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7-21 DAYS







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 in you want it to keep growing.

Quick Facts

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. With sweet and buttery-textured leaves, this lettuce has adds an incredibly flavor to your plates! 

Lettuces are particularly high in vitamin A and in Potassium, which supports blood pressure, cardiovascular health, bone strength, and muscle strength.

Matilda lettuce make perfect cups for cooked ground chicken and shrimp and is 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

Pickled Vegetable Lettuce Cups

Photo / Recipe Source: Bon Appetit


  • ¼ cup apple cider vinegar
  • 2 tablespoons white wine vinegar
  • 1 tablespoon kosher salt, plus more
  • ½ fennel bulb, thinly sliced
  • 1 small shallot, thinly sliced
  • 1 baby beet, trimmed, scrubbed, very thinly sliced
  • 2 radishes, trimmed, thinly sliced
  • ⅓ cup buttermilk
  • ⅓ cup whole-milk plain yogurt
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper
  • 4 heads of Little Gem lettuce, leaves separated, or 1 head of romaine, leaves separated, cut in half crosswise
  • ½ cup cilantro leaves with tender stems
  • ¼ cup torn mint leaves


Combine apple cider vinegar, white wine vinegar, 1 Tbsp. kosher salt, and ½ cup water in a large bowl. Add fennel, shallot, beet, and radishes and let sit 10 minutes, then drain.

Whisk buttermilk, yogurt, and lemon juice in a small bowl; season dressing with salt and pepper.

Spoon some dressing onto lettuce leaves and top each with some drained pickled vegetables, cilantro, and mint. Serve with any remaining dressing alongside.

Do Ahead: Dressing can be made 2 days ahead. Cover and chill.