Lettuce Selection, Storage, and Handling

Lettuce Selection, Storage, and Handling


•        Always choose big, fresh and dark-green-leaved lettuces.

•        Vegetables that appear wilted should be left alone. If you are shopping for iceberg or romaine lettuces, look for crisp leaves. Other varieties have soft-textured leaves.

•        Not all lettuces have green leaves. So you should not only focus on darker green leaves. If you want red leaf types, then ensure that they appear bright, fresh and attractive to the eye.

•        Some green lettuces are paler in color. So you should focus less on the paleness and instead consider the freshness and brightness of the leaves.

•        Do not choose lettuces that show signs of damage or disease including discoloration, spots or hollows.

•        Headed lettuces must have compact heads and fresh looking, spotless stems.


•        Lettuces should be placed in a plastic bag and then refrigerated. If preserved this way, many types will last close to ten days.

•        Ensure that you do not keep your lettuces near bananas or apples as they could trigger brown blots on the leaves. Once these blots appear, the lettuces will become spoilt quickly.

•        Ensure that you wash your lettuces when you are ready to eat them. Before storage, cleaning will trigger spoilage.

•        If your leaves have roots, store them inside a glass of water and then place a plastic bag over the leaves. Then keep your glass in the refrigerator.


•        Never slice your lettuce with a knife if you are not eating them soon. This might cause browning on leaves and then spoilage.

•        Always ensure that you check your lettuce bunches to see if there are insects that could be munching on the leaves or stems.

•        Lettuce vegetables are very delicate and should be handled with care to avoid bruises and tears. If damage occurs, it will change the taste and texture of your lettuce. This change might affect the vegetable’s nutritional value.

Safety Preparation

•        Rinse your lettuce under cold and clean running water. Alternatively, fill your sink or a big bowl of clean water and dip your lettuces in it. Then dry the leave with a towel or spinner.

•        Lettuce can be soaked in salty water for a few minutes to get rid of parasite eggs and worms. After soaking, remove and wash leaves in cleaning running water. Then pat dry with a kitchen towel or spinner.

•        Remove all discolored leaves if any. Then cut off their bitter tips and slice the remaining leaf part to your desired size. Throw away the root/stem.

•        When cutting or tearing leaves for making a salad, be keen not to bruise them. If bruises occur, discoloration will follow.

•        Add your lettuce to apple slices, dried cranberries, raisins and other food types we have listed above.

•        It is sometimes wiser to serve your lettuce salads tomorrow when they have had slightly wilted. This may increase your body’s absorption rate of nutrients.

•        If you are sick of always eating raw lettuce, simply cook it. There are so many recipes for cooking lettuces you can find online.