[M+] Lettuce Team
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Primary Language: English
Raids per week: 7
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Lettuce (Lactuca sativa) is an annual plant of the daisy family,
Asteraceae. It is most often grown as a leaf vegetable, but
sometimes for its stem and seeds. Lettuce is most often used for
salads, although it is also seen in other kinds of food, such as
soups, sandwiches and wraps; it can also be grilled.[3] One
variety, the woju (莴苣), or asparagus lettuce (celtuce), is grown
for its stems, which are eaten either raw or cooked. In addition to
its main use as a leafy green, it has also gathered religious and
medicinal significance over centuries of human consumption. Europe
and North America originally dominated the market for lettuce, but
by the late 20th century the consumption of lettuce had spread
throughout the world. World production of lettuce and chicory for
calendar year 2015 was 26.1 million tonnes, 56% of which came from
China.[4]
Lettuce was first cultivated by the ancient Egyptians who turned it from a weed whose seeds were used to produce oil, into a food plant grown for its succulent leaves and oil-rich seeds. Lettuce spread to the Greeks and Romans, the latter of whom gave it the name lactuca, from which the English lettuce is ultimately derived. By 50 AD, many types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century cultivars were described that can still be found in gardens.
Generally grown as a hardy annual, lettuce is easily cultivated, although it requires relatively low temperatures to prevent it from flowering quickly. It can be plagued by numerous nutrient deficiencies, as well as insect and mammal pests, and fungal and bacterial diseases. L. sativa crosses easily within the species and with some other species within the Lactuca genus. Although this trait can be a problem to home gardeners who attempt to save seeds, biologists have used it to broaden the gene pool of cultivated lettuce varieties.
Lettuce is a rich source of vitamin K and vitamin A, and a moderate source of folate and iron. Contaminated lettuce is often a source of bacterial, viral, and parasitic outbreaks in humans, including E. coli and Salmonella.
Lettuce was first cultivated by the ancient Egyptians who turned it from a weed whose seeds were used to produce oil, into a food plant grown for its succulent leaves and oil-rich seeds. Lettuce spread to the Greeks and Romans, the latter of whom gave it the name lactuca, from which the English lettuce is ultimately derived. By 50 AD, many types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century cultivars were described that can still be found in gardens.
Generally grown as a hardy annual, lettuce is easily cultivated, although it requires relatively low temperatures to prevent it from flowering quickly. It can be plagued by numerous nutrient deficiencies, as well as insect and mammal pests, and fungal and bacterial diseases. L. sativa crosses easily within the species and with some other species within the Lactuca genus. Although this trait can be a problem to home gardeners who attempt to save seeds, biologists have used it to broaden the gene pool of cultivated lettuce varieties.
Lettuce is a rich source of vitamin K and vitamin A, and a moderate source of folate and iron. Contaminated lettuce is often a source of bacterial, viral, and parasitic outbreaks in humans, including E. coli and Salmonella.
profile administrator(s): Myntepapir
last updated by Myntepapir 6 years ago
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