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Red Sails



7-10 days



40 days



4-8 weeks

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Care & Harvest

💡Temperature: Lettuce prefers cooler temperatures (60-70F), and if placed in higher temperatures, it will turn bitter, bolt, and flower early.


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


🥬 Harvest: Lettuce can be picked as individual leaves or harvested as a full head. For ongoing harvest, once the leaves are 4 inches tall, snip the outer leaves an inch above the base of the plant and let the inner leaves continue to grow and mature. Do not cut more than one-third of the plant if you want it to keep growing.

Quick Facts

Lettuce is assumed to have originated in the Middle East with the earlier depictions being found from ancient Egypt around 2700 BC. Ancient Egyptians bred these plants to be less bitter. The oil from the wild plants was used in a variety of applications, including mummification. 

Red Sails has ruffled red tinted leaves and a mild flavor. It also has more vitamin C than other lettuce varieties. 

Use Red Sails as a base green in gourmet salads or to add a bitter-free crunch to burgers.

Harvest to Plate Recipe

How To Cook Red Sails


  • 2 scallions, finely chopped
  • ¼ cup fresh tarragon leaves with tender stems
  • 2 tsp chopped fresh chives
  • 2 tsp chopped fresh cilantro
  • 2 tsp chopped fresh parsley
  • ¼ cup olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp plain yogurt
  • 1 avocado, cut into ¼-inch slices, divided
  • Kosher salt and freshly ground black pepper
  • 1 rotisserie chicken, skin removed and reserved, meat torn into bite-size pieces
  • 4 C. Red Sail Lettuce
  • 1/2 small red onion, thinly sliced


  1. Purée scallions, tarragon, chives, cilantro, parsley, oil, vinegar, yogurt, and one-fourth of avocado in a food processor until smooth. Thin dressing with water, adding a little at a time, until similar in consistency to heavy cream; season with salt and pepper.
  2. Heat a dry small skillet over medium and add reserved chicken skin to skillet and cook, turning and pressing occasionally, until golden brown and crisp, 5−8 minutes.
  3. Arrange lettuce on a platter; drizzle with half of dressing and season with salt and pepper. Top with chicken meat, fennel, pea shoots, onion, and remaining avocado. Season with salt and pepper. Drizzle with remaining dressing and crumble crispy chicken skin and guanciale over top.

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