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Lactuca sativa L. - Asteraceae - lettuce, (Grüner) Salat, Garten-Lattich

Annual or biennial herb, up to 1m tall; leaves green, glabrous, soft to crispy; flowers yellow.
„Lactuca sativa was first known in cultivation in ancient Egypt. It is widely cultivated as a vegetable in China. Leaves of the species contain Vitamins A, B9, C, and K and can be eaten as a salad. Lactuca sativa has many cultivars, which are usually treated as varieties. Lactuca sativa var. angustata Irish ex Bremer is the most commonly cultivated variety in China, where the thick stems are cooked as a vegetable.“
http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200024117

• Lactuca sativa var. angustana - asparagus lettuce, Chinese lettuce, Spargelsalat
• Lactuca sativa var. capitata - (butter-)head lettuce, iceberg lettuce, Kopfsalat, Eisbergsalat
• Lactuca sativa var. crispa - curled lettuce, leaf lettuce, Blattsalat, Pflücksalat
• Lactuca sativa var. longifolia - romaine lettuce, Römischer Salat

Mild bitterness of lettuce cultivars may be associated with sesquiterpene lactone derivatives like latucin-15-oxalate, 8-deoxylactucin 15-oxalate and lactucopicrin oxalate. Tannins based on 4-hydroxyphenyl acetyl esters of glucose and 2,3,4-tri-O-(4-hydroxyphenylacetyl)glucopyranose and homologues as core components were also present.
[Metabolite Profiling of Sesquiterpene Lactones from Lactuca Species - Major latex components are novel oxalate and sulfate conjugates of lactucin and its derivatives., Sessa, R.A., Bennett, M.H., Lewis, M.J., Mansfield, J.W., Beale, M.H., Journal of Biological Chemistry, Vol.275(35), 2000, 26877-26884]
http://www.jbc.org/content/275/35/26877.full.html