Prizehead

Lettuce

45d to harvest

Prizehead unfurls with a crisp, cool crunch—tender leaves that feel satiny at first touch and then snap cleanly with a refreshing, mild sweetness. This loose-leaf lettuce forms an inviting rosette of vivid green foliage, building a generous harvest in about 45 days for gardeners who love early, dependable results. Ideal for fresh salads and quick tosses, Prizehead also shines as a bright, leafy base for wraps and vibrant garnishes.

Crop Dates

Milestone	Date
Start Indoors	Mar 13th
Last Frost	Apr 10th
Transplant / Sow Outdoors	Apr 10th
Harvest Begins	May 25th
Harvest Ends	Oct 28th

Crop Details

Trait	Value
Days to Maturity	45
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)	30
Harden Off (days)	6

Frequently Asked Questions

What pest or disease most commonly affects Lactuca sativa (prizehead lettuce), and how can I control it?

Watch for lettuce downy mildew (often shows as pale yellow patches on top leaves with gray-purple growth underneath) and for aphids that cluster on tender heads. Improve airflow by spacing plants and removing infected leaves promptly, then water at the soil line (not the foliage) to keep the canopy dry. If mildew is active, use a labeled downy-mildew fungicide and begin application early, especially in humid or cool weather when symptoms first appear.

How often should I water prizehead lettuce during the main growing phase?

During active head growth, keep the top 1–2 inches of soil consistently moist but not soggy—typically 1 to 1.5 inches of water per week depending on heat and rainfall. Water deeply in the morning so the root zone is wet while leaves dry quickly, and adjust frequency to prevent wilting; lettuce that dries out then gets drenched is more likely to bolt and develop bitter flavor.

How do I tell when prizehead lettuce is ready to harvest?

Harvest at about 45 days when heads are well-formed and firm, with leaves that fill out the head but still feel tender rather than hard. For best quality, check a head by gently squeezing—when it feels solid and compact, cut it at the base with a sharp knife and harvest in the cool part of the day.