Kentucky Bibb lettuce is considered by gourmets to be the finest in the world and is the pride of any Kentucky garden. Originally, it was called "limestone lettuce". It has a lovely compact head with crisp deep green leaves of single serving size that cluster like loose rose petals. Its flavor is delicate and sweet and although tender and easily bruised, it is resistant to plant lice. Thanks to John Bibb as he worked as amateur horticulturist before and at time of Civil War, we have this fine lettuce. John B. Bibb was born on October 27,1789 in Prince Edward County. Virginia. He was the son of Richard and Lucy Booker Bibb. The family came to Kentucky about 1798. They first settled in Fayette County. They moved to Bullitt County and then Logan County. John studied law under Judge H. F. Broadnax. In 1813 he joined the 4th Kentucky Volunteer Brigade during the War of 1812. After the battle of Thames, he was promoted from private to major. In 1814 John returned from War and was admitted to the bar. He was elected to the Ky. House of Representatives in 1827 and 1828. From 1830 to 1834 he served Kentucky as a Senator from Logan County. In August, 1831 he married Sarah P. Hopkins Horsely. In 1856 they moved to Frankfort, Ky. and built Gray Gables, now known as Bibb-Burnley House. He had a large garden and greenhouses in the back of his house where he developed a new variety of lettuce. He developed the "limestone " lettuce which was later named Bibb about 1865. He did not market it, but gave seeds to his friends and neighbors. It was then grown by regional farmers and later marketed by the Grenewein Greenhouse in Louisville, Ky. John Bibb died on April 13, 1884 and is buried in Frankfort Cemetery, Frankfort, Ky. Bibb lettuce is wonderful for salads. in Kentucky it is most often used for wilted lettuce salad. An old recipe for wilted lettuce salad: 3 qts. Bibb lettuce, cleaned and dried 3 green onions, heads and tops chopped fine radishes, sliced 1 t. sugar 1 t. salt 2 T. vinegar 5 slices bacon, crisply fried, crumbled reserved bacon drippings from frying 2 eggs, hard-cooked and chopped Place lettuce, onions, radishes, sugar and salt in bowl. Pour vinegar over all. Pour hot bacon grease over all and top with chopped eggs and crumbled bacon. Serve immediately.