The Romaine Lettuce


I guess I already told several times that I never ate any bitter vegetable before. Green vegetables such as lettuce, pechay, mustard and bitter melon. I learned eating them as I grew up, through friends influence and ultimately via my wife’s force. They were always encouraging  me to try, often saying it’s good and nutritious. My wife is often cooking bitter vegetables even if she was well aware that I was not fond of those.

I learned eating lettuce first when I was in college. I liked it because it is crispy. Remember any flat tasting biscuit or chip are enjoyable to eat when crispy, not otherwise. Lettuce is also taste bitter but can be masked easily with any dip. The plain mayonnaise is the best but other non-salad dip may do – ketchup and Mang Tomas.

romaine lettuce

Another Lettuce in CvSU SAKA Project. Anyone familiar with the traditional curly lettuce leaves would never thought it is a lettuce. Appearance is not a close match. It appears more like pechay or mustard.

It is a Romaine lettuce. It is eaten in the same way as regular curly version. Its base resembles any brassica species. The leaves are sleek, erect with a bit bent tip. It has the same crisp and bitter taste with a slight impression of cottony texture. Leaves tip are the best. Bitterness gets more intense down to stalk base.

romaine lettuce wrapped in bond paper

I am to lazy to buy or prepare any dip so I usually eat them as is.


One Comment

  • Generally grown as a hardy annual, lettuce is easily cultivated, although it requires relatively low temperatures to prevent it from flowering quickly. It can be plagued with numerous nutrient deficiencies, as well as insect and mammal pests and fungal and bacterial diseases. L. sativa crosses easily within the species and with some other species within the Lactuca genus; although this trait can be a problem to home gardeners who attempt to save seeds, biologists have used it to broaden the gene pool of cultivated lettuce varieties. ,^,.

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