7-21 days



45 days



3-5 weeks

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Care & Harvest

💡Temperature: Lettuce prefers cooler temperatures (60-70°F). If placed in higher temperatures, it can turn bitter and bolt.


✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod


🥬 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 4 inches tall to let the inner leaves continue to grow. Don’t cut more than 1/3 of the plant if you want it to keep growing. To harvest the full head, wait until it reaches maturity, then harvest from the base. 

Quick Facts

Lettuce is thought to have originated in the Middle East, with the earliest depictions of it appearing in Egypt around 2700 BC. Ancient Egyptians bred lettuce plants to be less bitter than their wild counterparts, and used oil from wild lettuces for a variety of applications, including mummification.

Breen leaves display a beautiful mixture of olive-green and purple-red pigments with light, contrasting veins. They are firm and crisp with excellent flavor. Breen is higher in antioxidants than standard green romaine due to the accumulation of flavonoids as the leaves mature. As a romaine lettuce variety, Breen is a good source of vitamins A, C, and K, as well as calcium, phosphorus, magnesium, and potassium.

Raw Breen leaves hold their shape well and add flavor and crunch to salads, tacos, sandwiches, and burgers. Breen is also tasty braised or added to soups!

Harvest to Plate Recipe

How To Cook Breen


  • 8 cups coarsely chopped breen leaves including ribs (3/4 lb)
  • 1 cup chopped onions, scallions, and/or shallots
  • 1 garlic clove, chopped
  • 3 tablespoons unsalted butter
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup diced (1/3 inch) peeled potato
  • 3 cups water


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.

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