A early variety of medium-sized heads and firm, crispy and decorative leaves. The lettuce is eaten in salads but also braised or cooked stew.
1. Sowing: Sow from January to March 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 April to June.
The lettuce likes the proximity of radish.