Romaine lettuce is coming in close behind romaine lettuce. You can find it in a lot of different salad mixes, on sandwiches and burgers, and even on dishes that you make yourself! Lettuce does not need to be hard, and can even be used to make meals more exciting (not just healthier)! This post is all about how to select, store and prepare romaine lettuce in order to be able to enjoy it to the fullest.
(This post is an excerpt from The Produce Nerd’s Grocery Guide, with input provided by Lauren Hitchcock from Hitchcock Farms, as well as Mayra Pérez, who works as a Food Safety Manager for a lettuce grower. You can learn more about the Grocery Guide, which covers this information for 55 different produce items, with input from 26 crop-specific companies HERE.)
What to look for when picking the best quality romaine lettuce?
- Hitchcock Farms: Look for dark green outer leaves that are closely bunched, firm, and crisp looking.
- Mayra Pérez: These are harder to inspect since they come already packaged, but you are looking for bright green leaves and should try to avoid those with browning on the white ribs of the romaine.
Common issues to avoid when selecting romaine lettuce?
- Hitchcock Farms: Look out for wilted, limp leaves, which are a sign of age or poor refrigeration. Brown ends, also called tip burn, are a sign of over-maturity and there will likely be more that you can’t see inside the lettuce. Also, look out for discoloration or mildew. Romaine doesn’t typically have a lot of pest damage, so no bugs to be aware of. Rusty butts are not an indicator of age necessarily, but if they are very dark brown and spotty, they are aged. You can lightly trim the butt to eliminate any discoloration if the rest of the head of lettuce is in good shape.
- Mayra Pérez: As with many leafy greens, if they’re not handled properly you will notice marks on the leaves. Romaine has sturdier leaves than other leafy greens, like spinach, so this should be rare.
Are there any common issues that are specifically caused by bad grocery store handling?
- Hitchcock Farms: Rough handling can result in damaged, torn or broken leaves. Poor refrigeration will result in wilted, limp leaves.
- Mayra Pérez: These are usually packed in bags (3 to 5 heads per bag) and are sold that way, which helps prevent issues that arise from handling in the grocery store.
Are there any new cultivars that are being grown that might have different quality indicators or common issues to look out for?
- Hitchcock Farms: Romaine and romaine hearts are a little different, and you’ll typically see more leaf damage on a full head of romaine than on the hearts (as the hearts are more protected within the plant while growing out in the field).
- Mayra Pérez: The petite romaine leaves grow in a tight, long ball which makes it easier for insects to get trapped between the leaves, only to be discovered later when the consumer is prepping the product.
What is the best way to store romaine lettuce at home?
- Hitchcock Farms: Trim the butt if needed and rinse it, remove the outer leaves if you don’t plan on using them, rinse, pat dry and store in an airtight bag in the crisper. The crisper is key for storing leafy greens.
- Mayra Pérez: It’s best not to store your leafy greens wet. Storing them wet will shorten the shelf-life considerably. You should wash them just before consuming; if you must wash them as soon as you get back from the grocery, ensure that they are completely dry (salad spinners are handy here) and place a clean paper towel in the bag with your leafy greens to absorb any moisture.
What is your favorite way to eat and prepare romaine lettuce?
- Hitchcock Farms: We love a classic Caesar salad with crispy romaine hearts, anchovies and all! It’s also great grilled!
- Mayra Pérez: The petite romaine is a new variety that is a mix of iceberg and romaine lettuce. It is a sturdy and crunchy leafy green that is great cut in half, with salt, pepper, and a little olive oil, and grilled on the BBQ pit followed by your favorite dressing.
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