Sylvesta

Lettuce

60d to harvest

Silky, butter-soft leaves unfurl in a compact rosette, catching the light with a fresh, cool green glow. Sylvesta butterhead lettuce delivers a sweet, mellow flavor and a tender, spoonable texture that stays pleasantly crisp at the center—ideal for gardeners who love a graceful, early harvest. Grow Sylvesta for salads, sandwiches, and elegant fresh wraps, or for quick wilted greens and bright, leaf-forward 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 30th
Harvest Ends	Feb 28th

Crop Details

Trait	Value
Days to Maturity	60
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)	35
Harden Off (days)	5

Frequently Asked Questions

What pest or disease most commonly affects Lactuca sativa (leaf lettuce), and what should I do first?

Watch for downy mildew and aphids, which commonly hit cool-season Lactuca sativa, especially when leaves stay wet. Remove and discard infected leaves early, space plants so air can circulate, and water at the soil line in the morning to keep foliage dry. If aphids appear, rinse them off with a strong stream of water and apply an insecticidal soap directly to the undersides of leaves.

How often should I water Lactuca sativa during its main growing phase (around weeks 3–8)?

Keep the soil consistently evenly moist but not soggy; aim for about 1 inch (2.5 cm) of water per week total, adjusted for rainfall and your soil’s drainage. Water when the top 1 inch of soil feels dry, because lettuce quickly develops bitter flavor and bolting if it dries out. In warm periods, split watering into two shorter sessions to maintain steady moisture without waterlogging.

How can I tell when Lactuca sativa is ready to harvest at ~60 days?

Begin harvesting leaf lettuce when outer leaves are full-size and feel crisp, usually around 60 days from sowing/transplanting depending on conditions. For head types, harvest when the head is firm and leaves are mature; for leaf types, you can use “cut-and-come-again” by taking outer leaves while leaving the center to regrow. Avoid waiting too long past maturity, since overmature plants are more likely to bolt and turn bitter.