Seed lettuce. Lettuce

Latin name

Folk names

Lettuce

Description

An annual plant, it consists of a rosette of yellowish-green or reddish leaves. Depending on the type and variety, the leaves can be smooth, curly or corrugated, wrinkled, sometimes tightly closed into a head of cabbage. The flowers are yellow, small, the achenes with a tuft are black, white or brown. Currently, many different varieties have been developed. There are leaf and cabbage varieties. Leaf varieties come with different leaf shapes (entire, dissected, lacy), and their color ranges from yellowish-green to dark red.

Part used

The leaves and seeds of the plant are used for medicinal purposes. The leaves contain a lot of carotene, vitamins B1, B2, B6, P, E, K, C. In addition, there is a lot of potassium, calcium, iron, phosphorus, magnesium, iodine, organic acids (malic, citric, oxalic, succinic, etc. ), pectin. The milky juice contains a small amount of bitterness containing special substances - lactucin, lactucerin, etc. In addition, the leaves contain carbohydrates, sugars, thiamine, pantothenic and folic acids.

Collection and preparation

The leaves are cut off when ready for harvesting (which depends on the timing of sowing), the seeds are collected as they ripen.

Growing

Growing is not difficult. Lettuce is one of the first to be sown in open ground, since this crop is cold-resistant and is not afraid of return frosts. The seeding depth is 1 cm. 10-15 cm are left between the rows. When the plants grow, they begin to thin them out, pulling out the densely growing ones. Then, during the season, the sowing is repeated several more times, since the lettuce quickly begins to flower and then its leaves begin to become very bitter. You can also grow lettuce on a windowsill, but in winter it will require additional lighting.

Application

Pectin and folic acid contained in salad help remove cholesterol from the body, and this prevents the occurrence of atherosclerosis, hypertension, and obesity. Folic acid has a beneficial effect on the body in case of anemia. Potassium and sodium salts are in a very favorable ratio in the salad, so the salad is a very valuable diuretic. Potassium and iodine contained in salad have a beneficial effect on heart rhythm disorders and are necessary for neuroses. Vitamin PP activates the action of insulin, so patients with diabetes should include salad in their menu every day. Leaf fiber removes heavy metal salts and radioactive elements from the body

Lettuce juice contains lactucin, which has a calming and mild hypnotic effect. A good effect is observed when the salad is used by patients suffering from gastritis, gastric and duodenal ulcers. In these cases, pain, including night pain, is quickly eliminated, and scarring of the ulcer is noted

It is very useful to eat salad for hypertension, insomnia, and neurasthenia. Its daily use improves metabolism, blood composition, normalizes the functioning of the digestive organs, and normalizes the nervous system.

Recipes

Pour 1 tablespoon of fresh leaves with a glass of boiling water, leave for 2 hours, strain. Take 0.5 cups 3 times a day before meals. For insomnia, drink a glass at night.

Pour 1 tablespoon of seeds with a glass of boiling water, leave for 2 hours, strain. Take 0.5 cups 2-3 times a day.

Freshly picked, washed and cut into particles no larger than 2 cm in size, lettuce leaves are placed in a juicer. The juice is released easily, but is poorly preserved. For each reception it is necessary to prepare it again. Take half a glass at night.

For intestinal sluggishness and constipation. Take 1-2 tablespoons of fresh juice.

For heartburn and abdominal pain. Mix 50 g of chopped lettuce with 200 g of cold water with a mixer and drink slowly at one time.

For cough. Pour 0.5 teaspoon of dry leaves into 200 g of boiling water, leave for 2 hours and filter. Drink 1 table, spoon 3-4 times a day.

with increased excitability. 1 tablespoon of crushed leaves, pour a glass of boiling water, leave until cool and strain. Drink 100 g of infusion 3 times a day.

For atherosclerosis. Fresh lettuce juice is drunk mixed with the juices of carrots, beets and turnips.

For insomnia and troubled sleep. 1 table spoon of crushed leaves, pour a glass of boiling water, leave until cool and strain. Drink 200 g at night or 100 g 2 times a day.

For cystitis. Pour 0.5 teaspoon of leaves with a glass of boiling water, leave for 2 hours and strain. Take 1 table, spoon 3 times a day.

For edema of cardiac origin. Pour 0.5 teaspoon of crushed leaves into 200 g of boiling water, leave for 2 hours and filter. Take 1 table, spoon 3 times a day.

Painkiller (for gout, joint arthritis, rheumatism). 1 teaspoon of leaves is infused with 600 g of boiling water for 4 hours and filtered. Take 1 table, spoon 3 times a day.

For bruises and bruises. Freeze a lettuce leaf in the freezer, grind it into powder, apply a layer of powder to the bruise and secure with a regular band-aid.

For dry skin care. Grind a few lettuce leaves into a paste. Mix 2 tablespoons of this mass with 2 tablespoons of sour cream and apply to the face and neck. After 15-20 minutes, rinse with cool water.

The medicinal properties of lettuce were known back in Ancient Rome, Egypt, Greece, and China. The Romans were especially great lovers of salad; even poets praised the salad in their poems.

The Roman physician Galen wrote: “When I began to grow old and wanted to get a good night’s sleep... I could only give myself peace by eating a portion of salad at night.”

Unlike its relatives, lettuce is one of the popular cultivated vegetables. It was grown in Ancient Egypt, China, and Persia. Dishes made from succulent leaves were served in ancient Rome and Greece. The plant came to Europe in the 16th century; in Russia it has been cultivated since the 17th century.

Lettuce is a herbaceous annual with a taproot and numerous lateral roots. Quickly grows a leaf rosette. Large leaf blades are obovate, with jagged or rugged edges. The surface can be smooth or corrugated. Later, a stem stretches out bearing many buds. Soon, basket inflorescences appear. Bright yellow reed flowers close after lunch, and in bad weather earlier. As the fruits - achenes with flakes - ripen, fluffy grayish-white “balls” are formed instead of inflorescences. Gusts of wind carry them over short and long distances. All parts of the plant contain milk-like juice.

IN THE PHOTO: Ripe achenes of Lettuce resemble miniature dandelions.

It is customary to divide Salad into varieties:

• leafy (forms a rosette of rejected leaves);
• cabbage (forms a rounded head of cabbage in the center);
• romaine (erect leaves and loose, oblong head);
• asparagus (with a powerful stem and narrow leaves at the top).

IN THE PHOTO: Head lettuce.

IN THE PHOTO:

IN THE PHOTO: Asparagus variety of Lettuce.

Spring, summer, and autumn varieties have been developed. There are plants with green, reddish, purple, spotted leaves. Lettuce contains vitamins B, C, E, PP, provitamin A. It is rich in micro- and macroelements (potassium, calcium, phosphorus, iron, manganese). The leaves of the plant contain a lot of malic and folic acid. A tasty and healthy vegetable has another important advantage - low calorie content.

Growing

All lettuces are distinguished by their unpretentiousness. Growing these plants is an opportunity to obtain fresh and healthy greens from spring to autumn.

In the fall, the soil is dug up and fertilized. It is better to use complex mineral fertilizers. In the spring it is necessary to loosen the soil and, if necessary, carry out another fertilizing.

The plant is cold-resistant, so sowing is permissible at an air temperature of +5°C. Place 2-3 seeds in the holes, deepening them to 1.5 cm. The soil must be compacted and the bed covered with film.

Shoots appear quickly and amicably. They can withstand temperatures down to -3°C. Thinning is carried out in phase 1 of the true leaf. For cabbage, romaine and asparagus varieties, the procedure must be repeated after 1.5 months. As a result, the distance between leaf lettuces should be about 5 cm, between all others - 20 cm.

IN THE PHOTO: Lettuce seedlings sprout quickly and amicably.

If desired, you can grow seedlings in peat pots. 30–35-day-old seedlings are planted in the garden without deepening the root collar.

IN THE PHOTO: Lettuce seedlings can be planted 30 days after germination.

If your plans include obtaining seeds, then you need to wait for the formation of “balls”. They are carefully shaken into the bag. Or, unripe fruits are cut off and dried indoors. Then the seeds are cleaned and stored in a dry place.

IN THE PHOTO: Ripe and peeled lettuce seeds.

It is worth noting the decorative nature of Lettuce. A plant with large leaves will perfectly decorate the area.

IN THE PHOTO: The large leaves of Lettuce make the plant an excellent garden decoration.

Diseases and pests

Rot, aphids, wireworms.

Reproduction

Seeds.

Secrets of success

Lettuce needs regular moderate watering. In addition, it is necessary to remove weeds and loosen the soil.

If the soil on the site is poor, it is recommended to feed the plants immediately after the seedlings appear and again a week later. Lettuce easily accumulates nitrates, so you need to use complex mineral fertilizers with a low nitrogen content. In addition, do not allow the solution to get on the leaves.

Harvesting of leaf varieties begins 1–1.5 months after emergence. It is acceptable to cut leaves from individual plants. Head lettuces and romaine are ready to harvest in 40–80 days, depending on ripening time. Leaves that have grown to 15 cm are cut off from asparagus. They are completely removed 2 months after planting.

To provide yourself with fresh salad greens for a long time, it is recommended to sow leafy varieties every 20 days, cabbage and romaine - 2-3 times during the spring-summer season.

Possible difficulties

As soon as the Lettuce produces a flower arrow, the taste of the foliage noticeably deteriorates. Forcibly removing the peduncle will not help either. Therefore, the crop must be harvested before shooting. It is recommended to uproot lettuces.

Sowing early ripening varieties in the summer will result in accelerated growth of the stem and a small number of leaves. At this time, you need to sow mid- and late-ripening lettuces.

In dense plantings, the risk of diseases and pest attacks increases. It is very important to give each plant its own space. Weak or diseased bushes should be removed immediately.

Sometimes the Romaine Lettuce “falls apart.” Tying the bush with a wide ribbon will help prevent the problem. In addition, the inner leaves of such plants turn white and become more juicy.

You should not collect leaves or cut heads in hot weather or immediately after rain/watering. Such greens rot quickly. It is better to clean early in the morning.

General information:

. home of lettuce- Mediterranean. The ancestor is considered to be compass lettuce (L. serriola), growing wild in Western and Southern Europe, Western Asia, North Africa, in the territory of our country in Siberia (up to Altai), Central Asia, Transcaucasia. It came to European countries in the middle of the 16th century;
. in culture salad distributed almost throughout the globe, especially widely cultivated in France and the USA, grown everywhere in Russia;
. due to its biochemical composition salad has a special place among vegetables. Its leaves contain almost all known vitamins, organic acids and mineral salts. In terms of the content of calcium salts, lettuce ranks first among vegetables, in terms of iron content it ranks third after spinach and chives, and in terms of magnesium content it is second only to peas and kohlrabi. Fresh lettuce leaves contain up to 6 mg% beta-carotene, 65 mg% malic acid, 48 mg% citric acid, 11 mg% oxalic acid;
. eat salad fresh. Dishes are prepared only from washed, dried leaves, since the presence of water impairs the taste. In the 17th century, preparing salad dishes was considered the pinnacle of culinary art

Soil:

within 6.5-7.2 (slightly acidic and neutral reaction)

mechanical composition of the soil: light soils

predecessor:

cabbage, peppers, potatoes, pumpkins

specific cultural requirements:

. prefers salad loose humus soils with a neutral environmental reaction and very demanding of mineral nutrition, especially cabbage varieties;
. in autumn or spring, 3-4 kg of humus or compost, 20-30 g of urea or ammonium nitrate, 35-40 g of superphosphate, 15-20 g of potassium sulfate are added per 1 m2; for high acidity, 300-600 g of dolomite flour or lime

Landing:

planting method: seedlings / non-seedlings

seedling age:

time for sowing seeds in open ground:

. lettuce is sown at several times: early varieties - from April to May, late varieties - from April to mid-June;
. it is possible to sow lettuce before winter in mid-October - early November

time for sowing seeds for seedlings:

early April

sowing depth:

no deeper than 1-1.5 cm

sowing/planting scheme:

. lettuce sow across the ridges in a row with a distance of 20 cm between rows, between plants in a row 5-7 cm;
. lettuce it is advisable to sow in single-line rows with a distance of 45-50 cm and 10-15 cm between plants in the row

Care and problems with growing:

feeding:

per season, usually 2 fertilizing with nitrogen-potassium fertilizers is enough at the rate of 15-20 g per 1 m2

watering:

Since the root system is located close to the soil surface, lettuce has increased demands on water and cannot tolerate even short-term drought;
. with a lack of water, the leaves do not reach normal sizes, become coarse, and become bitter;
. during the initial period of growth, it is preferable to irrigate by sprinkling, and during the period of active leaf growth, watering is carried out between the rows, without wetting the leaves to prevent them from rotting

temperature:

. salad- the culture is cold-resistant, seeds can germinate at +5°C and sprout in 5-7 days. Young plants can withstand frosts down to -1-6°C;
. in hot, dry weather and with a lack of light, it quickly forms flower stalks, the optimal temperature for growth is +10-17°C

Hybrids and varieties:

according to the latest data from the State Register of zoned hybrids, there are no

Ripening time:

early:

Rizhsky, Kritset, Robin, Rossa di Trento, Lollo Rossa, Libuza and others

average:

Iglo, Celtic, Lorand, Podmoskovye, Krupnokochanny, Dubachek, Azart, Dubrava, Zabava and others

late:

Odessa Curlytail, Tarzan, Marta and others

Purpose of the variety:

salad:

all varieties

Lettuce culture dates back about two thousand years. It was grown and appreciated in Ancient Rome, Egypt and Ancient Greece. Considered a wild ancestor compass salad, which can still be found in North Africa, Asia, and Western Europe.

In Russia, salad appeared in the 17th century.

A little botany: salad- an annual, very early ripening crop of the Asteraceae (Asteraceae) family, in the first year of life it forms both a rosette of leaves and a peduncle.

Lettuce root system rod-shaped, penetrates the soil to a depth of 15-25 cm, in the upper part the root is thickened.

At the beginning of development, a rosette of basal leaves is formed. Leaves sessile, ovate or obovate, entire or dissected, with a jagged, wavy or scalloped edge, the color of the leaves is light, gray, yellow, dark green with brown or red pigmentation.

Later formed flowering stem 60-120 cm high, it branches strongly, forming a large number of inflorescences consisting of medium-sized baskets.

Lettuce flowers small, bisexual, yellow. Fruit - silver-gray achene with a fly. Seeds small, remain viable for 3-4 years. Weight of 1000 pieces - 1-1.2 g.

The medicinal properties of the plant were known back in Ancient Greece and Rome. Salad improves the activity of the stomach and intestines, is used for chronic gastritis, as a good antiscorbutic remedy. It is believed that salad has a calming effect on the nervous system and has a mild hypnotic effect, stimulates the removal of cholesterol from the human body, helps with obesity, diabetes, and improves blood composition. It is recommended to be used to feed children, the elderly and those recovering from serious, debilitating illnesses. An aqueous infusion of seeds is used as a milk extractor for lactating women with a lack of milk.

In Russia, the word “salad” acquired a double meaning: the name of the plant and the dish, since initially salads were prepared exclusively from this plant.

Material from Wikipedia - the free encyclopedia

• leafy ( Lactuca sativa var. secalina) - leaves do not form a head;
• cabbage ( Lactuca sativa var. capitata) - leaves form heads of varying density.

First, a rosette of basal leaves develops, then the stem.

Lettuce is cultivated in all countries of the world. Introduced into culture in the Mediterranean long before our era. It was known in Ancient China, Ancient Egypt, and popular in Ancient Greece and Ancient Rome. In Europe, it began to be widely cultivated in the 16th century, in Russia - in the 17th century.

Usage

Vegetable crop. Mainly used as a vitamin green. Leaves, heads of cabbage, and thickened stems are used for food. The leaves and heads of cabbage are edible fresh until the plant forms a stem, then they become bitter.

Juicy lettuce leaves are rich in vitamins (C, B, PP, etc.), salts of potassium, iron, phosphorus and other elements, carotene, contain sugars and citric and folic acids.

There are known varieties of the so-called Roman lettuce (Romaine lettuce) with very loose heads of cabbage.

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Literature

• // Encyclopedic Dictionary of Brockhaus and Efron: in 86 volumes (82 volumes and 4 additional). - St. Petersburg. , 1890-1907.
• // Flora of the USSR: in 30 volumes / started at hand. and under chap. ed. V. L. Komarova. - M.-L. : Publishing House of the USSR Academy of Sciences, 1964. - T. XXIX / ed. volumes E. G. Bobrov, N. N. Tsvelev. - P. 300. - 796 p. - 2200 copies.

Notes

Links

• : information about the taxon in the Plantarium project (identifier of plants and illustrated atlas of species).

Excerpt characterizing Lettuce

The second time, already at the end of the Battle of Borodino, having escaped from Raevsky’s battery, Pierre with crowds of soldiers headed along the ravine to Knyazkov, reached the dressing station and, seeing blood and hearing screams and groans, hastily moved on, getting mixed up in the crowds of soldiers.
One thing that Pierre now wanted with all the strength of his soul was to quickly get out of those terrible impressions in which he lived that day, return to normal living conditions and fall asleep peacefully in his room on his bed. Only under ordinary conditions of life did he feel that he would be able to understand himself and all that he had seen and experienced. But these ordinary living conditions were nowhere to be found.
Although cannonballs and bullets did not whistle here along the road along which he walked, on all sides there was the same thing that was there on the battlefield. There were the same suffering, exhausted and sometimes strangely indifferent faces, the same blood, the same soldiers' greatcoats, the same sounds of shooting, although distant, but still terrifying; In addition, it was stuffy and dusty.
Having walked about three miles along the big Mozhaisk road, Pierre sat down on the edge of it.
Dusk fell on the ground, and the roar of the guns died down. Pierre, leaning on his arm, lay down and lay there for a long time, looking at the shadows moving past him in the darkness. It constantly seemed to him that a cannonball was flying at him with a terrible whistle; he shuddered and stood up. He didn't remember how long he had been here. In the middle of the night, three soldiers, having brought branches, placed themselves next to him and began to make a fire.
The soldiers, looking sideways at Pierre, lit a fire, put a pot on it, crumbled crackers into it and put lard in it. The pleasant smell of edible and fatty food merged with the smell of smoke. Pierre stood up and sighed. The soldiers (there were three of them) ate, not paying attention to Pierre, and talked among themselves.
- What kind of person will you be? - one of the soldiers suddenly turned to Pierre, obviously, by this question meaning what Pierre was thinking, namely: if you want something, we will give it to you, just tell me, are you an honest person?
- I? me?.. - said Pierre, feeling the need to belittle his social position as much as possible in order to be closer and more understandable to the soldiers. “I am truly a militia officer, only my squad is not here; I came to the battle and lost my own.
- Look! - said one of the soldiers.
The other soldier shook his head.
- Well, eat the mess if you want! - said the first and gave Pierre, licking it, a wooden spoon.
Pierre sat down by the fire and began to eat the mess, the food that was in the pot and which seemed to him the most delicious of all the foods that he had ever eaten. While he greedily bent over the pot, picking up large spoons, chewing one after another and his face was visible in the light of the fire, the soldiers silently looked at him.
-Where do you want it? You tell me! – one of them asked again.
– I’m going to Mozhaisk.
- Are you now a master?
- Yes.
- What’s your name?
- Pyotr Kirillovich.
- Well, Pyotr Kirillovich, let’s go, we’ll take you. In complete darkness, the soldiers, together with Pierre, went to Mozhaisk.
The roosters were already crowing when they reached Mozhaisk and began to climb the steep city mountain. Pierre walked along with the soldiers, completely forgetting that his inn was below the mountain and that he had already passed it. He would not have remembered this (he was in such a state of loss) if his guard, who went to look for him around the city and returned back to his inn, had not encountered him halfway up the mountain. The bereitor recognized Pierre by his hat, which was turning white in the darkness.
“Your Excellency,” he said, “we are already desperate.” Why are you walking? Where are you going, please?
“Oh yes,” said Pierre.
The soldiers paused.
- Well, have you found yours? - said one of them.
- Well, goodbye! Pyotr Kirillovich, I think? Farewell, Pyotr Kirillovich! - said other voices.

Lettuce is the most popular leafy green. It has been grown all over the world for so long that no one knows for sure about the place of origin of this vegetable crop. Juicy lettuce leaves are a real storehouse of vitamins and are widely used in cooking, both as part of dishes and for table decoration. Almost all gardeners grow lettuce on their plots, because it is extremely resistant to cold and unpretentious in care, and the short growing season allows you to get several harvests of a useful product per season.

Lettuce, the cultivation of which is described in this article, belongs to the Astrov family. This is one of the most ancient vegetable crops, which was grown in Ancient Greece and Rome. Nowadays, lettuce has many varieties and varieties, which are united by one common feature - a lush rosette of delicate curly leaves. The most familiar leaves for many of us are light green in color, but this salad is so diverse that there are varieties with brown or red-violet leaves.

Lettuce is distinguished by its amazing precocity. Its early varieties form a full-fledged rosette within 30 days from sowing, and if you plant them in greenhouses or under film, you can enjoy the juicy vitamin-rich leaves in early spring. Only young leaves are used in cooking; they contain many vitamins, salts, microelements and have a delicate, slightly neutral taste.

If the lettuce is not removed from the garden bed in time, the rosette will produce a flowering stem and the leaves will acquire a bitter taste. Lettuce is consumed mainly fresh as part of dishes or as a side dish. The shelf life of fresh leaves is short, and they can hardly withstand long-term transportation.

Video “Useful properties”

From the video you will learn about the beneficial properties of lettuce.

Useful properties

Lettuce salad is considered one of the lowest-calorie foods (12 kcal/100 g), but at the same time, its greens contain so many useful substances that this plant can rightfully be considered medicinal.

The chemical composition of the salad is represented by potassium, phosphorus, magnesium, iron, zinc, copper, selenium and manganese in record quantities. It contains vitamins PP, E, K, C, a full set of B vitamins, especially folic acid in high concentration, making the product simply irreplaceable in the diet of pregnant women.

Doctors recommend eating salad daily for elderly people, patients with hypertension, diabetes, and atherosclerosis, as this product can significantly improve their condition. Among the people, lettuce is often used to prepare expectorants, sedatives, and anti-tuberculosis drugs. For medicinal purposes, it is recommended to drink fresh juice from lettuce leaves. A third of a glass of the drink 3 times a day helps get rid of insomnia, lower cholesterol and blood sugar levels, normalize blood pressure and strengthen the entire body.

Growing

Growing lettuce is not difficult at all. It grows quickly, so early varieties do not need to be fed, it can easily tolerate cold, and even spring frosts, and can successfully grow lush greenery both in open ground and in greenhouses, hotbeds, and on window sills.

Since the growing season of Lettuce is short, the soil for its cultivation should be as fertile, loose as possible, preferably loamy or sandy loam with neutral acidity.

When growing at home, you can purchase ready-made soil mixture “Universal” or “Vegetable”. But if you are planting directly into the ground, then the area must first be prepared. Lettuce grows faster in soils rich in humus, so when digging a site, you should add leafy soil or leaf compost, humus, peat and a little sand to the usual soil to improve drainage properties. When planting mid-season varieties, the soil can be enriched with mineral complex fertilizers (Superphosphate).

You can grow lettuce through seedlings and seeds. The latter method is used more often, since lettuce seeds have almost 100% germination, and the seedlings are very tender and do not tolerate transplantation to a permanent location. To obtain early greens, lettuce is sown in the ground in early spring (early April), but sowing can be done throughout the warm season, as well as in late autumn, before winter. For early varieties you should choose sunny areas, for mid-season ones - slightly darkened ones, since summer heat and overheating have a bad effect on the condition of delicate leaves.

To plant lettuce, a regular bed is formed with shallow (up to 2 cm) furrows at a distance of 15-20 cm. The optimal planting density is 25-30 seeds per 1 linear meter of row. You should not sow the seeds more densely, as you will still have to thin out. When sowing early, it is recommended to cover the bed with film - this measure will speed up the warming of the soil and the appearance of the first shoots. In harsh weather conditions, it is better to place the lettuce under a small film greenhouse, which can be removed when warmer weather arrives.

Care and feeding

There are no special tricks in caring for lettuce. All the greenery needs is regular watering and fertilizing with microfertilizers. The soil in the garden bed should always be slightly moistened, but under no circumstances wet. It is necessary to remove weeds in time and loosen the soil between the rows. Weak plants that have not formed a rosette should be removed so that they do not oppress healthy and developed ones. To discourage slugs, it is recommended to cover the bed between the rows with mulch - this procedure will not only get rid of uninvited guests, but also reduce the frequency of watering.

If you are growing an early variety of lettuce, and the soil was sufficiently fertilized when planting, then you no longer need to use fertilizing. On poor soils, the bed can be fed with humus or a manure-based solution. Lettuce responds well to microfertilizers with iodine. It is not recommended to use mineral fertilizers, as lettuce accumulates nitrates very quickly. Apply fertilizing in moderation, cut off formed rosettes in time, and then the leaves of your lettuce will be tender and not bitter.

Video “How to plant”

From the video you will learn how to plant and grow lettuce.