Romaine
Crisp, mild and fresh. Wilted soft for babies, finely shredded for toddlers.
Checked against official guidance on October 18, 2026 · How we review
Quick answer
Babies can eat romaine from around 6 months, once they show signs of being ready for solids. Prepare it as shown below.
How to serve romaine by age
6 months+
Cooked soft, then blended or very finely chopped
Cut out the thick white rib, then wilt the leafy part in a pan with a splash of water, or simmer it in a soup, until soft. Blend or chop it very finely and stir it into mashed potato, mashed peas or a vegetable purée. Romaine on its own is mostly water, so it works best mixed into something your baby can scoop.
- Size
- Cooked until soft, then blended or very finely chopped and mixed into a mashed food, with no whole leaves left.
- Check before serving
- Squash a bit of cooked romaine between your thumb and finger. It should be soft and limp, with no crunchy rib left.
US and UK advice differ here. The AAP suggests mashed food or soft pieces no larger than ½ inch; the NHS suggests soft finger-sized pieces your baby can hold in their fist. Both agree the food must squash easily.
9 months+
Finely chopped, cooked, in dishes
Keep cooking romaine until soft, then chop it finely and mix it into rice, pasta, risotto or an omelet (once egg has been introduced on its own). Before 12 months, the AAP advises cooking vegetables until soft, so keep raw leaves for later.
- Size
- Pieces no bigger than about 1 cm (just under ½ inch), cooked soft.
- Check before serving
- Each piece should be soft and limp, with no crunchy rib.
12 months+
Finely shredded raw, or cooked
Keep serving romaine cooked, or shred the soft, leafy part very finely and add it to sandwiches, wraps or soft dishes. Cut out the crunchy rib. US and UK advice differs on raw vegetables for toddlers (see the US vs. UK note below).
- Size
- Finely shredded, or small pieces about 1 cm (just under ½ inch). Never whole leaves.
- Check before serving
- Check the plate before serving: finely shredded leaf, no whole leaves and no thick ribs.
18 months+
Shredded or small pieces in salads and wraps
Offer romaine the way your family eats it, as long as it's shredded or cut small: in wraps, sandwiches or a mixed salad. Keep cutting out crunchy ribs. For raw romaine, see the US vs. UK note below. Skip salty dressings and croutons.
- Size
- Shredded, or bite-sized pieces about 1 cm (just under ½ inch).
- Check before serving
- Check the plate before serving: no whole leaves or thick ribs. Make sure your child sits down to eat.
Always have your child sit upright in a high chair or at the table, and stay with them the whole time they eat. Keep to the size and texture for their stage. Every baby develops on their own timeline.
How to prepare romaine
- 1
Remove the outermost leaves of the head and throw away any damaged or slimy ones.
- 2
Rinse each leaf under running water, rubbing it gently with your fingers. Don't use soap or produce wash. Pat dry with a clean towel. Bagged romaine labeled pre-washed or ready-to-eat can be used without washing again.
- 3
Cut out the thick central rib, then shred or chop the soft part of the leaf.
- 4
For babies under 1, wilt or simmer the romaine until soft, then blend or chop it finely. Don't add salt, and let it cool before serving.
How much to offer
Start with a spoonful of cooked, finely chopped romaine mixed into a food your baby already eats. Your baby decides how much to eat: stop when they turn away or close their mouth. Lots of licking, squashing and dropping is normal at first.
Common mistakes
Handing a baby raw leaves
The AAP lists raw vegetables among foods to avoid under 1 year and says most vegetables should be cooked until soft. Raw leaves are hard for babies to chew. Wilt romaine, then blend or chop it finely.
Skipping the rinse
The CDC lists unwashed lettuce and other leafy greens as a riskier choice for children under 5. Rinse each leaf under running water, unless the bag says pre-washed. Washed and then cooked is safest.
Leaving crunchy ribs in
The thick white rib of romaine is firm and stays crunchy when the leaf wilts. Cut it out and use the soft, leafy part.
Adding salty dressing
Babies shouldn't have salt added to their food. Serve romaine plain, or with a little plain yogurt or olive oil once those are in your baby's diet.
Where US and UK guidance differ on romaine
United States(AAP and CDC)Your setting
Keep romaine cooked soft before 12 months: the AAP lists raw vegetables among foods to avoid under 1 year. For toddlers, the AAP advises holding back or changing raw vegetables until about 4 years, depending on the child, and the CDC says washed and then cooked vegetables are safest for children under 5. If you follow US advice, keep serving romaine cooked, or shred it very finely with the ribs cut out.
United Kingdom(NHS)Your setting
The NHS lists soft cooked vegetables as finger foods for babies. From 12 months, its snack list includes cooked or raw vegetables. It doesn't name salad leaves, so if you offer raw romaine, wash it well, cut out the ribs, shred it very finely, and stay with your child.
We cover US and UK guidance in detail. Elsewhere, check your national health service's advice too.
Questions parents ask
Can romaine be a choking hazard for babies?
Raw romaine can be hard for young babies to manage: the leaves are hard to chew and the ribs are crunchy. The AAP lists raw vegetables among foods to avoid under 1 year, and the CDC says to avoid foods that are difficult to chew and swallow. For babies, cook romaine until soft, then blend or chop it finely. For toddlers, shred raw romaine finely, cut out the ribs, and never serve whole leaves. Stay with your child during meals.
Can babies be allergic to romaine?
Romaine is not a common allergen. As with any new food, offer a small amount and watch for signs of a reaction.
Is romaine healthy for babies?
Mostly water (about 95%). 100 g of raw romaine has about 436 µg of vitamin A, 102 µg of vitamin K and 136 µg of folate. It wilts down a lot when cooked, so a baby's portion is small. Romaine is not a major source of iron (about 1 mg per 100 g raw).
Can babies eat raw romaine?
Not before 12 months. The AAP lists raw vegetables among foods to avoid under 1 year and says most vegetables should be cooked until soft. From 12 months, if you offer raw romaine, shred the leafy part very finely and cut out the crunchy rib. US and UK advice differs on raw vegetables for toddlers: see the US vs. UK note below.
Is romaine safe after E. coli outbreaks?
Romaine is often eaten raw, so there's no cooking step to kill germs on the leaves. The CDC says children under 5 are more likely to get sick from germs spread through food, such as E. coli, and lists unwashed lettuce and other leafy greens as a riskier choice. It says washed and then cooked vegetables are the safest choice, which is one more reason to cook romaine for babies. Rinse whole heads under running water, and keep romaine in the fridge at 40°F (4°C) or below. If the FDA issues a public health advisory about romaine, follow its steps.
Do I need to wash bagged romaine?
If the bag says pre-washed or ready-to-eat, the FDA says you can use it without washing again. Keep bagged salad in the fridge. Whole heads and hearts of romaine always need rinsing under running water.
If your baby refuses romaine
- Many babies need 10 or more tries before they accept a new food. Keep offering it alongside foods they already like.
- Try it cooked into a soup or mashed potato, where the taste is mild.
- Eat some yourself at the same meal. Babies copy what they see.
- Funny faces don't mean they dislike it. They're getting used to a new taste and texture.
Never force or pressure your baby to eat. Some days they'll eat more, some days less, and that's normal.
Buying and storing romaine
- Keep romaine and bagged salad in the fridge, at 40°F (4°C) or below.
- Cooked romaine and dishes made with it keep for 3 to 4 days in a covered container in the fridge. Rice dishes are the exception: cool them within 1 hour, keep them in the fridge for no more than 1 day, and reheat them only once.
- Reheat cooked dishes only once, to 165°F (74°C), until steaming hot, then let them cool before serving.
- Throw away any food left out at room temperature for more than 2 hours (1 hour if it's hotter than 90°F / 32°C).
When to talk to your doctor
Contact your pediatrician, GP or health visitor if:
- You notice mild signs of an allergic reaction after eating, such as a few hives or a little vomiting. See signs of a reaction.
- You're worried about how much your baby eats, their growth, or they refuse most solid food for weeks.
Call 911999your local emergency number (such as 112 in Europe or 000 in Australia) now if your baby has trouble breathing, wheezing, can't cough or cry, has lips, mouth, tongue or throat that suddenly swell, or becomes pale, bluish, floppy or unresponsive. Also call if hives come with repeated vomiting.
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Helpful guides
Sources
- AAP: When can babies start solid foods?
- AAP: Choking prevention for babies and children
- CDC: Choking hazards
- CDC: Safer food choices for children under 5
- FDA: 7 tips for cleaning fruits and vegetables
- FDA: Selecting and serving produce safely
- FDA: Public health advisories from investigations of foodborne illness outbreaks
- NHS: Your baby's first solid foods
- USDA FoodData Central: Lettuce, cos or romaine, raw
- USDA FSIS: Leftovers and food safety
- NHS Best Start in Life: Storing and reheating food
More first foods
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