This leaf vegetable with mild and refreshing taste became the most consumed salad green in Brazil. The name “curly” refers to the appearance of the leaves of several lettuce varieties, which are curled on the edges. Even though it is available year-round, the best lettuce in Brazil is produced in January, March, and from May to November. In most Brazilian tables, the traditional way of serving lettuce is raw, in salads, or as an ingredient in nutritious green juices. When lettuce is cooked or braised, it acquires a more pronounced flavor, reminiscent of Chinese cabbage. It is a good source of vitamins A and K, iron, phosphorus and manganese.