London Springs Lettuce is a loose-leaf variety that delivers crisp, tender greens in just 50 to 70 days, thriving in cool-season gardens across zones 3 through 9. This cultivar grows vigorously in full sun with moderate water and prefers slightly acidic to neutral soil (pH 6.0 to 7.0). Its frost tolerance makes it one of the earliest spring crops you can plant, and it will happily return in fall when heat subsides. Whether you're harvesting individual leaves for salads or cutting entire heads, London Springs produces abundantly with minimal fuss.
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London Springs is a loose-leaf lettuce engineered for succession planting and extended harvests. Direct seed every 2 to 3 weeks starting in early spring, and the variety's inherent cold tolerance means you'll often beat your neighbors to fresh greens. Space plants just 1 inch apart initially, thinning loose-leaf types to 10 to 14 inches as they mature, and you'll have harvestable leaves within 7 to 10 weeks. The tight spacing and prolific leaf production reward intensive gardening, especially in spring and fall when other crops have yet to produce.
London Springs is a salad green through and through. Harvest individual outer leaves regularly to keep the plant producing tender, harvestable foliage throughout the season, or cut the entire head just 1 inch above the soil and coax a second or third flush of leaves from the remaining stem. Fresh-picked leaves are best eaten raw in salads, though they can be lightly wilted into warm grain bowls or soups if you prefer.
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Start seeds indoors 4 to 6 weeks before your anticipated transplant date. Maintain temperatures between 60 and 70 degrees Fahrenheit for reliable germination. Seedlings are ready to move outdoors once they've developed true leaves and hardened off over 7 to 10 days of increasing outdoor exposure.
Transplant hardened-off seedlings into the garden when soil is workable and daytime temperatures consistently reach 50 degrees Fahrenheit or warmer. Space loose-leaf types 10 to 14 inches apart in rows 16 inches wide. Water gently after transplanting and monitor soil moisture for the first week as plants establish.
Direct sow seeds as soon as soil can be worked in spring, pressing them into moist soil without deep burial. Use row cover immediately after sowing to improve germination and prevent soil crusting. For extended harvest, plant every 2 to 3 weeks through late spring, then resume plantings 6 to 8 weeks before your first expected fall frost.
Begin harvesting individual outer leaves once the plant has established a strong rosette of foliage, typically 50 to 70 days after direct seeding. Pinch or cut the outermost leaves at their base, leaving the tender center leaves to continue growing and producing. Check plants daily during peak season, as leaves that are ready for harvest tend to mature quickly and can become bitter if left too long. For a full-plant harvest, cut the entire head about 1 inch above the soil surface; loose-leaf types will often regrow for a second or even third cutting. Stop harvesting once plants begin to bolt, as leaves become increasingly bitter as flowers develop.
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