Romaine lettuce
Crisp, sweet romaine with a firm rib and leaves that hold their crunch. Grown with no pesticides, herbicides or sprays, ever, and ready to eat straight from the pack. No washing, no grit. Built for a Caesar, and sturdy enough to grill.
Stays fresher, longer
Stays fresh twice as long
100% pesticide free
No pesticides, herbicides or sprays
Stacked with vitamins
Grown indoors in Australia
Ready-to-eat
Ready to eat — no washing required
Romaine, or cos in Australia and the UK, is the crisp one. Long, sturdy leaves with a firm rib down the middle and a mild, sweet flavor that doesn't turn bitter the way softer lettuces can. That rib is why it holds up: it takes a heavy dressing without collapsing, it stays crunchy in a wrap, and it's the only lettuce most people will put on a grill.
Servings per package: 1
Serving size: 60g
| Nutrient | Average Quantity Per Serving | Average Quantity Per 100g |
|---|---|---|
| Energy | 49.2kJ | 82kJ |
| Protein | 0.8g | 1.4g |
| Fat, Total | 0.2g | 0.3g |
| - Saturated | 0.1g | 0.2g |
| - Trans | 0.1g | 0.2g |
| Carbohydrate, Total | 1.1g | 1.8g |
| - Sugars | 1.1g | 1.8g |
| Sodium | 11mg | 18mg |
Ready to eat straight from the pack, with no washing and no draining. It's the lettuce a Caesar was built for, because the rib takes a thick dressing without going limp. It holds its crunch in wraps, burgers and sandwiches, and it's sturdy enough to put cut-side down on a hot grill for a minute or two, which turns it smoky on the outside and leaves it cold and crisp in the middle.
Our greens go straight from harvest to pack, clean, dry and undamaged, with no washing and no added moisture. Wash water sitting on a leaf is the main reason bagged salad turns, and ours never gets any.
To keep it at its best, store it refrigerated between 34 and 41°F, keep the pack sealed when you're not using it, and keep it away from excess moisture. No washing required. Open, tip, eat.
Want to know where your Greens came from?
Scan the QR code on your pack to trace it back to its harvest batch and learn more about how it was grown.
This bag is plastic film, so it doesn't belong in your curbside bin. Empty it, make sure it's clean and dry, and take it to a store drop-off point for plastic film. Keeping film plastics out of curbside recycling matters. They tangle the sorting machinery and can send a whole load to landfill.
100% USA-grown arugula
We're not just a brand,
we're the grower.
Learn about what were working onBehind every harvest is a team of horticulturalists, plant scientists, engineers and a chef. The farm is almost entirely automated, but automation doesn't decide anything. Our horticulturalists read the crop and set the conditions, and the machines carry them out precisely, every day.
Everyone here is working towards the same thing. Growing it well is the method. Making it worth eating is the point.
Nothing sprayed on.
Nothing to rinse off.
Our greens grow in sealed rooms, which means the pests, weeds and run-off that force outdoor farms to spray simply aren't there. So we don't spray. No pesticides, no herbicides, no fungicides, on anything we grow.
We had it tested rather than just stating it. An independent, ISO 17025 accredited lab screened our greens against 312 pesticides and residues, with none detected.
That's why there's nothing to rinse off. Nothing was ever sprayed on in the first place.
How we grow it
Everything we sell starts as a seed and is grown without being touched by hand, from seed to pack. It grows indoors in a sealed, climate-controlled room, with no soil, no weather and no sunlight. Every plant gets the light, water and nutrients it needs, every single day.
Those same sealed rooms change what growing takes. We recycle around 90% of the water our plants grow in, our nutrients stay in a closed loop instead of running off into rivers, and we grow a year's harvest in a single building.
What comes out is clean, consistent and ready in about half the time a field takes. It's grown at our farms in Australia, and our first US farm is under construction in Menifee, California. Every pack can be traced back to the exact batch it came from.
More greens on the grid.
Follow for recipes, farm tours and a very close look at some lettuce.
FAQs
Yes. Romaine is the American name and cos is what it's called in Australia and the UK, after the Greek island of Cos. Same lettuce.
Yes, and it's one of the few lettuces that takes it. Halve it, brush the cut side with oil, and give it a minute or two on a hot grill. You want colour, not collapse, so the heart should still be cold and crisp when you take it off.
You don't. It's grown in a sealed indoor room, in water instead of soil, and it's never sprayed, so there's nothing to rinse off. Most bagged lettuce is washed because it's grown outdoors, where soil, run-off and wildlife are part of the field. Ours isn't. Rinse it only if you prefer to.
The rib. Caesar dressing is thick and heavy, and a soft lettuce goes limp under it within minutes. Romaine's rib holds the weight and keeps the crunch, which is why the salad has been made with it since it was invented.
No, we're not certified organic. It's worth knowing what that label does and doesn't cover, though. Certified organic growers can still use a long list of approved pesticides. We don't use any pesticide, herbicide or fungicide at all, on anything we grow, and we have that independently tested.
Iceberg for pure crunch, though it's blander. Butter lettuce if you want something softer, but it won't take a heavy dressing. For a wrap or a burger, iceberg is the closer swap.
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