Lettuce
Includes head lettuce and leaf lettuce varieties, often cultivated in hydroponic or shaded systems to mitigate bolting under high temperatures. Found widely in grocery stores and farmers’ markets, lettuce is a core salad item.
Hydroponic setups are prevalent on Hawaiʻi Island, maintaining year-round lettuce production by controlling temperature, nutrition, and water supply. Some farmers produce baby leaf mixes for local resorts and fine-dining establishments, while others emphasize crisphead or romaine types for broader retail. Quality relies on vigilant disease management, as lettuce can be susceptible to damping-off and tip burn in humid conditions. Demand remains robust, reflecting the vegetable’s status as a ubiquitous component of salads, sandwiches, and health-centric meals throughout the islands.