Batavia Lettuce

Batavia Lettuce is classed variously as a loose-leaf lettuce, or semi-heading lettuce. In hot weather, the lettuce is slow to bolt, and its crisp leaves that are like Romaine retain their crispness even in hot growing conditions.

It's one of the favourites in France, owing both to its taste and its good shelf life after harvesting. It takes about 50 days from seed to maturity.

Varieties include Blonde de Paris, Dorée de Printemps, Gloire du Dauphiné, Laura, Nevada, Pasquier, Pierre Bénite, Polonaise, Reine des Glaces, Rouge Grenobloise, Rustica and Sierra.

From the above list, Blonde de Paris, Dorée de Printemps, Nevada, Pierre Bénite, and Reine des Glaces are green varieties. Oily dressings cling easily to its leaves.1 pound lettuce = 450g = approx 6 cups torn

8 oz lettuce = 225g = approx 3 cups torn
2 oz shredded lettuce = 50g = 1 cup
8 oz shredded lettuce = 200g = 4 cups

Pierre Bénite and Reine des Glaces were documented in print in 1885 in Vilmorin-Andrieux's "Les Plantes Potagères".

Also called:

Batavia Lettuce, Batavia Red Lettuce

Boston Lettuce, Bronze Mignonette Lettuce, Butterhead Lettuce, Coral Lettuce, Green Mignonette Lettuce, Iceberg Lettuce, Lamb's Lettuce, Lollo Biando Lettuce, Lollo Rosso Lettuce, Mignonette Lettuce, Oak Lettuce, Redina Lettuce

Agave, Artichokes, Branch Lettuce, Dandelion, Endive, Enset, Frisée, Greens, Horseradish Tree, Lamb's Quarters, Lotus, Mesclun Mix, Mizuna, Pak Wan, Potherbs, Rocket

Asparagus, Brassica Family, Mushrooms, Peppers, Root Vegetables, Seaweed, Sprouts, Squash, Tomatoes