Lettuce is a popular choice for home gardeners due to its ease of cultivation and versatility. Its quick growth cycle makes it a rewarding crop, even for those new to gardening. Homegrown lettuce offers a satisfying addition to meals.
Popular Types of Lettuce
Different types of lettuce offer unique textures, flavors, and appearances. Romaine lettuce forms tall, upright heads with sturdy, elongated dark green leaves and firm ribs. It provides a crisp texture and a mild, slightly bitter flavor, making it a common choice for Caesar salads.
Butterhead lettuce, including varieties like Boston and Bibb, is characterized by its loose, soft, and tender leaves that form a delicate, loosely arranged head. Its mild, sweet, and succulent flavor, along with a buttery texture, makes it a favorite for salads and sandwiches.
Loose-leaf lettuce varieties, such as Black Seeded Simpson or Red Sails, do not form compact heads but rather grow in loose bunches of leaves. These types come in various colors and leaf shapes, from ruffled to smooth, and are known for their sweet and mild flavor. They are often preferred for their “cut-and-come-again” harvesting potential.
Crisphead lettuce, commonly known as Iceberg, forms dense, tightly packed, rounded heads with overlapping leaves. The outer leaves are typically darker green, while the interior leaves are paler and sweeter, offering a refreshing crunch. This type is a staple for its mild flavor and characteristic crispness.
Growing Lettuce Successfully
Lettuce is a cool-season crop that thrives when temperatures are between 60-65°F (15-18°C), though it can tolerate a range from 45-75°F (7-24°C). Seeds can be direct-sown in the garden in early spring or fall, once the soil temperature is around 50°F (10°C). For an earlier start, seeds can be germinated indoors at an optimal temperature of 70-75°F (21-24°C) and then transplanted. Sow seeds about 1/4 inch deep and thin seedlings to 6-12 inches apart, depending on the variety.
Lettuce performs best in full sun. However, in warmer climates or during summer, partial shade can help prevent bolting and bitterness. Planting lettuce in the shade of taller plants like tomatoes can offer protection from intense summer sun.
The ideal soil for lettuce is well-draining, rich in organic matter, and consistently moist. Incorporating compost or well-rotted manure improves soil structure and fertility. Lettuce prefers a slightly acidic to neutral soil pH, ideally between 6.0 and 7.0.
Consistent moisture is important for tender, sweet lettuce leaves. Due to its shallow root system, lettuce benefits from frequent, light watering. Avoid overwatering, which can lead to fungal issues, but also prevent the soil from drying out completely, as this can cause bitterness and premature bolting.
Lettuce is sensitive to high temperatures, which can trigger bolting—the plant’s tendency to send up a flower stalk. This process often results in bitter-tasting leaves and reduced quality. Maintaining cool soil temperatures through mulching can help delay bolting.
Harvesting and Storing Lettuce
For loose-leaf varieties, the “cut-and-come-again” method is effective for continuous harvests. This involves snipping off the outer leaves when they are about 4-6 inches long, leaving the inner leaves to continue growing. Cut leaves about 1-2 inches above the crown, taking care not to damage the plant’s central growing point.
For head-forming varieties like Romaine, Butterhead, or Crisphead, the entire head can be harvested when it feels firm and compact. Mature Romaine heads typically reach 7-10 inches in height. Harvesting in the morning, when leaves are most hydrated, can help retain crispness and sweetness.
After harvesting, wash the leaves thoroughly and dry them well. Excess moisture can lead to quicker spoilage. Wrap the dried lettuce in a paper towel and place it in a plastic bag or an airtight container in the refrigerator’s crisper drawer. Stored this way, lettuce can remain fresh for approximately 7-10 days. Avoid storing lettuce with fruits that produce ethylene gas, as this can accelerate spoilage.