Romaine

Romaine may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. That said, chewing and swallowing lettuce can be tricky for the youngest eaters, so check out our serving suggestions by age.

Also known as cos lettuce, romaine was first cultivated in the fertile lands connecting Africa, Asia, and Europe many centuries ago. In fact, the name “romaine lettuce” comes from lattuga romana in Italian and laitue romaine in French, both names that hint at the lettuce’s popularity in the Roman empire. Modern romaine is sturdier than other lettuce, with crunchy ribs and slightly bitter leaves. It is grown and eaten worldwide in braises, salads, stews, and stir-fries.

Yes. Romaine lettuce offers ample amounts of water and an array of important nutrients for a developing child, including vitamin A, as well as potassium, vitamin K, and fiber. In tandem, these nutrients work to support vision, heart health, healthy blood, and a healthy digestive system.

Romaine may be contaminated with foodborne illness-causing germs, such as E. coli, Salmonella, and Listeria. Wash romaine thoroughly under cold running water (no need for vinegar) before serving or cooking it, and dispose of any romaine that has been recalled by your country’s public health organization.

★Tip: To store romaine lettuce, wrap the greens in a towel and store them in a loosely covered container in the refrigerator. Storing this way minimizes exposure to air and moisture, which speeds up spoiling, and can extend the shelf life by a week or two.

No, romaine is not a common choking hazard, though small shreds of romaine carry a risk of aspiration (when food or fluid accidentally enters the airway but does not block it). Romaine and other leafy greens often cause gagging and coughing if the leaves cling to baby’s tongue or the roof of their mouth. Offer a drink in an open cup to help baby wash any pieces of food down. As always, make sure to create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No, allergies to romaine and other lettuce varieties are rare, though when they do occur, they can be severe.  Individuals with lettuce allergy may be sensitive to lipid transfer proteins in other foods such as peach, cherry, carrot, grape, corn, hazelnut, peanut, and walnut. However, it is not typical for people with lettuce allergy to react to all these other foods. Individuals with Oral Allergy Syndrome (also called pollen-food allergy syndrome), and in particular, those with sensitivities to plane tree pollen, may also be sensitive to lettuce. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Cooking lettuce may help minimize or eliminate the reaction.

As you would when introducing any new food, start by offering a small quantity on its own for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Recommended Guide: Introducing Allergens

Yes. Romaine is rich in fiber and fluid, both of which support healthy digestion and regular pooping. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping, check out our page on knowing when to worry about baby’s poop and, as always, talk to your pediatric healthcare provider.