Buttercrunch is a popular loose-leaf, Bibb-type lettuce variety favored by home gardeners for its soft, buttery texture and good tolerance to warmer temperatures. Unlike heading varieties, Buttercrunch forms a loose, open rosette of leaves. Achieving the best flavor and maximizing the usable yield depends on proper harvesting techniques and timing. This guidance focuses on practical methods to ensure a continuous, high-quality supply of fresh lettuce.
Knowing When Your Lettuce is Ready
Buttercrunch lettuce is typically ready for its first harvest when the loose heads reach a diameter of four to six inches across. At this stage, the outer leaves develop their characteristic slightly cupped shape and a deep green color. Harvesting should occur when the leaves look robust and before the plant shows signs of stress or over-maturity.
The timing of the harvest is directly related to preventing the plant from bolting, which is the rapid elongation of the central flower stalk. Bolting is triggered by increasing ambient temperatures and longer daylight hours. Once this process begins, the plant redirects its energy from leaf production toward reproduction.
Bolting increases latex-like substances within the leaves, which contain compounds like lactucin and lactucopicrin. These compounds cause the lettuce to develop a noticeably bitter flavor. To maintain the sweet, buttery taste, monitor weather forecasts and harvest the bulk of the crop before sustained high temperatures arrive. Harvesting in the cooler, early morning hours can also help reduce field heat, contributing to a crisper texture.
The Two Primary Harvesting Techniques
The decision on how to harvest Buttercrunch lettuce depends on whether the gardener prefers a single large yield or a continuous, smaller supply. Both approaches offer advantages depending on the needs of the kitchen.
Whole Head Harvest
The whole head method involves removing the entire plant at once, yielding the maximum amount of lettuce from a single specimen. To execute this, use a sharp, clean knife or shears to cut the plant stem about half an inch above the soil line. Making a clean cut minimizes damage to the root system, though production from this specific plant will cease.
This technique is best used when temperatures are rising quickly and bolting is imminent, ensuring the entire head is gathered before bitterness sets in. While it provides a substantial amount of lettuce immediately, it signifies the end of that plant’s life cycle.
Cut-and-Come-Again (Outer Leaf Harvest)
The cut-and-come-again method maximizes the harvest window and ensures a continuous supply of fresh, tender leaves. This technique relies on harvesting only the mature, outer leaves while leaving the central growing point, or terminal bud, undisturbed.
Select the largest, outermost leaves, which are the oldest and most developed. Using clean scissors or a knife, snip these leaves off near the base of the plant, being careful not to damage the younger, interior leaves. A minimum of four to six younger leaves should be left intact to ensure the plant can continue to photosynthesize and produce new growth.
Removing only the exterior leaves encourages the plant to generate new leaves from the center, allowing for multiple harvests over several weeks. Harvest no more than one-third of the plant’s foliage at any one time. This less aggressive approach extends the life of the Buttercrunch plant until sustained high summer temperatures induce bolting.
Maximizing Freshness After Cutting
Proper handling of the leaves immediately after cutting is paramount to maintaining crispness and maximizing shelf life. Begin by gently rinsing the harvested leaves in cool water to remove any soil or debris. Avoid soaking the lettuce for prolonged periods, as this can degrade the texture.
The most important step for long-term storage is ensuring the leaves are thoroughly dry before refrigeration. Excess moisture accelerates spoilage and bacterial growth. Use a salad spinner to remove water effectively, or gently pat the leaves dry with a clean paper or cloth towel.
To store the dried lettuce, wrap the leaves loosely in a slightly damp paper towel. Place this bundle inside an airtight container or a perforated plastic bag and store it in the refrigerator’s crisper drawer. This method helps maintain a high-humidity environment, keeping the Buttercrunch fresh and crisp for up to a week or more.