•American grown seeds
•Easy to grow
•USDA Zone: 4-9
Iceberg lettuce gained widespread popularity in the 1920s, when it was grown in the Salinas Valley of California and then shipped around the U.S. by train on ice, which is what earned it its name. Since then it’s become one of if not the most popular lettuce, gracing restaurants and dinner tables all over with its crunchy texture. Iceberg is a head lettuce, meaning it grows in a ball rather than leafy form, and it is known for its comparatively small, densely packed heads. The outer leaves are bright green in color, while the inner leaves and heart are light green to yellow and sometimes even white.
Growing Instructions (USDA Zones 3-9):
As soon as the ground is workable in the spring, sow the seeds 1/2 inch deep in soil, 12" apart, in rows 18" apart. Likewise, you can start the seeds indoors 4-6 weeks before transplanting out when there is 4-6 mature leaves and a developed root system and water thoroughly after transplanting. For a fall crop, start sowing 8 weeks before the first fall frost. Germinates best in soil that is 55-65°. Make sure to allow enough space between seeds for the lettuce to grow, as overcrowding can cause the lettuce to have a bitter taste. Firm the soil lightly. While growing, keep the soil well watered. Harvest 70 to 79 days after planting. They prefer cooler weather, but need sunlight to grow properly. If they heat up too fast, or too early, iceberg lettuce could prematurely bolt, or go to seed. They are best when harvested just before this point, when the inner leaves are firm. Consider planting rows of chives or garlic between your lettuce to control aphids. They act as “barrier plants” for the lettuce.
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