Lettuce

Lettuce Varieties - What's the Difference?

There are literally hundred of different lettuce varieties available to the backyard vegetable gardener. They come in a wide variety of sizes, tastes, textures and colors. In fact, lots of seed companies today blend several varieties of lettuce in a single seed packet. This is a great way to try out several different varieties without spending a ton of money on seeds or taking up a bunch of space in your garden. We spent a couple of years trying out different varieties and have settled on several favorites. We encourage you to do the same and find out which lettuce varieties you like best. Here is a list of some common lettuce varieties, along with plant descriptions, etc...

Leaf Lettuce Varieties - easy to harvest as needed

Green Ice - this variety is ready in 45 days, very sweet taste, large ruffled leaves are green in color, moderately crisp, best in cool weather

Black-Seeded Simpson - this heirloom variety has been around for about 150 years, ready in 45 days, tender leaves have a delicate flavor, large green leaves, best in cool weather

Simpson Elite - this variety is fast growing, light green leaves are tender, heat tolerant, ready in 48 days, mildly sweet

Prizeleaf - ready in about 50 days, heat tolerant, tender leaves are green with dark red edges, good lettuce flavor

Salad Bowl - this variety produces crisp green leaves with sweet flavor, very tender, ready in 45 days, best in cool weather

Red Salad Bowl - this unique variety boasts dark red to purple leaves, ready in 50 days, slightly sweet and spicy flavor, best in cool weather

Royal Oak - this variety is ready in 50 days, heat resistant, dark green leaves resemble oak leaves, tender with good flavor

Bibb Lettuce Varieties - feature a buttery texture

Buttercrunch - this popular variety features a soft, loosely formed head, the outer edges of the leaves are green and the inside is a soft yellow color, buttery texture, sweet flavor, heads are formed in 75 days, best in cool weather

EZ Serve - this variety is only available from the Burpee seed company, features dark green leaves which are mild in flavor, slightly sweet, loose heads are formed in 65 days, best in cool weather

Santa Fe - this variety features very crisp leaves in a loosely formed head, heat tolerant, ready in 55 days, tall leaves are green with dark red edges, good flavor

Burpee Bibb - this variety is similar to Buttercrunch and has loosely formed heads, green on the outside and creamy yellow on the inside, very sweet flavor and tender texture, best in cool weather, ready in 75 days

Four Seasons - this heirloom variety is meant for cold weather, stands up very well to slight freezes, ready in 54 days, outer leaves are dark green and have dark red splotches, soft yellow color inside, tender texture and buttery flavor

Romaine Lettuce Varieties - traditionally used to make Caesar salad

Braveheart - this very large variety features crisp full hearts that are green all the way through, ready in 70 days, best in cool weather, outer and inner leaves are tender and mild, good Romaine flavor

Vivian - this variety produces giant heads that can reach 16 inches long, ready in 70 days, vibrant green leaves have a buttery texture similar to Bibb lettuce, distinguished white ribs, good flavor, will tolerate a light frost, best in cool weather

Little Caesar - this variety features tall heads, dark green outer leaves are tender, vibrant yellow hearts are crisp, classic Romaine taste, ready in 70 days, best in cool weather

Crisphead Lettuce Varieties - feature crisp leaves, tightly formed head

Igloo - this variety is ready in 70 days, features a crisp head that can reach 10 inches in diameter, very green leaves are crunchy, mild flavor, good heat tolerance

Crispy Frills - this variety can be harvested as leaf lettuce in 50 days or as a tightly formed head in 80 days, very crisp leaves are curly and unique, somewhat heat tolerant, outer leaves are dark green, inner leaves are light yellow

Iceberg - this is the classic crisphead lettuce, very compact head, very crisp and crunchy leaves are light green, hearts are almost white, ready in 85 days, best in cool weather

Summertime - this variety boasts firm compact heads, leaves are very sweet, outer leaves are vibrant green and hearts are off-white, good heat tolerance, ready in 70 days, good all-around head lettuce variety

Herbs

Herb

A herb is a plant that is valued for flavor, scent, or other qualities. Herbs are used in cooking, as medicines, and for spiritual purposes.In American English the pronunciation of "herb" varies by individual, with the initial "h" either silent or pronounced on no noticeable regional or socioeconomic basis, but in British English the sounded "h" predominates:

Culinary herbs

Culinary use of the term "herb" typically distinguishes between herbs, from the leafy green parts of a plant, and spices, from other parts of the plant, including seeds, berries, bark, root, fruit, and even occasionally dried leaves or roots. Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food.

Basil

Basil of the Family Lamiaceae (mints), is a tender low-growing herb. Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos. The plant tastes somewhat like anise, with a strong, pungent, sweet smell

Oregano

Oregano is a species of Origanum, of the mint family, native to Europe, the Mediterranean region and southern and central Asia. It is a perennial herb, growing from 20-80 cm tall, with opposite leaves 1-4 cm long. The flowers are purple, 3-4 mm long, produced in erect spikes.

Thyme

Thyme (pronounced /ˈtaɪm/) is a well known herb; in common usage the name may refer to   any or all members of the plant genus Thymus, common thyme, Thymus vulgaris, and some other species that are used as culinary herbs or for medicinal purposes.

 

 

Marjoram

Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. It is also called Sweet Marjoram or Knotted Marjoram and Majorana hortensis.

The name marjoram (Old French majorane, Medieval Latin majorana) does not directly derive from the Latin word maior (major). Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans as a symbol of happiness.

Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as Herbes de Provence and Za'atar

Chives

Chives (Allium schoenoprasum) are the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. They are referred to only in the plural, because they grow in clumps rather than as individual plants. Allium schoenoprasum is also the only species of Allium native to both the New and the Old World.

Its species name derives from the Greek skhoínos (sedge) and práson (leek). Its English name, chive, derives from the French word cive, which was derived from cepa, the Latin word for onion.

Culinary uses for chives involve shredding its leaves (straws) for use as condiment for fish, potatoes and soups. Because of this, it is a common household herb, frequent in gardens as well as in grocery stores. It also has insect-repelling properties which can be used in gardens to control pests

Chervil

Chervil (Anthriscus cerefolium) is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.

Dill

Dill (Anethum graveolens) is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens (L.) C.B.Clarke.

Rosemary

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.

The name rosemary has nothing to do with the rose or the name Mary, but derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea.

Sage

Ornamental and medicinal plants in the mint family, Lamiaceae: a small evergreen subshrub used as a culinary herb

Tarragon

Tarragon or dragon's-wort (Artemisia dracunculus L.) is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is "dragon herb." It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India, western North America, and south to northern Mexico. The North American populations may however be naturalised from early human introduction.

Parsley

Parsley (Petroselinum crispum) is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking. Parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although parsley has a milder flavor

Coriander

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsley or, particularly in the Americas, cilantro. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing towards it (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.

South Indian Vada Platter

Vada With Three Type Chutneys and Sambhar

South Indian Chutneys

Coconut chutney

Ingredients to be ground to paste

• 2nos  grated fresh coconut
• 20gm roasted channa dal
• 4nos green chilly
• 1 teaspoon chopped ginger

Ingredients for Seasoning

• ½ teaspoon mustard seeds
• ½ teaspoon Urad dal
• 1 teaspoon oil for seasoning
• 4 curry leaves
• Salt to taste

Method

Grind all the ingredients except the seasoning together with ½ cup of hot water. Hot water prevents the coconut from getting curdled and sticky.

Heat oil in a small pan; add mustard seeds and Urad dal, curry leaves. Allow it to crackle. Add the seasoning to the ground coconut mixture. Now add the salt to taste and mix well.

                   

Tomato chutney

Ingredients to be ground to paste

• 2 cups of chopped tomatoes
• ½ cup small onions or ½ cup chopped regular onions
• 5 nos dry red chilly
• ¼ teaspoon asafetida
• ¼ teaspoon turmeric powder
• 1 tablespoon sunflower oil

Ingredients for seasoning

• 1 teaspoon sunflower oil
• ½teaspoon mustard seeds
• ½ Urad dal
• 4 curry leaves
• Salt to taste

Method

Heat oil in a pan; add the onions and sauté until soft and tender. Add the chopped tomatoes, red chilly, asafetida and turmeric powder. Sauté until the tomatoes are nice and soft and almost all the water has evaporated.

Allow the mixture to cool and grind into a smooth paste.

Heat oil small pan; add mustard seeds and Urad dal, curry leaves. Allow it to crackle.

Add the seasoning to the ground tomato onion paste. Add salt to taste and mix well.

Coriander chutney

Ingredients to be ground to paste

• 2 bunch of fresh coriander leaves
• ½ cup grated coconut
• 3 no’s  green chilly
• 5 gm asafetida (block)
• 10 gm tamarind
• 1 tablespoon sunflower oil

Ingredients for seasoning

• 1 teaspoon sunflower oil
• ½teaspoon mustard seeds
• ½ Urad dal
• 4 curry leaves
• Salt to taste

Method

Heat oil in a pan; add the asafetida and grated coconut sauté for few minutes and add green chilly continuously mixed then strain the coconut mixer.

Roughly chopped corianders wash it 3 times and blanched for one minute and Strained and cool it. Coriander should be green colour.

Allow the mixture to cool and grind into a coconut mixer and coriander blanched along with tamarind smooth paste.

Heat oil small pan; add mustard seeds and Urad dal, curry leaves. Allow it to crackle.

Add the seasoning to the ground coriander paste. Add salt to taste and mix well.