Market Look-For’s

  • Perky greens with no sign of browning on the cut ends
  • Head lettuce should have compact heads
  • Check the inside leaves for signs of internal rot
  • If the head is tapered up significantly, the lettuce was on its way to bolting (sending up a flower shoot) this lettuce is still good for eating but can be a bit more bitter. I prefer to use this lettuce for grilling.


  • For salad mix, wash and spin dry and store in a plastic bag in the fridge
  • For head lettuce, store in a plastic bag in the fridge
  • If making a wedge salad, cut the head lettuce and then gently flush water between the leaves at the base and then allow to drip dry, cut side down and then refrigerate.


  • If your salad is looking wilty, soak in cool to cold water for 15min to an hour. The greens will pull in fresh cool water and rehydrate.
  • If your greens are beyond reviving, consider grilling or sautéing
  • Greens are generally best when the weather is cool (read Spring and Fall). As it gets hot the plant feels stress and sends up its flower to set seed.
  • If the lettuce tastes bitter to you, cut and soak in water to help dilute the bitter milk within the leaves.