Buttercrunch Butterhead Lettuce is a compact, frost-tolerant cultivar that produces tender, buttery heads in just 21 to 65 days from seed. This variety grows to a modest 5, 6 inches wide, making it remarkably space-efficient for small gardens, containers, or succession planting in tight quarters. Its ability to germinate at cool soil temperatures (40°F) and tolerate frost extends the growing season, allowing you to harvest fresh greens long before spring truly arrives and well into autumn.
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The real appeal here is speed and adaptability. You can direct sow this lettuce outdoors as soon as soil is workable in spring, or start seeds indoors when summer heat shuts down germination in the garden. Its compact size means you'll fit multiple heads into a small footprint, and the frost tolerance rewards early and late-season planting with tender harvests when other greens have bolted or failed.
Buttercrunch is grown for fresh salads and leafy green dishes where its tender, buttery texture shines. The compact heads are ideal for smaller households or gardeners who prefer frequent succession sowings of fresh lettuce over a long harvest window rather than one massive crop.
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Start seeds indoors 4 to 6 weeks before your average last frost date. Also start seeds indoors in summer when outdoor soil temperatures exceed 80°F, since lettuce germinates poorly in heat. Transplant seedlings outdoors 4 to 6 weeks before your last frost date, or after soil cools in late summer.
Harden off seedlings over a week before moving them to the garden. Transplant 4 to 6 weeks before your average last frost date in spring, or in mid to late summer for fall harvests. Space plants 8 inches apart with 8 inches between rows. Frost tolerance means you can transplant earlier in spring and later in summer than tender greens.
Direct sow is recommended. Sow 2 to 4 weeks before your average last frost date, once soil temperature reaches at least 40°F (ideally 60, 70°F). Sow successive plantings every 3 weeks until 4 to 6 weeks before your average first fall frost date. In mild climates, sow in fall and winter for cool-season harvests.
Buttercrunch is ready to harvest when heads feel firm and full, typically 21 to 65 days after sowing depending on temperature and light. Cut the entire head at soil level using a sharp knife or simply pull the plant from the ground. You can also harvest outer leaves individually while the plant is still growing, though many gardeners prefer to harvest whole heads for the tender, buttery interior leaves.
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