Oh, lettuce. It beefs up salads and adds a final healthy flourish to your plate. But honestly, it can get a little boring. So I’m making a case for putting a little more thought into your leaves. Because here’s the thing—the right greens will turn an average summer salad or picnic sandwich into something truly exceptional. Here, the ultimate guide to the most delicious different types of lettuce (plus, what to make with them).

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When preparing lettuce, it’s imperative that you wash it thoroughly to ensure it’s not contaminated with any of the harmful bacteria that are found in soil. For salads, you will want to dry the washed lettuce as much as possible—a salad spinner is useful for this—in order to avoid a soggy outcome. 

As for storage tips, the experts at Hitchcock Farms have some solid advice on how to keep lettuce fresh for longer, namely relying on the crisper drawer set on high humidity for any salad leaves you aren’t planning on eating straight away. For even longer-lasting results, place your clean, dried leaves on top of paper towels, then gently fold and roll the paper towels before placing in a plastic bag. “Press out any air, seal tight, and store in the lettuce-only drawer for a week to 10 days,” the produce pros explain.   

You can also extend lettuce life with a simplified version of a preservation technique commonly used in the produce industry. “Open the lettuce bag, blow into it until it’s puffed up, and then twist and secure the top with a rubber band. The carbon dioxide in your breath slows down the ripening process.” Pretty neat, right? 

For sturdier types of lettuce (such as romaine and butterhead) that you aren’t planning on using soon, you can store leaves in the freezer for up to six months. After thawing, previously frozen lettuce works well in casseroles and as a substitute for spinach (i.e., mixed into hot dishes rather than as a crisp side salad). 

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