Emperor Augustus is said to have been cured of a serious illness by eating lettuce!



Lettuce is available all year round, but you can get seasonal British lettuce varieties from May to December.



For maximum deliciousness, lettuce should be served as fresh as possible, so always buy lettuces that don’t show any signs of wilting. Keep in the fridge and use within a couple of days – crisp varieties can last a day longer if you click off any wilted outer leaves.

What are the health benefits?

Lettuce is a source of vitamin K. Vitamin K is needed for blood clotting, which means it helps wounds heal properly.