Crop of the week: Red romaine lettuce

-Romaine lettuce had its start as a Mediterranean weed. As early as 55 B.C., romaine lettuce was served on the tables of Persian kings and praised for its medicinal values. Egyptian tombs reveal paintings of lettuce with long, pointed leaves, resembling romaine. The name comes from Latin words referring to its milky juice found in the ribs of its leaves.

-The interior leaves of romaine are paler in color and more delicate in flavor. There is also a milder tasting variety with red-tipped leaves and a sweet romaine that is even sweeter than regular romaine.

-Romaine is the second most important type of lettuce grown in Yuma County, iceberg lettuce being the first. In 2006, more than 25,000 acres of romaine lettuce was grown here and valued at about $210 million. Most of it is grown for romaine hearts, whole intact heads and for use in packaged salads.

-This lettuce has gained tremendous popularity in the past decade as the key ingredient in Caesar salads. It has a loaf-like shape with darker outer leaves. Its strong taste and crispy texture has been favored by those who prepare salads.

-Romaine lettuce is the most nutritious lettuce. The dark leafy red variety contains anthocyanin and xeazanthin, carotenoids that help keep eyes healthy. It is an excellent source of vitamin C, with more than five times that of iceberg lettuce. Like all lettuces, romaine has a very high water content and very few calories - about 10 per cup.

-Romaine varieties of lettuce can be kept in a refrigerator for up to a week after purchase. Do not store lettuce next to bananas, apples, pears or tomatoes as the ethylene these fruits give off will brown lettuce prematurely.

-Romaine is a member of the daisy family Compositae which, although the second largest family of flowering plants, contributes only a few food plants (including chicory, endive, escarole and dandelion).

-Avoid heads with an oversized stem base and older plants with large, strong milky ribs. Choose heads that are cut close to leaf stems and are free from browning.

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Source: Kurt Nolte is an agriculture agent with the Yuma County Cooperative Extension. He can be reached at knolte@cals.arizona.edu or 726-3904.