Lettuce is an unsung hero in the world of healthy cooking, with each variety having its own unique qualities that suit different recipes and styles of cooking.
At Hitchcock Farms, we're proud to grow several varieties of premium lettuce that help keep your kitchens stocked.
In this blog, we're sharing some of our favorite types of lettuce and how you can incorporate them into your recipes.
Lettuce Varieties to Add to Your Menu
| Lettuce Type | Varieties | Leaf Structure | Texture | Flavor | Season | Best For |
|---|---|---|---|---|---|---|
| Crisphead Lettuce | Iceberg, Baby Iceberg | Tightly packed leaves forming round heads | Dense, crunchy, and juicy | Mild, watery, slightly sweet | Year-round; peak late spring to early fall | Wedge salads, coleslaw, tacos, sandwiches, burgers, lettuce cups |
| Romaine Lettuce | Romaine, Romaine Hearts | Firm rib with upright, elongated leaves | Tender leaves with crisp hearts | Mild, sweet, slightly earthy | Year-round; peak spring and fall | Caesar salad, sandwiches, wraps, lettuce cups, grilling |
| Butterhead Lettuce | Boston, Bibb | Rounded heads with loose, soft leaves | Soft, velvety, tender | Slightly sweet, floral | Spring and fall | Delicate salads, garnishes, lettuce wraps |
| Looseleaf Lettuce | Green Leaf, Red Leaf, Oak Leaf, Supreme Leaf | Loose, frilly leaves | Tender with slight crunch | Mild and nutty | Spring and fall | Mixed salads, sandwiches |
| Asian Greens | Napa Cabbage, Bok Choy | Elongated heads or stalks | Crunchy stems with tender leaves | Earthy, slightly sweet | Year-round; peaks fall and winter | Stir-fries, soups, slaws, grilling |
| Specialty Lettuce & Leafy Greens | Little Gem, Radicchio, Frisée, Watercress, Endive, Escarole, Mâche, Arugula, Mesclun | Varies; compact or frilly leaves | Ranges from crisp to tender | Ranges from sweet to bitter | Some year-round; mostly cool-season | Mixed greens, warm salads, casseroles |
Crisphead Lettuce
1. Iceberg
Iceberg lettuce was developed in 1894 and was named both for its icy color and crunch and its method of transportation.
Shippers covered the lettuce in crushed ice, and it became the first type of lettuce to be transported across the United States.
Nutrition: A cup of chopped or shredded iceberg has 0.5 g of protein, 0.66 g of fiber, 10 mg of calcium, and 77 mg of potassium.
Best For: Iceberg's crispy texture makes a great topping on tacos, sandwiches, and burgers. It's also good for wedge salads and coleslaw.
Recipe Inspiration: Use traditional or baby iceberg lettuce to prepare this steakhouse wedge salad, topped with savory bacon, crunchy radishes, and tart dried cranberries.
2. Baby Iceberg
A smaller, sweeter version of the classic favorite, Iceberg Babies™, was developed by Hitchcock Farms in 2002 and introduced to the foodservice industry in 2005.
Nutrition: Baby iceberg's nutritional profile is very similar to traditional iceberg. It's low in calories and a good source of potassium, calcium, and vitamin A.
Best For: Baby iceberg is the perfect size and shape for wedge salads, stacked salads, and lettuce cups or wraps.
Recipe Inspiration: Serve this delicious Thai pork recipe with Iceberg Babies™ on the side so that diners can construct their own lettuce cups.
Romaine Lettuce
3. Romaine
Romaine is one of the most popular varieties of lettuce thanks to its mild flavor and crisp texture.
Thousands of years ago, it grew as a weed in the Mediterranean region, but today, it's enjoyed all over the world.
Nutrition: Romaine is rich in calcium, phosphorus, magnesium, and potassium. It also contains vitamin C, vitamin K, folate, and beta carotene.
Best For: Romaine makes an excellent base for a classic Caesar salad, and it's a good addition to sandwiches and wraps.
Recipe Inspiration: Top sliced romaine lettuce with chopped apples, walnuts, and chives, and drizzle with a blue cheese dressing to make this fresh and flavorful salad.
4. Romaine Hearts
In 1994, Hitchcock Farms was the first to introduce romaine hearts to the foodservice industry.
Romaine hearts are the tender inner leaves of the head of romaine lettuce.
Nutrition: One romaine heart has about 40 calories, 5 g of fiber, 3 g of protein, 2 mg of iron, and over 500 mg of potassium.
Best For: Romaine hearts are the ideal size, texture, and flavor for grilling. You can add them to sandwiches and wraps for a nice crunch, too.
Recipe Inspiration: This curry chicken salad is served on romaine hearts, creating a healthy and balanced lunch or light dinner.
Butterhead Lettuce
5. Boston
Boston is one of the most popular types of butterhead lettuce, known for its velvety smooth texture and loose, rounded heads.
Nutrition: One head of Boston lettuce has 20 calories, 2 g of fiber, 2 g of protein, 2 mg of iron, and 400 mg of potassium.
Best For: Boston lettuce is sturdy enough to serve as a low-carb substitute for taco shells or flour wraps. It makes a good base for delicate salads, too.
Recipe Inspiration: These Asian chicken lettuce wraps can be served on buttery smooth Boston lettuce for a healthy lunch or dinner.
6. Bibb
Invented by John Bibb in Kentucky in the 1860s, Bibb lettuce is similar to Boston but typically has a smaller and more narrow head with more tightly packed leaves.
Nutrition: Bibb and Boston lettuce have essentially the same nutritional profile. Both are good sources of calcium, potassium, and iron.
Best For: Bibb lettuce is sweeter and more delicate than Boston, so it's best for salads and garnishes.
Recipe Inspiration: This simple salad lets the flavor and texture of Bibb lettuce shine, complementing it with a sweet and tangy honey mustard vinaigrette.
Looseleaf Lettuce
7. Green Leaf
Unlike many lettuce varieties, green leaf lettuce doesn't form a head. It's known for its frilly edges and mild flavor.
Nutrition: One cup of green leaf lettuce offers 70 mg of potassium, 46 mcg of vitamin K, and 130 mcg of vitamin A.
Best For: Green leaf is a delicious sandwich topper and can make a good addition to mixed green salads.
Recipe Inspiration: Use shredded green leaf lettuce in your classic BLT sandwich to add a light and delicate flavor.
8. Red Leaf
Red leaf lettuce is close to green leaf in texture and flavor, but its reddish purple tips help it stand out from other leafy greens.
Nutrition: One cup of red leaf lettuce has about 50 mg of potassium, 100 mcg of vitamin A, and 9 mg of calcium.
Best For: Red leaf lettuce has one of the earliest growing seasons, so it's great for spring salads. You can also use it to add more color to your mixed salads.
Recipe Inspiration: This red leaf salad, made with onion, dill, and lemon vinaigrette, is bursting with fresh flavors.
9. Oak Leaf
Oak Leaf lettuce earns its name: its deeply lobed, frilly leaves look exactly like the leaves of an oak tree, growing in loose, graceful rosettes rather than tight heads.
It comes in both green and red varieties, and whichever you pick, you get the same buttery, mellow, subtly sweet flavor that makes it one of the most crowd-pleasing greens on any menu.
Nutrition: 100g of oak leaf lettuce contains just 14 calories, 1.8 g of fiber, 280 mg of potassium, and high amounts of vitamin K1, vitamin A, and folate.
Best For: Oak leaf lettuce shines as a delicate salad base that pairs beautifully with light vinaigrettes, fresh fruit, and creamy cheeses. Its tender leaves also make a colorful topping for burgers and sandwiches.
Recipe Inspiration: Toss oak leaf lettuce with sliced strawberries, creamy avocado, and a tangy lemon poppy seed vinaigrette for a vibrant, fresh salad that lets the greens' buttery sweetness truly shine.
10. Supreme Leaf
Supreme Leaf is Hitchcock Farms' answer to a problem every sandwich cook knows well: you build the perfect hot sandwich, and the lettuce immediately goes limp.
It's a green leaf variety designed specifically for heat resistance, staying crisp and bright at temperatures up to 240°F without wilting, browning, or turning translucent the way standard lettuce would the moment it meets a warm bun.
Nutrition: Approximately 15 calories, 0.5g fiber, 70mg potassium, 13mg calcium, with solid amounts of vitamin C and vitamin A per 100g.
Best For: Hot sandwiches and burgers (think fried chicken sandwiches, Italian beef, or smash burgers where standard lettuce quickly wilts). It also works great in cold dishes, too, delivering iceberg-style crunch with a brighter, more vibrant green.
Recipe Inspiration: Layer Supreme Leaf onto a hot Italian sandwich loaded with cured meats, provolone, and giardiniera.
Asian Greens
11. Napa Cabbage
Although it doesn't technically belong to the same family as other lettuce varieties, napa cabbage is a healthy, delicious, and versatile leafy green.
Often called Chinese cabbage, Napa has soft, crinkly leaves and a mild, slightly sweet flavor.
Nutrition: Napa cabbage is rich in B vitamins, copper, iron, calcium, and vitamin C.
Best For: Napa cabbage can be enjoyed raw as a salad base, cooked in soups and stir-fries, and pickled in kimchi.
Recipe Inspiration: This rice noodle stir fry is packed with protein from seasoned pork and fiber from shredded napa cabbage.
12. Bok Choy
With crunchy white stems and tender green leaves, bok choy has been a staple in Asian cuisine since at least the 5th century.
Nutrition: One cup of shredded bok choy boasts 2 g of fiber, 630 mg of potassium, 150 mg of calcium, and almost 3 g of protein for only 20 calories.
Best For: Bok choy can be enjoyed roasted, grilled, stir-fried, or added to soups.
Recipe Inspiration: This bok choy stir fry also features carrots, ginger, mushrooms, broccoli, and edamame for a colorful, nutritionally well-rounded meal.
Specialty Lettuce & Leafy Greens
13. Little Gem
Little Gem lettuce is a romaine-butterhead hybrid that features compact and crisp yet sweet leaves.
It's a popular feature in fine dining due to its versatility and flavor.
Nutrition: A 100 g serving of Little Gem lettuce contains 16 calories, 2 g of fiber, 250 mg of potassium, and 1 g of protein.
Best For: Little Gem lettuce is best enjoyed raw as an upscale salad base or as a topping for sandwiches.
Recipe Inspiration: This salad recipe, which pairs Little Gem lettuce with a champagne vinaigrette, makes a simple but luxurious side dish.
14. Radicchio
Radicchio has a reputation for being a bitter leafy green, but when prepared correctly, it can be a tasty and unique addition to a variety of recipes.
Nutrition: Radicchio is a very light food, with one cup containing 9 calories, 0.6 g of protein, 7 mg of calcium, and 120 mg of potassium.
Best For: Grilled radicchio has a smoky flavor that works well on toast or in omelets. You can also add radicchio to soups, pasta, or risotto.
Recipe Inspiration: This napa cabbage and radicchio salad, topped with a spicy peanut dressing, is a delicious blend of flavors and textures.
15. Frisée
Frisée is a chicory with distinct, loose, and curly leaves.
The vegetable has a crisp, crunchy texture and nutty, slightly peppery flavor.
Nutrition: Frisée is a good source of potassium, calcium, and vitamins A, C, K, and B9.
Best For: Raw frisée can be used as a salad base or garnish. When cooked, frisée can be added to casseroles, pasta dishes, or egg-based dishes.
Recipe Inspiration: This warm salad combines sauteed mushrooms, shallots, and frisée for a hearty plant-based meal.
16. Watercress
Don't let the delicate stems fool you. Watercress grows wild in streams and springs, and its small, round leaves deliver a bold, peppery, slightly tangy bite that leaves milder greens in the dust.
It is also among the most nutrient-dense fruits and vegetables.
Nutrition: 100g of watercress contains just 11 calories, 0.5 g of fiber, 120 mg of calcium, and an impressive 250 mcg of vitamin K, delivering over 200% of the recommended daily value. It also provides vitamins A, C, and E, as well as potassium and iron.
Best For: Use watercress raw in salads, sandwiches, and wraps to take full advantage of its sharp, peppery bite. It also works beautifully blended into soups or wilted into pasta dishes.
Recipe Inspiration: Pair watercress with sliced pears, toasted walnuts, and a light lemon vinaigrette for a fresh, elegant salad that balances the green's peppery kick with natural sweetness.
17. Endive
Endive, also known as Belgian endive, belongs to the chicory family and grows in compact, torpedo-shaped heads with tightly packed, cream-colored leaves.
Its crisp texture and mildly bitter flavor make it a favorite in European cuisines, and chefs appreciate how that slight bitterness softens and turns pleasantly sweet when cooked.
Nutrition: 100g of Belgian endive delivers just 17 calories, 3.1 g of fiber, 314 mg of potassium, and 231 mcg of vitamin K.
Best For: Belgian endive's sturdy, boat-shaped leaves make it a natural vessel for elegant appetizers and lettuce cups. It also shines braised as a warm side dish, tossed raw into salads alongside creamy cheeses, or paired with bold, rich dressings that play off its natural bitterness.
Recipe Inspiration: Here’s a quick but gourmet recipe: fill endive leaves with crumbled blue cheese, toasted walnuts, and a drizzle of honey for a no-cook appetizer that is bitter, creamy, crunchy, and sweet.
18. Escarole
Escarole grows in loose, broad-leafed heads with wide, slightly crinkled leaves that range from dark green on the outside to pale yellow at the center.
That color gradient tells the whole flavor story: the outer leaves bring a pleasant, robust bitterness perfect for cooking, while the tender inner leaves stay mild and sweet enough to eat raw.
Nutrition: 100g of escarole contains just 19 calories, 2.7 g of fiber, 212 mcg of vitamin K, and a solid dose of folate, vitamins A and C, and iron.
Best For: Use tender inner escarole leaves raw in salads paired with strong flavors like aged cheese, citrus, or bold vinaigrettes. The heartier outer leaves hold their structure in soups, stews, and sautés, making escarole a go-to green for Italian-inspired cooking.
Recipe Inspiration: Simmer escarole with cannellini beans, garlic, and a splash of good olive oil for a rustic Italian white bean soup that turns a handful of simple ingredients into something deeply satisfying.
19. Mâche
Mâche (pronounced "mahsh") grows in tiny, dark green rosettes with soft, spoon-shaped leaves, but it packs a flavor that punches well above its weight: mild, nutty, and subtly sweet with a velvety texture that practically melts on the tongue.
French chefs have celebrated it as a gourmet green for centuries, and in the early 1800s, Thomas Jefferson discovered it in France and brought seeds back to grow at Monticello.
Nutrition: 100g of mâche contains just 16 calories, 2 g of fiber, 38 mg of vitamin C, and an impressive amount of beta-carotene, iron, and potassium, making it one of the most nutrient-dense salad greens available.
Best For: Use Mâche raw in simple, lightly dressed salads, where its delicate flavor can take center stage. Pair it with earthy roasted beets, toasted walnuts, creamy goat cheese, and fruit-forward vinaigrettes.
Recipe Inspiration: Toss mâche with roasted beets, toasted walnuts, and crumbled goat cheese, then drizzle with a honey-sherry vinaigrette for a classic French bistro salad that looks stunning and tastes even better.
20. Arugula
Argula, also known as rocket or roquette, is a leafy green that has been cultivated for centuries and is a staple in Mediterranean and Italian cuisine. It became famous in the U.S. in the 1970s.
It has tender, bite-sized leaves with a bold, peppery flavor that’s slightly tangy, mildly bitter, and nutty.
Nutrition: A 100 g serving of arugula contains 25 calories, 2.6 g of protein, and 1.6 g of fiber. It's also an excellent source of vitamin K, providing 90% of your daily value, along with vitamin C, calcium, magnesium, and potassium.
Best For: Arugula's peppery bite makes it excellent as a fresh salad base, a topping for pizzas and sandwiches, or a finishing touch on warm pasta dishes. You can also wilt it into soups and risotto.
Recipe Inspiration: Top creamy burrata cheese with fresh arugula, cherry tomatoes, and a drizzle of aged balsamic vinegar for a simple but elegant appetizer.
21. Mesclun
Mesclun takes its name from the Provençal word for "mixture," and that's exactly what it is: a curated blend of young, tender greens harvested just weeks after sprouting.
Originating with farmers around Nice, France, the traditional mix combines arugula, chervil, frisée, and mâche, though today's blends often include radicchio, mizuna, dandelion, and more.
The result is a bowl that's different every season and a little different from farm to farm.
Nutrition (per 100g): Approximately 10 calories, 2g fiber, 1g protein, and is high in vitamins A and C, calcium, and iron. Because mesclun is a blend of many greens, its nutrient profile can vary.
Best For: Mesclun works best in salads with light vinaigrettes, as heavy dressings can overpower the delicate leaves. It also makes a great bed for pan-seared fish or poached eggs, and as a colorful, flavorful topping for plant-based burgers.
Recipe Inspiration: Pile mesclun onto a plant-based burger in place of single-leaf lettuce for a mix of colors, textures, and a mildly bitter bite that cuts right through rich toppings.
How to Buy, Prep, and Store Lettuce
Choose the Perfect Lettuce
When shopping for lettuce, look for tightly packed leaves with a vibrant green color.
Different varieties of lettuce have different colors, but you want to avoid any with brown or wilting leaves.
You can find most types of lettuce at your traditional supermarket.
For the highest quality, buy from trusted growers like Hitchcock Farms, known for premium, California-grown produce.
Wash and Dry Lettuce Properly
Always wash your lettuce before preparing it.
You can either wash lettuce by holding the leaves under running water or immersing them in a bowl of cold water and letting them soak for 10 minutes.
To dry your lettuce, place it in a colander, cover it with a dish towel, and shake it. Alternatively, you could use a salad spinner to dry the lettuce quickly.
Cut Lettuce to Match Your Recipe
The method you use to cut the lettuce will depend on the recipe you're preparing:
Slice romaine hearts for crisp salads or grilling.
Chop baby iceberg into halves or quarters for wedge salads.
Tear tender varieties like butterhead by hand.
Shred crisphead lettuce with a grater or food processor for tacos and sandwiches.
Keep Lettuce Fresh
Keep lettuce in the crisper drawer of the refrigerator so that the humidity extends its lifespan.
Store delicate leafy greens in plastic containers with paper towels between each leaf.
You can fold lettuce into dry paper towels or kitchen towels to help it last longer, too.
A Lettuce Variety for Every Occasion
When it comes to lettuce, your options are practically limitless.
We hope you feel inspired to expand your repertoire with different varieties of leafy greens.
Here at Hitchcock Farms, we're committed to providing the very best produce so that your menu stays fresh and exciting.
FAQ
Which lettuce is best for salads?
Romaine is a popular option for salads because of its crisp and juicy texture. The mild flavor of looseleaf lettuce also makes it a good base for salads.
Which lettuce is healthier, romaine or iceberg?
Both are healthy options and have similar nutritional profiles, but romaine is higher in calcium and potassium while iceberg is higher in vitamin A.
What's the difference between lettuce and cabbage?
Cabbage is a cruciferous vegetable and belongs to the same family as broccoli and Brussels sprouts.
While most types of lettuce have light and tender leaves, cabbage leaves are dense and crunchy.
