Romaine hearts can be eaten raw or cooked.
For maximum freshness, wrap washed romaine loosely in paper towels and store in the refrigerator in a large, sealed plastic bag or airtight container.
Prior to consumption, remove leaves from the core, fill sink with cold water and submerge leaves to wash. Rinse leaves in cold running water to remove any remaining soil. Pat dry to remove excess moisture or use a salad spinner.
Romaine is an excellent source of vitamin A, vitamin K, and folate. It’s also a good source of dietary fiber, manganese, potassium, copper, iron, biotin, vitamin B1, and vitamin C.