Buttercrunch

Lettuce

55d to harvest

Sink your spoon into Buttercrunch’s buttery, crisp leaves that open with a tender snap—cool, mild, and softly sweet with a fresh green fragrance. Forming tight, upright heads in about 55 days, this variety delivers a velvety yet crunchy texture that stays crisp from garden to table. Ideal for fresh salads and elegant garnishes, Buttercrunch shines when you want lettuce that feels as good as it tastes—light, clean, and beautifully uniform.

Crop Dates

Growing note: In frost-free Zone 10a, grow this cool-season crop during the cooler dry season (October–February).

Milestone	Date
Start Indoors	—
Climate	Frost-Free Climate
Transplant / Sow Outdoors	Oct 1st
Harvest Begins	Nov 25th
Harvest Ends	Feb 28th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	40
Min Night Temp (°F)	35
Harden Off (days)	5

Frequently Asked Questions

How do I handle aphids or downy mildew on buttercrunch lettuce?

Check weekly under leaves for aphids; wash them off with a strong spray of water and, if needed, spot-treat with insecticidal soap, reapplying every 5–7 days until they’re gone. If you see downy mildew (grayish fuzzy growth on underside with yellowing upper leaves), remove affected leaves immediately and increase airflow—avoid wetting the foliage when watering buttercrunch.

How often should I water buttercrunch during its main growth (about weeks 2–7)?

Keep soil consistently moist but not soggy—water when the top 1 inch starts to dry, usually about 1–2 times per week depending on heat and container size. For headless/buttercrunch leaves, aim for deep, even moisture that reaches the root zone; if leaves develop bitterness or bolting starts, reduce water stress by watering more regularly during warm spells.

When is buttercrunch ready to harvest (55 days to maturity)?

Harvest when heads or clusters of crisp leaves are firm and the leaves reach full size, typically around 55 days after sowing. Use the “leaf feel” test—choose outer leaves once they’re thick and crisp; for whole plants, harvest before the center becomes too tall or bitter-tasting, as buttercrunch will bolt quickly in heat.