Leaf lettuce

Separate the leaves and swish them gently in a bowl of cold water, then lift them out so grit stays behind. Dry them thoroughly in a salad spinner or between clean tea towels; wet leaves make dressing slide off.

Keep the leaves unwashed or thoroughly dried in a loosely closed container, with a dry paper towel to absorb moisture. Refrigerate them and replace the towel if it becomes damp; use bruised or slimy leaves promptly or discard them.

You can cook it, but its tender leaves wilt quickly. Stir them into a hot soup or pan for the last minute or two, or briefly wilt them with garlic; long cooking makes them limp.

Its soft leaves work well with sharp vinaigrettes, fresh herbs, spring onions, radishes and sliced cucumber. Use them in green salads, sandwiches and burgers, or as a fresh layer in wraps.

Yes, in salads and sandwiches, but leaf lettuce is softer and less crunchy than iceberg. Add it just before serving, and choose iceberg when you want leaves that hold their shape in a crisp lettuce wrap.

Leaf lettuce usually grows as a loose cluster of separate, frilled leaves, while cos lettuce forms a more upright head with firm central ribs. Choose leaf lettuce for tender, easy-to-tear salad leaves and cos when you want extra crunch.

Freezing makes its delicate leaves limp when thawed, so it will not be suitable for salads or sandwiches afterwards. If you do freeze it, use the thawed leaves in soup or a cooked dish.