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Oakleaf Lettuce is a crisp, tender leaf lettuce named for its distinctive oak leaf-shaped foliage, ready to harvest in 50 to 55 days. This non-GMO variety thrives across hardiness zones 2 through 10, making it adaptable to nearly any North American climate. Utah State University recommends this strain for its cold tolerance and mildly sweet flavor. Whether you're gardening in a short-season region or a warm climate, Oakleaf performs reliably, and its compact mounding habit makes it equally at home in containers or garden beds.
Full Sun
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2-10
10in H x ?in W
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The oak-shaped leaves are a visual delight, and their mildly sweet flavor sets this variety apart from iceberg lettuce monotony. It germinates and grows quickly enough to work in short growing seasons, yet stays slow to bolt even when temperatures warm. The tender, medium-green leaves have a delicate texture that doesn't toughen up prematurely, and the compact growth habit means you can tuck it into tight spaces or containers without sacrificing yield.
Oakleaf Lettuce shines in fresh salads where its tender leaves and mild sweetness don't overpower delicate vinaigrettes. The individual oak-shaped leaves are large enough to use whole, making plating and presentation easy for composed salads. Its quick growth and compact form also make it popular for kitchen gardeners who want continuous harvest from successive plantings.
No timeline data available yet for this variety.
Sow Oakleaf Lettuce seeds directly into garden soil or containers, planting 1/8 inch deep in thin rows spaced 1 to 2 inches apart. Seeds germinate quickly in cool to moderate soil temperatures. For continuous harvest, sow every 2 to 3 weeks throughout spring and fall.
Oakleaf Lettuce is ready to harvest 50 to 55 days after sowing, though some sources indicate it can be ready as early as 45 days. You can harvest outer leaves individually once the plant reaches 4 to 5 inches tall, leaving the center to continue growing, or cut the entire plant at soil level for a single harvest. Harvesting in the early morning when leaves are crisp with moisture yields the best texture. The slow-bolting nature of this variety means you have a generous harvest window before the plant goes to seed.
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“Oakleaf Lettuce has earned recognition from Utah State University, which specifically recommends this strain to gardeners. While the exact origins of this cultivar remain in the source material, its endorsement by a major agricultural research institution speaks to decades of field testing and refinement. The variety's reputation for cold tolerance suggests selection for reliability across diverse North American climates, making it a tested choice rather than an experimental one.”