Iceberg lettuce
Cultivar of lettuce
From Wikipedia, the free encyclopedia
Iceberg lettuce, also called crisphead lettuce, is a common cultivar of lettuce. Created in 1894 in the United States by Burpee Seeds and Plants, it has since become a staple type of lettuce consumed globally.
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| Iceberg lettuce | |
|---|---|
Iceberg lettuce prior to harvesting | |
| Species | Lactuca sativa |
| Breeder | Burpee Seeds and Plants |
| Origin | United States |
Name
The iceberg lettuce received its name from the way it was packaged for transport – the heads were once packaged on crushed ice.[1] It is sometimes called crisphead lettuce.[2]
History
Iceberg lettuce was cultivated in 1894 by Burpee Seeds and Plants,[1] which introduced it into their seed catalog the same year and marketed it with the slogan, "there is no handsomer or more solid cabbage lettuce in cultivation".[3] In the United States in the early 20th-century, iceberg lettuce was grown in the summer at high altitudes in Colorado and Idaho and in spring in Arizona and the Imperial Valley of California.[3] It quickly became the most common variety of lettuce grown in the Western United States, while the Boston Head lettuce remained the most popular in the Eastern United States.[3] In 1922, the Sawdey-Hunt Company became the biggest buyer of the lettuce. They sold heads to hotel chains around the United States, most notably to Waldorf Astoria Hotels & Resorts.[3] The cultivar is sought after for its mild flavor and crisp texture, and it is consumed internationally.[4]
Production
Iceberg lettuce matures faster in cooler temperatures, reaching prime age in around 60 days.[5] It is highly sensitive to heat, and it is recommended to harvest during the coldest time of the day.[6] Overly mature specimens have very firm and hard heads while immature ones have loose heads and are more prone to damage.[5] It is highly perishable, and a study in Sweden found it was the third-most lost produce in retail stores.[7][5] The shelf life is often shortened due to improper packaging.[5] They are best suited to plastic wrap packaging, which lowers the risk of damage and keeps moisture out.[8]
United States
The state of California produces iceberg lettuce all year round with its peak season in May and June and a low season in December, January, and February. In these months, the majority of the nation's supply is provided by Arizona.[9] In 2009, California had 114,000 acres (46,000 ha) of iceberg lettuce of which the average yield was 20.7 short tons per acre (46 t/ha). Within the state, cultivation is most common in the Central Coast, South Coast, and Central Valley.[2]
Planting the iceberg lettuce in the midsummer period results in a harvest around 70 to 80 days later.[2] Planting in the cooler periods of late autumn and winter can result in a harvest over 130 days later.[2] Depending on the location, iceberg lettuce has been grown in silt loam and clay soil, although the latter needs appropriate drainage.[10] A majority of iceberg lettuce in California were planted with precision planters and pelleted seeds.[10] Californian iceberg lettuce is typically shipped around the United States and Canada, though some smaller quantities are also shipped to Europe.[9]
Recall due to contamination
Due to high water content and raw consumption, iceberg lettuce is susceptible to pathogen contamination during harvesting and processing, with large-scale farming increasing the reach of contamination events across international supply chains. A major example occurred in July 2026, when global salad supplier Taylor Farms had to recall iceberg lettuce linked to a Cyclospora parasite outbreak causing over 1,600 illnesses, highlighting vulnerabilities in centralized agricultural production.[11]