Lettuce

Lettuce

Lettuce (Lactuca sativa) is an annual plant in the daisy family, Asteraceae, widely cultivated as a leaf vegetable. It is native to the Mediterranean region but is now grown worldwide.

Starting Lettuce Plants

To start lettuce plants:

1. Sow seeds directly outdoors 2-4 weeks before the last frost date in your area for spring planting, or 6-8 weeks before the first frost date for fall planting
2. Sow seeds 1/4 inch deep in rows or broadcast over a prepared bed
3. Keep soil moist but not soggy
4. Thin seedlings to 6-12 inches apart, depending on the variety, when they have their first set of true leaves

Lettuce can also be started indoors 4-6 weeks before the last frost date and transplanted outdoors after hardening off.

Harvesting Lettuce

Lettuce is typically ready to harvest 30-70 days after sowing, depending on the variety. To harvest:

• Pick outer leaves as needed for loose-leaf varieties, allowing the center of the plant to continue growing
• Cut the entire head at the base for head lettuce varieties when the head is fully formed and firm
• Harvest in the morning when the leaves are crisp and full of moisture

Lettuce plants are fast-growing and typically only produce for a few weeks before bolting (producing flowers and seeds) in warm weather.

Saving Lettuce Seeds

To save seeds from lettuce:

1. Allow the plant to bolt and produce flowers
2. Wait for the flowers to mature into seed heads, which will turn white and fluffy
3. Cut the seed heads when they are fully mature and dry
4. Rub the seed heads between your hands to release the seeds
5. Store dried seeds in an airtight container in a cool, dry place

Common Lettuce Varieties

Some commonly grown lettuce varieties include:

• Loose-leaf: Quick-growing varieties with tender, mildly flavored leaves; examples include 'Black Seeded Simpson' and 'Red Salad Bowl'
• Butterhead: Varieties with soft, buttery-textured leaves forming a loose head; examples include 'Bibb' and 'Boston'
• Romaine (Cos): Tall, upright varieties with crisp, elongated leaves; examples include 'Paris White' and 'Green Towers'
• Crisphead (Iceberg): Varieties forming a tight, dense head with crisp, mild-flavored leaves; examples include 'Great Lakes' and 'Summertime'

Uses as Food

Lettuce is primarily used as a fresh, raw ingredient in salads and sandwiches. Different varieties offer a range of textures and flavors, from crisp and mild to tender and slightly bitter. Lettuce can also be:

• Used as a wrap for various fillings
• Added to smoothies or juices for extra nutrients
• Lightly grilled or braised as a side dish