Use a salad spinner to remove any excess water. Even if the romaine is pre-washed, it’s always a good idea to wash it again before eating it raw.

Wash the romaine thoroughly before using it.

If possible, look for romaine that has been harvested locally, as it will likely be fresher and taste better than lettuce that has been shipped from far away.

Choose romaine that is fresh and crisp.

Here are some tips for making the most of your romaine: The most common way to eat romaine lettuce is raw in a salad. Whether you have hearts of romaine lettuce on hand or just the outer leaves, there are a variety of ways to make the most of this versatile green. Romaine lettuce is characterized by its long, narrow leaves, crisp texture, and mild flavor, while hearts are the inner leaves of cos lettuce, have a more compact and dense structure, and have a sweeter and more delicate flavor. In conclusion, romaine lettuce and hearts are two types of green leafy vegetables that share some similarities but have several differences. Romaine lettuce is a good source of vitamins K and C, folate, and potassium, while hearts are a good source of vitamins K and B, as well as containing some potassium and folate. This difference in flavor is due to the fact that hearts are the inner leaves of a type of lettuce, which tend to be sweeter and more delicate than the outer leaves.ĭespite these differences, both romaine lettuce and hearts are rich in nutrients and can be used in a variety of dishes. Romaine lettuce has a crisp texture and a mild flavor, while hearts have a sweeter and more delicate flavor. This difference in appearance is due to the fact that hearts are the inner leaves of a type of lettuce known as cos lettuce, which has a more compact and dense structure.Īnother difference between romaine lettuce and hearts is their flavor. Romaine lettuce has long, narrow leaves, while hearts have smaller, more compact leaves. One of the main differences between romaine lettuce and hearts is their appearance. Hearts have a sweeter and more delicate flavor than romaine lettuce, and they are often used in salads and other dishes as a garnish or to add a touch of sweetness. They have a more compact and dense structure than romaine lettuce, and their leaves are typically smaller and more tender. Hearts, on the other hand, are the inner leaves of a type of lettuce known as cos lettuce. Romaine lettuce is also rich in nutrients, such as vitamins K and C, folate, and potassium. It has a crisp texture and a mild flavor, making it a popular choice for use in salads and other dishes. Romaine lettuce is a type of lettuce that is characterized by its long, narrow leaves. Although they share some similarities, there are several differences between them. Romaine lettuce and hearts are two types of green leafy vegetables that are often used in a variety of dishes.

If You Had To Pick Between Romaine Lettuce And Hearts, Which One Would You Go For?ĭifferentiating Romaine Lettuce From Hearts: An Analysis.

Comparing The Advantages And Disadvantages Of Romaine Lettuce And Hearts.

Understanding The Differences In Use Cases: Romaine Lettuce Versus Hearts.

Differentiating Romaine Lettuce From Hearts: An Analysis.

Today, many growers and shippers of fresh vegetables include romaine hearts as part of their rundown, but no one has surpassed the quality and value of our Garden Hearts® - the original foodservice romaine heart.

This was the start of the romaine heart “trend,” which has remained strong for the past 25 years. They were intrigued by the idea of being able to purchase a true romaine heart that would arrive ready for their prep team. Over time, we developed relationships with many premier restauranteurs and foodservice professionals throughout the culinary world.

We worked diligently to select romaine varieties that produced a true solid heart when mature. Eventually, we needed to plant fields dedicated to growing the romaine only for hearts. Not all romaine varieties have a heart, so that was a monumental task! That all changed when Hitchcock Farms began to grow and pack romaine hearts into cartons specifically designed for the foodservice industry.Īt first, we gleaned fields of romaine, looking for heads left behind after the regular romaine harvest crew had passed over the field. Chefs knew about hearts of romaine, but could only get them by peeling down each head of romaine hoping to find a heart inside.

Romaine lettuce or romaine hearts