Lollo Rossa Sanquine

Lettuce

50d to harvest

Lollo Rossa Sanquine unfurls with a dramatic, wine-red frill—tender leaves that feel delicately crisp, yet melt into a sweet, leafy softness at first bite. The rosette forms in loose, airy layers, each leaf edged in ruffled lace and kissed with sanguine tones that deepen as cool weather settles in. Ideal for fresh salads and elegant garnishes, this heirloom loose-leaf lettuce shines when you want vivid color and a satisfyingly crisp texture from the garden to the bowl.

Crop Dates

Milestone	Date
Start Indoors	Feb 6th
Last Frost	Mar 6th
Transplant / Sow Outdoors	Feb 27th
Harvest Begins	Apr 18th
Harvest Ends	Nov 26th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Frequently Asked Questions

What disease should I watch for with Lactuca sativa (Lollo Rossa Sanquine), and how do I stop it?

Watch for downy mildew and leaf spot, which can spread quickly in cool, damp weather and on crowded plants. Water in the morning at the base so leaves stay dry, thin plants to improve airflow, and remove infected outer leaves immediately. If it keeps spreading, apply a labeled fungicide for leafy lettuce (follow the product’s pre-harvest interval).

How often should I water Lollo Rossa Sanquine during the 40–50 day growing phase?

Keep the soil consistently evenly moist during head/leaf development, aiming for damp—not soggy—conditions. In most home gardens, that’s about 1–1.5 inches of water per week in total, split into 2–3 waterings during warm spells. Because lettuce is shallow-rooted, don’t let the top few centimeters dry out; dryness can trigger bitterness and early bolting.

How can I tell when Lollo Rossa Sanquine is ready to harvest?

Harvest at about 50 days when rosettes are fully formed, leaves are crisp, and the heads/leaf clumps have reached their expected size. For best texture, pick in the morning and harvest the outer leaves first (leave the center to keep producing) or cut the whole rosette at the base when it’s dense. If you notice a sudden rise in stem height or loose, elongated growth, it’s past peak and will taste more bitter.