Fresh, Crisp, Essential: Your Lettuce Resource Hub
Maybe people don't think a lot about lettuce, but it's a staple for almost every restaurant. Whether it's for salads, sandwiches, garnishes or a carrier, the type of lettuce you use is important. Learn more about the types of lettuce – and how to make informed purchases. Before purchasing, discover everything you need to know about popular lettuce varieties, grades and standards, and storage and handling.
Lettuce Grades and Standards
The two most common USDA grades used in the foodservice industry are U.S. No. 1 and U.S. No. 2.
U.S. No. 1 lettuce must meet the following requirements:
- Similar varietal characteristic
- Fresh, green, not soft, not burst
- Free from decay and doubles
- Not damaged by any other cause
- Each head fairly well-trimmed, unless specified as closely trimmed
U.S. No. 2 Lettuce Must Meet the Following Requirements:
- Similar varietal characteristics
- Not burst
- Free from decay
- Not seriously damaged by any other cause
- Unless otherwise specified, each head should be reasonably trimmed
Source: U.S. Department of Agriculture
Lettuce Storage and Handling
Storage
Storage plays an important role in the quality of lettuce.
- Optimum Storage Temperatures: as close to 33°F as possible; in the blue zone of the cooler
- Relative humidity of 98–100% with some air circulation
- Do not freeze; no direct contact with ice
- Do not store in dry storage areas
- Store away from ethylene gas-producing products such as apples, grapes and berries
Optimum Handling for
Whole Head/Commodity Lettuce
- Avoid using leafy greens with visible signs of decay or damage
- Strip outer coarse leaves from heads prior to washing
- Wash lettuce just prior to serving under cold, running water. Do not immerse or soak in water
- Separate the leaves during washing to remove sand and debris