Description:

Variety of rustic salad, well in the heat, which is picked as it grows. The leaves produced are very cut, tender and tasty.
The lettuce to be cut is eaten in salads but also braised or smothered.

Culinary tip:

The lettuce to be cut is eaten in salads but also braised or smothered.

Soil tip:

To avoid seeding and extend the harvest period, water your lettuces regularly.
Lettuce prefers sunny exposure.

Culture advice:

1. Sows: Sow from April to July in lines 30 cm apart.
2. Lightening: At the 3-4 leaf stage, rip out the smallest salads and keep only the most vigorous one to leave only one lettuce every 30 cm.
3. Harvest: Harvest from June to October. To have salads as early as May, sow in a well-exposed situation from February

Plants:

Cut lettuce likes the proximity of the radish because by sowing them together, the lettuce is less likely to rise to seed.

Bag comprising 4 grams of seeds

The stages of sowing: