SOWING: Start early indoors or seed directly outdoors from early to mid spring and again in late summer to early fall. Cover with 1/8 inch light soil.
THINNING: Once plants are established thin to 10 to 12 inches apart.
TRANSPLANTING: Seedlings started indoors can be planted outside after danger of severe frost has passed.
SPACING: Leave 18 inches between rows. For bedding in small areas space 10 to 12 inches apart in all directions.
GERMINATION: Approximately one week to ten days. Start seeds in cool 55 to 60 degree temperatures.
Ed’s Special Advice: Keep soil moderately moist. Well fertilized soil produces quickly grown, crisp leaf lettuce. Sow seed every two weeks March to August for continued harvesting. Provide some shade and extra water for summer crops. Harvest outer leaves as needed or cut entire plant.
SEED SAVING: Allow plant to flower, then collect seed heads as they dry. Store in a cool dry place.
D. Harrison –
I love this strain of lettuce! I’ve been growing it for over 5 years. I live on 5 acres surrounded by woods, so the opportunity of various pests are high. I use no pesticides, and this strain suffers little damage.
I like the crisp crunch of the lettuce in salads and on sandwiches. If you want a ‘soft mouth’ lettuce, skip this one, though the main stem can be removed to minimize the crunch aspect.
It has one of the best germination rates of anything I grow, and probably my biggest issue is self-inflicted- not thinning properly as it grows. If I grow only one lettuce, this is definitely it!!