Sorry, but no! Lettuce is mostly water, so you will end up with mush if you freeze it! Any veggie you freeze, you should blanch first to set the color, starch and texture. Veggies like lettuce, zucchini, cucumbers etc. do not freeze well because of their high water content. My grandmother does freeze zucchini, but you have to use it in bread after you squeeze it out (like spinach), but it's not good for much of anything else. Try freezing a leaf of lettuce and you will see what I mean! Oh and ALL veggies if frozen will NOT thaw out to look like fresh!!!!!!

LOL, thanks guys

There is a great deal at the local grocery store and lots of stuff is 10 for 10.00, including heads of lettuce, so I was just thinking....

LOL, YES RTP, you need to blanch veggies BEFORE freezing them, like I said to set color, flavor, texture and some veggies, the starch (like corn, potatoes etc.) It's easy to do, just cut to desired size and bring a large stock pot of water and a bit of salt to a boil, add a manageable amount of veggies to water, blanch for 2-3 minutes and then using a large straining/scooper, remove veggies and put into a bowl of ice water (water with ice) until cool, strain veggies and put onto paper towels or just put in large strainer to remove excess water, put in freezer bags and repeat with the rest of your veggies (remember to add more ice to water if needed!

Tomatoes can just be thrown into bags as is after washing of course. When you go to use the, you can core them then and the skins come right off!

Freezing and canning is a lot of work at first, but it is well worth it to do!!!!!!