Loose leaf lettuce, such as Black Seeded Simpson and Red Sails, does not form a tight, compact head like head lettuce. This structure allows the plant to be harvested continuously over a long period, rather than being a single-use crop. Loose leaf varieties are ideal for the “cut-and-come-again” method, which encourages a steady supply of fresh leaves throughout the growing season. This efficient harvesting method maximizes the yield from each plant.
Knowing When Your Lettuce Is Ready
Visual inspection provides the clearest signal for optimal harvesting time. Leaves are generally ready when they reach four to six inches in length, exhibiting the vibrant color and crisp texture characteristic of the variety. Harvesting leaves when they are too small results in a lower yield, while waiting too long can trigger the plant’s natural defense mechanisms.
When the lettuce plant experiences stress from heat or prolonged maturity, it begins to “bolt” by sending up a central flower stalk to produce seeds. This transition shifts the plant’s energy from leaf production to reproduction, causing the accumulation of lactucin, a bitter-tasting compound, in the leaves. To maintain the best flavor and keep the plant productive, harvest frequently and ensure the plant remains well-watered, as dehydration also contributes to bitterness. Use clean, sharp tools, such as scissors or a knife, to make a clean cut and minimize the risk of damaging the plant or introducing pathogens.
The Cut-and-Come-Again Method
The “cut-and-come-again” technique allows the lettuce plant to regenerate new leaves after each harvest. This process requires removing only the outer, more mature leaves. The plant’s central growing point, often called the “crown” or “heart,” must remain intact, as its preservation is the basis for continuous regrowth.
To harvest, use sharp scissors or snips to remove individual outer leaves one at a time, cutting them close to the base. Alternatively, for a larger harvest, gather a handful of the outer leaves and cut them about an inch above the soil line, ensuring the central, smaller leaves are left untouched. Leaving this central bud allows the plant to quickly redirect energy to generating new foliage, typically ready for another harvest in one to two weeks. This rotational cutting ensures a steady supply of tender leaves and prolongs the plant’s productive life until it bolts or the season ends.
Post-Harvest Handling and Storage
Once harvested, immediate care is necessary to maintain the leaves’ freshness and crispness. If soiled, gently wash the leaves in cool water, but thorough drying is mandatory before storage to prevent premature spoilage. Using a salad spinner or gently patting the leaves dry with a clean paper towel removes surface moisture that promotes bacterial growth and wilting.
For optimal freshness, loose leaf lettuce should be stored balancing high humidity with cold temperatures to reduce water loss. A common method is to wrap the dried leaves in a dry paper towel and place them inside a sealed plastic bag or airtight container before refrigerating. Storing the lettuce near 32°F (0°C) is ideal for preserving quality, as this slows the respiration rate. Following harvest, the remaining plant should be lightly watered and may benefit from a gentle feed of balanced fertilizer to encourage rapid regrowth.