Red Salad Bowl



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


🔎 Plant Health: Aphids and whiteflies are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!


🥬 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 Salad Bowl lettuce is an oak-leaf type lettuce. The reddish hue of the leaves is derived from colored pigments called anthocyanins – the same family of healthy antioxidants that make strawberries red and blueberries blue! In addition to these healthy and colorful pigments, Red Salad Bowl lettuce is especially rich in vitamins K and A.

Add Red Salad Bowl to your rotation of base salad greens for a fun, healthful dash of color.

Harvest to Plate Recipe

How To Cook Red Salad Bowl


  • 4 tablespoons Tahini (ground sesame)
  • 1 1/2 tablespoons spicy brown mustard
  • 1 clove garlic (mashed)
  • 1/4 teaspoon salt
  • 1/2 cup water (at room temperature)
  • 1 head red leaf lettuce


  • Combine tahini, mustard, garlic and salt in a bowl. Add water and mix slowly until ingredients are completely combined.
  • Wash and dry lettuce; rip into 1½-inch by 2½-inch pieces.
  • Place lettuce into a serving bowl and toss lightly with dressing.

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