Lolla Bionda

Family: Asteraceae Leafy Green

Sweetly fragrant and buttery in the mouth, Lolla Bionda forms airy, ruffled leaves with a luminous, spring-green glow.

Its loose rosette is tender yet crisp, offering a gentle crunch that stays pleasantly fresh from garden to bowl. Grow Lolla Bionda for salads and quick tosses, or let its delicate leaves shine in herb-forward mixes and bright, creamy dressings.

Light: Part SunMaturity: 45 DaysHabit: Rosette

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

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 9th
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)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	35
Harden Off (days)	5

Culinary Notes

Chef's Note

Lolla Bionda is the kind of lettuce you eat with your eyes first—its airy, ruffled leaves and buttery crunch hold up to a light, glossy dressing without collapsing. Give it acid-forward bright flavors (lemon or sherry vinegar) and salty companions like Parmigiano or prosciutto so it tastes sweet instead of bland.

Best Uses

fridge-to-bowl salad with minimal toppings so it stays luminous
quick tosses with warm vinaigrette—dress lightly to keep it snappy
hero lettuce for herb-forward sandwiches where the leaves won’t turn soggy
pairing with creamy dressings (yogurt, mayo) that cling to ruffled texture

Flavor Profile

sweet, lightly nutty taste buttery mouthfeel tender yet crisp bite fresh, faintly perfumed leaf aroma

Kitchen Pairings

lemon vinaigrette Parmigiano-Reggiano goat cheese prosciutto olive oil sherry vinegar

Frequently Asked Questions

What pest or disease most commonly affects Lactuca sativa (lettuce), and what should I do if I see it?

In Lactuca sativa, downy mildew and leaf spots often show up in cool, damp conditions, and slugs also commonly damage tender leaves. Remove and discard infected leaves immediately, improve airflow by spacing plants, and avoid wetting foliage when watering; if mildew persists, use a labeled fungicide suitable for leafy vegetables. For slugs, hand-pick at dusk and use a physical barrier (like copper tape or diatomaceous earth) around beds to protect the bases of plants.

How often should I water Lactuca sativa during the main growing phase?

During the main growth period (from about 2 weeks after transplanting to harvest), keep the soil consistently evenly moist, not waterlogged. Water about 1–2 times per week depending on heat, aiming for roughly 1 inch (2.5 cm) of water each time, and check moisture by pressing a finger into the soil 1 inch down—if it’s dry, water. Avoid frequent light sprinkles; lettuce roots prefer deeper, steady moisture to prevent bitter leaves and stress.

How do I tell when Lactuca sativa ‘ready to harvest’ at around 45 days?

Harvest when leaves are fully sized for a loose-leaf head, with crisp texture and good color; most loose lettuces are ready around 45 days after sowing or transplanting depending on conditions. Start harvesting outer leaves when they’re large enough to eat, or cut the whole plant at the base once the rosette is well developed. If plants start sending up a flowering stalk (bolting) or leaves turn noticeably more bitter, harvest immediately.