An heirloom predating 1885, with an open head of elongate, slightly savoyed, purple-red tipped leaves. A fast vigorous plant well suited to quick cut salad. Makes a large loose head before bolting. Referred to by Vilmorin (1885) as “red celtuce,” implying that its large tender pink bolting stem may have been the heirloom intent of this variety. A recent letter from England confirms that this is the case. Celtuce, also called “asparagus lettuce.” is a Chinese market item
One of the very oldest garden plants and still always the essence of summer salad. In 22 years of growing and tasting every wild or tamed salad candidate that any seed source had to offer, we still find lettuce the most pleasing and welcome raw food of midsummer. Always a good base to set off more pungent or aromatic flavours. Though “misunderestimated” for its food value, crisp-leaf head lettuce is one of the richest vegetable sources of choline (an essential brain nutrient) in the normal American diet. Get focused. Eat lettuce.
The more natural type, characterized by open spreading form that is generally loose, as opposed to tightly folded or heading. Leaves are commonly oak-shaped or entire, with various combinations of smooth or ruffled margins, savoyed or rumpled surface, with crisp to soft textures. Reputed to be the “best for ya” since the leaves get more light, “loose leafs” are often the most fully pigmented types for the same reason.
Approximately 350 seeds per/pkg.