Scientific name: Lactuca sativa
Common name: Lettuce
General Description: Used in human food since about 500 BC, and it originates in the Eastern Mediterranean. It is cultivated worldwide for consumption in salads, with numerous varieties of leaves, colors, shapes, sizes, and textures. It was introduced in Portugal by Guilherme Stephens, and we are used to having it on the table throughout the year, although it grows better during spring, summer, and autumn.
There are many types of lettuce, and we now have two varieties from which you can choose the one that best suits your needs:
- The green lettuce 'Salad Bowl' with green and tender leaves, which begins to be able to be harvested after 40 days.
- Red lettuce 'Red Salad Bowl' with reddish and tender leaves, which begins to be able to be harvested after 40 days.
- Queen of May lettuce, very early cycle, lettuce shape with a round and closed heart.
Nutritional data: The energy value of lettuce is low, as its water content represents 95% of its weight. Lettuce contains iron, a mineral that plays an important role in transporting oxygen in the body. It contains fibers, which help in digestion and the proper functioning of the intestine, in addition to having small levels of minerals such as calcium and phosphorus.
Climate: Very adaptable, being able to bloom early with high temperatures. Prefer direct sun or partial shade.
Soil: Well-drained, rich in organic matter, fertile, and with good availability of nitrogen.
Watering: Regularly, without waterlogging.
Interbreeding: Pumpkin, Chard, Celery, Garlic, Beetroot, Leek, Onion, Carrot, Cabbage, Cauliflower, Pea, Strawberry, Bean, Radish, Cabbage, Tomato, Arugula, Cucumber, Savory, Calendula, Leviticus, Courgette.
Sowing season: From February to May and September and November.
Harvest time: 55 and 130 days after sowing.