Lettuce is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches, and wraps; it can also be grilled. which are eaten either raw or cooked.

Lettuce is a rich source of vitamin K and vitamin A, and a moderate source of folate and iron.

Where possible, choose whole heads of lettuce over loose leaves, as they are likely to be fresher and more nutritious. Select lettuce with bright, crisp, tender leaves that are free of discolouration and decay. Remove lettuce leaves from the stalk, discarding damaged or wilted leaves. Wash in a sink of cold water (running water can damage leaves). Use a salad spinner or gently pat dry the leaves. If using in a salad, add dressing right before serving to keep the leaves crisp. You can also braise, steam, sauté, and even grill some lettuce varieties.

Lettuce is available year-round.