Lettuce is a temperate annual plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. In many countries, it is typically eaten cold, raw, in salads, hamburgers, tacos, and in many other dishes. In some places, including China, lettuce is typically eaten cooked and use of the stem is as important as use of the leaf.
US is next to China in production of lettuce.
Most gardeners and farmers group lettuce into four different types.
Romaine (cos) is a tall lettuce with rigid leaves that are tightly packed together. The leaves are dark green, with the inner leaves having less color. Some consider romaine the most flavorful lettuce variety.
Crispheadlettuce is a very common variety of lettuce to find in your grocery store. Iceberg lettuce is a crisphead lettuce. The leaves are thin, light green, and densely packed together. It is best to grow this lettuce in cooler weather or start with transplants because of problems with bolting.
Butterhead lettuce is smaller than other lettuce varieties. The leaves are not as tightly packed in as with crisphead lettuce, and the leaves are more tender than crisphead leaves. This lettuce has a smooth, light, and some would say “buttery” flavor.
Leaf lettuces are the most varied of the lettuce varieties. Colors can vary from red to dark green. The leaves can be curly or ruffled. This is a favorite of home gardeners as it matures quickly once planted.
I love this veggie in sandwich specially in subway footlong but when it comes to my refrigerator I
prefer adding it into paratha or make a koshimbir out of it.My family loves these parathas and these make a great healthy meal.
2 cups packed finely chopped lettuce(I prefer iceberg or romaine)
1tsp carom seeds
1tsp cumin seeds
1tsp chilli powder
1 1/2 cups whole wheat flour+ some for dusting
In a large bowl mix lettuce,carom seeds,cumin seeds,turmeric,chilli powder,salt.To this add the flour little at a time and mix.Add warm water to make it into a smooth ball.Add a tbsp oil and knead it for a min and let it rest for 15-20 mins.
Make small pedhas of the dough.Heat a skillet on medium high.Roll the parathas thicker than chappati.Use enough flour for dusting.Once the skillet is hot, place the paratha on it.When you see the bubbles coming up flip it.Apply 1/2 tsp of oil flip it again and repeat the same process on its other side .Make the remaining batch of parathas in similar manner.Serve hot with curd and lime/green chilli pickle.
Note:You could make these parathas healthier by adding grated carrots to it and even make them more tastier by adding grated boiled sweet potato.
Something interesting about daylight saving here.