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Background

Cos lettuce, also known as Romaine lettuce, has a fascinating history that stretches back to ancient civilizations.

Cos lettuce is believed to have originated in the Mediterranean region, particularly along the coast of the Aegean Sea. It was cultivated by ancient civilizations, including the Greeks and the Romans, who valued it for its crisp and sweet-tasting leaves.

The name ‘Cos lettuce’ comes from the Greek island of Kos, where it was popularly grown and traded. The lettuce’s alternative name, ‘Romaine,’ is derived from its recognition in Rome, where it became a staple in the diets of both the common people and emperors.

The cultivation of cos lettuce spread across Europe during the Middle Ages, and by the Renaissance period, it had gained popularity in various parts of the continent.

During the 17th century, European immigrants brought cos lettuce to the Americas, and it found a new home in North America, becoming widely cultivated there.

Health Benefits

Homegrown, organic Cos Lettuce is good for you!

It’s rich in vitamins (A, C, and K) and minerals (potassium and calcium).Eating your cos lettuce can promote healthy vision, support the immune system, and aid in bone health. The fibre content aids digestion and may help with weight management.

Cos lettuce also contains antioxidants that protect against oxidative stress and inflammation. Plus, it has a super high water content so it helps with hydration.

Growing Tips and Tricks

Location:

Cos lettuce thrives in cooler temperatures. Choose a location in your garden that receives partial sun, especially in warmer regions. In cooler climates, it can tolerate full sun. The soil should be well-draining, loose, and rich in organic matter.

Watering:

Cos lettuce prefers consistent and even moisture, but it’s essential to avoid overwatering, as it can lead to root rot. Water the plants regularly, keeping the soil evenly moist. In hot weather, you may need to water daily, while in cooler weather, watering once a week might be sufficient.

Problems:

Bolting: Cos lettuce is prone to bolting (prematurely producing a flowering stalk) in response to heat or other stress factors. To prevent bolting, plant in cooler temperatures and choose bolt-resistant varieties.

Pests: Keep an eye out for common lettuce pests, such as aphids, slugs, and snails. Use organic insecticides or traps to manage pest infestations.

Diseases: Lettuce can be susceptible to diseases like downy mildew and powdery mildew. To prevent these issues, avoid overhead watering and provide good air circulation around the plants.

Tipburn: Tipburn is a condition where the leaf edges turn brown due to calcium deficiency or fluctuations in watering. Maintain consistent soil moisture and ensure adequate calcium levels to prevent tipburn.

Harvest:

Cos lettuce can be harvested when the leaves reach a usable size, typically around 25-30 cm in length. You can either harvest individual outer leaves, allowing the inner leaves to continue growing, or cut the entire head at the base. If you prefer a more tender and mild taste, harvest leaves when they are younger.

Patch to plate

You can’t beat the crunchy, juicy texture of home grown Cos Lettuce. Whether you shred it, rip it, quarter it, use whole leaves or even BBQ it, it’s one of the world’s most popular lettuces to eat for good reason.

Here’s some culinary inspo for your home grown Cos.

• Hail Caesar! Salad that is! Who can resist egg, anchovy, bacon, croutons and cos lettuce for a killer salad.
• Cut into quarters, arranged on a plate and covered in an olive oil and white wine vinegar dressing, fresh herbs and parmesan cheese.
• On the BBQ. Wait, what? BBQ’d lettuce? Yep, cut the whole cos in half, brush the cut side sith oil and quickly BBQ them cut side down on a smoking hot grill for just a few seconds. Serve up with anchovy and lemon butter.