All About Iceberg Lettuce

When cooked, iceberg lettuce’s crisp character softens, and it adopts a more subtle, slightly sweeter flavor. Its texture becomes wilted and tender, similar to cooked spinach or other greens. Lightly sautéing or braising iceberg lettuce can pair well with strong flavors like garlic or bacon, but you will lose the trademark crunch.

Flavor: (1-5 “leaves” Mild to Bold) 

Texture: (1-5 “leaves” Tender to Crunchy) 

Growing iceberg lettuce

Iceberg lettuce is usually ready to harvest when the heads are firm, and the leaves are a light green to whitish color. The heads typically reach about 4-5 inches in diameter. To harvest, simply cut the head off at the base of the plant using a sharp knife. Try to harvest in the morning when the leaves are crisp and still full of moisture.

Purchased iceberg lettuce

When purchasing fresh iceberg lettuce, look for heads that are firm and heavy for their size. The outer leaves should be a vibrant green and free from any discoloration, spots, or blemishes. Avoid heads that have loose or wilted leaves, as this may indicate that the lettuce is past its prime.

Store iceberg lettuce in the refrigerator, ideally in the crisper drawer. If your lettuce didn’t come in a plastic bag, place it in one that is perforated or loosely tied to allow some air circulation. Consider adding a dry paper towel into the bag to absorb any excess moisture, which can lead to rot.

With proper storage, a head of iceberg lettuce can stay fresh in the refrigerator for 1-2 weeks.

Iceberg lettuce is not recommended for freezing. Due to its high water content, freezing iceberg lettuce can significantly alter its texture, turning it mushy when thawed.

Iceberg lettuce prefers cooler weather and can be grown in many parts of the world. It’s a hardy plant that can tolerate frost and even light freezing temperatures. California is the leading producer of iceberg lettuce in the US, while Spain, Italy, and China are among the top producers of lettuce globally.