Prizehead lettuce is an heirloom variety dating back to the late 19th century. Despite its name, it’s not a heading lettuce but a non-heading, leaf, or loose-headed lettuce. The leaves are upright, deeply curled, broad, and light green, with a slight reddish blush on the tips. This flavorful lettuce is prized for its unique crinkly texture and excellent taste. It’s a fantastic addition to salads and can be harvested as early as 45 days after planting.
If you want to grow it, grow it during cool spring or fall weather (around 50°F to 60°F) for optimal growth. Prizehead lettuce is slow to bolt, making it a reliable choice for home gardeners. To grow Prizehead lettuce, start by planting the seeds indoors. Water the seeds daily without soaking them. Once the seedlings have grown a bit, transplant them outdoors to a spot that gets full sun or partial shade. Ensure it gets at least 6 hours of sunlight per day. Add organic compost or balanced fertilizer before planting. Space the transplants about 6-8 inches apart to allow good air circulation. Prizehead lettuce thrives in well-drained, fertile soil and requires consistent moisture without being soggy. Apply a layer of mulch to retain moisture and suppress weeds. Remove weeds regularly to prevent competition and look for pests like aphids and slugs, addressing them with natural remedies or insecticidal soap if needed.
When harvesting Prizehead lettuce, you can do so at various stages: as microgreens for a milder flavor, as baby greens, and when fully mature. Cut outer leaves, allowing the inner leaves to continue growing. The best time to harvest is in the morning when the lettuce is still plump and fresh. For cut-and-come-again lettuce types, harvest when the outer leaves are about six inches long, trimming off these outer leaves and leaving the inner leaves to continue maturing. Avoid harvesting during hot afternoons when the leaves may wilt. Cut the entire plant above the soil surface when the heads are approximately 8 to 10 inches tall and green to red, leaving about an inch of the stalk above the roots to encourage new leaf growth.
Properly storing Prizehead lettuce ensures its freshness and flavor. After harvesting, rinse the leaves gently to remove any dirt and store them in a perforated plastic bag in the refrigerator for use within a few days. Remember, fresher lettuce tastes better, so try to use it promptly.
Prizehead lettuce is high in vitamins A and K, a valuable source of iron and calcium, and contains beneficial antioxidants due to its red pigments. It’s also high in water content, aiding in maintaining hydration. When serving Prizehead lettuce, consider drizzling a zesty dressing made with olive oil, citrus juice, and honey over the lettuce, tossing gently, seasoning with salt and pepper, and adding extras like avocado or orange segments if desired. Use the leaves as a bed for other ingredients or as a garnish, and pair it with other lettuce varieties for varied flavor and nutrition.
Remember, Prizehead lettuce, dating back to the late 19th century, is an heirloom variety. Unlike traditional heading lettuce, it doesn’t form a tight head; instead, its large, deeply curled leaves branch out. The light green leaves feature a slight reddish blush on the tips, adding visual appeal. This crisp and sweet lettuce is prized for its unique crinkly texture, making it a delightful addition to salads. Remarkably, you can harvest it as early as 45 days after planting.
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Prompt/edited: Tom Myrick
Writer/Digital creator/Prompt designer: Tom Myrick
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