Introduction

Lettuce, endive and escarole are members of the Asteraceae plant family, and all three crops originated in the Mediterranean region. Their closest crop relatives are artichoke, chicory and sunflower. Endive and escarole are the same species, Cichorium endivia, whereas lettuce belongs to the species Lactuca sativa.  

Lettuce grows best at cool temperatures, making spring and fall the major production seasons in New England. While endive and escarole are also cool-season crops, they are more tolerant of high temperatures than lettuce and therefore make a good substitute for lettuce during the warmer mid-summer weather. 

The four general types of lettuce are:

Crisphead or iceberg is commonly found in produce markets. The leaves are thin and crisp and frequently have curled or serrated edges. Today's consumer is looking for a firm, durable head.

Butterhead or bibb lettuce is a head type with loosely folded leaves. The outer leaves are green while the inner leaves are cream or yellow. Butterhead type lettuce requires careful handling as it bruises and tears easily. For this reason, it is best suited to local market sales.

Leaf lettuce, loose leaf or loose head are all names applied to the fourth general type. Lettuce of this type does not form a head and the leaves may be serrated, deeply lobed or crinkled. Leaf lettuce color varies from light green to red, adding attractive color to the salad or dinner plate.