The History of Iceberg Lettuce

Iceberg lettuce was introduced as a new lettuce cultivar in 1894 by the W. Atlee Burpee Company. Harvested for the compact, hardy heads it produced, iceberg lettuce could be grown in California and shipped across the country. (At the time, the food system was undergoing a shift from local to national, and iceberg lettuce played a role in the change.) Iceberg lettuce was first kept fresh during shipping using ice; later, refrigerated rail cars and trucks made national shipping possible. However, the name "iceberg lettuce" does not originate from the ice shipping method, but rather is a reference to the light color and crunchy texture of the lettuce. By the 1930s, iceberg lettuce had become the most popular lettuce variety in America. However, the cultivar has always been notoriously difficult to grow and has a host of negative environmental impacts, including the amount of water and chemicals needed to grow it and how little of the plant is actually sold to consumers (only the head is harvested while the leafier parts of the plant are left behind). It is also far less nutritious than many other greens. However, iceberg lettuce quickly became popular among Americans due to its affordability, neutral flavor, and characteristic crunch, which paired well with heavier dressings such as Hidden Valley Ranch (which was invented in 1950s) and strongly-flavored salad toppings like cheese, pickled vegetables, and crumbled bacon. Additionally, wedge salads featuring iceberg lettuce were extremely popular throughout much of the 20th century. Today, iceberg lettuce is sometimes polarizing, yet it remains a staple in many beloved dishes and is unlikely to disappear from American tables any time soon.