Catalogna Rossa

Family: Asteraceae Leafy Green

Sink your senses into Catalogna Rossa’s crisp, ruby-tinged leaves—cool, fresh, and vividly flavored with a gentle bitterness that turns beautifully lively in the garden.

Expect loose, upright rosettes with deeply ribbed, red-streaked foliage and a satisfyingly snappy texture, ready in about 45 days for repeat harvests. Ideal for fresh salads and vibrant platters, its striking color also shines when folded into sauces and quick pickling-style preparations for a bold, garden-bright finish.

Light: Part SunMaturity: 45 DaysHabit: Rosette

Botanical illustration of Catalogna Rossa

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 18th
Harvest Begins	Jun 2nd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	40
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Catalogna Rossa leans into a clean, herbal bitterness that tastes brighter than mild lettuces—built for dressings with acid and salt, not heavy cream. Its ribbed crunch holds up in quick cooking or in a rapid vinegar brine, so you get texture and that ruby-tinged snap instead of wilting away.

Best Uses

tossed salads where it stays crisp (use minimal, assertive dressing)
grilled or sautéed quick-wilt in olive oil with garlic for a sweeter bitterness
folded into vinaigrette-based sauces/chimichurri for a peppery green snap
quick pickling-style preparations to amplify the red-tinged bite

Flavor Profile

cool, grassy bitterness with a ruby bite snappy, deeply ribbed crunch lightly sweet leafiness that lingers tangy character when dressed or pickled-style

Kitchen Pairings

lemon balsamic vinegar extra-virgin olive oil garlic parmesan anchovy

Frequently Asked Questions

What pest or disease is most likely on Lactuca sativa (Catalogna Rossa), and how can I stop it?

Watch for lettuce aphids and slugs; aphids can cluster on new growth and slugs chew holes that quickly ruin the edible leaves. Spray plants with a strong jet of water to knock off aphids, then use insecticidal soap if needed, and set beer traps or use a physical barrier (copper tape or crushed eggshell) to stop slugs from reaching the crowns. Also keep plants from staying wet by watering at soil level and spacing adequately to reduce fungal spotting and mildew risk.

How often should I water Catalogna Rossa during peak growth, and what soil moisture level should I maintain?

During the main growth phase, keep the top 1–2 in (2–5 cm) of soil evenly moist, not soggy—typically watering every 2–4 days depending on heat and wind. If you press a finger into the soil, it should feel moist but not wet or muddy; dry, crumbly soil will cause bitter, poorly expanded leaves. Water early in the day at the base so the leaves don’t remain wet.

How do I know when Lactuca sativa (Catalogna Rossa) is ready to harvest?

Harvest at about 45 days when heads/leaf rosettes are well developed and leaves are tender but fully sized, typically before leaves get overly thick or bitter. For the most reliable quality, pick in the morning, and cut the outer leaves (or the whole plant if it’s at full size) just above the crown to encourage fresh regrowth if you want multiple pickings.