Prizehead

Family: Asteraceae Leafy Green

Planting Schedule

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Prizehead unfurls with a crisp, cool crunch—tender leaves that feel satiny at first touch and then snap cleanly with a refreshing, mild sweetness.

This loose-leaf lettuce forms an inviting rosette of vivid green foliage, building a generous harvest in about 45 days for gardeners who love early, dependable results. Ideal for fresh salads and quick tosses, Prizehead also shines as a bright, leafy base for wraps and vibrant garnishes.

Light: Part SunMaturity: 45 DaysHabit: Rosette

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Prizehead 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 16th – Aug 1st
Zone 2a	Apr 27th	May 25th	Jul 9th – Aug 29th
Zone 2b	Apr 17th	May 15th	Jun 29th – Aug 25th
Zone 3a	Apr 17th	May 15th	Jun 29th – Sep 1st
Zone 3b	Apr 21st	May 19th	Jul 3rd – Sep 21st
Zone 4a	Apr 17th	May 15th	Jun 29th – Sep 24th
Zone 4b	Apr 15th	May 13th	Jun 27th – Sep 27th
Zone 5a	Apr 10th	May 8th	Jun 22nd – Sep 30th
Zone 5b	Apr 6th	May 4th	Jun 18th – Oct 5th
Zone 6a	Apr 3rd	May 1st	Jun 15th – Oct 10th
Zone 6b	Mar 28th	Apr 25th	Jun 9th – Oct 16th
Zone 7a	Mar 23rd	Apr 20th	Jun 4th – Oct 20th
Zone 7b	Mar 13th	Apr 10th	May 25th – Oct 28th
Zone 8a	Mar 4th	Apr 1st	May 16th – Nov 5th
Zone 8b	Feb 23rd	Mar 23rd	May 7th – Nov 12th
Zone 9a	Feb 6th	Mar 6th	Apr 20th – Nov 26th
Zone 9b	Jan 12th	Feb 9th	Mar 26th – Dec 9th
Zone 10a	—	Oct 1st	Nov 15th – Feb 28th
Zone 10b	—	Oct 1st	Nov 15th – Feb 28th
Zone 11a	—	Oct 1st	Nov 15th – Feb 28th
Zone 11b	—	Oct 1st	Nov 15th – Feb 28th
Zone 12a	—	Oct 1st	Nov 15th – Feb 28th
Zone 12b	—	Oct 1st	Nov 15th – Feb 28th
Zone 13a	—	Oct 1st	Nov 15th – Feb 28th
Zone 13b	—	Oct 1st	Nov 15th – Feb 28th

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)	30
Harden Off (days)	6

Culinary Notes

Chef's Note

Prizehead’s early, loose-leaf texture gives you that satiny feel at first bite, then a crisp snap—so it performs best when kept dry and dressed at the last second. Its mild sweetness and low bitterness make it an easy canvas for sharp citrus, salty cheese, and cool cucumbers.

Best Uses

quick toss salads where the leaves stay crisp (dress right before serving)
lettuce wraps that won’t collapse—use as the structural layer
topping for sandwiches where you want crunch, not sogginess
garnish for rice bowls and tacos for a bright, refreshing lift

Flavor Profile

cool, mild sweetness satiny tenderness that tightens into a clean snap fresh, grassy lettuce-bite without sharp bitterness

Kitchen Pairings

lemon extra-virgin olive oil Parmesan goat cheese cucumber

Frequently Asked Questions

What pest or disease most commonly affects Lactuca sativa (prizehead lettuce), and how can I control it?

Watch for lettuce downy mildew (often shows as pale yellow patches on top leaves with gray-purple growth underneath) and for aphids that cluster on tender heads. Improve airflow by spacing plants and removing infected leaves promptly, then water at the soil line (not the foliage) to keep the canopy dry. If mildew is active, use a labeled downy-mildew fungicide and begin application early, especially in humid or cool weather when symptoms first appear.

How often should I water prizehead lettuce during the main growing phase?

During active head growth, keep the top 1–2 inches of soil consistently moist but not soggy—typically 1 to 1.5 inches of water per week depending on heat and rainfall. Water deeply in the morning so the root zone is wet while leaves dry quickly, and adjust frequency to prevent wilting; lettuce that dries out then gets drenched is more likely to bolt and develop bitter flavor.

How do I tell when prizehead lettuce is ready to harvest?

Harvest at about 45 days when heads are well-formed and firm, with leaves that fill out the head but still feel tender rather than hard. For best quality, check a head by gently squeezing—when it feels solid and compact, cut it at the base with a sharp knife and harvest in the cool part of the day.