Lettuce was cultivated in ancient Egypt and Persia more than 4,500 years ago and has since become a staple crop in almost every part of the world. There are hundreds of varieties in all shapes and flavours — from soft butterhead to peppery rocket and crisp romaine.
Popular Lettuce Varieties
- Butterhead – Loosely formed head with soft, buttery leaves and a mild flavour. Easy to grow and tolerant.
- Romaine / Cos – Upright, crisp leaves and firm head. The foundation of a classic Caesar salad.
- Lollo Rosso – Curly, red-edged leaves and a slight bitterness. Decorative and delicious.
- Iceberg – Firm, crisp head and neutral flavour. Requires more space and time than loose-leaf types.
- Oak Leaf – Loose head with oak-leaf shaped leaves. Mild and delicate — excellent cut-and-come-again lettuce.
- Frisée – Curly, divided leaf structure with a slight bitterness. Popular in French salads.
Care
Light
Lettuce tolerates and thrives in partial shade to indirect light — one of the few vegetables that does not require full sun. Strong direct summer sun can make lettuce bitter and cause it to bolt.
Watering
Keep the soil evenly moist but not waterlogged. Lettuce has a shallow root system and dries out quickly. Water little and often — preferably in the morning.
Feeding
Lettuce is not a heavy feeder — a little balanced fertiliser every three weeks is sufficient. Over-fertilising with nitrogen produces watery, flavourless leaves.
Temperature and Bolting
Lettuce thrives best at 15–20 °C. At temperatures above 25 °C it bolts rapidly — shooting up a flower stalk and the leaves become bitter. Choose a heat-tolerant variety for the hottest summer periods, or shade the plant.
Succession Sowing
Sow a small amount of lettuce every 2–3 weeks during the season to always have a fresh harvest. This is called succession growing.
Harvest
Pick outer leaves one by one and leave the heart intact — the plant continues to grow and provides a harvest for weeks. Harvest early in the morning when the leaves are firm from the night's cool.
