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RED AND GREEN LETTUCE
Lettuce is a wonderfully versatile leafy vegetable, perfect for adding a light crunch to meals.
It comes in various types, with red varieties offering a colourful twist, while the green types provide that classic crispness.
Lettuce belongs to the daisy family, which also includes cheerful flowers like sunflowers.
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HOW TO STORE YOUR LETTUCE
Storage: Fresh lettuce can be stored in the fridge and used within 7 days of harvesting. Keep in a plastic bag, crisper drawer or an airtight container to maintain moisture. You can also place the stem into a shallow jar of water, keeping leaves out of it. Change water every other day. If you place it in the sun, it may grow a few extra leaves.
Drying: Dehydrate leafy greens such as lettuce, chard, spinach and kale to make a green powder. To dry in a dehydrator, place leaves on a sheet in a single layer and dry at 40C for 4-8 hours. To dry in the oven set your oven to the lowest setting, open the door to reduce moisture, and cook for 2-4 hours. Check in periodically and discard any burned leaves. Store in a dry, clean jar out of direct sunlight for up to a year. Add to dishes just before serving, do not cook.
Freezing: Wash and dry the lettuce, separate the leaves from the head, and freeze in airtight bags. Once thawed, use in casseroles and as a spinach substitute. This works better on more robust varieties, such as butterhead or romaine.