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Lettuce
Lactuca sativa
One of the very oldest garden plants and still always the essence of summer salad. In 22 years of growing and tasting every wild or tamed salad candidate that any seed source had to offer, we still find lettuce the most pleasing and welcome raw food of midsummer. Always a good base to set off more pungent or aromatic flavors. Though “misunderestimated” for its food value, crisp-leaf head lettuce is one of the richest vegetable sources of choline (an essential brain nutrient) in the normal American diet. Get focused. Eat lettuce.
Seeds Per Ounce: 25,000
Seeds Per Packet: 500
  • Butterhead
    This group’s taste is distinguished by a soft texture and buttery feel in the mouth, as if the leaves are half-dressed as they come off the plant. For some, these are the highest form of lettuce. Generally, the plants form well wrapped heads at maturity, with broad midribs and wellblanched hearts.
    see varieties...
  • Cos/Romaine
    These are typically upright growers, often folding their leaves together to form a blanched long-hearted head at maturity. Classic cos and romaine types have entire (non-lobed) leaves with a crisp texture, making them popular for salad mix and essential to Caesar salad. These lines have been blurred in varieties that come from crosses to the other types, sometimes lending interesting cos traits to butters, oaks, or crispleaf types.
    see varieties...
  • Crispleaf/Head
    For some, this is what lettuce is all about—very crisp, juicy, non-bitter, and unassertive...often a blanched head that actually crunches if you bite into it. Some varieties develop as open rosettes until full maturity, with well-pigmented bite sized leaves perfect for hefty salad mix. Leaves can be very fancy at the young-cut age, and heavy salad for its size.
    see varieties...
  • Leaf
    The more natural type, characterized by open spreading form that is generally loose, as opposed to tightly folded or heading. Leave are commonly oak-shaped or entire, with various combinations of smooth or ruffled margins, savoyed or rumpled surface, with crisp to soft textures. Reputed to be the “best for ya” since the leaves get more light, “looseleafs” are often the most fully pigmented types for the same reason.
    see varieties...
  • Mixed
    We think most commercial growers like their species kept separate, but they seem to like mixes for diversity within the crop species, especially for salad mix. These will work for diversity in your salad or for mixed heads.
    see varieties...
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