Wildfire Lettuce Mix is an open-pollinated blend dominated by striking red-leafed varieties, ready to harvest in just 28 days. This cool-season crop thrives in the earliest spring sowings and tolerates cold soil that would challenge other greens. Johnny's Selected Seeds developed this exclusive mix specifically for gardeners seeking high color impact in their salad bowls, combining reliable germination with vibrant visual appeal.
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3-9
?in H x ?in W
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Moderate
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The red leaves steal the show here, creating a lettuce mix that's as beautiful as it is fast-growing. At 28 days to harvest, you'll have tender greens on your table before most other crops have even established themselves. The open-pollinated genetics mean you can save seed and grow it year after year, a real advantage for gardeners who want to build seed sovereignty alongside their harvests.
This mix shines in fresh salads where its red leaves add both color and nutritional depth. The quick turnaround makes it excellent for succession planting throughout the cool season, allowing you to harvest tender greens continuously from spring through fall. Use it as a base for mixed green salads, as a bright accent in grain bowls, or simply dressed with oil and vinegar to let the color and texture speak for themselves.
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Transplant hardened seedlings into the garden as soon as soil can be worked in spring. Space plants appropriately for a mature head or leaf harvest. Lettuce tolerates cool soil and can go in the ground well before frost danger passes.
Direct sow seeds as soon as soil is workable in early spring. Press seeds gently onto moist soil surface or just barely cover them, as they need light to germinate. Keep the seedbed consistently moist until germination occurs.
Harvest your Wildfire Lettuce Mix at 28 days for peak tenderness and flavor. You can pick individual outer leaves as the plant grows, or wait and harvest the entire head when it reaches full size. For delicate leaf lettuces like those in this mix, harvest in the early morning when leaves are crisp and full of moisture. If you cut the entire head and want to extend the season, refrigerate it at 35 to 40 degrees Fahrenheit for up to two weeks before processing into salad mix.
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