DAYS TO SPROUT
TASTE IT FOR
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.
Lettuces are particularly high in vitamin A and in Potassium, which supports blood pressure, cardiovascular health, bone strength, and muscle strength.
Butterhead lettuce is especially great for use as a base for green salads and make great additions to sandwiches and wraps.
ORIGIN // The first depictions of lettuce are from Ancient Egypt, who passed it on to the Greeks and then the Romans who brought it to Europe. This butterhead has good soft wrapping leaves with tons of flavor.
QUALITIES // Lettuces are particularly high in vitamin A and in Potassium, which supports blood pressure, cardiovascular health, bone strength, and muscle strength.
USE // Butterhead lettuce is especially great for use as a base for green salads and make great additions to sandwiches and wraps.
HARVEST TO PLATE RECIPE
BUTTERHEAD LETTUCE & SPRING VEGETABLE SALAD
- 5 teaspoons white balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 2 heads butterhead lettuce, washed and dried
- 6 radishes, trimmed and thinly sliced
- 1 large carrot, peeled and cut into thin strips
- 2 ounces alfalfa sprouts
In a large bowl, whisk together vinegar and oil; season with salt and pepper.
Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper.
Divide salad equally among four plates and top each with sprouts. Serve immediately.