Buttercrunch Lettuce has a velvety, buttery flavor and texture. The small, loosely formed heads produce delicate, light green leaves with slightly curled edges. Its compact shape is ideal for small garden spaces or container gardens.
Buttercrunch is heat tolerant and slower to bolt than other varieties, which means the leaves rarely turn bitter. Although the plant can tolerate heat, it should still be planted in early spring or early fall.
Start seeds indoors in flats three to four weeks before transplanting to the garden. Plant in rows 12 inches apart. Keep soil moist to ensure the best flavor.
You can harvest baby leaves throughout the season or wait for the plant to mature before harvesting an entire head. Use a sharp knife or garden shears to harvest.
Allow one lettuce plant to go to seed. Once it bolts, a stalk will rise in the middle of the plant and flower. Once the flowers have dried, little cottony white puffs will emerge on the stalk. Seeds are located underneath the white puffs. Make sure to check on the plant daily as wind can carry away the seeds if left unharvested. Bring the harvested flower heads inside and break them apart with your fingers to release the seeds. Lay seeds out to dry for one week before storing in a cool, dry place for up to five years.