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. Celery
  15. Chard
  16. Chicory
  17. Chillies
  18. Climbing Beans
  19. Courgettes
  20. Cucumber
  21. Fennel
  22. Garlic
  23. Ginger
  24. Green beans
  25. Horseradish
  26. Jerusalem Artichoke
  27. Kale
  28. Leeks
  29. Lettuce
  30. Mushrooms
  31. Okra
  32. Onions
  33. Pak Choi
  34. Parsnips
  35. Peas
  36. Peppers
  37. Plantain
  38. Potatoes
  39. Radicchio
  40. Radishes
  41. Rhubarb
  42. Rocket
  43. Spinach
  44. Sugar Snap Peas
  45. Swede
  46. Sweet potatoes
  47. Sweetcorn
  48. Tomatoes
  49. Turnips
  50. Wasabi
  51. Watercress
  52. 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

Lettuce is usually eaten as part of a salad. You can use different varieties to create all sorts of lovely salads – think about texture, taste and colour. Add the salad dressing just before serving, to stop the leaves from getting too soggy and wilted. There are also some dishes that use cooked lettuce – it has a lovely mild, delicate flavour when braised.

WATCH: Jamie Oliver’s principles for superb salads

READ: 10 twists on Jamie’s simple green salad

DID YOU KNOW?

Lettuce is a leafy vegetable, and is part of the Asteraceae plant family.

There are dozens of varieties of lettuce. They grow in many different shades of green, red and brown, and some even have speckled leaves.

Lettuce was originally cultivated for medicinal purposes. The ancient Romans ate lettuce at the end of dinner to help calm their stomachs and make them drowsy. It is said that the Emperor Augustus was cured of a serious illness by eating lettuce.

Iceberg lettuce was developed in the US. It got its name because it was packed with ice to survive transportation in warm temperatures.


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.