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    A mix of small-leaved varieties of lettuce, with different shapes and colors (25-30 days). Forms a small, compact rosette with soft, buttery, and crispy leaves. The high content of natural vitamins and minerals. Grows well in open ground and indoor.
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    Asparagus lettuce consists of a tuft of dark green leaves resembling Romaine lettuce atop a long thick stem. The leaves and stem are both edible, but are usually prepared in different ways. The outer leaves are relatively tough and bitter, and they are often discarded. The mild-tasting leaves at the tip of the asparagus lettuce look and taste like lettuce. When eating it raw, the stem has crunchiness, juiciness, and a spicy flavor similar to celery; but it is milder and more delicate. When cooked, the stem tastes more like asparagus than celery.
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    This small iceberg lettuce is compact small heads and is great for small families. It matures quickly and tolerates the heat well, so plant in intervals throughout the season to keep a fresh supply. Pick early in the morning for crisp fresh lettuce on hand. Nice dark green leaves have a crisp, sharp flavour. High resistance to downy mildew.
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    Sow small amounts at two to three-week intervals for a continuous harvest. This blend is pretty enough for the flower garden.  The “zesty” greens in this blend will punch you right in the taste buds! Contains Oakleaf Lettuce, Buttercrunch Lettuce, Ruby Red Lettuce, Arugula, Chervil, Endive, Raddichio Verona Red, Mizuna Mustard, Florence Fennel, Peppercress and Thai Basil.
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    Sow small amounts at two to three-week intervals for a continuous harvest. This blend is pretty enough for the flower garden. The blend includes Simpson Elite, Salad Bowl, Darkness, Rouge d'Hiver, and Grand Rapids - so you get a nice range of colours and leaf shapes for instant mixed salads all summer long.
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    Organic. Very early leaf lettuce. Loose, light green crinkly leaves retain their crisp, tender eating qualities longer than other leaf lettuce varieties. Extra early maturity at approximately 45 days.
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    There is a very good reason why Red Salad Bowl is among the most popular lettuces. Red Salad Bowl is a variety of looseleaf lettuce with oakleaf type leaves. The deep red and purple leaves are especially tender, with sweet and spicy tones. Red Salad Bowl is best grown during the cooler portions of the growing season in spring or fall, though it is slow to bolt in warmer conditions. The leaves are commonly used in salads. The baby greens can first be harvested approximately 25 days after germinating. Try growing some in containers,
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    The unique and varied oak style leaf of Bolsachica Organic adds loft and character to baby leaf salad mixes. The leaves are medium to dark green and a bit thicker than others. They grow almost straight upright which makes baby leaf harvesting much easier. Grow this baby leaf lettuce in trays or containers. Cut outside leaves and let inside leaves for future harvests.
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    Bronze Mignonette is a  Butterhead Heirloom Lettuce Bronze Mignonette is a heat-tolerant and slow to bolt butterhead lettuce variety that has been around for over 100 years. It's bronze leaves are crisp and perfect for salads and sandwiches Frilled green leaves have a bronze tinge with a cream coloured heart. Large heads and tender buttery leaves tipped in red are a rare treat. Plants need plenty of space to reach the full potential of this lettuce so keep plants 45 cm apart. Plant in lots of organic well-drained fertile soil.  Harvest early in the morning to obtain the best flavour. Keep soil evenly moist for best growth.  Plant every 2 weeks from early spring until August to maintain fresh crop all summer.
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