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Baby Green Romaine Lettuce
Inventory, 2 lb : 0
This item was last sold on : 09/18/20
Baby Romaine lettuce is small to medium in size with an elongated shape and stiff, upright leaves. The tightly packed heads are connected to a central blanched base, and the leaves are dark green fading to pale yellow or pale green around the base and thin rib. The leaves are broad and smooth with many folds and creases, and the rib is crunchy, juicy, and succulent. Baby Romaine lettuce is crisp and tender with a mild, fresh taste.
Baby Romaine lettuce is available year-round, with peak seasons in the spring and fall.
Baby Romaine lettuce, botanically classified as Lactuca sativa, is a small loose-leaf variety and a younger version of the popular mature variety belonging to the Asteraceae family. Also known as Cos lettuce in England, Lattuga Romana in Italian, and Laitue Romaine in French, Baby Romaine lettuce is cultivated in fields packed with heads growing closely together and are harvested in less than two months after planting. Since the heads are harvested before they reach maturity, they are more compact, tender, and crunchy, but still offer many of the nutritional properties of the mature lettuce. Baby Romaine lettuce is valued for its bite-sized nature and is commonly used fresh in salad mixes or as an edible dipping vessel.
Baby Romaine lettuce is an excellent source of dietary fiber, vitamins A, C, and K, thiamin, folate, iron, potassium, and manganese. It is also a good source of riboflavin, vitamin B6, calcium, magnesium, phosphorus, and copper.
Baby Romaine lettuce is best suited for both raw and cooked applications such as braising and lightly boiling. The leaves can be used fresh and torn for salads, or they can be used as a dipping vessel for sauces, dips, and fillings. They can also be layered on sandwiches, burgers, and in wraps for added crunch or used as mini shells for tacos. In addition to fresh preparations, Baby Romaine lettuce can withstand high heat which makes it suitable for grilling, braising with cooked vegetables and meat, adding to soups, and chopping and mixing into stir-fries. Baby Romaine lettuce pairs well with avocados, bell peppers, cucumbers, tomatoes, tarragon, parsley, mint, chile peppers, garlic, onions, shallots, olives, feta cheese, parmesan cheese, black beans, poultry, steak, fish, shrimp, tofu, eggs, lemon, quinoa, sour cream, balsamic vinegar, and red wine vinegar. The leaves will keep up to one week when wrapped in paper towels to absorb excess moisture and stored in the crisper drawer of the refrigerator. It is also recommended to keep the leaves away from ethylene-producing fruits as the gas can prematurely wilt the lettuce.
Baby greens have increased in popularity over the last twenty-five years, and more varieties of lettuces are being grown specifically for the baby stage. These petite leaves are valued for their lack of bitterness, bite-sized crunch, and tender, crisp texture. Baby greens also grow rapidly and can be produced at a fast rate, allowing for increased, year-round production. Salad greens labeled as mesclun are a mixture of various baby greens, including Baby Romaine, and are sold in different combinations to evoke various flavors.
Romaine lettuce is native to the Mediterranean and the Middle East, growing since ancient times, and its two most recognizable names are derived from the papal gardens in Rome and the Aegean Island of Cos. Originally considered a weed in the Mediterranean, romaine lettuce is documented as being one of the oldest known cultivated varieties, having been grown for at least 5,000 years. Today Baby Romaine is widely found at supermarkets, farmers markets, and specialty grocers in Asia, Europe, Australia, Africa, North America, and South America.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Baby Green Romaine Lettuce. One is easiest, three is harder.
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