How to Clean Leaf Lettuce
Leaf lettuce, sometimes referred to as loose-leaf lettuce, produces tender crisp leaves that grow loosely around a central stalk. This cool-season crop grows best in early spring when daytime temperatures remain between 60 and 70 degrees Fahrenheit. Higher temperatures cause the stalk to bolt and leaves to turn bitter. Maturing in 40 to 45 days, leaf lettuce can be harvested by cutting every other plant to allow room for plants to mature, or by picking outer leaves as soon as they are big enough to eat. Does this Spark an idea?
Things You'll Need
- Knife
- Bowl
- Salad spinner
- Paper towel
- Food storage bags (optional)
- White vinegar
Instructions
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Harvest leaf lettuce in the morning when temperatures are cool and leaves are crisp and tender. Pick or cut the leaves at the base.
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Soak lettuce leaves in a large bowl filled with cold water for a few minutes to remove garden debris. Rinse individual leaves under cold running water. Inspect leaves carefully for any signs of insect damage. Discard discolored or damaged leaves.
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Place the washed lettuce leaves in a salad spinner to remove excess water or simply shake the leaves and allow the water to drip naturally. Some moisture on the leaves enhances the flavor and texture when used in a garden salad. If using leaf lettuce in a sandwich, pat the leaves dry with a paper towel.
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Tips & Warnings
Store excess leaf lettuce in a food storage bag in the refrigerator at 32 degrees Fahrenheit with humidity at 96 percent.
Soak lettuce purchased in the grocery store, or produce stand, in a solution of vinegar and water to reduce the chances of bacterial contamination. Mix 1/2 cup of white vinegar to 1 cup of water in a large bowl. Soak for ten minutes and rinse with cold water.
Store lettuce away from meats to avoid bacterial contamination.
Always use a clean cutting board when preparing lettuce for salads.
References
Resources
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