Lettuce
Lactuca sativa
Family: Asteraceae
What it is like
A leafy vegetable which forms a heart or clump of tightly wrapped leaves under cool temperature conditions. The leaves are often pale green. Plants are about 20 cm high. In the tropics a leafy annual grown for its succulent crisp radical leaves. The lowland species has loose leaves, crumpled with frilly margins while the leaves of the highland variety fold over the growing point to form a head; with light green almost white leaves of a greasy texture and coarse veins and prominent midrib. There are many lettuce varieties.
It is rich in minerals like sodium, phosphorus, calcium, magnesium and vitamins. There are about 20 Lactuca species.
Where it is found
A temperate plant. Plants are grown throughout the country of Papua New Guinea but particularly in the highlands and mainly for sale. It grows best between 700-2,350 m above sea level in Papua New Guinea. Leafy forms are used in cooking in many parts of Asia. It suits hardiness zones 6-11.
Countries/locations it is found in
Africa, Albania, Amazon, Andorra, Angola, Argentina, Asia, Australia, Austria, Balkans, Bangladesh, Benin, Botswana, Bougainville, Brazil, Bulgaria, Burkina Faso, Burundi, Cambodia, Cameroon, Cape Verde, Caribbean, Caucasus, Central Africa, Central African Republic, CAR, Central America, Chad, Chile, China, Colombia, Comoros, Congo, Cook Islands, Costa Rica, Côte d'Ivoire, Cuba, Dominica, Dominican Republic, East Africa, East Timor, Ecuador, Egypt, Equatorial-Guinea, Eritrea, Ethiopia, Europe, Fiji, Finland, France, Gabon, Gambia, Georgia, Ghana, Greece, Guinea, Guinée, Guinea-Bissau, Guyana, Haiti, Hawaii, India, Indochina, Italy, Indochina, Indonesia, Ivory Coast, Jamaica, Japan, Kenya, Kiribati, Korea, Kyrgyzstan, Liberia, Macedonia, Madagascar, Malawi, Mali, Marquesas, Mauritania, Mauritius, Mediterranean, Mexico, Middle East, Mongolia, Morocco, Mozambique, Myanmar, Namibia, Nepal, New Caledonia, Niger, Nigeria, Niue, North Africa, North America, Pacific, Pakistan, Papua New Guinea, Philippines, Puerto Rico, Rotuma, Rwanda, Sahel, Saudi Arabia, Scandinavia, SE Asia, Senegal, Serbia, Seychelles, Sierra Leone, Singapore, Slovenia, Solomon Islands, Somalia, South Africa, Southern Africa, South America, Spain, Sri Lanka, St. Vincent and Grenadines, Sudan, Switzerland, Tanzania, Tasmania, Thailand, Timor-Leste, Togo, Tonga, Turkey (country/location of origin), Tuvalu, Uganda, Uruguay, USA, Vanuatu, Vietnam, West Africa, West Indies, Zambia, Zimbabwe
How it is used for food
Eaten raw or in soups. The sprouted seeds can be used in salads or sandwiches. Leaves can be dried and stored. The leaves are used for sarma in Turkey. They are rolled around a filling of rice or minced meat.
It has social significance to affluent people in Papua New Guinea. It is mostly grown for sale in highland areas of Papua New Guinea. It is the most important salad vegetable in European countries. It is widely cultivated.
Edible parts
Leaves, seeds, vegetable
How it is grown
Plants are grown from seeds and often transplanted. Seedlings are transplanted after 30-35 days and spaced 45 cm apart. Seeds need to be sown very shallowly. In hot places lettuce develops a bitter taste if transplanted or checked in their growth. Cutting the tap root can stop plants seeding quickly.
Leafy varieties are harvested after 50-60 days.
Its other names
Local names
Alface, Alfase, Chisa, Daun salad, Lechuga, Lekuke, Letesi, Letisi, Letsugas, Marul, Salad-pata, Salad, Saladi, Sangchu, Selada, Shang ts'oi, Sheng Cai, Sung chi, Sung choi, Vrtna solata, Woh sun
Synonyms
Lactuca capitata (L.) DC.; Lactuca crispa (L.) Roth; Lactuca palmata Willd.; Lactuca sativa subsp. asparagina; Lactuca sativa subsp. capitata (L.) Chubl. & G. Martens; Lactuca scariola var. sativa C.B. Clarke;