Lettuce

lettuce plants

Lettuce is a cool-weather crop that is fairly cold-tolerant. However, the thin, fragile nature of the leaves makes them susceptible to freezes and drought. Lettuce is best grown as a spring or fall crop. There are several different types of lettuce. Para información en español, visite este sitio web.

Leaf type. On leaf types of lettuce, leaves are loosely arranged. Leaf lettuce matures rapidly and is the most reliable type to grow in Kansas, especially from seed. Many leaf lettuce types are more heat-tolerant than other types. In addition to more traditional leaf shapes, this group also encompasses oakleaf and lolla types. Oakleaf lettuces have heavily lobed leaves that look much like an oak leaf. Lolla lettuces have highly curled or frilled edges, making them high-yielding and attractive.
Romaine or cos. This lettuce forms a loose, upright head with thick midribs and stronger-flavored, crisp leaves. Most romaine lettuces take longer to reach maturity than leaf lettuces, and many have better bolt resistance than other types.
Butterhead or Bibb. This succulent lettuce is characterized by tender, rounded leaves that form a loose or soft head. The center of the heads often develops a light yellow, buttery appearance. It takes longer to grow than leaf lettuce.
Head or crisphead. Head lettuce takes nearly twice as long as leaf lettuce to develop. It is most reliably grown using transplants, and the fall season is the best time to grow head lettuce in Kansas.
Summer crisp or Batavian. These lettuces are a type of crisphead, with thick, crisp leaves, but have been developed to have more heat-tolerance than other lettuces. They do not develop firm heads but are typically harvested as looseleaf or soft heads. Some of these types also germinate better in hot weather than other varieties.

How to Grow

Lettuces come in a wide range of colors, from various shades of green, red and green variegated, and light to dark reds. Red varieties can be more strongly flavored and more prone to developing bitterness as the weather gets hot in the early summer. For spring planting, select varieties that have good heat tolerance and bolt resistance. For fall planting, select varieties that have strong cold hardiness. Early maturing varieties are always beneficial due to our variable spring and fall weather. You may also choose to stagger plantings of different types of lettuces throughout both the spring and fall planting seasons to extend the harvest. While we think of growing lettuce in the ground, it can also be grown indoors in the winter for a fresh vegetable through the cold weather.

Lettuce can be direct-seeded and transplanted successfully. Doing both can extend the harvest season in spring and fall. For a spring crop, sow lettuce seed or set plants in mid-March to early April. For a fall crop, sow seeds or set plants in mid- to late August for leaf or Bibb types, or in late July to early August for head or romaine types.

If starting seeds indoors for transplanting, plant 4 to 6 weeks before the desired transplant date. Transplants should have 4 to 6 true leaves when set in the garden. Sow seeds thinly ¼ inch deep, and water consistently until the lettuce emerges. Thin to a plant every 6 to 8 inches or set transplants at this spacing. Rows may be as close as 12 to 15 inches apart. Seeds planted in cool soil will germinate slowly, but seeds planted in soil that is warmer than about 85°F will not germinate at all.

Sunlight: Lettuce needs a minimum of 6 hours of sunlight per day in order to perform best. If possible provide the light during the morning rather during the heat of the day. Lettuce is the most tolerate vegetable to lower light levels.
Temperature: Lettuce will tolerate light frosts but the leaves can be damaged by cold temperatures. During hot weather, lettuce is likely to bolt and start flowering.
Watering: Lettuce is shallow rooted, and the root system is fairly spindly. Regular watering is needed for the best growth and to prevent the leaves from becoming bitter. Mulching in the late spring can help keep the soil cool and evenly moist, which may extend the growing season.
Soil and Fertilization: Lettuce prefers well drained soils. Apply ¼ cup of a nitrogen based fertilizer (21-0-0) per 10 foot of row 4 weeks after transplanting or at thinning to encourage rapid plant growth. Place the fertilizer to the side of the plants and irrigate it into the soil.
Pests and Diseases: Lettuce is typically free of pests and diseases. The main insect pests include aphids, slugs, cutworms and the occasional caterpillar. If over watered lettuce can also get a leaf or head rot.
Succession Planting: Stagger plantings or varieties over several weeks to extend the harvest season.

Harvest and Storage

lettuce leaves Lettuces can be harvested at any stage of growth. It is best to harvest lettuce earlier rather than later as it can become bitter and tough. For baby leaf lettuce, harvest leaves when 3 to 4 inches long. Thinned seedlings can also be used as baby leaf salads. Cutting every other plant allows the remaining plants more space to grow. At 50 to 60 days, leaf lettuce has reached its maximum size. For full-size plants, cut the heads slightly above ground level and remove damaged, dirty, or excess leaves. Select full-sized leaves of leaf lettuce individually so that the plant will continue to produce. Store lettuce in a plastic bag in a refrigerator immediately after harvest because it will become limp quickly. A 10 foot row will yield 4-6 pounds of lettuce depending on type grown. Plant 5-10 feet of row per person.

Recipes

Leafy green vegetables are nutrient rich because leaves contain the light-catching, energy-converting machinery of plants. Salad greens contain Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and phytonutrients. While we mostly think of lettuce in salads, it can also be used in a variety of different recipes.

BLT Pasta Salad

Ingredients

Directions

Dressing:

¾ cup mayo (I prefer to use olive oil mayo to cut some fat & calories)
¼ cup sour cream
1 Tbs milk
½ tsp pepper
1/4 tsp salt
¼ tsp garlic powder
¼ tsp crushed red pepper, optional

Salad:

8 oz spiral pasta
3-4 cups chopped romaine lettuce (or 10-oz package pre-cut romaine lettuce)
1 pint grape tomatoes, halved
1 ½ cup shredded cheddar cheese
1 ½ cup bacon bits or pieces (about 6 oz)

Prepare the dressing by stirring together mayo, sour cream, milk, pepper, salt, garlic powder, and crushed red pepper (if using) until smooth and well-combined. Set aside.
Prepare pasta according to package instructions.
When finished cooking, drain well and transfer to a large salad bowl.
Add chopped lettuce, grape tomatoes, cheddar cheese, bacon bits/pieces, and your prepared dressing.
Toss/stir very well, until ingredients are well-combined.
Enjoy!

Recipe source: University of Illinois Extension

BBQ Chicken Lettuce Wrap

Ingredients

Directions

1 lb. boneless chicken breasts
1 tsp. salt
tsp. pepper
½ tsp. garlic power
½ tsp. onion powder
2 tbsp. olive oil
½ red onion
1 Tbs brown sugar
1-2 cups chopped pineapple (canned or fresh)
2 cloves garlic, minced
2-3 Tbs chopped cashews
3 tbsp. BBQ sauce (look for brands with less sugar)
Lettuce for wrapping: butter lettuce, romaine hearts or any sturdy leaf
Optional toppings: avocado, cilantro, limes, green onions

For Cilantro Dressing

1/3 cup Greek yogurt
1/3 cup fresh cilantro
2 Tbs milk
1 Tbs fresh lime juice
½ tsp. olive oil
¼ tsp. salt
¼ tsp. pepper

Finely dice red onion, chop cashews, wash and dry lettuce, cut and prepare toppings, cut uncooked chicken into 1-inch pieces
Blend all of the dressing ingredients in a blender or food processor. Once combined, allow to cool and thicken in fridge while preparing the meal.
Season chicken with salt, pepper, garlic powder and onion powder.
In a large frying pan, heat olive oil, then add seasoned chicken and cook until there is no pink. Remove chicken from pan.
In the same pan, add the red onion and brown sugar to cook and caramelize the onions. Once the onions are soft, add in pineapple and garlic until all are golden and warm.
Add in cashews and BBQ sauce. Cook until well incorporated.
Add the chicken back into the pan with the coating mixture. Heat and stir. Set aside to slightly cool before adding to lettuce to prevent wilting.
Take washed and dried lettuce leaves and add a generous helping of chicken mixture to the center. Top with dressing and desired vegetable toppings.

Recipe source: Utah State University Extension

Taco Bowl

Ingredients	Directions
7 ⁄ 8 -ounce bag baked corn tortilla chips 2 Tbs mild salsa 1 ⁄ 2 tomato 1 ⁄ 2 cup shredded dark green lettuce 1 ⁄ 2 cup shredded low-fat cheese	Wash hands and surfaces. Wash tomato and lettuce. Dice tomatoes. Shred lettuce. Place chips in bowl. Top with lettuce, tomatoes, cheese and salsa. Refrigerate leftovers immediately.

Recipe source: Oklahoma State University Extension