Archive for May 21st, 2007|Daily archive page



I never really buy lettuce cause I’m always afraid it’ll go bad before I use it.

Thanks to yumsugar, I now know how to keep my lettuce from going bad.

Last week I mentioned how to save wilted lettuce, but how do you keep it from getting that way to begin with?

  • For starters you should discard any leaves that have brown or black spots.
  • Then soak them in an ice water bath for 15-30 minutes.
  • Spin them dry (or gently pat them dry with a kitchen towel) and wrap loosely in dry paper towels.
  • Finally put them in a Ziploc bag, squeeze as much air as possible (don’t crush the leaves), seal the bag 3/4 of the way and store in your fridge’s produce drawer.

This entire process will help slow the deterioration process down and will hopefully, depending on the state it was in when you purchased it, allow your lettuce to last for up to two weeks.

Photo from Flickr. Trivia below from Wikipedia.

Oh, and did you know there are traces of opium in ALL LETTUCE?

  • The largest lettuce head was one that weighed 11 kg (25 lb), of the Salad Bowl cultivar, grown by Colin Bowcock of Willaston, England, in 1974.
  • In the United States, 95% of all head lettuce is grown in California and Arizona.
  • Lactucarium (or “Lettuce Opium”) is a mild opiate-like substance that is contained in all types of lettuce.
  • Yazidis consider eating lettuce taboo.

Will Work For Food + SingleGuyChef = CRAZY DELICIOUS!


SingleGuyChef decided to take my balsamic strawberries idea and combine it with his mascarpone cheesecake. The result?

Head over to his site to find out.