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BUTTERCRUNCH

DAYS TO SPROUT

DAYS TO
SPROUT

7-10 DAYS

MATURES IN

MATURES
IN

46 DAYS

TASTE IT FOR

TASTE IT
FOR

3-5 WEEKS

CARE & HARVEST

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.

QUICK FACTS

Butter lettuce is said to have originated in the Mediterranean. Other varieties are based on hybrids of the original lettuces. The most common butter lettuce are Bibb and Boston lettuce. Typically, the flavor follows the smell: if a lettuce smells sweet, the taste will be sweet; if bitter, the taste will be bitter.
Lettuces are particularly high in vitamin A and in Potassium, which supports blood pressure, cardiovascular health, bone strength, and muscle strength.
Buttercrunch boasts a firm, crunchy texture with a mild, faintly sweet flavor. Mix Buttercrunch in any salad to add depth and texture.

HARVEST TO PLATE RECIPE

BUTTERCRUNCH SALAD WITH CITRUS HONEY VINAIGRETTE

Photo / Recipe Source: Panning the Globe

INGREDIENTS

For the Dressing

  • 2 1/2 tablespoon lemon juice plus the zest of one lemon (zest before juicing)
  • 2 tablespoons lime juice plus the zest of 1 lime (zest before juicing)
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Sea salt (I recommend Maldon) or kosher salt and freshly ground black pepper
  • 6 tablespoons canola oil

For the Salad

  • 3 heads buttercrunch lettuce 
  • 1/2 cup fresh tarragon leaves, roughly chopped

INSTRUCTIONS

Make the Dressing: Whisk lemon juice and zest, lime juice and zest, honey, and dijon in a small bowl. Slowly drizzle in the oil, whisking constantly, to emulsify the dressing. Season, to taste, with salt and pepper. Set aside.

Make the Salad: Cut the root end off the lettuces and gently wash and dry the leaves. I like to rinse leaves separately, under the tap, and spin them dry in my salad spinner. Tear the larger leaves into smaller pieces. Pile leaves into a large bowl. Sprinkle in the tarragon and toss it gently with the lettuce. Just before serving, toss the salad with just enough dressing to coat. Serve immediately.

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