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Lettuce

Lactuca sativa

Lettuce is an edible, leafy herbaceous biennial that is grown as an annual. The leaves are generally eaten raw in salads and sandwiches, but they can also be grilled. Lettuce is a rich source of vitamin K and vitamin A. Depending on the variety, the lettuce plant can vary in size shape and colour but generally, the leaves form a dense head or a loose rosette, sometimes they are green or red, though there are yellow, gold, greenish-blue and some variegated varieties. The leaves also range from notched, scalloped, frilly to ruffled.

Planning

Difficulty
Easy
Flowering time
Summer
Fruiting time
Autumn

Harvesting

Lettuce matures in 45-100 days depending on the variety. Harvest lettuce in the morning, after the plants have had all night to plump up with water. Pull young plants thinning them creating space for the remaining plants and providing the space needed for bigger plants. Gather individual leaves as needed or use scissors to quickly cut fresh leaves.

Propagation

Seed
Direct sow or transplant in Spring. Direct sow shallowly, 2.5 cm apart in rows 30-45 cm apart. Germinates in 7-14 days.

Special features

Crop rotation
Light feeders that are great in saving the soil in crop rotation.

Geography

Origin
Mediterranean and Egypt. Evidence of its cultivation appears as early as 2680 BC
Natural climate
Mediterranean

Environment

Light
Full Sun, Partial Sun
Soil moisture
Moist
Soil type
Loam, Sand
Soil PH preference
Neutral
Frost hardiness
Tender

Uses

Medicinal
Salads(espesially red ones) add vitamins A and K to help with eyesight and dense bone structures.
Edible
Leaves and stems are edible.

Personality

Family
Asteraceae
Flower colour
Yellow
Scent
None

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