For all-season cultivation, especially from sowing directly to the ground. It creates large, dark green, closed heads. Heat resistant, it is recommended for the summer-autumn crop. The lettuce is eaten in salads but also braised or cooked stew.
1. Sowing: Sow from May to September in rows 30 cm.
2. Thinning: At 3-4 leaf stage, pull smaller salads and keeping only the most vigorous in order to leave only lettuce every 30 cm.
3. Harvest: Harvest from late May to October.
The lettuce likes the proximity of radish.