Compact 10-12" romaine with dark-green, crisp leaves, rich flavor, and beautiful hearts. It is also exceptionally frost tolerant.
Miniature romaine type with dark green, slightly rounded, thick outer leaves and yellow centers. Perfect for close spacing. Stays sweet and crisp, and never gets bitter.
As its name suggests, it is a dark red romaine variety that is upright with a loose romaine head at maturity.
Extrememly slow to bolt, the attractive heads of the Red Sails variety have ruffled, fringed leaves of deep burgundy over green. Nice and crisp, it retains its bitter-free taste for a long time.
Garden lettuce is thought to be a selected variety of Lactuca serriola, found throughout Europe, Asia, and North Africa. It is believed to have been first cultivated in Egypt but was also a favorite amongst the Greeks.
Medieval paintings often depict the lady of the house harvesting frilly lettuces. The delicate vegetables are believed to have been regarded as dainty enough to be touched by refined hands.
During Medieval times lettuce was used for medicinal purposes to relieve insomnia and even gonorrhea.
Lettuce prefers cool growing conditions as it can often bolt in high temperatures. Keep the soil moist to avoid its shallow roots from going dry.
Begin harvesting leaves when there are at least 5 to 6 of stable size. Continue to pick until a seed stock appears or the lettuce becomes bitter.
To achieve that extra nutritional boost from your home-grown lettuce, harvest in the early morning for maximum carotene and flavor.
Deep green lettuce leaves provide a wealth of nutrients, including Vitamins C and K and folate along with minerals potassium and magnesium.
Supplying only 25 calories per cup, lettuce is a nutritional bargain excellent for heart health.
Plant carrots under lettuce leaves as they keep the sensitive seedlings safe by providing moisture and shade. Harvest out the lettuce when ready and your carrots will fill the space as they grow to full size.
How to Buy:
Choose lettuce with crisp leaves that show no signs of wilting or discoloration, also avoid leaves with an overly tough texture.
How to Store:
Lettuce heads can be stored refrigerated in a plastic bag for no longer than a week. Lettuce that is purchased as a salad mix is best used immediately but can last in a plastic bag refrigerated for a couple of days.
How to Prepare:
When preparing a head of lettuce, trim the base of brown spots and remove any tough, wilted, or discolored leaves. Snap the leaves from the base and break them into bite size pieces with your hands. In France it is seen as impolite to cut your lettuce with a knife, so it is the duty of the host to provide bite size pieces. Allow your lettuce to soak in a bowl of water for a few minutes to remove any dirt and then dry with a salad spinner or tea towel.
Quality fresh greens just need the addition of a simple salad dressing to allow them to shine. At the bottom of a large salad bowl combine Dijon mustard and olive oil mixing diligently until the two emulsify. Add finely chopped chives then salt and pepper to taste. Pile freshly picked mixed greens on top and gently mix before serving. If you have any fresh tarragon on hand, this makes a lovely addition.