According to the German Agrarmarkt Informations-Gesellschaft (AMI), every German purchased an average of 3.4 kg of lettuce over the past year, mostly iceberg, mixed salad and butterhead lettuce. Radishes are one of the most popular accompaniments for lettuce, with each German eating an average of approximately one kilo in 2013.
The German Growers Association BVEO provided data on the most popular lettuce varieties in Germany:
Iceberg: The variety's name is due to its former delivery method and its resistance to the cold. During transport, it used to be covered in ice and chilled and could be shipped over distances without any loss in either flavour or freshness. Iceberg lettuce has a slightly stronger taste than butterhead lettuce, as well as hard, succulent leaves. At the time of purchase they should be fresh and firm and be close to one another.
Butterhead lettuce: It is a very sensitive variety and consequently best consumed as quickly as possible. Those wishing to keep it for a few days should sprinkle it with water, wrap it in paper and place it in the refrigerator crisper. To prepare them, first remove the outer leaves (not as fresh) and then cut off the stump. Then make each individual leaf loose, wash and dry them. Butterhead lettuce is not just suitable to be consumed as fresh lettuce, but it is also delicious in Asian dishes. For example, the leaves are particularly tasty in spring roll fillings.
Leaf Lettuce: This variety belongs to the butterhead and endive family and is a little more sensitive. It has a nutty flavour and is available in different types and colours. Because of its more powerful taste, Mediterranean ingredients such as balsamic vinegar, olives and garlic fit particularly well with this lettuce. It is also very tasty in combination with fish or sheep's cheese, but it is also ideal for a sweet salad with pineapple and honey.
Endive: There are two varieties: smooth endive, also called winter endive, and curly endive. Both have a slightly bitter taste and fit extremely well in soups. They are also perfect in combination with ravioli from potato dough or tagliatelle with smoked salmon. Wrapped in a damp paper towel, this lettuce stays fresh in the crisper for approximately one to two weeks.
Over the past year, approximately 340,000 tonnes of lettuce were harvested in Germany. The main production areas are Rhineland-Palatinate (2,955 hectares), Lower Saxony (2,440 hectares) and Baden-Württemberg (2,345 hectares).