Black Seeded Simpson (BSS) lettuce is a popular heirloom variety known for its fast growth and ruffled, light-green leaves. As a loose-leaf type, it does not form a tight head, making it well-suited for repeated harvesting throughout the growing season. This allows home gardeners to maximize their yield and enjoy consistently fresh greens. Understanding the proper timing and technique ensures the leaves remain tender and the plant continues to produce new growth.
Identifying Harvest Readiness
The loose-leaf nature of Black Seeded Simpson lettuce means the harvest window is flexible, allowing for the picking of “baby greens” or mature leaves. Baby greens are typically ready for the first cut 25 to 30 days after planting. At this stage, the leaves should measure three to five inches long, providing a mild flavor and delicate texture perfect for salad mixes.
The plant reaches full maturity for larger leaves around 40 to 50 days after seeding. When ready, the plant appears dense, presenting a large rosette of crinkled, upright leaves. Harvesting must begin before the plant develops a central stalk, which signals bolting (the process of going to seed). Once bolting begins, the leaves often become bitter due to an increase in lactucarium, a milky substance produced by the plant.
The Cut-and-Come-Again Method
The “cut-and-come-again” technique is the preferred method for harvesting Black Seeded Simpson, encouraging continuous production from a single plant. This involves removing only the outer, lower leaves while allowing the inner leaves and the central growing point to remain intact. Using clean scissors or a sharp knife, snip the mature leaves near the base of the plant, leaving the top two to three inches of smaller foliage undisturbed. This selective harvest directs the plant’s energy toward generating new leaves from the center.
Rotating the harvest among plants or harvesting the outer leaves from different sides helps the plant maintain a healthy canopy for photosynthesis. This method can be repeated every few days or once a week, providing a steady supply of greens over several weeks. Alternatively, the entire plant can be harvested at once by cutting the rosette about one inch above the soil line. While this yields a full harvest immediately, the loose-leaf type will often regenerate a second or third crop if the weather remains temperate and the growing point is not damaged.
Post-Harvest Handling and Storage
Handling Black Seeded Simpson lettuce correctly after cutting is important for preserving its crispness and extending its usable life. Immediately after harvesting, plunge the leaves into a cold water bath to rinse away soil or debris and quickly lower the field temperature. This rapid temperature drop slows the metabolic processes that lead to wilting. The leaves should be gently swished to ensure all surfaces are cleaned.
Thorough drying is necessary before storage, as excess surface moisture promotes decay and the growth of spoilage organisms. A salad spinner is the most efficient tool for removing water, though leaves can also be patted dry or rolled gently in a clean kitchen towel. Once dried, store the lettuce in the refrigerator’s crisper drawer, which is designed to maintain higher humidity.
The best storage method involves placing the dried leaves loosely in a sealed container or a plastic bag lined with a paper towel. The paper towel absorbs any residual moisture that might condense, preventing the leaves from becoming slimy. Stored properly in a cool environment, Black Seeded Simpson lettuce will maintain its quality and flavor for five to seven days.