CARDINALE
DAYS TO SPROUT
DAYS TO
SPROUT
7-21 DAYS
MATURES IN
MATURES
IN
60 DAYS
TASTE IT FOR
TASTE IT
FOR
3-5 WEEKS
CARE & HARVEST
There is little care required for the growth of this lettuce. Once the head reaches a desired size, and before it bolts (begin to elongate) the whole head can be harvested and stored in the fridge for up to 2 weeks.
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 if you want it to keep growing.
QUICK FACTS
Cardinale Lettuce is a red french variety that produces open rosettes until full maturity, then folds itself into a lovely red crisp head. Cardinale color is alluring and intense and has the habit of a wide Romaine.
This variety is highly nutritious due to protein chlorophyll present in its beautiful dark-green leaves. It’s a good source of:
- Vitamin A, C and K.
- Calcium, phosphorus, magnesium, potassium and more.
Great to break up and have in a green salad. Larger leaves from heads can be used in place of bread or tortillas as ‘lettuce wraps.’
ORIGIN // Cardinale Lettuce is a red french variety that produces open rosettes until full maturity, then folds itself into a lovely red crisp head. Cardinale color is alluring and intense and has the habit of a wide Romaine.
QUALITIES // This variety is highly nutritious due to protein chlorophyll present in its beautiful dark-green leaves. It’s a good source of:
- Vitamin A, C and K.
- Calcium, phosphorus, magnesium, potassium and more.
USE // Great to break up and have in a green salad. Larger leaves from heads can be used in place of bread or tortillas as ‘lettuce wraps.
HARVEST TO PLATE RECIPE
RED LEAF & MANDARIN SALAD
Photo / Recipe Source: Taste of Home
INGREDIENTS
- 8 cups torn red leaf lettuce
- 1 can (15 ounces) mandarin oranges, drained
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped sweet yellow pepper
- 1/4 cup chopped sweet red pepper
- 5 tablespoons olive oil
- 2 tablespoons honey
- 4-1/2 teaspoons cider vinegar
- 2 teaspoons Dijon mustard
- 1/8 teaspoon salt
- 2 tablespoons finely chopped red onion
- 1/3 cup sliced almonds, toasted
INSTRUCTIONS
In a salad bowl, combine the lettuce, oranges, cheese and peppers.
In a small bowl, whisk the oil, honey, vinegar, mustard and salt. Stir in onion. Pour over salad and toss to coat. Sprinkle with almonds. Serve immediately.
