LETTUCE

Lettuce🥬 is an annual plant of the daisy family It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. It can be eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world.

Lettuce is easily cultivated, although it requires relatively low temperatures to prevent it from flowering quickly. Lettuce is a rich source of vitamin K and vitamin A, and a moderate source of folate and iron.

Depending on the variety and time of year, lettuce generally lives 65–130 days from planting to harvesting. Lettuce flowers more quickly in hot temperatures, while freezing temperatures cause slower growth and sometimes damage to outer leaves.

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