Coastal Star Lettuce is a longtime favorite open-pollinated variety that delivers reliable harvests in just 57 days. This cool-weather crop thrives in the spring and fall garden, growing best at temperatures between 60, 65°F (16, 18°C). As a bush-type lettuce, it offers a compact growth habit that makes it well-suited to both small gardens and larger beds, and its open-pollinated nature means you can save seeds from your best plants to replant year after year.
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Coastal Star lives up to its reputation as a dependable, time-tested lettuce that gardeners have grown for generations. At 57 days from planting to harvest, it matures quickly enough to fit multiple crops into a single season, especially in cool climates. The open-pollinated genetics mean each plant is genetically identical to the last, giving you consistency in the garden and the freedom to save your own seed.
Coastal Star Lettuce is harvested for fresh salads and raw preparations where its cool-season crispness shines. As a head lettuce type, it can be enjoyed whole or broken into leaves for mixed green salads. For gardeners who practice season extension, cut heads can be held in cool storage to gradually process into salad mixes, stretching the harvest window even further.
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Lettuce can be started indoors in cool conditions, ideally below 70°F (21°C), approximately 4 to 6 weeks before your last spring frost. Transplant seedlings to the garden as soon as soil is workable in spring.
Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before transplanting. Plant outdoors in cool weather when soil temperature is above 40°F (4°C), typically with your earliest spring work or in late summer for fall harvest. Space plants according to mature head size, with approximately 16,000 plants per ounce of seed.
Direct sow seeds in cool soil in early spring or late summer. Sow seeds 1/4 inch deep and keep soil evenly moist until germination occurs within 7 to 10 days at temperatures below 70°F (21°C).
Harvest Coastal Star Lettuce at 57 days from planting when heads are fully formed and firm. Cut heads at the base with a sharp knife in the early morning when leaves are crisp and full of moisture. For extended harvest in cool weather, cut mature heads and hold them in cool storage at 35, 40°F (1, 4°C) for up to two weeks to process into salad mix, effectively stretching your season.
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