Red Salad Bowl is a mainstay Lettuce. Slow to bolt, it retains a sweet, mild taste, growing in all seasons and showing an intense bronze-red coloration in cool weather. We like to harvest this Lettuce on the small side and halve lengthwise to reveal the beautiful fading-to-green, frilled heart. Adorn with sliced Strawberries, toasted walnuts and a fruity dressing for a special presentation. (OP.)

Radiant burgundy red, deeply lobed, delicate oak-like leaves.

Lettuce is a hardy, cool-weather crop and can be planted with your earliest worked soil. It grows best at 60–65°F

HARVEST:Head Lettuce: Cut at base, keeping wrapper leaves for handling loss. Consider cutting alternating plants to extend harvest window, allowing remaining plants to continue to grow. Pack heads in layers facing cut ends away. Wash off sap and cool immediately to prevent staining and dehydration. Baby Leaf: Harvest about 1" above the growing point when leaves reach desired harvestable length, about 3–4" long. Remove harvest debris to improve regrowth quality.