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Butterhead
DAYS TO SPROUT
DAYS TO
SPROUT
7-21 days
MATURES IN
MATURES
IN
45 days
TASTE IT FOR
TASTE IT
FOR
3-5 weeks
Care & Harvest
💡Temperature: Lettuce prefers cooler temperatures (60-70°F). If placed in higher temperatures, it can turn bitter and bolt.
✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod.
🥬 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 4 inches tall to let the inner leaves continue to grow. Don’t cut more than 1/3 of the plant if you want it to keep growing. To harvest the full head, wait until it reaches maturity, then harvest from the base.
Quick Facts
Lettuce is thought to have originated in the Middle East, with the earliest depictions of it appearing in Egypt around 2700 BC. Ancient Egyptians bred lettuce plants to be less bitter than their wild counterparts, and used oil from wild lettuces for a variety of applications, including mummification. The Egyptians passed this knowledge onto the Greeks, who then passed it to the Romans, who expanded the crop in Europe.
Lettuces’ flavor typically matches their smell. If a lettuce smells sweet, it will taste sweet, and if it smells bitter, it will taste bitter, and so on. This Butterhead variety has soft, wrapping leaves with tons of bright flavor. Lettuces are particularly high in vitamin A and in Potassium, which supports blood pressure, cardiovascular health, bone strength, and muscle strength.
Butterhead lettuce is especially great as a base for green salads, and makes a great addition to sandwiches and wraps.
Harvest to Plate Recipe
How To Cook Butterhead
INGREDIENTS
- 5 teaspoons white balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 2 heads butterhead lettuce, washed and dried
- 6 radishes, trimmed and thinly sliced
- 1 large carrot, peeled and cut into thin strips
- 2 ounces alfalfa sprouts
INSTRUCTIONS
In a large bowl, whisk together vinegar and oil; season with salt and pepper.
Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper.
Divide salad equally among four plates and top each with sprouts. Serve immediately.