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Red leaf or green leaf lettuce varieties that loosely extend out from the stalk forming a leafed stem instead of a headed plant having leaves that remain close and tightly grouped around the head.

One of the five distinct types of garden lettuce used for salad greens and other dishes. The leaf is similar to romaine lettuce, but unlike romaine, is not considered edible due to the milky sap that forms soon after it matures.

A loose leaf variety of lettuce that appears to look somewhat similar to curly endive. With broad green leaves that begin growing very frilly edges, Tango Lettuce develops into a longer length leaves with darker green coloring especially around the outer edges which become slightly less crinkled in appearance as the Lettuce matures.

A leafy salad green that grows from a stalk and spreads out to form a loose leafed bunch of greens with a decorative frilled red edging.

A variety of salad greens that are shaped like on oak leaf, grown as green or red oak leaf lettuce. The green variety has a rounded shaped leaf, which provides a mild flavor to salads or other foods.

A leafy salad green that grows from a stalk and spreads out to form a loose leafed bunch of greens with a decorative frilled green edging.

The most popular of the garden lettuce, this vegetable is a loose-leaf variety of lettuce that can be grown as a flat, smooth, rough, round, frilly or oak shaped leaf.

A family of vegetables consisting of five varieties classified according to shape and growth. The leafy green vegetable is used in salads, cooked vegetable dishes, and is commonly used on sandwiches.

A cooking green that is a celtuce variety of garden lettuce grown for its thick edible stem instead of the leaf, which is thin and bitter tasting.

A leaf lettuce variety that has long leaves with very ruffled edges that are green toward the interior of the head and are red on the outer portion of the head.