Guide
Harvesting lettuce: cut-and-come-again vs whole head
Lettuce is one of the easiest crops to harvest badly. Cutting too deep, waiting too long, or missing bolting signs all end the harvest early.
Cut-and-come-again method
For loose-leaf and baby leaf varieties, use scissors to cut leaves 3–4 cm above the base of the plant. This leaves the growing crown intact. The plant regrows and can be cut again every 10–14 days, typically giving three to four cuts per plant before quality declines. Cut in the morning when leaves are at their crispest.
Harvesting whole heads
Butterhead and cos types form a compact head. When the head feels firm under gentle pressure and the centre is full, it is ready. Cut with a sharp knife at the base, just above the lowest leaves. Leaving the stump in the ground sometimes prompts a second flush of smaller leaves, though the plant rarely recovers fully.
Recognising bolting
Bolting is triggered by heat and long days. Signs: the central stem elongates upward, leaves become smaller and pointed, and the texture turns bitter and tough. Once a plant has bolted it is not worth harvesting - pull it and sow again. Bolting tends to spread in patches, so check the whole bed when you spot one plant going over.
Sowing in succession
A single large sowing of lettuce all matures at once and mostly bolts before you can eat it. Sow short rows every two to three weeks from spring through late summer for a continuous supply. Two to four plants per sowing is enough for most households.
Storing cut lettuce
Cut lettuce wilts quickly. Wrap loosely in a damp cloth and refrigerate for up to three days. Do not wash until needed - moisture accelerates wilting in storage. For cut-and-come-again harvests, take only what you will eat immediately.
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