Iceberg lettuce is a compact head lettuce with crisp texture and semi-sweet flavor. Iceberg lettuce was developed in the United States at the end of the 19th century. The name iceberg comes from the way the lettuce was transported in the US starting in the 1920s on train-wagons covered in crushed ice, making them look like icebergs.

TIPS

Selection

• Iceberg lettuce should be springy-firm, with compact heads Leaves should be even medium to dark green, opening to a pale yellow heart. A slightly brown core end is not a sign of old lettuce; it's merely oxidation, nature's way of sealing the harvesting cut.

Storage

• Store iceberg lettuce in the crisper or produce drawer of the refrigerator. Wash right before eating.

Preparation

• Wash Tanimura & Antle iceberg with cold running water and place in a salad spinner to colander to drain. Pat dry before use.
• Tanimura & Antle iceberg lettuce is perfect for the traditional BLT Wedge Salad!
• Make it gourmet with lettuce wraps. Fill individual lettuce leaves with your favorite Asian or BBQ filling and roll.
• Shred and mix with coleslaw to top sandwiches, burgers, tacos and tostadas.
• Chop or puree and add to soups just before serving.

Safe Produce Handling Suggestions

Always wash all fresh produce with cool running water immediately prior to eating or preparing. Tanimura & Antle produce is harvested at the peak of freshness directly from the field.

1. Wash hands with hot soapy water before and after handling fresh produce.
2. Refrigerate produce as soon as possible after purchasing. Refrigerate cut or chopped produce within two hours of peeling or cutting. Once cut, leftover produce should be discarded if left at room temperature for more than two hours.
3. Wash all vegetables with cool tap water immediately before eating. Don't use soap or detergents. Cut away any bruised or damaged areas before eating.

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