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pH: 6.0–7.0  ·  Rich, well-drained

Moderate nitrogen

Lettuce is a cool-season leafy green prized for fresh salads and culinary applications. Gardeners grow it for its quick harvest, high yield in small spaces, and ability to produce multiple harvests through succession planting or cut-and-come-again methods.

Lettuce seeds germinate best in cool soil between 60–70°F (15–21°C), sprouting in 7–10 days. Light promotes germination, so sow seeds on the soil surface or just barely cover them. Seeds may struggle to germinate in temperatures above 75°F; in summer, chill seeds in the refrigerator for 3–5 days before sowing or sow in evening to keep soil cool overnight.

Direct sow lettuce outdoors in early spring as soon as soil is workable, and again in late summer for a fall crop. Space seeds ¼ inch deep and thin seedlings to 6–12 inches apart depending on variety; loose-leaf types need less space than head lettuce. You can also start seeds indoors 4–6 weeks before the last frost and transplant, or succession plant every 2–3 weeks for continuous harvest.

Keep soil consistently moist but not waterlogged, aiming for 1–1.5 inches of water per week. Lettuce is a light feeder; enrich soil with compost before planting or apply balanced fertilizer every 3–4 weeks. Provide afternoon shade in warm weather to slow bolting. Common issues include aphids and slugs, which can be managed with row covers, hand-picking, or insecticidal soap.

Begin harvesting outer leaves when the plant is 4–6 inches tall, or wait 45–60 days for full head maturity. Cut-and-come-again harvesting extends production; pinch or cut leaves from the outside, leaving the center to regrow. Harvest in the morning when leaves are crispest, and store in the refrigerator crisper wrapped in damp paper towels for up to 2 weeks.