All members of the leaf lettuce family have leaves that branch from a single stalk in a loose bunch rather than forming a tight head. The leaves are usually less crisper but more full-flavored than those of the head lettuce varieties. Leaf lettuce can range in color from medium to dark green, with some having red-tipped leaves. Some of the common varieties found in Switzerland include Green Leaf Lettuce (Grüner Batavia-Salat), Red Leaf Lettuce (Batavia-Salat), and Oak Leaf Lettuce (Eichblatt)
Season: April to October
Purchasing Tips: In general, leaf lettuce is more perishable than head lettuce. Choose bunches with evenly colored leaves and no signs of wilting or yellowing. Look at the root end (or cut end). It should appear freshly cut, and not shriveled or overly brown.
Storage: Leaf lettuce varieties perish quickly. It is best to wash them just before you are ready to use them. For storing, keep the lettuce refrigerated in a plastic bag for no more than two days.
Cooking Tips: Leaf lettuces are used almost exclusively in salads.
