Romaine lettuce Red Romaine Cos is a distinctive romaine lettuce with tall, loose heads and striking dark red to reddish-brown leaves highlighted by fresh green veins. This colourful variety has a firm, juicy texture and an exceptionally crisp bite. Its flavour is fresh, mild and slightly sweet, with subtle nutty and lightly spicy notes. The attractive colour and refined taste make Red Romaine Cos both a culinary favourite and a decorative addition to many dishes. Red Romaine 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 choice for a healthy, balanced diet. Red Romaine Cos forms tall, loose heads that can be harvested once they are fully developed. For extra tender, pale inner leaves, the heads can be loosely tied together two to three weeks before harvesting. This naturally blanches the inner leaves, making them softer in texture and even milder in flavour. This fast-growing variety is best suited to spring and early autumn cultivation. During the warmer summer months it bolts more quickly, so cooler growing conditions produce the best results.
Thanks to its firm leaves, this romaine lettuce is an excellent choice for green and mixed salads. Its deep reddish-brown colour provides a beautiful contrast with green lettuce varieties and pairs wonderfully with tomatoes, cucumbers, carrots, radishes, sweet peppers, avocado, celery, red onions and sprouts. Fruits such as apples, pears, grapes, strawberries, oranges, pomegranates and mangoes also create fresh and colourful combinations. Red Romaine Cos pairs particularly well with cheeses such as Parmesan, feta, goat's cheese, mozzarella, Brie and mature cheeses. It is equally delicious with smoked salmon, tuna, prawns, chicken, turkey, duck breast, beef, pork and soft-boiled eggs. Vegetarian dishes with chickpeas, lentils, grilled halloumi or tofu also benefit from the crisp texture of its leaves. Its slightly sweet, subtly nutty flavour combines beautifully with walnuts, hazelnuts, pecans, pine nuts, almonds and sunflower seeds. Dressings made with olive oil, lemon juice, balsamic vinegar, red wine vinegar, honey, mustard or yoghurt perfectly complement its fresh taste. Fresh herbs such as chives, basil, parsley, dill, tarragon, mint and chervil also pair exceptionally well with this variety. Although Red Romaine Cos is mainly enjoyed raw because of its crisp texture and striking colour, it is also suitable for cooked dishes. The heads can be halved and briefly grilled or pan-fried, bringing out their natural sweetness. The leaves are also excellent in stir-fries, pasta dishes, risotto, baked dishes, savoury tarts and soups. They also make an ideal 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.
