Lactuca sativa var. crispa cv "LOLLO ROSSA" SEEDS

The Lollo rossa lettuce is a highly popular curly leaf lettuce variety in salads for its vibrant color and crunchy texture. Its deeply red-tinged leaves with hints of green not only offer an attractive appearance but also a delicate and slightly bitter taste that enriches any dish. Growing Lollo Rossa Lettuce from seed is a straightforward and rewarding process, perfect for home gardens and amateur growers. Here's how to do it:

1. Soil Preparation: Choose a sunny or partially shaded area with well-drained soil. Lollo Rossa prefers fertile soils, so work the soil with compost or well-rotted manure before sowing to enrich it with nutrients.

2. Sowing: Lollo Rossa seeds can be sown directly outdoors after the last spring frost or started indoors a few weeks earlier to get a head start on the harvest. Sow the seeds on the surface, barely covering them with a thin layer of soil. The seeds should germinate in 7-14 days.

3. Watering and Care: Keep the soil evenly moist but not waterlogged. Lettuce has relatively shallow roots and benefits from frequent but moderate watering, especially during hotter periods.

4. Thinning: When the seedlings have a few true leaves, thin them out to leave about 6-12 inches of space between each plant. This ensures that each lettuce has enough room to develop.

5. Harvesting: Lollo Rossa can be harvested as early as 45-55 days after sowing. For a continuous harvest, you can pick the outer leaves as the plant grows, leaving the core for a later harvest, or cut the entire plant at the base.

6. Crop Rotation: To prevent diseases and pests, it's advisable to practice crop rotation, avoiding planting lettuce in the same spot for at least 2-3 years.

Growing Lollo Rossa Lettuce from seed not only allows you to enjoy the freshness and taste of these lettuces straight from your garden but also adds a vibrant touch of color to your salads. Thanks to its relatively quick growth and ease of cultivation, it's an excellent choice for those new to gardening.