Romulus

Family: Asteraceae Vegetable

Romulus romaine brings a crisp, cool crunch to the garden with a distinctly upright, sturdy head and tender, succulent leaves that hold their bite.

Expect a clean, gently sweet flavor with a fresh, buttery texture—ideal for creating satisfying salads and vibrant platters from your own harvest. With about 70 days to maturity, Romulus is a reliable choice for gardeners who want dependable romaine form and a beautifully uniform head from start to harvest.

Light: Part SunMaturity: 70 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 18th
Harvest Begins	Jun 27th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	70
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)	28
Harden Off (days)	6

Culinary Notes

Chef's Note

Romulus romaine is built for bite: its upright head and succulent leaves give you that cool, snappy crunch that stands up to creamy or oily dressings without turning limp. Use it as the cold foundation—shave it fine for Caesar or keep it chunky so each leaf keeps its buttery snap.

Best Uses

ice-cold romaine for Caesar-style salads where leaves need to stay crisp under dressing
chopped crunchy base for grain bowls and kebab platters
layering on sandwiches/wraps to add snap (no weeping)
quick-hit salads with citrus vinaigrette and flaky salt

Flavor Profile

clean, gently sweet lettuce finish cool crunch with tender, succulent leaf texture light, buttery mouthfeel without bitterness

Kitchen Pairings

lemon parmesan garlic anchovy olive oil chicken

Frequently Asked Questions

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

Watch for downy mildew and botrytis (gray mold), especially when leaves stay wet overnight in cool, humid weather. Improve airflow by spacing plants and watering at the soil line, then remove badly infected leaves; if problems persist, switch to a preventive fungicide labeled for lettuce and apply at the first signs of spotting or fuzz. Also inspect for aphids and treat with a strong water spray or insecticidal soap, targeting the underside of leaves where colonies form.

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

During active leaf growth, keep soil consistently evenly moist at about the top 1–2 inches—lettuce is shallow-rooted and dries out fast. Water deeply enough to recharge that zone, typically about 1–2 times per week depending on heat and container size, then adjust so leaves don’t wilt and soil doesn’t stay soggy. If you notice bitter flavor or bolting, it’s often stress from irregular moisture.

How can I tell when Lactuca sativa is ready to harvest?

Harvest at roughly 70 days when heads or leaf rosettes are firm and filled out, with outer leaves fully expanded but before flowering stalks form. For leaf lettuce types, pick outer leaves when they’re large and tender, leaving the center to continue producing. If the plant starts to feel loose/elongated or you see a central stem stretching upward, harvest immediately to avoid toughness and bitterness.