Rosaine is a dark red Little Gem type lettuce that produces compact mini heads in just 52 days from transplants. This open-pollinated variety thrives in cool weather and grows best between 60 and 65°F, making it a reliable choice for spring and fall gardens across hardiness zones 3 through 9. Its small, densely packed heads and vibrant coloring make it as striking on the plate as it is in the garden bed.
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3-9
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Moderate
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Dark red Little Gem types are prized for their miniature, densely packed heads and rich color. Rosaine germinates reliably below 70°F and reaches harvest in just over seven weeks, allowing you to succession plant every two to three weeks for a continuous supply. The compact growth habit means you can tuck it into tight spaces, spacing plants just 6 inches apart in rows 12 inches wide, making it efficient for small gardens and containers alike.
Rosaine's mini heads are perfect for individual salads or as an elegant plating component for restaurants and home cooks who value presentation. The compact size means less waste compared to full-sized lettuces; you harvest exactly what you need. Its dark red color adds visual contrast to mixed greens and composed salads.
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Start seeds indoors in cool conditions (60 to 70°F) and transplant seedlings when they reach transplant size. Pelleted seed offers advantages in handling and precision planting; Johnny's Selected Seeds recommends using pelleted seed within one year of purchase. Store pelleted seeds in a cool, dark, dry place or in an airtight container in the refrigerator to protect them from heat and humidity fluctuations. Expect approximately 16,000 plants per ounce of seed.
Transplant outdoors as soon as soil can be worked in spring, or in late summer for fall crops. Rosaine is frost tolerant and can go in the ground earlier than many crops. Harden off seedlings by gradually exposing them to outdoor conditions. Space transplants 6 inches apart in rows 12 inches apart.
Harvest mini heads 52 days after transplanting when they reach full size but are still tender. Cut heads at the base with a sharp knife. For extended storage and processing, hold freshly cut heads in a cool environment (35 to 40°F) for up to two weeks before use.
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