Frisygo is a compact, open-pollinated lettuce that delivers distinctive, highly textured leaves in just 55 days from transplants. This one-cut variety thrives in cool weather across zones 3 through 9, making it a reliable choice for spring and fall gardens, and even winter growing in milder climates. Its frost tolerance means you can harvest earlier in the season than many other lettuce varieties, giving you fresh greens when the garden is still waking up.
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3-9
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Moderate
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Frisygo's highly textured leaves set it apart visually and texturally on the plate, creating an engaging eating experience that goes beyond typical smooth-leafed lettuces. At just 55 days to maturity from transplants, it delivers full heads quickly, and its compact growth habit means you can tuck multiple plants into tight spaces. The frost tolerance is a genuine advantage for cool-season gardeners who want to push the boundaries of spring and fall harvests.
Frisygo is grown for fresh salads and greens, where its textured leaves add visual interest and a pleasant mouthfeel. As a one-cut variety, it's well suited to single harvests of full heads rather than repeated leaf picking, making it ideal for gardeners who prefer to grow, harvest, and replant rather than manage ongoing leaf production.
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Start seeds indoors in cool conditions, keeping germination temperatures between 60 and 70 degrees Fahrenheit. Time your seeding so transplants are ready to move outdoors as soon as soil can be worked in spring, or 8 to 10 weeks before your first fall frost.
Transplant Frisygo into the garden as soon as soil is workable in spring, or in late summer for fall harvest. Space transplants 6 inches apart in rows 12 inches apart. Harden off seedlings gradually before planting. Since this variety is frost tolerant, you can plant earlier than heat-sensitive lettuces.
Direct sow seeds in spring as soon as soil can be worked, or in late summer for fall crops. Sow every 2 to 3 weeks for continuous harvests. Keep soil consistently moist until seedlings emerge and are established.
Harvest Frisygo at 55 days after transplanting, when heads feel firm and full. This is a one-cut variety, so cut the entire head at soil level rather than picking individual leaves. Harvest in the morning when leaves are crisp and full of moisture.
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