Lalique Lettuce is a compact, crunchy variety bred for consistent performance across seasons and climates. With sandwich-sized leaves ready to harvest in just 14 days, it delivers speed without sacrificing the crisp texture that makes lettuce worth growing. Hardy enough for zones 4 through 9, it germinates best between 60 and 70°F and tolerates frost, making it a reliable choice for spring and fall gardens where cool weather extends the growing window.
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4-9
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Moderate
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Crunchy sandwich-sized leaves with year-round performance distinguish this variety. The compact growth habit means you can space plants just 6 inches apart, maximizing yields in small spaces. At 14 days to harvest, Lalique moves from seed to salad faster than many competitors, and its frost tolerance stretches your season at both ends of the year.
Lalique Lettuce works beautifully in fresh salads, where its crisp texture shines on its own or mixed with other greens. The sandwich-sized leaves are substantial enough to use as wraps or bed lettuces in composed plates, making it practical for both home meals and light meal preparation.
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Start Lalique indoors 4 to 6 weeks before your last spring frost, maintaining soil temperature between 60 and 70°F for best germination. The variety contains approximately 16,000 seeds per ounce. Transplant seedlings into the garden once they've developed true leaves and can handle cool outdoor conditions.
Harden off seedlings over 7 to 10 days before moving them to the garden. Transplant outdoors as soon as soil can be worked in spring, even during cool weather, since Lalique is frost tolerant. Space transplants 6 inches apart in rows 12 inches apart.
Direct sow seeds in early spring or late summer, pressing them into moist soil. Lettuce is a hardy, cool-weather crop and can be planted with your earliest worked soil. Keep soil consistently moist until germination occurs, typically within 7 to 10 days at 60 to 70°F.
Harvest Lalique Lettuce at 14 days when leaves reach sandwich-sized proportions and still have a tender, crisp texture. Pick individual outer leaves once the plant has several leaves, or wait for the entire head to mature and cut it at soil level. For best quality, harvest in the early morning when leaves are crisp and hydrated. In cooler temperatures, you can extend the harvest window by holding cut heads in cold storage up to two weeks before processing.
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