
Winter Lettuce
Winter Lettuce Variety Trials |
Lettuce Types
Lettuce varieties are classified into five groups depending on head formation and leaf qualities. These five groups are 1) Crisphead or Iceberg, 2) Summer Crisp, French Crisp or Batavian, 3) Butterhead, Boston or Bibb 4) Romaine or Cos and 5) Looseleaf, Leaf, Cutting or Bunching.
Crisphead or Iceberg
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Characterized by a tight firm head of crisp, light green leaves with a white, densely packed heart. This lettuce type is generally intolerant of hot summer conditions, and water or nutritional stress at any time of growth tends to result in premature bolting and poor growth. In summer, some varieties tend to develop slimy internal rotting. Grown for their crisp, sweet, juicy crunch most varieties take about 80 days to develop densely packed heads.
Common varieties
Ballade
Crispino
Legacy
Lettuce D
Salinas 88 Supreme
Summertime
Sun Devil
Summer Crisp, French Crisp or Batavian
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Variety: Cardinale |
An intermediate between Crisphead and Looseleaf lettuce, this type tends to be a large lettuce. Most varieties are resistant to bolting and have good flavor. The outer leaves are thick and crisp and can be harvested as a looseleaf until the head starts to form. The heart is crisp, juicy and sweet with a slight nutty flavor. Varieties tend to mature in about 55 to 60 days.
Common varieties
![]() Jack Ice |
![]() Oscarde |
![]() Reine Des’ glaces |
Also:
Anuenue
Loma
Magenta
Nevada
Roger
Butterhead, Boston or Bibb
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Variety: Victoria |
This is the most popular type of lettuce grown in Europe and one of the finest types. The name comes from the buttery feel and creamy color of the inside leaves. The outer leaves are large and ruffled, often loosely folded, and darker green or brownish in color. Butterhead varieties can be harvested by removing outer leaves or by harvesting the entire head. Butterhead varieties are easier to grow than Crispheads as they are more tolerant of soil and weather conditions. Varieties are also rarely bitter in flavor, are slow bolting, and mature in 55 to 65 days.
Common varieties
![]() Blushed Butter Oak |
![]() Carmona |
![]() Divina |
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![]() Emerald Oak |
![]() Flashy Butter Oak |
![]() Kweik |
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![]() Pirat |
![]() Sanguine Ameliore |
![]() Tom Thumb |
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![]() Victoria |
![]() Yugoslavian Red |
Also: |
Romaine or Cos
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Variety: Outredgeous |
The names for this type of lettuce are derived from its Mediterranean origin and are interchangeable. “Romaine” is a derivation of Roman, while “Cos” comes from Kos, the Greek island. Romaine-type lettuces are 8 – 10 inches tall, upright in form, with long tightly folded leaves that are spoon shaped with thick midribs. Outer leaves are medium-green in color while inner leaves are greenish-white. Outer leaves can be a bit tough, but the ribs are tender and crunchy. Varieties tend to mature in about 75 days.
Common varieties
![]() Brown Golding |
![]() De Morges Braun |
![]() Forellenschluss |
![]() Hyper Red Rumple |
![]() Dark Green Romaine |
![]() Trout’s Back |
![]() Winter Density |
Also: |
Looseleaf, Leaf, Cutting or Bunching
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Variety: Austrian Greenleaf |
These are the easiest kind of lettuces to grow, and they form no heart or head, as the name indicates. They can be harvested leaf by leaf or by the whole plant. Leaves come in a wide variety of shapes and colors including thick, thin, savoyed, flat, red, green, frilled, cut, curled, wavy, crinkly and so on. There are some extremely frilly and decorative European varieties. The leaves are tender, delicate, and mild flavored, and plants are slow bolting throughout the summer. Varieties tend to mature in 30 – 55 days.
Common varieties
![]() Austrian Greenleaf |
![]() Bijou |
![]() Bronze Arrowhead |
![]() Brunia |
![]() Cracoviensis |
![]() Fine Frilled |
![]() Gold Rush |
![]() New Red Fire |
![]() Oakleaf Redder Ruffled |
![]() Oaky Red Splash |
![]() Simpson Elite |
Also: |
References
Rindels S. 1994. Lettuce varieties. Horticulture and Home Pest News. Department of Horticulture, Iowa State University, Iowa. www.ipm.iastate.edu/ipm/hortnews/1994/4-6-1994/kinds.html
Wechsler D. 1995. The Lettuces. Salad Gardens Gourmet Greens and Beyond. Brooklyn Botanic Garden, New York. P 20-29. www.naturalhub.com/grow_vegetables_cultivars_lettuce.htm
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