Blushed Butter Oak

Family: Asteraceae Leafy Green

Planting Schedule

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Velvety leaves unfurl in a soft, blushed butter-gold with rosy undertones, forming a lush rosette that feels as smooth as fresh satin.

Blushed Butter Oak delivers a sweet, mellow flavor and a tender, creamy bite—ideal for gardeners who want beauty as well as comfort from the garden. Grow it for standout butterhead salads, elegant cups for serving, and delicate leaves that shine in simple dressings and light sauces.

Light: Part SunMaturity: 55 DaysHabit: Rosette

Botanical illustration of Blushed Butter Oak

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Blushed Butter Oak Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	May 4th	Jun 1st	Jul 26th – Aug 1st
Zone 2a	Apr 27th	May 25th	Jul 19th – Aug 29th
Zone 2b	Apr 17th	May 15th	Jul 9th – Aug 25th
Zone 3a	Apr 17th	May 15th	Jul 9th – Sep 1st
Zone 3b	Apr 21st	May 19th	Jul 13th – Sep 21st
Zone 4a	Apr 17th	May 15th	Jul 9th – Sep 24th
Zone 4b	Apr 15th	May 13th	Jul 7th – Sep 27th
Zone 5a	Apr 10th	May 8th	Jul 2nd – Sep 30th
Zone 5b	Apr 6th	May 4th	Jun 28th – Oct 5th
Zone 6a	Apr 3rd	May 1st	Jun 25th – Oct 10th
Zone 6b	Mar 28th	Apr 25th	Jun 19th – Oct 16th
Zone 7a	Mar 23rd	Apr 20th	Jun 14th – Oct 20th
Zone 7b	Mar 13th	Apr 10th	Jun 4th – Oct 28th
Zone 8a	Mar 4th	Apr 1st	May 26th – Nov 5th
Zone 8b	Feb 23rd	Mar 23rd	May 17th – Nov 12th
Zone 9a	Feb 6th	Mar 6th	Apr 30th – Nov 26th
Zone 9b	Jan 12th	Feb 9th	Apr 5th – Dec 9th
Zone 10a	—	Oct 1st	Nov 25th – Feb 28th
Zone 10b	—	Oct 1st	Nov 25th – Feb 28th
Zone 11a	—	Oct 1st	Nov 25th – Feb 28th
Zone 11b	—	Oct 1st	Nov 25th – Feb 28th
Zone 12a	—	Oct 1st	Nov 25th – Feb 28th
Zone 12b	—	Oct 1st	Nov 25th – Feb 28th
Zone 13a	—	Oct 1st	Nov 25th – Feb 28th
Zone 13b	—	Oct 1st	Nov 25th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	40
Min Soil Temp (°F)	40
Min Night Temp (°F)	35
Harden Off (days)	5

Culinary Notes

Chef's Note

Blushed Butter Oak is a butterhead that eats like a soft green satin—tender, sweet, and quick to bruise if you toss aggressively. Treat it gently and dress it with bright acid and fat (lemon plus a little rendered richness) so the creamy bite holds and the mild flavor stays sweet instead of going bitter.

Best Uses

classic butterhead salads where the leaves stay intact under vinaigrette
warm-and-wilt salads—briefly toss with hot bacon fat or roasted chicken juices
elegant lettuce cups for chilled proteins and creamy fillings
light, quick sauces where lettuce dissolves into a silky spoonable base

Flavor Profile

sweet, mellow vegetal taste buttery tenderness with a creamy snap gentle nuttiness light, clean finish with rosy-tinged bitterness

Kitchen Pairings

bacon fat or pancetta lemon vinaigrette soft goat cheese hard-cured parmesan poached chicken mustard

Frequently Asked Questions

Why are my Blushed Butter Oak leaves getting webbing and stippling, and what should I do?

Webbing and tiny pale specks usually indicate spider mites, which thrive in warm, dry part-sun conditions. Rinse the plants with a strong spray of water, then repeat every 2–3 days for a week; you can also mist lightly in the morning to discourage mites. If damage is spreading, treat with an insecticidal soap spray, covering both sides of leaves and reapplying per label directions (especially after sunny days).

How often should I water Blushed Butter Oak during the main growth phase?

During the 30–55 days when heads are forming, keep the soil evenly moist but not soggy—aim for damp soil to about 1 inch deep. Water about 1–2 times per week in cool weather, and 2–3 times per week during warm, windy spells, adjusting to your soil so it doesn’t dry out between waterings. Avoid soaking the crown; wet collars can invite rot in dense heads.

How do I tell when Blushed Butter Oak is ready to harvest at ~55 days?

Harvest when the head is firm, with leaves filling out the rosette but still tender (no significant gaping or bolt-stem forming). Look for a compact shape with a full outer ring of leaves and a crisp feel when you gently squeeze the head. Cut at the base in the morning for best texture, typically around day 55 from sowing under ideal conditions.