Wild Lettuce (Lactuca virosa)

Wild Lettuce (Lactuca virosa): a European botanical with a long folk history

Wild Lettuce is a dried, shredded leaf herb belonging to the Asteraceae family. Native to South and Central Europe, it grows on rocky soils and among shrubs, and has been valued in European herbal traditions for generations. The plant is widely known by the folk name opium lettuce, a reference rooted in its history rather than any specific property. The leaf is the part used, and all parts of the plant contain a white milky latex known as lactucaria.

Preparing Wild Lettuce: tea and bain-marie extract

Tea is the most straightforward preparation. Use 1-2 teaspoons of dried leaf per cup, pour over boiling water, steep for 10-15 minutes, then strain. The taste is bitter and slightly earthy, so be ready for that on the first cup.

For a more concentrated result, a bain-marie extract takes patience. Add the dried leaves to water and heat in a bain-marie (a pot sitting inside a larger pot of simmering water) on low heat. Reduce slowly, strain out the plant material, then return the liquid to the bain-marie and continue reducing until you reach a thick, dark extract. Direct heat risks burning it, so keep the temperature low and steady throughout. Unlike a quick tea, this is a slow craft process.

Advisory Information

Wild Lettuce contains bitter compounds, including lactucerin, lactucin, and lacticin, present in the plant's milky latex (lactucaria). Large quantities or improperly prepared material can cause adverse effects. Not suitable for persons under 18. Insufficient data on use during pregnancy and breastfeeding. Consult a health professional when using medication, or if suffering from an illness or health complaint.

Wild Lettuce (Lactuca virosa) data sheet

Type	Loose-leaf tea

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