Leaf Lettuce American - leaf lettuce seeds

Lactuca sativa - Amerikanischer Brauner

Lettuce is an annual plant that was bred from wild lettuce (Lactuca serriola). It is grown in both head and leaf forms with smooth, rounded leaves of light green color. There are several types of this vegetable: romaine lettuce, semi-romaine lettuce, butterhead lettuce, leaf lettuces, and finally iceberg lettuce.

Head lettuce and leaf lettuce are the most commonly grown types. According to cultivation methods, they can be divided into early, summer, greenhouse varieties, heated greenhouse varieties, outdoor varieties, etc. Iceberg lettuce has firm, crispy leaves, and the head resembles cabbage. Romaine lettuce resembles Chinese cabbage. It is often considered by gourmets to be the tastiest lettuce. Iceberg lettuce is valued for its crispiness and firm head. It is characterized by excellent taste and outstanding crunchiness.

Lettuces contain 10–15% protein, 15–27% carbohydrates, 3–6% fat, 9–12% fiber. Among vitamins, they have high content of C, E, A and PP, and among minerals we must not overlook the content of potassium, calcium, phosphorus, chlorine and magnesium. It has minimal calories, making it suitable for weight-loss diets. Head lettuce is suitable for classic preparation with sweet and sour dressing or with fried bacon. Romaine lettuce can also be braised with meat, used in rolls, stuffing, risotto, etc. The possibilities are endless.

How to Grow Lettuce

• A sunny location is suitable. During growth, water regularly - preferably in smaller doses, more frequently. Regular weeding of the bed is necessary. Never grow plants in the same location for more than 2 years in a row. Mulching lettuce with organic material is recommended. It prevents weed growth, maintains moisture and lower temperature during hot months.

• Spring varieties are sown in February in a hotbed. In March or April, transplant them with 20–25×20–25cm spacing.

  Summer varieties are sown directly in the bed in April, the final plant spacing should be 25×30 cm.

  Autumn varieties are sown directly in the bed in August, the final plant spacing should be 25×25 cm.

  Overwintering varieties are sown in October directly in the bed.

  Sow seeds directly into soil approximately 1 cm below the surface. Pre-soaking the seeds is recommended. After germination, plants must be thinned to the spacing mentioned above. When thinning, avoid covering the heart of the lettuce.

• Lettuce requires well-drained soil with plenty of readily available nutrients. Soils should be lighter and well-worked.

• Beds intended for growing lettuce must be well prepared for cultivation. When preparing beds, work 3–5 kg of compost/m2 into the soil, lime with 3 kg of limestone/m2, and add 1.8 P2O5/m2 and 14g K2O/m2.

  When fertilizing, it is important to be careful about nitrogen over-fertilization. Dangerous nitrates then accumulate in the leaves. Do not fertilize beds with farmyard manure!

• Bacterial lettuce rot initially appears as sharply defined, dark blackening spots. The first lower leaves that are on the ground are affected.

  Calcium deficiency causes marginal leaf necrosis, where leaves gradually turn brown and subsequently die. The outer leaves are most often damaged, but it can also be leaves hidden inside formed heads. Treat with Champion 50 WP and perform soil disinfection.

  Lettuce downy mildew appears mainly on older leaves, where light green to yellow-green spots of various sizes form, often bordered by veins. The spots gradually enlarge, dry out and necrotize. Treat with Rovral 50 WP or Rovral FLO.

  Plants are also attacked by grey mold and can be eaten by slugs or infested by aphids.

  Treat them with suitable preparations against fungal diseases. It is important to observe the protective period before consumption.

• Leaf lettuce is harvested as early as 7 weeks after sowing. Head lettuce after 10-11 weeks and romaine lettuce a week longer. Head, butterhead, romaine and curly lettuce must be harvested whole as soon as it grows to the desired size.