Blushed Butter Oak

Lettuce

55d to harvest

Velvety leaves unfurl in a soft, blushed butter-gold with rosy undertones, forming a lush rosette that feels as smooth as fresh satin. Blushed Butter Oak delivers a sweet, mellow flavor and a tender, creamy bite—ideal for gardeners who want beauty as well as comfort from the garden. Grow it for standout butterhead salads, elegant cups for serving, and delicate leaves that shine in simple dressings and light sauces.

Crop Dates

Growing note: In frost-free Zone 11a, 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	Surface
Germination Temp (°F)	40
Min Soil Temp (°F)	40
Min Night Temp (°F)	35
Harden Off (days)	5

Frequently Asked Questions

Why are my Blushed Butter Oak leaves getting webbing and stippling, and what should I do?

Webbing and tiny pale specks usually indicate spider mites, which thrive in warm, dry part-sun conditions. Rinse the plants with a strong spray of water, then repeat every 2–3 days for a week; you can also mist lightly in the morning to discourage mites. If damage is spreading, treat with an insecticidal soap spray, covering both sides of leaves and reapplying per label directions (especially after sunny days).

How often should I water Blushed Butter Oak during the main growth phase?

During the 30–55 days when heads are forming, keep the soil evenly moist but not soggy—aim for damp soil to about 1 inch deep. Water about 1–2 times per week in cool weather, and 2–3 times per week during warm, windy spells, adjusting to your soil so it doesn’t dry out between waterings. Avoid soaking the crown; wet collars can invite rot in dense heads.

How do I tell when Blushed Butter Oak is ready to harvest at ~55 days?

Harvest when the head is firm, with leaves filling out the rosette but still tender (no significant gaping or bolt-stem forming). Look for a compact shape with a full outer ring of leaves and a crisp feel when you gently squeeze the head. Cut at the base in the morning for best texture, typically around day 55 from sowing under ideal conditions.