Our gourmet lettuce varieties can be continuously grown and harvested throughout the growing season, ensuring a steady supply of crisp, delicious mixed salad.
Not Your Mother’s Iceberg Lettuce
Not so long ago, when people thought about lettuce, they thought exclusively about iceberg lettuce, because it used to be the only kind available. Not that we have anything against iceberg lettuce, we are glad there are so many more interesting (and nutritious) varieties commonly available these days. Our lettuce seed offerings represent an interesting mix of flavors, texture and appearance.
Interesting Facts About Lettuce Plants
Lettuce Gardening Tips
Easy (among the easiest!)
Grows fastest in full sun but can tolerate some shade which, indeed, can be helpful in late spring/early summer when soaring afternoon temperatures can trigger bolting (see below)
Keep lettuce roots consistently moist but not soaking wet. Similar to most plants, early morning watering is best to avoid pests and fungi
Fertile, well-drained, soil amended with plenty of composted manure and nitrogen-rich matter, such as blood meal or cottonseed meal. Soil pH should be 6-7. Soil temperatures should be at least 35° for sowing seeds
45°F to 80°F
For maximum production, plant seeds indoors in late winter/early spring four-six weeks before last anticipated frost AND direct sow outside in the garden three weeks before the last frost. Lettuce seedlings like cool temperatures and can even tolerate a light frost (protect them from unexpected, heavy frosts). Plant again every 2-3 weeks after that for continuous harvest. In zone 8 and warmer, plant in late summer for fall harvest or grow it all winter long in a cold frame or row cover.
Plant seeds ¼-½ inches deep, tamp down soil and water gently. Thin and space according to seed packet instructions as each variety has different requirement
2-12 days depending on variety and air/soil temperature
45-55 days for leaf lettuce; romaine takes 75-85 days
Add organic fertilizer three weeks after planting. Choose a formulation with relatively high amounts of nitrogen and potassium
Add mulch as seedlings develop to retain moisture and discourage weeds.
Lettuce is susceptible to aphids and slugs. Plant with chives and garlic to deter aphids and set slug traps if necessary. Be sure to rotate lettuce to different garden beds every two years
Weed regularly to eliminate any competition for water or nutrients. The strong summer sun with its high afternoon temperatures will cause lettuce to bolt (flowering at the end of its life cycle in order to produce seeds; this makes the lettuce bitter and unpalatable).
Tomato, carrot, cucumber, onion, radish (think mixed salad!), chives, garlic, strawberries and marigolds
Unlike most vegetables, leaf lettuce can be continually harvested—and, indeed, is delicious young—any time after the true leaves appear. Lettuce leaves are sweeter when they’re young, becoming bitter as the plants mature and start to set seed (through flowering). To harvest leaf lettuce, pull off the outer leaves, leaving the center of the plant to continue growing. To harvest a full head of a variety like romaine, cut it off at the soil line. Harvesting in the morning is best when leaves are moist and crisp. Since lettuce is made up of mostly water, it doesn’t last long after harvest so should be consumed quickly.
Once lettuce plants start to bolt, pull them up and start over by planting new seeds (when it’s cooler).
- We offer several favorite varieties; grow all of them for a living, mixed salad bowl
- Lettuce is fast-growing and can be continuously harvested throughout much of the growing season
- Growing your own lettuce is much less expensive than buying it in the store
- You can grow lettuce among other vegetables and flowers
- It’s among the easiest vegetables to grow
- Lettuce takes up relatively little space in the garden and is perfect for containers
- Lettuce is the second most consumed vegetable in the U.S.A – after potatoes
- The crisp, mild and refreshing taste of lettuce complements other, heavier foods
- Like most vegetables, lettuce is low in calories and high in fiber. It’s a great source of fiber, vitamins and minerals.
- 9 cups peeled and chopped tomatoes (peel first, see below)
- 2 1/2 cups chopped green bell peppers
- 2 1/2 cups chopped white onion
- 4 medium jalapeños, chopped (substitute 2 of the jalapeños for 2 cayenne peppers for extra hot salsa)
- 8 large cloves garlic, chopped
- 6 teaspoons canning salt
- 1 cup white vinegar
- 1 (12 ounce) can tomato paste
- Remove tomato skins. Make an “X” in the bottom of the tomatoes, then place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into an ice bath. The skins should slip right off.
- Make the salsa. Place all of the ingredients in a large pot and simmer for 20-30 minutes, until thickened and cooked.
- Prepare cans to be sealed. Transfer the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Use a funnel for this. Wipe rims of jars and, then place lids on top.
- Process with a water bath. Bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches.