Grow something lovely

Lettuce: choose a whole head or keep picking young leaves

Lettuce need not be a row of identical green heads. Different leaf types make an attractive bed and a varied salad. First choose how you want to harvest: a whole head at once or a few leaves at a time.

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This image was created with AI from described plant characteristics and growing advice. It shows a possible situation and is not a photograph of a verified cultivar.

Sowing: Spring to autumn; choose a suitable seasonal variety
Harvesting: Young leaves or a filled head
Location: Light; preferably cooler and partly sheltered in heat
Pot: Quite possible with a suitable type and enough space

This growing advice helps you choose. Your variety, growth stage, weather and conditions in your space determine the actual timing.

A good start

Sowing under cover and raising seedlings

Start under cover in cool conditions or sow directly · Lettuce

Where do you start?

February–August, depending on cultivarSow in a bright position that is not hot. A warm loft can be too hot.

Germination and temperature: Germinate in cool, bright conditions; much lettuce germinates poorly above about 25 °C.
After emergence: Keep emerged lettuce bright and well ventilated; prevent high greenhouse temperatures and drying out.
Pricking out and potting on: Sow in modules or prick out manageable seedlings into individual cells. Keep the root ball intact when planting out.
Hardening off and planting out: Gradually acclimatise indoor-raised plants to sun, wind and outdoor temperatures; shelter them again on cold nights. Plant out sturdy young plants; keep the growing point clear and protect against slugs and snails.

Choose a spring, summer or winter cultivar. Celtuce has a different harvest aim from heading lettuce; follow its own cultivar window.

Sources and use

Royal Horticultural Society · RHS — sla kweken ↗Soort- of productgebonden bron; buitenlandse perioden zijn geen vaste Nederlandse zaaidatum.

Utah State University Extension · USU Extension — sla in de tuin ↗Soort- of productgebonden bron; buitenlandse perioden zijn geen vaste Nederlandse zaaidatum.

Guideline periods for the Netherlands and Flanders. Check the variety, available light, soil and measured temperatures. Greenhouse heating does not guarantee enough winter light.

Compare how to raise other vegetables →

Familiar basics and unusual discoveries

A different flavour, a different harvest.

Choose by more than the name. Discover how these varieties and crop types taste, what you can use them for and what growing them involves.

Find your next discoveryChoice type

21 of 21 choices · 15 named varieties

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This image was created with AI from described plant characteristics and growing advice. It shows a possible situation and is not a photograph of a verified cultivar.

Variety

Chou de Naples

Chou de Naples is a Batavia lettuce with lightly curled leaves and a firm, not fully closed head. Its name does not make it a cabbage crop.

Choose this selection for more bite than soft butterhead lettuce, while the head remains looser than classic iceberg.

Flavour, kitchen and growing

How does it taste?

The product source describes a fresh, mild flavour. The crisp leaf texture also contributes to the eating experience.

In the kitchen

Use the crisp leaves on bread or in a substantial main-meal salad. Outer leaves and a whole heart provide different portion sizes.

A space in the garden

Sow small successive batches and allow room for a broad head. Keep the soil consistently moist during leaf formation.

Harvesting

Pick healthy outer leaves first or harvest the whole head later. Do not end selection solely by a fixed calendar week.

Also listed as: Napolitaanse kool.

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This image was created with AI from described plant characteristics and growing advice. It shows a possible situation and is not a photograph of a verified cultivar.

Variety

Soissons

Soissons is a French Batavia lettuce with large, firm, green heads. The lightly curled leaves fill a generous bowl.

Choose Soissons for a summer-focused Batavia head. Sow fewer at once if you do not want a collection of large heads at one harvest time.

Flavour, kitchen and growing

How does it taste?

The source describes the flavour as fresh and mild, with crisp leaves that are more tender than typical iceberg lettuce.

In the kitchen

Use the leaves in a summer salad or as a crisp layer on bread. A whole heart can be divided between several preparations.

A space in the garden

Sow in conditions cool enough for reliable germination and keep the top layer moist. Give each plant about thirty centimetres for head formation.

Harvesting

Harvest outer leaves for a small portion or cut a developed head at once. Spread harvesting with separate sowing rounds.

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This image was created with AI from described plant characteristics and growing advice. It shows a possible situation and is not a photograph of a verified cultivar.

Variety

Queue de Truite

Queue de Truite has green leaves with red speckles and forms a small cos lettuce. It is Lactuca lettuce despite the shop alias 'Witloof panaché'.

Choose this selection for speckled leaves and a compact romaine shape. Use the alias when searching, not to create a different crop.

Flavour, kitchen and growing

How does it taste?

The source describes crisp leaves but no distinct aroma profile. The name does not justify a chicory or witloof flavour.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use small leaves whole or cut a heart into strips. The speckles remain most recognisable when served fresh.

A space in the garden

Plan cool spring development and avoid drought stress. The described slower tendency to bolt is not absolute protection against flowering.

Harvesting

Harvest a small, firm head before a flower stem forms. Pick outer leaves if you want the head to develop further.

Also listed as: Witloof panaché.

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AI illustration

This image was created with AI from described plant characteristics and growing advice. It shows a possible situation and is not a photograph of a verified cultivar.

Variety

Speckled Amish

Speckled Amish is a traditional butterhead lettuce with light green leaves and reddish-brown speckles. The head stays loose and the leaves are tender.

Choose this selection if you want to compare speckled butterhead leaves with the firmer cos lettuce Queue de Truite. Leaf shape is the concrete difference.

Flavour, kitchen and growing

How does it taste?

The source does not confirm a distinct aroma. 'Mild appearance' describes the look and is not used as evidence of flavour.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use the tender leaves in larger pieces and add dressing only shortly before eating. This keeps the speckled pattern visible.

A space in the garden

Give young plants room for a loose head and prevent prolonged drying. Follow the seed packet for propagation.

Harvesting

Harvest healthy outer leaves or a sufficiently filled head. Tender leaves are most appealing when handled freshly and carefully.

Also listed as: Gespikkelde Amish-sla.

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This image was created with AI from described plant characteristics and growing advice. It shows a possible situation and is not a photograph of a verified cultivar.

Variety

Grazer Krauthäuptel

Grazer Krauthäuptel is an old Austrian selection from the Graz region. The offering emphasises crisp leaves and low susceptibility to bolting.

Choose this selection when bite and manageable storage matter. Low susceptibility to bolting does not rule out problems in heat or drought.

Flavour, kitchen and growing

How does it taste?

The source gives no separate aroma for this variety. Described crispness is used as texture, not a sweetness claim.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use leaves in a salad with substantial ingredients. The source states a whole, healthy head can be refrigerated.

A space in the garden

Sow early in a cold greenhouse or later outdoors. Cover seed only lightly, as the source notes light for germination.

Harvesting

Harvest a formed head before the flower stem lengthens. Cool fresh produce if not using it the same day.

Also listed as: Grazer Krauthauptel.

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This image was created with AI from described plant characteristics and growing advice. It shows a possible situation and is not a photograph of a verified cultivar.

Variety

Gotte d’Or

Gotte d’Or is very early lettuce with small, dense, pale green heads. Its limited size suits a short spring plan.

Choose this variety when a small, early head matters more than a large summer yield. Compare it with Grosse Blonde Paresseuse.

Flavour, kitchen and growing

How does it taste?

The source emphasises tenderness without a detailed aroma description. The practical advantage is a soft leaf texture with an early harvest.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use one small head in a meal or tender outer leaves on sandwiches. This leaves little cut lettuce over.

A space in the garden

Start under cover with sufficient coolness for germination. Ensure a small pot does not dry as the first leaves emerge.

Harvesting

Harvest the small formed head in good time. Leaving it standing simply to gain more bulk may defeat its intended early use.

Also listed as: Gotte d'Or.

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AI illustration

This image was created with AI from described plant characteristics and growing advice. It shows a possible situation and is not a photograph of a verified cultivar.

Variety

Grosse Blonde Paresseuse

Grosse Blonde Paresseuse forms a large, light green head with tender leaves. The source describes a relatively slow tendency to bolt in summer growing.

Choose this selection for a large, tender summer lettuce. Reserve more space and plan harvesting around your portions.

Flavour, kitchen and growing

How does it taste?

No specific flavour profile is available. Soft texture and summer head development are better supported than a distinctive aroma.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use the broad leaves for a tender salad or to wrap a cold filling. Handle them gently when washing and mixing.

A space in the garden

Leave enough space between plants and avoid drought stress. Slower bolting does not mean the head can stay indefinitely.

Harvesting

Harvest outer leaves or a whole head before the stem rises. Stagger sowings so large heads are not all ready together.

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AI illustration

This image was created with AI from described plant characteristics and growing advice. It shows a possible situation and is not a photograph of a verified cultivar.

Variety

Red Salad Bowl

Red Salad Bowl is red, oak-leaved picking lettuce. Individual leaf picking suits harvesting in small portions.

Choose Red Salad Bowl if you want red picking leaves and want to let the heart continue growing. Red Salad remains a separate retail name.

Flavour, kitchen and growing

How does it taste?

The source confirms no separate variety flavour. Colour supports selection, not proof of stronger or sweeter leaves.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Combine the leaves with green picking lettuce for contrast. Add dressing only to the harvested meal portion.

A space in the garden

Sow or plant with room for a loose rosette and keep soil moist. A container works if drainage is effective.

Harvesting

Take usable outer leaves and retain the growing heart. Repeat while the plant keeps producing healthy young leaves.

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AI illustration

This image was created with AI from described plant characteristics and growing advice. It shows a possible situation and is not a photograph of a verified cultivar.

Variety

Salad Bowl groen

Green Salad Bowl has oakleaf-shaped leaves and is intended for picking. You do not have to wait for a compact, closed heart.

Choose this selection for a manageable green picking rosette. Its demonstrable difference from Red Salad Bowl is leaf colour.

Flavour, kitchen and growing

How does it taste?

The product source gives no distinct aroma profile. General mild lettuce use remains crop information and is not presented as a unique variety flavour.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use individual leaves in daily salad or sandwiches. Pair with red picking leaves if colour variation is wanted.

A space in the garden

Give a picking plant sufficient root space and regular moisture. In warm weather, check a container rootball more often.

Harvesting

Harvest outer leaves and retain the young centre. Take a meal portion rather than stripping the whole plant prematurely.

Also listed as: Salad Bowl.

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Discover all 21 choices

Variety

Red Cos

Red Cos is offered as a small red romaine of the Little Gem type. The upright head shape differs from a flat loose-leaf lettuce rosette.

Choose this variety for small cos lettuce with coloured leaves. It is a named selection within romaine lettuce.

Flavour, kitchen and growing

How does it taste?

No distinctive Red Cos aroma is described. Romaine shape and red colour offer more guidance than unproven flavour claims.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use small leaves whole or cut a head lengthways into sections. The shape allows compact portions for a fresh salad.

A space in the garden

Sow in sufficiently cool conditions; the source warns of poor germination in heat. Keep the germinating surface moist.

Harvesting

Harvest once the small head has formed and is healthy. Do not let it bolt solely for extra size.

Also listed as: Rode romaine.

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Variety

Biscia Rossa

Biscia Rossa has bronze-green, deeply cut leaves and is grown as cutting lettuce. Its Italian alias describes curled leaves for cutting.

Choose this selection if you want a traditional cutting lettuce with a bronze tint. This offering differs from a closed head lettuce.

Flavour, kitchen and growing

How does it taste?

The source mentions tender leaves but no distinctive aroma. Rossa is not translated into an unproven red-colour flavour.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use a portion of young leaves as a salad base. The loose form makes it easy to mix with differently shaped leaves.

A space in the garden

Sow small, successive quantities and keep soil moist. Some partial shade can be practical in warm weather.

Harvesting

Cut young, usable leaves and retain the growing point if you want regrowth. Harvest before leaves become too coarse for your salad.

Also listed as: Rossa Foglia Riccia da Taglio.

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Variety

Lollo Rossa

Lollo Rossa produces finely curled leaves in green, brown and red shades. The loose, airy structure makes a portion look larger.

Choose Lollo Rossa for pronounced curling and colour variation. Compare butterhead or cos lettuce for smoother leaves.

Flavour, kitchen and growing

How does it taste?

The source mentions a well-regarded flavour without a specific aroma profile. The curled shape is a better-confirmed reason to choose it.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use curled leaves around a salad or mix with flatter leaves. A light dressing suits the fine texture.

A space in the garden

Give loose rosettes sufficient room and prevent root-zone drying. Handle young plants carefully when transplanting.

Harvesting

Pick usable outer leaves or harvest a whole rosette. Leaves are ready at the desired texture, even without a dense head.

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Variety

Radichetta

Radichetta produces broad, dark green, cut leaves without a closed lettuce heart. The shape supports repeated cutting or picking.

Choose Radichetta for dark green, loose-leaf lettuce. The name does not mean it is a Cichorium radicchio.

Flavour, kitchen and growing

How does it taste?

The source speaks positively about flavour without describing a distinct aroma. Radicchio-like bitterness is not inferred from the name.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use young leaves in mixed salad. Tear large leaves so their divided shape remains recognisable on the plate.

A space in the garden

Provide a moist but well-drained root zone and plan several small sowings. Conflicting winter claims are not treated as guarantees.

Harvesting

Harvest young leaves without waiting for heart formation. Retain the growing base if you want another picking.

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Variety

Red Velvet

Red Velvet has reddish-brown outer parts and a green-brown leaf base. The colour gradient makes the cutting leaves recognisable in a mixed harvest.

Choose Red Velvet for dark cutting leaves contrasting with pale green selections. The translated name Rood fluweel is not a second cultivar.

Flavour, kitchen and growing

How does it taste?

The source confirms pleasant flavour and crispness without further aroma. This establishes no sweetness ranking.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use whole young leaves for a colour accent or combine with green oak-leaf lettuce. Harvest a portion just before use.

A space in the garden

Sow small amounts repeatedly for young leaves. Keep fine seed trays particularly evenly moist during germination.

Harvesting

Cut at the desired leaf size and respect the heart during repeat harvesting. Follow older cutting plants with a new sowing.

Also listed as: Rood fluweel.

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Variety

Maribor

Maribor is a small red butterhead lettuce with a growing emphasis on winter and early spring. The source describes heads of about two hundred grams.

Choose this selection for a winter-focused schedule with suitable protection. The German calendar advice is not an automatic Dutch yield guarantee.

Flavour, kitchen and growing

How does it taste?

No specific Maribor aroma is described. Demonstrable differences are head size, colour and planned growing season.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use a small head as a tender salad portion. Its modest size may suit a meal that does not need a large summer lettuce.

A space in the garden

Start propagation for well-developed young plants before winter. Maintain airflow under protection and assess frost risk.

Harvesting

Harvest formed, healthy heads once growth is sufficient again. Winter growing needs observation and does not provide a constant weekly harvest.

Also listed as: Rode Boterkop.

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Mengsel

Mesclun/aziatische mix

This mesclun combines several leafy crops. One product source names mustard, Mizuna and Namenia, so it is not a single lettuce cultivar.

Choose this mix if you want variety from one sowing. Check the packaging, as the two offerings do not prove the same proportions.

Flavour, kitchen and growing

How does it taste?

Flavour belongs to the mixture and depends on composition. Mustard-like accents are not a variety aroma of Lactuca lettuce.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use the combined young harvest as mixed salad. Changing proportions between cuts can change the plate too.

A space in the garden

Sow directly in soil or a container and keep the surface moist. Cooler weather suits the named Asian leaf cabbage components.

Harvesting

Cut young leaves and retain growing points for a possible next round. Not every component regrows equally quickly.

Also listed as: Mesclun, Aziatische mix, Asiasla mesclun.

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Crop type

Bindsla winter rood

This type is a red winter cos lettuce with elongated heads and green inner leaves. The offering gives no separately confirmed cultivar name.

Choose this type when red cos lettuce fits a cool growing plan. Match protection to local weather.

Flavour, kitchen and growing

How does it taste?

A distinct aroma for this type designation is not supported by evidence. Its winter-growing purpose does not prove greater sweetness.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Slice a developed head into strips or use larger outer leaves as a firm salad base. Inner and outer leaves provide different colours.

A space in the garden

Plan raising for enough plant development before winter. A regional calendar from warmer conditions needs adapting in the Netherlands and Belgium.

Harvesting

Harvest healthy, formed heads at a usable stage. Under winter protection, check for damaged leaves and inadequate ventilation.

Also listed as: Rode winterbindsla.

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Crop type

Duivelstong romaine

Duivelstong has long romaine leaves with dark red to purple tips. The offering names an open-pollinated selection without further cultivar registration.

Choose this romaine shape if you want upright leaves with coloured tips. The practical type classification avoids unproven extra variety identities.

Flavour, kitchen and growing

How does it taste?

The product source describes mild, fresh, slightly sweet, aromatic flavour. This is linked to the named selection.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use young leaves individually or let a larger head develop. Longer leaves give substantial strips for a main-meal salad.

A space in the garden

Sow in succession and keep the soil consistently moist. Allow transplanted plants about twenty-five to thirty centimetres of space.

Harvesting

Harvest outer leaves in small portions or take a formed, loose head. Young harvesting gives a different texture from mature leaves.

Also listed as: Duivelstong.

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Crop type

Yellow oakleaf

This offering is a light green oakleaf form of cutting lettuce. The colour and shape name is not a further confirmed cultivar identity.

Choose this type for soft, pale leaves and simple cut harvesting. It also suits a limited container trial.

Flavour, kitchen and growing

How does it taste?

The source describes soft, tender leaves without a distinctive aroma. A yellow-green name proves no different sweetness.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use the tender leaves among firmer salad vegetables. The light green contrasts clearly with dark red loose-leaf selections.

A space in the garden

Sow thinly in a free-draining container or small bed and keep the surface moist. Do not fill every space with one sowing.

Harvesting

Harvest young leaves at the desired size and retain the growing base for further picking. Sow again when older plants decline in quality.

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Mengsel

Snijsla gemengd

This mixture provides different lettuce colours and leaf shapes from one packet. It is a shared cutting harvest, not a uniform cultivar.

Choose this offering for variety without sowing separate packets. Named selections are more suitable for an exact cultivar comparison.

Flavour, kitchen and growing

How does it taste?

The mixture source mentions varied flavours but does not demonstrate a fixed aroma profile for every component. The proportions also influence the result.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use the young leaves as a mixed salad base. Keep part of the harvest separate if you want to compare colours or textures.

A space in the garden

Sow a small amount in a bed or container and keep the germination layer moist. Follow with successive sowings.

Harvesting

Cut young leaves and observe which plants regrow afterwards. Mix components need not reach the same size together.

Also listed as: Gemengde snijsla.

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Crop type

Red Salad

Red Salad is listed as a separate product name on Feggies. The source describes reddish oakleaf foliage but does not confirm synonymy with Red Salad Bowl.

Choose this designation if you want to follow this particular product. A similar name or leaf colour is not enough to merge the two identities.

Flavour, kitchen and growing

How does it taste?

The product source states mild, tender leaves. This describes the selection, not a proven flavour difference from Red Salad Bowl.

This flavour description applies to the crop; there is no separate tasting result for this variety.

In the kitchen

Use young leaves as red accents among green salad leaves. Small, repeated picking suits daily portions.

A space in the garden

Sow directly or use a free-draining container and keep soil moist. Allow the loose rosette room for new leaves.

Harvesting

Pick outer leaves and retain the heart. Let usable leaves regrow before taking another large portion.

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How it could look in your garden

Choose your way to grow

From a garden bed to a suitable pot or support: give your plant a place that suits your garden and the care you can provide.

AI illustration

This image was created with AI from described plant characteristics and growing advice. It shows a possible situation and is not a photograph of a verified cultivar.

Short rows in a garden bed

A small lettuce row makes care manageable. Choose the right season, keep weeds away and follow leaves. Plan another batch once you see how much you actually use.

Prepare a fine soil surface and remove weeds.
Sow or plant at the spacing for the chosen type.
Keep the germination and root zones moist and harvest according to leaf quality.

For anyone with a small bed or a space available after another harvest.

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AI illustration

This image was created with AI from described plant characteristics and growing advice. It shows a possible situation and is not a photograph of a verified cultivar.

A small salad container by the door

Loose-leaf lettuce suits a broad pot. Harvest only what you need and easily see when another sowing is needed. Leave enough room for light and air between rosettes.

Choose loose-leaf lettuce or a confirmed compact head.
Use a pot with drainage and suitable potting compost.
Harvest outer leaves or whole heads according to the chosen type.

For limited space or a smaller, more accessible leaf crop.

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AI illustration

This image was created with AI from described plant characteristics and growing advice. It shows a possible situation and is not a photograph of a verified cultivar.

Take a closer look

Even a patio planter can be a picking garden

Use a roomy container with drainage holes and keep the potting compost evenly moist. Give the plants space and gradually pick the outer leaves.

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Choose your harvest

Explore this variety and use the growing guide to choose a place for your plant.

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Compare Tantan

Choose two to four varieties to compare their source data side by side.

Choose by flavour, shape and use

Chou de Naples: Chou de Naples is a Batavia lettuce with lightly curled leaves and a firm, not fully closed heart. Its name does not make it a cabbage crop. Use the crisp leaves on bread or in a substantial main-meal salad. Outer leaves and a whole heart provide different portion sizes.

The product source describes a fresh, mild flavour. The crisp leaf texture also contributes to the eating experience.

Soissons: Soissons is a French Batavia lettuce with large, firm green hearts. The lightly curled leaves fill a generous bowl. Use the leaves in a summer salad or as a crisp layer on bread. A whole heart can be divided between several preparations.

The source describes the flavour as fresh and mild, with crisp leaves that are more tender than typical iceberg lettuce.

Queue de Truite: Queue de Truite has green leaves with red speckles and forms a small cos lettuce. It is a Lactuca lettuce, despite the retail alias 'Witloof panaché'. Use small leaves whole or cut a heart into strips. The speckles remain most recognisable when served fresh.

The source describes crisp leaves but no distinct aroma profile. The name does not justify a chicory or witloof flavour.

Speckled Amish: Speckled Amish is a traditional butterhead lettuce with light green leaves and reddish-brown speckles. The heart stays loose and the leaves are tender. Use the tender leaves in larger pieces and add dressing only shortly before eating. This keeps the speckled pattern visible.

The source does not confirm a distinct aroma. 'Mild appearance' describes the look and is not used as evidence of flavour.

Choose the type to suit your harvest

Hearting, cos and loose-leaf lettuces are harvested differently. A closed heart needs more time and space than young picked leaves. Choose a type that suits your cooking routine and look for a cultivar intended for cool growing for autumn.

A small, sound start

Sow small batches in clean compost and give emerging seedlings light. Lettuce germinates less well in great heat; choose a cooler sowing position then. Hearting lettuce can be started in modules, while a thinly sown leafy edging is manageable directly in the bed.

Light and soil that can drain

Choose a bright spot and prepare a fine enough surface for the small seeds or young rootballs. Water must be able to drain away after rain. In a pot, check that the drainage holes are clear; a layer of wet soil does not help produce a healthy leaf harvest.

Care for the young leaves

Thin young plants in good time or plant individual rootballs at the cultivar's spacing. A lettuce does not form a good heart if its leaves compete with too many neighbours. Keep the soil moist and remove weeds that shade small lettuce seedlings.

Harvest for quality

Cut a filled-out heart all at once or pick young outer leaves from loose-leaf lettuce. Leave the growing centre if you want to continue harvesting. Assess the leaves, not just a planned date: warmth can change the harvest more quickly.

Recognise what the leaves tell you

Slugs can eat almost all of the first young plants. Look for feeding damage and hiding places early. A central stem rising quickly indicates bolting; the leaves may become more bitter. Sow another small batch in a more suitable position or a better season.

Fresh leaves start with a small picking

Harvest at a cool time and keep the leaves cool after picking. Wash them before use and remove damaged parts. A small fresh portion wastes less than harvesting a whole container when you only need a handful.

Make room for the next round

Record sowing and the first harvest so you can compare what works in your space next season. Do not leave an empty row unplanned for long. A new batch within a suitable window gives a better spread than hoping overmature leaves will become young again.

Ready to begin

What you need

Tick what you already have. The extras depend on how you grow.

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Base

Seed of the right typeMatch the species, cultivar and sowing window to your harvest aim.

Watering can with a fine roseFor small plants; water without washing the seeds away.

Useful

Clean knife or scissorsHarvest exactly what you will use.

Plant labelsNote the type and date of each batch.

For growing in containers

Container with drainage holesUse suitable potting compost and keep drainage clear.

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More background, sources and image information

SeedSteps editorial team · updated on 11 October 2026. The AI images illustrate species and practical growing situations; they do not prove an exact cultivar, observations from your own garden or yield.

Britse gewasadviezen worden gecombineerd met Nederlandse en Vlaamse informatie waar beschikbaar. Amerikaanse Extension-bronnen ondersteunen plantprincipes en herkenning; hun kalenderdata, lokale plaagdruk, bestrijdingsmiddelen en mestdoseringen worden niet rechtstreeks op Nederland of Vlaanderen toegepast. Vorst, bodemwarmte, standplaats en expliciete rasinformatie blijven de lokale controle. Commerciële bronnen onderbouwen uitsluitend benoemde ras- en plantkenmerken; zij zijn geen affiliate-aanbeveling.

World Checklist of Vascular Plants — 4 juni 2026Royal Botanic Gardens, Kew · accessed 2026-10-07
Asiasla mesclun zaden biologischFeggies · accessed 2026-10-11
Batavia sla Chou de NaplesFeggies · accessed 2026-10-11
Batavia Zomersla SoissonsFeggies · accessed 2026-10-11
Bindsla Queue de Truite (Witloof panaché) zaden biologischFeggies · accessed 2026-10-11
Bindsla winter rood zaden biologischFeggies · accessed 2026-10-11
Botersla ‘Speckled Amish’ (Lactuca sativa) – biologische zadenFeggies · accessed 2026-10-11
Organic Pluksla Red Salad Bowl zadenFeggies · accessed 2026-10-11
Organic Pluksla Salad Bowl, groen zadenFeggies · accessed 2026-10-11
Duivelstong Romaine slaFeggies · accessed 2026-10-11
Ijsbergsla 'Grazer Krauthäuptel' zaden biologischFeggies · accessed 2026-10-11
Kropsla (lente-) Gotte d'Or zaden biologischFeggies · accessed 2026-10-11
Kropsla (zomer-) Grosse Blonde Paresseuse zaden biologischFeggies · accessed 2026-10-11
Mesclun aziatische mix – biologische slazaden (doorplukker)Feggies · accessed 2026-10-11
Pluksla red salad – biologische slazaden (doorplukker)Feggies · accessed 2026-10-11
Romaanse sla 'Red Cos' zaden BiologischFeggies · accessed 2026-10-11
Snijsla Biscia RossaFeggies · accessed 2026-10-11
Snijsla Geel Eikenblad zadenFeggies · accessed 2026-10-11
Snijsla gemengd zadenFeggies · accessed 2026-10-11
Snijsla Lollo Rossa zadenFeggies · accessed 2026-10-11
Snijsla Radichetta zaden biologischFeggies · accessed 2026-10-11
Snijsla Red VelvetFeggies · accessed 2026-10-11
Wintersalade Rode Boterkop (Maribor) biologische zadenFeggies · accessed 2026-10-11
RHS — sla kwekenRoyal Horticultural Society · accessed 2026-10-10
USU Extension — sla in de tuinUtah State University Extension · accessed 2026-10-10