Picking lettuce Salad Bowl Red is a red cut-and-come-again lettuce with decorative, deeply lobed leaves that resemble oak leaf lettuce. It is not only an eye-catching addition to the vegetable garden but also an attractive feature on the plate. The leaves have a tender, soft texture and a fresh, slightly spicy, subtly nutty flavour. Thanks to its refined taste, this lettuce offers more character than traditional head lettuce without being overpowering. As it does not form a compact head, it is grown as a cut-and-come-again lettuce. Harvest the largest outer leaves while leaving the growing point in the centre of the plant untouched. This allows the plant to continue producing fresh leaves over a long period, providing repeated harvests. An important advantage of this variety is that it is slow to bolt, extending the harvesting season considerably compared with many other lettuce varieties. Harvest preferably early in the morning, when the leaves are at their firmest, juiciest and crispest.
The young leaves are excellent as the base for green or mixed salads. Their deep red colour creates a beautiful contrast with green lettuce varieties and pairs perfectly with tomatoes, cucumbers, sweet peppers, radishes, avocado and sprouts. They also complement soft cheeses such as goat's cheese, Brie, feta and mozzarella, while blue cheese provides a more robust flavour combination. The slightly nutty flavour pairs beautifully with walnuts, pecans, almonds, pine nuts and sunflower seeds. Fruits such as apples, pears, grapes, figs, pomegranate, strawberries and oranges also make delicious companions. This lettuce is equally delicious with smoked salmon, grilled chicken, duck, prawns, roast beef or a soft-boiled egg. Its decorative leaves make it an excellent garnish for cold platters, cheese boards and buffets. They also add colour and a fresh crunch to sandwiches, wraps, pitas, burgers and tacos, and can be used as an edible bed for fish, meat and vegetarian dishes. Although mainly eaten raw, the young leaves can also be added briefly to stir-fries, pasta dishes, omelettes or soups. Add them only at the end of cooking so that they wilt slightly while retaining their flavour and colour. The mildly spicy, nutty flavour is enhanced by a dressing of olive oil and balsamic vinegar, a honey and mustard vinaigrette or a walnut oil dressing. Fresh herbs such as chives, parsley, basil, tarragon, dill and chervil complement the aromatic character of this lettuce perfectly. Non hardy annual. Height: 20 - 30 cm. Width: 25 - 35 cm.
Indoor sowing/outdoor sowing under glass: early April
Outdoor sowing: from May on
Germination: 7 - 10 days
Germination temp.: 10 - 18 °C
Sowing depth: ½ cm
Planting distance: 35 - 40 cm
Planting position: sunny
Days til harvesting: 40 - 45 days
Start sowing picking lettuce indoors or under glass in April in pots or seed trays filled with light, moist seed compost. Sow the seeds thinly and cover them with approximately ½ cm of fine seed compost. Keep the soil consistently moist during germination, but avoid waterlogging. At a temperature of 10 - 18 °C, the first seedlings usually emerge within 7 - 10 days. Once the seedlings have developed a few true leaves and the risk of night frost has passed, harden them off before transplanting them to a sunny location. Space the plants 35 - 40 cm apart to allow them to develop a large, loose rosette of leaves.
From May onwards, picking lettuce can also be sown directly outdoors once the danger of night frost has passed. Sow in rows spaced 35 - 40 cm apart. Place two to three seeds every 35 - 40 cm and cover them with approximately ½ cm of soil. Keep the soil evenly moist during germination. After 3 - 4 weeks, thin the seedlings to the strongest plant at each sowing position. Leaf lettuce grows best in fertile, humus-rich, well-drained soil that retains sufficient moisture. Water regularly, especially during warm and dry periods, to prevent bolting and bitterness. Applying a layer of mulch helps retain soil moisture and suppress weeds.
The first leaves can be harvested approximately 45 days after sowing. Harvest the outer leaves while leaving the centre of the plant intact, allowing it to continue producing fresh leaves over a long period. By sowing a small quantity every one to two weeks, you can enjoy a continuous supply of fresh leaf lettuce throughout most of the growing season. Protect young plants from slugs, particularly during damp weather, and check regularly for aphids so that any infestation can be dealt with promptly.
