Romaine lettuce Parris Island Cos is a classic romaine lettuce that forms large, compact heads with dark green, slightly crinkled leaves and a firm, creamy-white heart. The leaves are exceptionally crisp, juicy and sturdy, with a fresh, mild and deliciously sweet flavour and very little bitterness. Thanks to the thick, crunchy ribs, this lettuce retains its excellent texture both raw and after brief cooking. Parris Island Cos is rich in vitamins A, B1, B2, B6, B11 (folate), C and K and contains important minerals such as calcium, phosphorus, iron, potassium, copper, magnesium, manganese, sodium and zinc. It is also high in dietary fibre and low in calories, making it an excellent addition to a healthy, balanced diet. Parris Island Cos produces large, firm heads that can be harvested whole once they are well closed and feel firm. Alternatively, the outer leaves can be picked first, allowing the plant to continue growing for some time. A major advantage of this variety is that it is slow to bolt, giving a considerably longer harvesting season than many other lettuce varieties. It is also well known for its excellent disease resistance and reliable yields. The large, upright heads take up relatively little space, making this variety ideal for open ground, raised beds and vegetable planters.
Thanks to its full flavour and firm leaves, Parris Island Cos is one of the finest lettuces for salads. It is indispensable in the classic Caesar salad, but also makes an excellent base for mixed salads. Its sweet flavour pairs beautifully with tomatoes, cucumbers, carrots, radishes, celery, sweet peppers, avocado, red onions and sprouts. Fruits such as apples, pears, grapes, oranges, mangoes, pomegranates and strawberries also create delicious combinations. This romaine lettuce pairs exceptionally well with cheeses such as Parmesan, feta, goat's cheese, mozzarella and mature cheeses. It also complements eggs, smoked salmon, tuna, prawns, chicken, turkey, beef, pork and grilled steak. In vegetarian dishes it combines beautifully with chickpeas, lentils, grilled halloumi and tofu. Its slightly sweet flavour is enhanced by walnuts, hazelnuts, pecans, pine nuts, almonds and sunflower seeds. Dressings based on olive oil, lemon juice, balsamic vinegar, mustard or yoghurt perfectly complement its fresh taste. Fresh herbs such as chives, parsley, basil, dill, tarragon, mint and chervil also pair wonderfully with this variety. Thanks to its sturdy leaves, Parris Island Cos is also ideal for cooked dishes. The heads can be halved and briefly grilled or pan-fried, bringing out their natural sweetness. The leaves are equally suitable for stir-fries, baked dishes, pasta, risotto, savoury tarts and soups. They also make an excellent filling for wraps, sandwiches, burgers and tacos or can be used as edible lettuce wraps. Non hardy annual. Height: 30 - 40 cm. Width: 20 - 30 cm.
Indoor sowing/Outdoor sowing under glass: middle of February - end of March
Outdoor sowing: end of March - beginning of June and beginning of July - beginning of August
Germination: 7 - 10 dagen
Germination temp.: 8 - 18 °C
Sowing depth: ½ cm
Plant distance: 20 - 30 cm
Plant position: sunny
Harvest period: middle of May - beginning of August and beginning of September - middle of October
Sow indoors in trays filled with moist potting soil. Cover the seeds with a thin layer of soil, because lettuce is a light germinator. Keep moist and light. Sow outdoors under glass in loose and moist (potting) soil from the middle of February on a sunny plot with moist and freedraining soil. Keep the soil moist and weedfree. You can harden of your indoor sown plants for 10 -14 days by putting them outside during the day from the beginning of May. Transplant the seedlings outdoors to a sunny plot with moist and freedraining soil from the middle of May, when there's no longer any danger of nightfrost. Keep 20 - 30 cm apart to ensure plenty of room. Sow ever 2 - 3 weeks a small amount of seeds to ensure you can harvest longer.
Sow outdoors from the end of March - beginning of June and from the beginning of July - beginning of August. Sow on a sunny plot with moist and freedraining soil. Keep 20 - 30 cm apart to make sure that the plants have plenty of room for the heads. Sow in rows about 20 - 30 cm apart. Sow in each hole about 3 seeds. Cover the seeds lightly with soil. Thin the seedlings after 3 - 4 weeks to 1 strongest plant per hole.
Sow approx. every 3 weeks a small amount of seeds to ensure a continious harvest of lettuce. Water when the soil is dry and water profusely during dry-spells. Protect your lettuce against snails and slugs and aphids. You can keep Romaine lettuce in the crisper compartment of your fridge for approx 2 - 3 days. Don't wrap the lettuce.
