Reno Lettuce is an open-pollinated cultivar bred for what matters most to warm-climate gardeners: genuine heat tolerance. Ready to harvest in just 45 days, this compact bush variety thrives where other lettuces bolt and wilt. Johnny's Selected Seeds developed Reno as an exclusive offering to solve the problem most gardeners face in summer: finding a lettuce that actually produces when temperatures climb. Its bushy habit makes it efficient in the garden, and it grows best in the cool-season sweet spot of 60-65°F, though it outperforms other varieties when heat pressure mounts.
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Reno Lettuce stands out as the heat-tolerant answer to a universal gardening frustration. When spring turns to early summer and tender lettuces start bolting, Reno keeps producing. At 45 days from seed to harvest, it's fast enough to slip into succession plantings, and its bush growth habit means you get efficient leaf production without sprawling vines. This is the lettuce bred for gardeners in transition zones where cool-season crops normally surrender by June.
Reno Lettuce is grown for fresh salad greens. Its compact bush form and quick maturity make it particularly useful for continuous harvest and succession planting throughout the growing season.
No timeline data available yet for this variety.
Average rate is 16,000 plants per ounce of seed. When starting from transplants, harden off gradually before moving to the garden. Plant after frost danger passes, though Reno tolerates cool soil and can be planted with your earliest worked garden beds.
Direct sow seeds as soon as spring soil can be worked. Sow approximately 1/4 inch deep. Germination is most reliable below 70°F (21°C), so early spring sowing takes advantage of this window.
Reno Lettuce reaches harvest readiness in 45 days from sowing. Harvest leaves individually for continuous picking, or cut the entire head at soil level once it has formed. For best texture and flavor, harvest in early morning when leaves are crisp and full of moisture. If growing as a one-cut type, you can extend the harvest window by holding cut heads in a cooler up to two weeks.
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