Azirka is an open-pollinated lettuce that brings extra crunch to the garden. Reaching harvest in 60 days from transplants, this bush-type variety grows best in cool weather between 60, 65°F and pairs well with succession planting every 2, 3 weeks for a continuous supply. Its dense, crispy leaves make it a reliable cool-season crop from your earliest worked soil through late spring.
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3-10
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Moderate
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Azirka delivers exceptional crunchiness that makes it a standout in fresh salads and mixed greens. As an open-pollinated variety, you can save seed for future seasons, giving you independence from year-to-year seed purchases. The conventional pelleted seed means reliable, uniform germination, though you'll want to use it within a year of purchase for best results.
Azirka is grown for fresh harvest as a crisp salad green. Its extra-crunchy texture makes it excellent in mixed green salads, fresh green salads, or as a component in salad mixes. The leaves can be harvested as individual outer leaves once the plant reaches usable size, or the entire head can be cut at maturity.
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Start seeds indoors 4, 6 weeks before your last spring frost, keeping soil temperature below 70°F for best germination. Sow seed thinly in seed-starting mix, press gently into the surface, and maintain consistent moisture without waterlogging. Transplant seedlings outdoors once they have 2, 3 true leaves and soil temperature has warmed to at least 50°F.
Harden off seedlings by gradually exposing them to outdoor conditions over 7, 10 days before planting. Transplant into the garden as soon as soil can be worked in spring, spacing plants 8, 12 inches apart in rows 12, 18 inches apart. Azirka averages 16,000 plants per ounce of seed, so plan your spacing accordingly. You can also transplant in late summer for fall harvest, timing planting so heads mature before hard frost.
Direct sow seed in spring as soon as soil is workable, pressing seed gently into moist soil. Cover lightly with soil or compost to keep seed in contact with moisture. Thin seedlings to 8, 12 inches apart once they have true leaves. For continuous harvest, sow every 2, 3 weeks through early summer.
Harvest Azirka at 60 days from transplanting when the head feels firm and dense to the touch. You can harvest individual outer leaves once the plant reaches usable size by gently peeling them away from the base, or cut the entire head at soil level with a sharp knife. Morning harvest, after dew has dried, yields the crispest leaves. Use within a few days of cutting for best texture and flavor.
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