Lettuce

Although the leaves are fragile and delicate some varieties have sharpness which can balance a sweetish broth and give it more depth. The long-leaved Cos is a tall vigorous plant with a nutty flavour. There are a number of varieties of the round cabbage lettuce, such as the Butterhead, Web’s Wonder and Iceberg, but their flavour is less distinct. Other lettuces which are worth using for both their flavour and attractive leaves are Lolla Rossa, Red and Green Oak Leaf and Quattro Stagioni. The flavour and freshness will be lost if cooked at all; their leaves should be torn into small pieces or shredded finely and added just before serving. A very popular vegetable in many old broth recipes though invariably cooked for too long. High in vitamin C and vitamin A.