Pick individual leaves or wait and harvest full heads.
For ongoing harvest, you can begin harvesting once the leaves reach about 4 inches tall. Harvest the outer leaves of the head and let the inner leaves continue to grow and mature. Just snip either single outer leaves or grab a bunch of them and cut them with scissors one inch above the base of the plant.
Be careful; if you cut into or below the base, the plant may die, so leave the small leaves in the middle to regrow easily. Do not cut more than a third of the plant in you want it to keep growing.
Lettuce was harvested by the ancient Egyptians, who passed it on to the Greeks and then the Romans who brought it to Europe. Breen leaves have olive-green undertones and nicely contrasting veins. They are also firm and crisp with excellent flavor.
This variety is highly nutritious due to protein chlorophyll present in its beautiful dark-green leaves. As a romaine lettuce variety, it’s a good source of: Vitamin A, C and K. Rich source of calcium, phosphorus, magnesium and potassium and more.
Salads are not complete if they don’t have these tasty leafy greens. It can also be braised or made into soup!
Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.