Great Lakes 118 is a classic crisphead lettuce that delivers reliable, satisfying harvests in 68 to 82 days. This cultivar produces the dense, tightly wrapped heads that defined American salad bowls for generations, with a crisp texture that holds up beautifully whether you're serving it fresh or storing it for later. It grows vigorously in full sun to partial shade and tolerates frost, making it an excellent choice for spring and fall gardens. Its moderate spacing requirements and straightforward care make it accessible to gardeners of all skill levels.
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Great Lakes 118 germinates reliably at cool temperatures (40°F minimum) and thrives when direct-sown into early spring soil or started indoors during summer's heat waves when direct seeding becomes impossible. The tight, compact heads form predictably within its 68 to 82 day window, rewarding patient gardeners with the firm, crunchy leaves that make this cultivar a workhorse in vegetable gardens. Its frost tolerance means you can push sowings both earlier in spring and later into fall, extending your harvest season considerably.
Great Lakes 118 is grown primarily for fresh salads, where its crisp, dense heads provide the classic crunchy texture expected from quality iceberg-type lettuces. The firm leaves hold dressing well and maintain their structure even after being dressed and plated, making them reliable for composed salads, wedge presentations, or simply torn into a bowl.
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Start seeds indoors 4 to 6 weeks before your average last frost date, or during summer when soil temperatures exceed 80°F and direct seeding becomes unreliable. Sow at a depth of surface to 1/8 inch and transplant seedlings outdoors after hardening off.
Transplant seedlings 4 to 6 weeks before your average last frost date, spacing plants 10 inches apart in rows 10 inches apart. Ensure soil temperature has cooled below 80°F before transplanting summer-started seedlings to prevent immediate bolting.
Direct sow 2 to 4 weeks before your average last frost date, when soil temperature reaches at least 40°F, ideally between 60 and 70°F. In mild climates, sow in fall and winter for cool-season harvests. Succession sow every three weeks until four to six weeks before your average first fall frost.
Harvest when heads feel firm and dense to gentle hand pressure, typically 68 to 82 days after sowing depending on growing conditions and temperature. Cut heads at the soil line with a sharp knife, harvesting in the early morning when leaves are fully hydrated and crisp. You can also harvest outer leaves individually for continuous picking if you prefer, leaving the center to develop further.
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