Daisy Lambert Butterhead Lettuce is a compact cultivar of Lactuca sativa that matures in 45 to 50 days, delivering tender, buttery leaves in a remarkably small footprint. This butterhead variety forms dense, well-wrapped heads with the classic crisp-yet-creamy texture that makes butterheads beloved by salad gardeners. Its compact growth habit means you can tuck it into tight spaces, while its moderate water needs and full-sun preference make it forgiving for gardeners in most climates.
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The defining trait here is the compact growth habit paired with butterhead characteristics, allowing you to harvest full, tender heads from just 1 inch of spacing between plants. At 45 to 50 days from direct seeding, it's quick enough to fit into succession planting schedules, and individual outer leaves can be harvested while inner ones continue growing. For small-space gardeners or those seeking continuous harvests without replanting, this variety delivers efficiency without sacrificing the classic butterhead experience.
Daisy Lambert Butterhead Lettuce is grown primarily for fresh salads, where its tender, buttery leaves provide both substance and delicate texture. The leaves work beautifully in composed salads, as wraps, or simply dressed with vinaigrette to showcase their natural sweetness. Its compact size also suits container gardening and small-plot intensive cultivation, making it valuable for urban gardeners and market growers working with limited space.
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Start seeds indoors 4 to 6 weeks before your anticipated transplant date. This timing allows seedlings to develop true leaves and establish a sturdy root system before moving outdoors.
Transplant seedlings outdoors once they have developed 2 to 3 true leaves. Space plants 1 inch apart in rows spaced 16 inches apart, though closer spacing works for leaf harvesting. If thinning for larger heads, space to 12 to 16 inches apart.
Direct sow seeds into prepared soil after the last spring frost, or in late summer for fall harvest. Use row cover to improve germination and prevent soil crusting. Thin seedlings to 1 inch apart once 2 to 3 true leaves have formed.
Begin harvesting individual outer leaves once the plant has developed enough foliage to sustain growth, allowing inner leaves to continue maturing for a longer harvest window. Alternatively, once the head has formed and feels firm to the touch, cut the entire plant about 1 inch above the soil line. You may receive additional harvests by removing individual leaves or cutting the plant again just above where side shoots emerge. Check plants daily as they approach 45 to 50 days, since all varieties eventually become bitter as they bolt; harvest before this happens for best quality.
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