2012 Michigan Heirlooms LETTUCE CATALOG

MICHIGAN HEIRLOOMS
Karen Golden, Owner ♦ 248-343-1976 (mobile) ♦ www.MichiganHeirlooms.com
2012 HEIRLOOM LETTUCE CATALOG
(Complete descriptions, including historical data)
MI State Inspected * Organically Grown * Guaranteed Pest & Disease Free
THE FOUR BASIC TYPES OF LETTUCE:
•
CRISPHEAD: This is what most people refer to as 'Head' lettuce; the most well-known being ‘Iceberg’. This type
forms a heart in a similar way to cabbages. It is the most purchased lettuce in the United States – and contains the
least amount of nutritional value (and I would add flavor).
•
ROMAINE aka COS: The most upright growing of all lettuce types. Longer, thinner leaves and a more erect habit, it
does not form a compact heart. Romaine lettuce is best harvested once the leaves are at least four to six inches in
length.
•
LOOSE LEAF: Non-heading types; Harvested either as whole, loose rosettes, or by trimming individual leaves.
Cultivars vary widely in leave shape and coloration - from flat to curled, from smooth-edged to fringed, from plain
green to patterns of various intensities of color. It can be harvested on a cut and come again basis.
•
BUTTERHEAD: Known for their compact heads, buttery textured leaves, which are easily separated, and their
mellow flavor.
NUTRITIONAL VALUE
Lactuca spp. (Lettuce) comes from the Latin lactuca, which is derived from lactus, meaning “milk”. The milk in this sense
refers to the milky substance that appears when lettuce leaves are torn or cut from the plant.
Lettuces are significant sources of protein, fiber, calcium, phosphorus, iron, magnesium, and potassium, Vitamins A & C,
Folate and Niacin.
In a 1999 study, scientists at the University of Glasgow found that ‘Lollo Rosso’ has 100 times more antioxidants than
common lettuce. It also contains the antioxidant quercetin, which is believed to help prevent asthma and allergies by acting
as a natural antihistamine.
GROWING TIPS
Lettuce is a cool-season crop, thriving in rich organic soil with warm days and cool nights. They succeed in most welldrained, evenly moist, humus-rich soils but dislike acid conditions (adding lime will correct this).
Plants strongly dislike dry conditions, and will prematurely run to seed (bolt) in such a situation. Lettuce is structurally
comprised of over 90% water. It makes sense that these plants need to stay evenly moist at all times. Mulching between the
plants will help immeasurably.
Early and late sowings are best situated in a sunny position, but summer crops are should be given a position with some
shade in order to slow down the plants tendency to go to seed and to prevent the leaves from becoming bitter. Plants are
shallow rooted. A top dressing of compost, manure or slow release fertilizer is strongly recommended.
When harvesting, be sure that an entire outer layer is plucked to encourage growth. Several harvests can be plucked from
one plant. Once the central stem forms the plant is ready to bolt and the leaves will become excessively bitter.
HARVESTING
DTM or Days to Maturity is a flexible gauge for when you can expect to be able to harvest your crop. With lettuce it is even
more flexible because you can start clipping baby leaves almost at any time (remembering that if you take too many, there
won't be enough left for the plant to photosynthesize and keep growing). Often, when leaves are harvested as early as
possible, the result is often referred to in the commercial world as 'baby greens' or 'micro greens'.
I always harvest my greens using micro snips or scissors. I've learned the hard way that if I try to tear the leaves or pinch
them off with my thumb, I usually end up upheaving the whole plant from the ground. It's also my opinion that tearing the
leaves or crushing them with my thumb exposes these wounds to disease, whereas when using scissors a clean cut is left
behind. Scissors also enable me to quickly remove naturally imperfect leaves, thereby leaving the plant in a healthier state.
It is best to harvest your lettuce in the early morning, although not mandatory. I fill a large bowl with really cold water, and
as I clip I toss the leaves into the bowl, pushing the pile down when it stacks up. Remember, lettuce is comprised of 90%
water, so like a cut flower, submerging the leaves immediately upon cutting them keeps them hydrated.
Back in the house, I transfer the clipped leaves into my salad spinner. Keeping the strainer part inside of the spinner, I fill
the whole thing with more cold water and kind of push it up and down with my hand hoping to dislodge dirt and debris.
I then lift the strainer out of the spinner base in one quick upward motion and place it in the sink allowing it to drain. At this
point, if obvious debris is still noticeable, repeat the first step.
Once the strainer has stopping dripping, I start the process of spinning the leaves dry in batches.
Once the spinning process is done, I transfer the lettuce to gallon-sized zipper bags that I have already put at least one or
two paper towels into the bottom of. If the zipper bag is really full and will be stored standing up in the refrigerator, I will
only zip it closed three-quarters of the way. This allows for some air circulation, with the paper toweling absorbing the
moisture at the bottom of the bag. Sometimes, I just store the washed lettuce right in the salad spinner. Using either
method, I've had leaves remain in the refrigerator for over two weeks, looking almost as fresh as the day that I put them
there!
EXTENDING THE HARVEST:
BY CHOOSING VARIETIES IN EACH OF THE CATEGORIES, YOU WILL ENSURE THAT YOU HAVE FRESH GREENS FOR THE
LONGEST POSSIBLE LENGTH OF TIME.
REMEMBER: ALL lettuce can be harvested at any stage of growth. This chart represents natural growth cycles
(DTM).
EARLIEST
(40-45 days)……
……………
EARLY
(50 days)………………..…
Grand Rapids
Oakleaf
Red Sails
Salad Bowl (Green)
Tango
Australian Yellowleaf
Black-Seeded Simpson
Lolita
Marvel of Four Seasons
Prizehead
Salad Bowl (Red)
Sunset
MAIN CROP
LATE
(55 days)……………..…………...
…….
(60-70 days)…………….…………………
Bibb
Rubin
Buttercrunch
Parris Island Romaine
Freckles
Ruby Red
Cimmaron
Red Boston
Jericho
Speckles
Flame
Red Leprechaun
Lollo Rossa
Winter Density
Grandpa Admire's
Red Romaine
Mascara
Yugoslavian Red
Key Lime
Rouge d` Hiver
Red Velvet
2012 Michigan Heirlooms LETTUCE CATALOG
Little Gem
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GOURMET LETTUCE BOWL
Loose leaf (40-60 days)
A minimum of 10 different organic leaf lettuces artfully arranged in a 14” plastic bowl. As you
pick young leaves, plants will re-grow, giving you fresh gourmet salads for a minimum of two
months. My special soil blend needs no additional fertilizing - just keep watered and enjoy! For
best results, while temperatures are still reasonably cool, place bowl in full sun. As the heat of
summer moves in (above 75º), relocate the bowl to partial shade or even full shade. Bowls must
be kept evenly moist at all times or plants will turn bitter and go to seed prematurely.
Australian Yellowleaf
Loose leaf (50 days)
Vibrant, light yellow-green leaves grow rapidly to form large crinkled loose heads. The heads can
reach 12 to 16" in diameter!! Make sure you give this one plenty of room. Tender texture with
slightly sweet, good flavor. Highly recommended spring lettuce. Good bolt resistance.
Origin: Australia
Bibb
Butterhead (55 days)
Broad wavy green outer leaves encompass more tightly bound and yellow tinted inner leaves.
Together they form a rosette of leaves that have sweet, nutty and mild flavors paired with
textures both buttery and crispy. Tender leaves require a gentle touch during washing and
preparation. Carefully remove the core, immerse the loose leaves in cold water, drain, and pat
dry. Use as a wrap for other foods or a bed for seafood salads.
Origin: US – over 150 years old. Named for its original cultivator, John Bibb. In 1865 he grew his
special Bibb lettuce in Kentucky's alkaline soil. This variety, also called limestone, would become
the first American gourmet lettuce.
Black-Seeded Simpson
Loose leaf (50 days)
Hugely popular for over 150 years, it's one of the most tender and delicately flavored leaf
lettuces ever bred. The ruffled leaves are large with an appealing green color. One of the most
easily grown and most reliable varieties. Does not stand up well in the heat.
Origin: Probably originally from England circa 1850, this heirloom was introduced by Peter
Henderson & Co. of New York around 1875.
Red Boston
Butterhead (70 days)
This benchmark butterhead variety provides superior texture and flavor. Red Boston lettuce has
broad wavy green leaves tinted with colors of deep burgundy and copper. These leaves
encompass more tightly bound and yellow tinted inner leaves. Together they form a rosette of
leaves that have especially sweet, nutty and mild flavors paired with textures both buttery and
crispy.
Origin: US – over 150 years old. Named for its original cultivator, John Bibb. In 1865 he grew his
special Bibb lettuce in Kentucky's alkaline soil. This variety, also called limestone, would become
the first American gourmet lettuce.
2012 Michigan Heirlooms LETTUCE CATALOG
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Buttercrunch
Butterhead (60 days)
Thick, crumpled, dark green leaves on the outside, blanching to creamy white at the center,
forming small rosette heads. Crisp and yet buttery texture. Heads average 6 -8 inches in height.
Long standing, tolerating the heat better than others. Resists bolting.
Origin: An open-pollinated lettuce developed by George Raleigh of Cornell University in the mid20th Century and released in the sixties to win the All-American Selection award in 1963.
Cimmaron
Romaine / Cos (65 days)
Beautiful deep red romaine heads are crisp with a creamy yellow-bronze center. Tender with a
great flavor. Large, 10-12” tall and 10" wide, sturdy plants rarely ever bolt. Cimarron will stand
out due to its color, texture and taste! Superior heat tolerance, however red color develops best
in cooler weather.
Origin: An American 18th century heirloom.
Flame
Loose leaf (60 days)
Distinct rich brownish red, almost purplish, color on very ruffled leaves. A real knockout! A fast
grower that’s slow to bolt. Superb mild flavor. This will add beauty to any salad!
Origin: Commercial introduction 1985 by Harris Moran.
Freckles aka Forellenschluss
Romaine / Cos (55 days)
The leaves are smooth, slightly waxy and very thin. Their color is striking – pale green with
blood-red freckles and a light pink stem. Its flavor nutty with a sweet finish. Its tolerance for
heat and sun make it a good choice variety for hotter climates in the summer months.
Origin: Literally translates to "speckled like a trout's back". Heirloom from Arche Noah, the
Austrian genetic preservation project. William Woys Weaver traced 'Forellenschluss' back to
1793; it was a dwarf variety of ‘Spotted Aleppo’ developed in Germany.
Grand Rapids
Loose leaf (45 days)
A long standing favorite, this lettuce produces medium-large loose heads. Bright green leaves
are wavy and crinkled with serrated edges. Slow to wilt after cutting. Crisp, tender and tasty.
Resistant to heat.
Origin: A late 1800’s variety developed somewhere near the vicinity of Grand Rapids, MI.
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Grandpa Admire's
Butterhead (60 days)
Pale green leaves are tinged with shades of bronze and red. Large loose heads. Mild fine flavor,
slow to bolt, tender longer than most, even in extreme heat.
Origin: In 1977, 90-year-old Chloe Lowry gave this family heirloom to SSE. It is named after her
grandfather, George Admire, who was a Civil War veteran born in 1822. It passed through
generations in northern Missouri.
Jericho
Romaine / Cos (55 days)
One of the most heat-tolerant romaine’s available. The light green, upright paddle-shaped leaves
remain crisp and sweet, even in hot weather. Extremely bolt resistant remaining sweet, tender
and crisp under the early summer sun. As with many of the romaine-types, ‘Jericho’ is a cut and
come again variety.
Origin: Israel
Key Lime
Butterhead (60 days)
Lime green heads with a sweet, unique buttery flavor. The large heads can grow up to 1 pound.
It has done very well in tests throughout the United States, and seems resistant to most lettuce
diseases. A very slow bolting variety.
Origin: Seed was given to the owners of Heirloom Seeds from an elderly Texas seed saver who
has been growing this variety all his life. The seed initially came from his father, who grew up in
southern Florida, thus the name “Key Lime”.
Little Gem
Butterhead (60 days)
A small lettuce often described as 'a combination of Butterhead and Romaine'. It is crisp, like
Romaine, and sweet, like a Butterhead, but the texture and the flavor are still its own. The small,
5 inch heads can be served whole in a gourmet salad. Early maturing, crispy and flavorful, very
fast growing. It is the first spring lettuce to grow heads, generally about 6 - 8 inches tall and 8 12 inches diameter with little in the way of outer waste.
Origin: Unknown
Lolita
Loose leaf (50 days)
Intense burgundy colored, heavily frilled leaves create a 5 to 7 inch circular mound more
compact than its cousins, but also much slower to bolt. After harvesting, leave about an inch
remaining, and it will re-grow thru spring into summer. When harvesting, be sure leaves are at
least three inches in length and that an entire outer layer is plucked to encourage growth.
Several harvests can be plucked from one plant. Once the central stem forms the plant is ready
to bolt and the leaves will become excessively bitter.
Origin: Native to Italy. Grown primarily as a supplemental lettuce to mix with others of varying
textures and shapes. A cousin to ‘Lolla Rossa’.
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Lollo Rossa
Loose leaf (55 days)
Distinct compact rosette of fan-shaped blood violet leaves with a non-hearting pale green base.
The leaves have a crisp, semi-succulent, hardy texture and ruffled tips. Flavor is bold, slightly
bitter and nutty. Several harvests can be plucked from one plant. Once the central stem forms
the plant is ready to bolt and the leaves will become excessively bitter.
Origin: Native to Italy. Grown primarily as a supplemental lettuce to mix with others of varying
textures and shapes. ‘Lollo Rosso’ can also be known as ‘Lolla Rossa’ and ‘Lollo Rossa’ due to
gender confusion.
Marvel of Four Seasons
Butterhead (50 days)
(MERVEILLE DES QUATRE SAISONS)
Beautiful red bibb-type rosettes have deep, rich magenta outside leaves that move toward an
apple-green interior. Crispy, excellent flavor. The dark red color develops best in cool spring or
autumn weather. "Quatre Saisons" translates literally into four seasons - meaning this hearty
lettuce can survive where other lettuces fail!
Origin: A French heirloom which dates back to 1885.
Mascara
Loose leaf (55 days)
Deep red tightly ruffled curly and frilled oakleaf-type leaves on loose heads. Retains color fairly
well in warmer weather, slower to bolt than others. Harvesting outer leaves promotes regrowth.
Origin: Unknown
Oak Leaf
Butterhead (45 days)
As its name suggests, green oak leaf lettuce has the appearance of oak leaves - lobed and
loosely serrated. The leaves form a semi-tight rosette, growing upward and outward. Green oak
leaf lettuce has a buttery texture and an incredibly mellow, nutty and sweet flavor, which rarely
becomes bitter, even in hotter climates
Origin: Oak Leaf lettuces were first cultivated in France from what was originally considered a
weed found growing wild. There is the very early reference to Oak Leaf Lettuce by Evelyn in
Acetaria (1699) that may indicate oak leaf lettuces had arrived in England prior to the 18th
Century. Oak Leaf Lettuce was introduced commercially under the name “feuille de chene” in
1771 by the French seed company Vilmorin.
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Parris Island Romaine
Romaine / Cos (70 days)
This popular Romaine averages 8 to 12 inches tall. Dark green leaves that are slightly crinkled,
grow erectly and tightly to form an elongated head. Inner ribs fade to a creamy heart. Its leaves
are crunchy and succulent with a mild flavor. Romaine lettuce is best harvested once the leaves
are at least four to six inches in length.
Origin: Romaine lettuce is believed to have originated on the Aegean Island of Cos. This
particular old favorite is named for Parris Island off South Carolina. The standard market romaine
developed by Clemson University and the USDA in 1952.
Prizehead
Loose leaf (50 days)
Beautiful, crinkled and puckered rosettes with outer leaves which are loose and curled. The inner
leaves are lime green with fringed leaf tips of pink-purple to bronze. Exceedingly crisp, sweet
and tender. A perfect salad lettuce for the home gardener. They grow large heavy heads in the
spring with production faltering in the summer. It will bolt quickly in the heat.
Origin: US heirloom over 130 years old. Listed in 1873 by D.M. Ferry & Co. and offered by
Burpee under the name 'Tomhannock' in 1886.
Red Leprechaun
Romaine / Cos (60 days)
Miniature loosely formed romaine-type heads are ready to harvest at only 7 to 8 inches tall,
although mature heads can weigh up to 1 pound. Shiny, puckered green leaves are tinged dark
purple/ mahogany on smooth edges. Good flavor with a slight bite. Coloration is best in cooler
weather. Doesn’t keep as long as regular romaine.
Origin: Unknown; heirloom.
Red Sails
Loose leaf (40 days)
This leaf lettuce has it all: heat and bolt resistance, fast growth, pretty foliage, and a great
flavor. 10 to 16” rosettes of purplish red outer leaves and light green interior. Puckered wavy
leaves have brittle midribs that break easily when washing, handle with care. Slow to become
bitter or bolt in summer heat.
Origin: 1985 All-America winner.
Red Velvet
Loose leaf (55 days)
Crinkled, dark maroon leaves are solid and with a velvety sheen. The backs are green tinged
with maroon. Absolutely striking appearance. Tops of leaves are solid maroon, and the backs are
green tinged with maroon. Slow to bolt, 6-8" tall, 10-12" wide, with a pleasant flavorful taste.
Origin: This heirloom was reintroduced back into commerce via SSE in 2002.
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Red Romaine
Romaine / Cos (70 days)
A colorful romaine lettuce with leaves in shades of red, bronze and green. A colorful and tasty
addition to salads. Flavor is somewhat tart and spicy. Best color and flavor are achieved when
grown in the cooler parts of the growing season. 12" tall and 10-12" wide.
Origin: Romaine lettuce is believed to have originated on the Aegean Island of Cos.
Rouge d` Hiver
Romaine / Cos (60 days)
Large, flat, broad leaves are most commonly used as a baby leaf lettuce. Full-sized heads are
quite good, too. Crisp, sweet, buttery flavor. The color varies from green to bronze to deep red,
with the deeper reds occurring in cooler weather. Hiver means ‘winter’; it does decidedly better
in cooler temperatures and is tolerant of light frost. Develops pronounced bitterness in summer
heat.
Origin: A French heirloom which dates back to 1885.
Rubin
Loose leaf (55 days)
Semi-dwarf, loose upright heads are typically 10-12 inches tall. The inner leaves and ribs are
lime-green, with the outer dark ruby red leaves that are crinkled and puckered with frilled edges.
Crisp, sweet and tender.
Origin: Unknown
Ruby Red
Loose leaf (55 days)
A reliable, high-yielding early variety that produces beautiful compact 6” tall plants, which tend
to spread out a little. Beautiful, frilled and crumpled leaves with an intense plum-red color. This
variety is the darkest of all the red lettuces. This variety is heat tolerant and is slow to bolt.
Origin: Unknown
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Salad Bowl (Green)
Loose leaf (40 days)
Deep-lobed, frilly brilliant green leaves form nice sized rosettes. Noted for lasting sweetness and
tenderness. Extremely cold tolerant, it stays crisp and tasty even after the weather becomes hot.
Wonderful mellow flavor. Perfect for the home gardener.
Origin: 1952 AAS bred by Ross Thompson of the USDA.
Salad Bowl (Red)
Loose leaf (50 days)
Beautiful, frilly, deep-lobed red bronze oakleaf-type leaves. Nice buttery flavor. Crisp and
delicious. Loose, upright plants are 6" tall and 14-16" wide. Grows quite large in cool weather,
but prone to bitterness and bolting in heat. A favorite addition of mesclun mixes.
Origin: Introduced commercially in 1955.
Speckles
Butterhead (55 days)
Compact rosettes of thick and juicy crumpled leaves, light green on the interior washed and
speckled in maroon at the edges. This little beauty is mild flavored. Perfect for containers or a
back door salad garden. Quick maturing and rarely becomes bitter. Very hardy and slow to bolt.
Origin: This Mennonite heirloom dates back to 1799 in Lancaster, PA. Brought with them when
they migrated from Germany and Holland.
Sunset
Loose leaf (50 days)
This vivid, deep red, beautifully colored red leaf lettuce is noted for an unmatched ability to hold
fully mature in the garden for a prolonged period of time. Excellent flavor and nice texture.
Grows about 7 inches tall and about 10-12 inches across with frilled edges.
Origin: A 1987 All-America Selection Winner.
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Tango
Loose leaf (45 days)
Intensely frilled, deep green leaves that resemble endive with a tender, tangy flavor. Crisp clean
texture, fast growing forming 6 – 8 inch by 12 inch across rosettes. Extremely cold hardy it bolts
early in the summer heat.
Origin: Unknown
Winter Density
Romaine / Cos (55 days)
Best described as having the best qualities of both a butterhead and romaine! The dark green, 810 inch heads have slightly puckered paddle-shaped leaves that are sweet, tender and crisp yet
with succulent flavor. Heads starts out looking more like a bibb - then wrapper leaves fold
tightly, forming a head like a romaine when mature.
Origin: Also known as ‘Craquerelle du Midi’, a French heirloom from the 19th century.
Yugoslavian Red
Butterhead (55 days)
Succulent burgundy-tinged leaves form loose heads that can measure up to 12" across. Cutting
the head in half exposes solid green interior leaves and an almost white center. Sweet, buttery,
mild flavor.
Origin: An heirloom from Europe.
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