Romaine lettuce (romaine): beneficial properties, cultivation, description of the variety, photos, reviews

Romaine lettuce is a classic leafy green used in Caesar salad. It has a pleasant taste and is used both fresh and boiled or stewed. Contains fiber, vitamins and microelements, and has virtually no contraindications.

Origin story

The plant is a variety of annual lettuce also called romaine or romaine. Another name - Roman lettuce - is associated with the origin of this culture. It was first discovered in the 3rd millennium BC. At the same time, they began to actively use it in Ancient Rome, i.e. 400-500 BC

It was used not only for culinary purposes, but also for medical purposes. The salad was added to appetizers, stewed, and placed in various dishes. The plant was also used for medicinal purposes.At that time, they did not yet know about the composition of the product, but it became known that romaine lettuce stimulates digestion and normalizes intestinal function. Therefore, they began to use it fresh and stewed.

Description of romaine lettuce

In appearance, the plant resembles a head of cabbage, like Chinese cabbage. The leaves are rich green, the stems are lighter in color and are white. The leaves are loose and easily separated from the head. In the core, the density of greenery increases - a kind of light green stalk is formed.

Romano is quite recognizable - it is used to prepare the famous Caesar salad. The plant contains quite a lot of vitamins and minerals and is low in calories, so it can be used in almost any diet.

Taste qualities of romaine lettuce

The leaves have a delicate nutty flavor. They are quite juicy, with a slight herbaceous undertone. If you boil them a little in water or add them to soup, the taste will be very reminiscent of asparagus, almost indistinguishable.

Romano has a refined taste that enhances the main course

Advantages and disadvantages

If we evaluate the benefits of greens in terms of cultivation, taste and medicinal qualities, we can highlight several advantages:

• short growing season - 60-70 days before harvest;
• can be cultivated in almost any region;
• Romaine lettuce is stored for quite a long time - even in the refrigerator it lasts up to 30-35 days;
• it is possible to obtain from seeds;
• You can harvest up to 2-3 harvests per season;
• has a rich mineral and vitamin composition;
• low-calorie product, suitable for any diet;
• has an interesting taste both fresh and boiled or stewed;
• Romaine lettuce is also resistant to negative temperatures, which allows it to be grown even in conditions of short-term frosts.

Although there are also disadvantages:

• romaine lettuce grows well only in fertile soils;
• the culture is quite demanding on temperature conditions;
• if you do not give enough water when watering, the salad will taste bitter;
• Like other products, Romano has contraindications related to individual intolerance (but such phenomena are observed very rarely).

Composition and calorie content of romaine lettuce

Romaine lettuce contains quite a lot of vitamins, microelements and other beneficial substances:

• vitamins A, C, group B (B1, B2, B5, B6), H, PP;
• selenium;
• manganese;
• iron;
• sodium;
• magnesium;
• potassium;
• phosphorus;
• zinc;
• calcium.

The product is very “light” - the calorie content of romaine lettuce is only 17 kcal per 100 g. Nutritional value for the same weight:

• proteins – 1.2 g;
• fats – 0.3 g;
• carbohydrates – 1.2 g.

Almost entirely plant tissue consists of water (95% mass fraction). Accordingly, dry matter accounts for 5%. Romaine lettuce also contains dietary fiber - 2.1 g per 100 g. This exceeds 10% of the recommended daily intake.

Romaine lettuce leaves contain many vitamins, microelements and dietary fiber.

Benefits of romaine lettuce

Thanks to its rich chemical composition, romaine lettuce has a beneficial effect on all body systems:

• improvement of metabolic processes;
• participation in hematopoiesis;
• stimulation of digestion;
• blood glucose control;
• prevention of cancer;
• increasing immunity;
• maintaining water-salt balance;
• strengthening teeth, bones and nails.

Contraindications and harm

Although romaine lettuce does have many beneficial properties, in some cases it should be consumed in moderation. If you eat a lot of greens (300 g or more) at one time, especially on an empty stomach, this can lead to pain in the intestines and stomach. Allergic reactions may also occur:

• itching;
• redness;
• skin rashes.

Romaine lettuce is rich in fiber, so it should be used with caution for colitis, ulcers, and gastritis. During pregnancy, the product can be included in the diet, but in limited quantities (several leaves per day). During the feeding period, romaine lettuce can also be used, gradually introducing it into the menu from 2-3 months. Giving greens to children is allowed from 3-4 years old, starting with small quantities. At the same time, you need to monitor your well-being and, if allergic reactions occur, exclude the product from your diet.

How to eat romaine lettuce

The salad itself is not consumed so often because it has a specific taste. But foliage is often used as decoration. In Greece they are served on rolls, in the USA they are used for sandwiches and canapés. In France, the leaves are used to decorate cuts - vegetables, meat and even fruit.

Romaine lettuce is eaten fresh and added to seafood, meat and vegetables. First, the leaves are separated for the core, dry, damaged tips are trimmed and the surface is lined. You can also cut them into equal pieces and mix them with vegetables and herbs to make a delicious cold appetizer.

Leaves can be used to decorate hamburgers and hot dogs.

You can add various aromatic spices to romaine lettuce, such as turmeric, cloves or cinnamon.The foliage is crunchy and gives a fresh taste, so it goes well with a variety of snacks:

• hot dogs;
• cheeseburgers;
• hamburgers;
• steaks;
• cheeses;
• sausages.

Chopped greens can be stewed with other vegetables or boiled, for example, in puree soup. Then you will get a very tasty dish reminiscent of asparagus.

How to Grow Romaine Lettuce

You can grow romaine lettuce at home in a regular plot. For this purpose, the seed propagation method is used. Planting material is purchased from responsible producers with a good reputation, and the fresher the seeds, the better the germination. They can be planted both in open ground and in seedling boxes. Both methods of agricultural technology are described in detail below.

Planting seeds in open ground

The place to plant Romano should be well lit and not too wet. You can’t choose lowlands - water accumulates here, which can cause the roots to rot. The soil must be fertile and loose. A few months before planting, they dig it up and add humus or compost up to 5-8 kg per square meter. If the soil contains a lot of clay, the structure needs to be improved with sand or sawdust (up to 5 kg for the same area).

Planting of seeds begins at the moment when temperatures become consistently positive even at night. In the south this is the second half of March, in the middle zone - the beginning of April, in the Urals, in Siberia, in the northern regions - the middle of the month. There is no need to be afraid of short-term return frosts, since Romano is quite resistant to temperature influences.

Landing is carried out as follows:

1. First, lettuce seeds are soaked for a day in warm water with a solution of Epin or another growth stimulant.If possible, immerse a tube from an aerator into the container (as for aquariums) and saturate the water with oxygen.
2. The bed is dug up and the surface is leveled.
3. Then mark several furrows 2 cm deep at intervals of 40-45 cm.
4. Romaine lettuce seeds are sown at 5 cm intervals and sprinkled with soil.
5. Water with settled water, then lay mulch.

Romaine lettuce is planted in open areas

Growing seedlings

The seedling method of growing is more labor-intensive, since it requires the creation of a special temperature. The sequence of actions is as follows:

1. Purchase soil or make it up in advance from turf soil, humus, black peat and sand in a ratio of 2:1:1:1.
2. Disinfect with potassium permanganate (1 g per 1 l) or keep in the freezer for several days.
3. Place in shallow containers.
4. Plant romaine lettuce seeds at a depth of 1 cm at intervals of 5 cm.
5. Moisten with a spray bottle.
6. Then cover with a film with holes and leave in a room at a temperature of 18-20 degrees.
7. After the sprouts appear, remove the film and lower the temperature to 8-10 degrees Celsius.
8. After another week, they increase it again to 18-20 degrees and water it periodically.
9. A month later, they are transplanted into open ground, bypassing the picking stage.

At this time, the daylight hours are still short, so it is necessary to provide additional lighting for 2-3 hours in the morning and evening. For this, LEDs or special phytolamps are used.

Further care

Caring for the plant is simple, the basic rules are:

1. Regular watering - every week, twice as often during drought. For each square meter they spend 10-15 liters of settled water. If the leaves dry out, the volumes need to be increased.
2. After watering, the soil is thoroughly loosened, and weeding is done if necessary.
3. It is better to use complex mineral compositions as fertilizers, for example, Kemira Lux. Fertilizers are applied after the appearance of mass shoots, then another 2-3 weeks later. Nitrogen compounds should be used to a minimum, since greens accumulate nitrates.
4. Two weeks after the emergence of seedlings, the bushes need to be thinned out. To do this, pinch out weak shoots so that the distance between strong plants is at least 15 cm (for medium and late-ripening varieties - from 25 cm).

Thanks to regular watering, you can get a good harvest of greenery.

Diseases and pests

The plant can suffer from various diseases and pests. If you give too much water, fungal infections spread:

• white rot;
• septoria;
• gray rot;
• downy mildew.

For prevention, you should follow the watering norm, and if necessary, carry out a one-time treatment with fungicides, for example, “HOM”, “Abiga-Peak”, Bordeaux mixture and others.

Of the insects, lettuce flies and aphids are especially dangerous. They are fought with the help of insecticides - “Decis”, “Inta-Vir”, “Fufanon”, “Aktara”. Spraying is carried out in cloudy weather, preferably in the evening.

What to do if romaine lettuce tastes bitter

To prevent romaine lettuce leaves from becoming bitter, shade them during cultivation and begin harvesting early in the morning. It is also necessary to ensure that the leaf plates do not overgrow and shoot arrows.

If they still taste bitter, they can be placed in cold water for an hour and then eaten. There is another way - add salt for 20 minutes and rinse. If the bitterness is not very strong, the leaves can be put into dishes, boiled or stewed.The plant does not pose any health hazard.

How to store romaine lettuce

Romaine lettuce is harvested in one or more stages. Most often, the heads of cabbage are collected in one go, when they acquire the desired color. They are cut off at the root and stored on the vegetable shelf of the refrigerator. You can keep it there for up to 30-35 days.

It is also permissible to take fresh romaine lettuce leaves, pour boiling water over them, cool in cold water and grind in a blender. Then put the pulp into a special container for ice cubes, freeze it and put it in the freezer. This method is suitable for winter storage, since the shelf life is 6-8 months.

Substitute for romaine lettuce

Romaine lettuce can be replaced with other greens:

• arugula;
• Chinese cabbage;
• regular leaf lettuce.
• iceberg.

You can use Chinese cabbage leaves instead of romaine.

Each type of green has its own flavor profile. If you want something neutral, you should choose Chinese cabbage (greens only, no hard white veins).

Conclusion

Romaine lettuce can be used fresh or stewed. It is used as a component of various dishes, as well as serving vegetable, meat and fruit cuts. The product is low-calorie and very healthy, so it can be included in the diet of almost all people.

Reviews from gardeners about romaine lettuce

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