Natural, untreated and GMO-free seeds.
There is more than one way to pick lettuce. Headed and leafy varieties can be cut back when ripe by using a sharp knife to slice their stem at ground level. Leafy varieties can be harvested gradually by picking just a few outer leaves from each plant as needed. This allows for more efficient use of space, as the plants will grow over several weeks. The leaves are best eaten freshly picked, but can be stored for a short time in the refrigerator in a sealed plastic bag.
Always use fresh seeds because old lettuce seeds are unlikely to germinate well. Make small successive sowings every 2-3 weeks for continuous crops. Sow directly into the ground from early spring to mid-summer, creating a shallow trench about 1/2 inch (1 cm) deep using a cane.
Sprinkle the seeds finely along the bottom of the trench, label the row and cover the seeds with soil. Water abundantly using a watering can fitted with a watering head. Space rows 6 inches (15 cm) apart for smaller varieties and 12 inches (30 cm) for larger head lettuces. Seeds may not germinate well in hot weather, so do summer sowing in a lightly shaded location or during the cool of the evening.
