Lollo Rossa Bionda

Lettuce

45d to harvest

Delicate, ruffled leaves unfurl in a living bouquet—crisp and tender with a sweet, lightly nutty bite and a rosy blush that deepens as the weather cools. Lollo Rossa Bionda forms loose, frilly heads of warm butter-green edged and veined with wine-red, creating a texture that stays pleasantly crunchy from first harvest to the last. Ideal for fresh salads and elegant garnishes, it also shines in quick tosses, bright green-and-rose platters, and vibrant leafy blends.

Crop Dates

Milestone	Date
Start Indoors	Apr 17th
Last Frost	May 15th
Transplant / Sow Outdoors	May 8th
Harvest Begins	Jun 22nd
Harvest Ends	Sep 24th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	35
Harden Off (days)	6

Frequently Asked Questions

What pest or disease is most common on Lactuca sativa (lettuce) like Lollo Rossa, and how do I treat it?

Lettuce commonly suffers from aphids and downy mildew, especially in cool, humid conditions. Check leaf undersides weekly and spray aphids with a strong water jet or insecticidal soap, coating both sides of leaves. For downy mildew, remove affected leaves immediately, improve airflow (thin plants), and avoid wetting the foliage; if it keeps spreading, discard badly infected plants to prevent it from moving through the bed.

How often should I water Lollo Rossa lettuce during the main growing phase, and what soil moisture level should I maintain?

During active leaf growth, keep soil consistently moist but not waterlogged—aim for even moisture in the top 1–2 inches. Water deeply about 1–2 times per week depending on heat, and more often during hot spells so plants don’t dry out (drying leads to bitterness and bolting). Mulch lightly to reduce surface drying, and water at the soil line to prevent wet leaves.

How can I tell when Lollo Rossa lettuce (Lactuca sativa) is ready to harvest?

Harvest around 40–55 days after sowing when rosettes are well formed and the outer leaves are tender, usually when plants are roughly 6–8 inches across. You can do cut-and-come-again: take the outer leaves when they’re large enough, leaving the center to regrow. If you notice flowering stalk formation or leaves turning noticeably bitter, harvest immediately to catch the best quality before bolting.