Sangria

Family: Asteraceae Leafy Green

Planting Schedule

Provide your location or planting zone to unlock dates and add Sangria to a garden.

Sink your spoon into Sangria’s lush butterhead heart—tender, buttery leaves unfurl in a cool, sweet crunch with a faintly nutty finish.

At maturity (about 55 days), the rosette forms a generous, velvety head with pale green outer leaves and a softly blanched center that feels silk-smooth in the mouth. Grow Sangria for fresh salads, elegant sandwiches, and quick, vibrant dressings where its delicate texture truly shines.

Light: Part SunMaturity: 55 DaysHabit: Rosette

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

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	5

Culinary Notes

Chef's Note

Sangria’s butterhead softness and sweet, cool crunch make it a spoon-and-fork lettuce—silk-smooth in the center and just nutty enough at the edges. Dress lightly and add it last so the leaves stay tender and buoyant instead of collapsing.

Best Uses

butterhead salad with a light vinaigrette that coats but doesn’t drown (it holds dressing without turning slick)
assembling elegant sandwich layers where the leaves stay tender and don’t crack like crisper lettuces
quick tosses with citrus and olive oil—great for a fast, bright, cold side
tearing for a soft base under warm toppings (beans, roasted chicken) where it wilts just at the edges

Flavor Profile

cool sweet crunch buttery, velvety butterhead texture faintly nutty finish gentle, mild bitterness at the outer leaves

Kitchen Pairings

lemon vinaigrette extra-virgin olive oil goat cheese prosciutto grilled chicken hazelnuts

Frequently Asked Questions

What pest or disease problem is most common on Lactuca sativa (Bibb/Sangria), and how do I control it?

Watch for aphids and downy mildew, both common on Lactuca sativa. Spray aphids with a strong jet of water and repeat every 2–3 days, or spot-treat with insecticidal soap; remove heavily affected leaves to slow spread. For downy mildew, improve airflow by spacing plants, avoid wetting the foliage, and water at soil level early in the day.

How often should I water Lactuca sativa during the main growing phase (from establishment to heading/full size)?

Keep soil consistently evenly moist—aim for about 1 inch of water per week, split into 2–3 smaller waterings during warm spells. Don’t let beds dry out, because Lactuca sativa will turn bitter and bolt; at the same time, avoid soggy soil that can trigger mildew. Test by pressing a finger 1 inch into the soil: if it feels dry at that depth, water.

How can I tell when my Lactuca sativa (Sangria) is ready to harvest?

Harvest at around 55 days when the heads (or firm rosettes for loose types) feel solid and the leaves are fully sized, not still “spindly.” Use a gentle squeeze—if it feels springy rather than firm, give it a bit more time. For best flavor, cut early in the morning and refrigerate promptly.