- New Items 2020
- Artichoke & Cardoon
- Bitter Melon
- Bok Choy
- Brussels Sprouts
- Celery & Celeriac
- Chinese Cabbage
- Endive & Escarole
- Fruit and Berries
- Grains & Cover Crops
- Greens, Oriental
- Ground Cherries
- Jelly Melon
- Live Plants
- Salad Blends
- Snake Bean
- Swiss Chard
- Wax Melon
- The Explorer Series
(Lactuca sativa) An Old World crop, appreciated since ancient times, that requires cooler temperatures to grow really well. Sow in place in the garden as early in spring as soil may be worked— seeds sprout and grow whenever mild weather predominates. Or start indoors and set out acclimated seedlings 2-4 weeks before last frost date. Succession plant lettuce for a continual crop, but avoid long days and heat of early-mid summer. May be grown right through the winter where the weather is mild, or under row cover, cold frames, etc. Lettuce is healthy and rich in Vitamins A & C.
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Bronze Beauty Lettuce
Butter King Lettuce
65 days. The pale green leaves are soft and, yes, buttery; the heads are heavy and relatively compact, filled with tender inner leaves that are mellow, sweet and succulent. Slower to bolt and tolerates heat better than most butterhead (Bibb) types, making it especially valuable in the South, or wherever summer heat comes early or unpredictably. All America Selection in 1966; bred in Ottawa, Canada.
65 days. Classic butterhead type was the standard for many years. Soft, buttery-textured leaves enclose a crisp, juicy, loose inner head of blanched, sweet-tasting leaves. Very heat-tolerant and slow to bolt, Buttercrunch stays mild long after others have turned bitter. Developed by George Raleigh, Cornell University, and an All America Selection for 1963.
Green Mountain Winter Celtuce lettuce
This massive stem lettuce variety is popular in southwest China. Originally from the Mediterranean, celtuce is a type of lettuce that is grown for its large, swollen stem. Green Mountain celtuce produces jumbo stems that remain crunchy, tender and juicy as they reach epic proportions. In the Baker Creek test kitchen, we love to experiment with this new vegetable, serving it raw in salads, stir fried and even as a gluten-free pasta substitute. The flavor is exceptional, with refreshing notes of cucumber and sweet corn. First-time celtuce growers will appreciate this carefree, prolific variety. Introduce something entirely new and delicious to your culinary repertoire with celtuce! This variety should be planted in the fall, about 50 days before the first frost.
Ice Queen Lettuce
80 days. (also known as Reine des Glaces) A wholly superior crisphead (iceberg) type, this French heirloom shows excellent tolerance to cold, and makes a great crop to plant extra early or late! The frilled outer leaves are mild enough to use for leaf lettuce, or harvest as baby greens. With its darker green color and ever-so-slightly bitter interior, it’s widely regarded as the best crisphead type around!
Landis Winter Lettuce
(Lactuca sativa) We acquired this dark green classic Pennsylvania Dutch winter lettuce in 1994 from the well-known lettuce collector Mary Schultz of Monroe, Washington. A Pennsylvania Dutch selection of the now-extinct late 1700s variety known as White Tennisball, this is one of the hardiest, most frost-resistant lettuces we have ever grown. It even survived the Polar Vortex during the severe winter of 2013-2014. Each head reaches 11 to 12 inches in diameter with a loose butterhead appearance. Plant 14 inches apart in early September for salad greens through December and January.
Oak-leaf type produces lustrous, deep red leaves. Very slow to bolt; the rich, red leaves and upright symmetrical form commend this one for market gardens as well as home gardeners who insist upon superior types. Also highly recommended for hydroponics cultivation and out-of-season low-tunnel production. Rare in this country, and very choice.
May Queen Lettuce
This delicate butterhead is the crowned jewel of the heirloom garden. Tender, yellow hearts are gently blushed rose, and the leaves are ethereally soft with the buttery sweet flavor signature of an old-fashioned European butterhead type. Manageable medium-sized heads with early maturation and silky soft leaves made this a popular European heirloom during the early 19th century. Plant early in spring or in fall for a treat that gourmet chefs love; matures in about 50 days for full loose butterheads, or less for baby greens.
55 days. (Also known as “Galactic.”) Reputed to be absolutely the darkest red lettuce in existence, which should make it tops for anthocyanin (antioxidant) content as well! Leaf lettuce with wavy to frilly leaf margins and very crisp, waxy leaves! Excellent bolt resistance, and good cold tolerance for a late fall to winter crop. Recommended as a cutting type for baby greens production or cut-and-come-again harvesting. We feel, along with our friend William Woys Weaver, that this variety is destined to become a classic, and it certainly deserves it!
Parris Island Cos Lettuce
This variety boasts all the merits of a commercially bred variety, but the crisp and sweetly scrumptious leaves say heirloom. Parris Island Cos is a Romaine lettuce that is beloved by growers, especially on the Eastern Seaboard, where it was originally introduced by Ferry Morse in 1951. Super uniform, upright leaves, observed disease tolerance and moderate bolt resistance were the growing traits selected at Clemson College Agriculture department when it was bred for their South Carolina climate. The tender crisp leaves with delicate white hearts and the perfectly folded centers for scooping dips or holding dressings have won the hearts of gardeners for generations.
Pickling Plume Lettuce
One of the oldest surviving lettuces from classical antiquity; it is depicted on wall paintings in ancient Egyptian tombs and mentioned as a medical herb by Greek and Arab physicians. Our strain was discovered in a monastastic garden in central Europe and is not generally available even to European seed collectors. This rare lettuce produces pointed plume-like leaves which are delicious in salads or as a cooked potherb. When the lettuce bolts to form flowers, it produces stems similar to asparagus in texture. This was once considered a prize vegetable and pickled in brine for use over the winter. In Byzantine Greek cuisine, the pickled stems were served as meze, that is among the appetizers at the beginning of a meal. Plants grow about 36 " tall in good soil. Stems for pickling should be harvested before the plant sets flowers. Plant 15 inches apart for best shaped plants.
Red Mountain Winter Celtuce
A rare and nutritious type of stem lettuce from China. Celtuce is relatively obscure in the U.S., but it is sure to become the next veggie craze. The plants are as easy as lettuce to cultivate, and the culinary possibilities are boundless as it is great cooked or raw; the extra high levels of vitamin C point to celtuce as a potent superfood. This cold-loving red-leaved celtuce is a gourmet treat; the crunchy stems have a refreshing cucumber flavor and crisp texture. The stems are traditionally eaten raw in salads or stir fried. This variety should be planted in the fall, about 50 days before the first frost. The red leaves are also delicious in salads!
Roughwood Bistro Bronze Lettuce
This newly created lettuce is an exclusive offering this year with Baker Creek. It emerged from Roughwood’s red variety Solar Flair and proved to be such a delightful salad green that we wanted to share it with other gardeners. This variety has long, floppy leaves with a buttery texture. As the leaves mature, they develop light brown bubbles and a brown tinge around the edges. A robust grower in hot weather, plants form loose heads about 10 to 12 inches in diameter. For its large size, this lettuce is extremely tender and one of our new favorites.
Sanguine Ameliore or Strawberry Cabbage Lettuce
This unique 19th century French heirloom was introduced to America by C.C. Morse in 1906 under the name “Strawberry Cabbage Lettuce.” The small cabbage or butterhead type plants are quite charming with green leaves that are splashed in scarlet-red as if a red rain fell upon them, glistening and beautiful. Leaves are tender, mild and of a high quality; yummy!
Solar Flare Lettuce
Dr. William Woys Weaver created this lettuce from a 1600s variety called Spotted Aleppo, amplifying the heirloom’s red spots and transforming it into this showy semi-romaine summer lettuce splashed with many shades of fiery color. The 8 to 10 inch heads are more vertical than spreading, but for best results and consistent color, plant each about 14 inches apart. Slow to bolt, the lightly ruffled leaves remain tender throughout the summer. It is a great source of antioxidants.
Tennis Ball Lettuce
55 days. Rather loose heads are petite, 4-6 inches in diameter, Bibb or Butterhead type. This variety is documented to have been grown at Monticello by Thomas Jefferson, who noted: “it does not require so much care and attention” as other types. We offer the correct, black-seeded original strain. Listed in the Slow Foods Ark of Taste, and beloved by many about a century ago.
The ancient ‘greasy’ lettuce of historic Constantinople! Ancient variety that has been grown by urban farmers near modern-day Istanbul, Turkey, for the past 1,500 years. This variety has been cultivated for centuries in Istanbul’s famous urban gardens, called Bostanlar. These ancient gardens are now threatened by urban sprawl; thankfully, there has been a resurgence of attention from local seed savers to keep this variety from going extinct. This variety has been recognized by the Ark of Taste as a beloved culinary symbol of the historic gardens. A romaine type with long leaves, a crisp center and white seeds. Locals report that the incredible flavor and tender leaves are so juicy and high in natural oils that there is no need for dressing. Thanks to Kathleen Jantz-Koprivnik for bringing this variety to our attention and for working so hard to grow us seeds. We are delighted to offer this culturally important and highly gourmet variety!