Buttercrunch lettuce is a popular variety known for its tender, velvety texture and sweet, buttery flavor. It belongs to the butterhead group of lettuces, which form small, loosely structured heads or rosettes. This type is relatively simple to grow and offers a delicious alternative to crisphead varieties, making it a favorite for salads and wraps.
Timing and Starting Methods
Buttercrunch lettuce is a cool-season crop that thrives best when planted in the early spring and again in the late summer or early fall. Seeds germinate most reliably when the soil temperature is between 60°F and 70°F; temperatures above 75°F can cause seeds to become dormant. Providing the plants with a location that receives full sun or partial shade in warmer regions will help prevent the plant from prematurely developing a bitter taste.
The growing medium should be rich in organic matter, loose, and well-draining, with a slightly acidic to neutral pH between 6.0 and 7.0. Before planting, gardeners can choose between direct sowing seeds or transplanting small seedlings that were started indoors. Direct sowing involves planting seeds about an inch apart in the garden bed once the soil is workable.
Starting seeds indoors three to four weeks before the last expected frost allows for an earlier harvest, especially in regions with short springs. Seedlings should be hardened off by gradually exposing them to outdoor conditions before being moved permanently into the garden. Transplanting allows gardeners to place plants at their final intended spacing immediately, bypassing the need for initial thinning.
Establishing Precise Planting Distance
Achieving the correct spacing for Buttercrunch lettuce is extremely important for maximizing the development of full heads and minimizing disease risk. The final spacing for individual plants should be between 6 and 12 inches apart. Closer spacing, around 6 to 8 inches, will yield smaller, single-serving heads, while allowing 10 to 12 inches between plants will encourage the growth of larger, more mature heads.
For accessibility and proper airflow, plant rows should be spaced 12 to 18 inches apart. This distance ensures that plants receive adequate light and air circulation, which is a major factor in preventing moisture-related fungal diseases like downy mildew. When direct-sowing seeds, the process of “thinning” is necessary to reach this final spacing.
Thinning should be performed once the seedlings develop their first set of true leaves and are a few inches tall. Gently remove excess seedlings until only the strongest plants remain at the desired final spacing. Seedlings pulled during this process can be consumed as baby greens. If the soil is moist, the seedlings will pull out easily without disturbing the roots of the neighboring plants.
Post-Planting Care and Harvesting
Once the Buttercrunch plants are established and properly spaced, their main requirement is consistent moisture, as their roots are shallow. The soil should be kept evenly moist but not waterlogged to ensure the leaves remain tender and sweet. Insufficient water can lead to wilting and increase the chance of the lettuce developing a bitter taste.
A light application of a balanced fertilizer every four to six weeks can support vigorous leafy growth, particularly if the garden soil is not overly rich. Applying a layer of organic mulch around the plants helps to regulate soil temperature, reduce weed competition, and conserve the necessary moisture. Monitoring the leaves regularly for signs of common pests and addressing them promptly will protect the developing heads.
Buttercrunch lettuce is typically ready for harvest between 55 and 65 days after sowing. Gardeners have two primary methods for harvesting this butterhead variety.
Cut-and-Come-Again Method
The “cut-and-come-again” method involves harvesting the outer, mature leaves from each plant, allowing the central growing point, or crown, to continue producing new leaves for several weeks.
Harvesting the Entire Head
To harvest the entire head, a sharp knife or shears should be used to cut the plant cleanly at the base. This method yields the full, loosely formed rosette and is usually done when the head reaches a diameter of about 4.5 to 6 inches. Harvesting leaves or heads in the morning is recommended, as the lettuce retains its maximum crispness and sweetness at that time.