Discover the fresh flavor and satisfaction of picking lettuce from your own garden! This exciting mix of butterhead, leaf, and romaine lettuce remain wonderfully tasty, even picked at full size. You don't have to have a large vegetable garden to enjoy fresh, baby greens, either. Perfect for growing in containers indoors or out, and pretty enough to use as a border around your flower bed! Contains equal parts: 'Buttercrunch', 'Black Seeded Simpson', 'Green Salad Bowl', 'Lolla Rossa', 'Red Oak Leaf', and 'Rouge d'Hiver'.
• Botanical Name: Lactuca sativa
• Days to Maturity: 21–58 days
• Family: Organic, Heirloom
• Native: Asteraceae
• Hardiness: Unknown; lettuce has been in cultivation for a long time.
• Variety Information: BUTTERHEAD: 'BUTTERCRUNCH': Soft, slightly crumpled light green leaves in a loose head, often with a creamy yellow core. LEAF LETTUCES: 'BLACK SEEDED SIMPSON': Crinkled, light green, crisp leaves with frilly edges. 'GREEN SALAD BOWL': Deeply lobed green leaves. 'LOLLA ROSA': Deeply curled leaves with very frilly, red edges. 'RED OAK LEAF': Medium green, deeply lobed, oak leaf-shaped leaves, mild flavor, slower to bolt. ROMAINE: 'ROUGE d'HIVER': Green leaves are tinged with reddish-brown; rich, buttery flavor.
• Attributes: Good for Containers
• When to Sow Outside: RECOMMENDED. 2 to 4 weeks before your average last frost date, and when soil temperature is at least 40°F, ideally 60°–70°F. Successive Sowings: Every 3 weeks until 4 to 6 weeks before your average first fall frost date. Mild Climates: Sow in fall and winter for cool season harvests.
• When to Start Inside: Transplanting is not recommended, although mesclun can be grown indoors on a sunny windowsill or under grow lights.
• Days to Emerge: 5–14 days
• Seed Depth: Surface to ⅛"
• Seed Spacing: Broadcast about ½" apart
• Thinning: Not required for baby greens
• Harvesting: When seedlings emerge, the first pair of leaves to show are the cotyledons, which can look very different from the leaves that follow, called "true" leaves. Baby greens are ready to harvest when they have true leaves, at 2"–4". Slow growers, or cool growing temperatures may require more time. Harvest by cutting just above the soil line. For more than one harvest (up to 3 before flavor declines) leave about 1/2" of leafy growth on the small plants so they can regenerate.