Harvesting Lettuce

The quality of mature plants deteriorates quickly if lettuce is not used at its prime, so make extra plantings rather than trying to extend a harvest. To test the firmness of heading types, press down gently on the heart of the lettuce with the back of your hand. Don’t pinch it, as this can bruise the heart. Picking lettuce in the early morning preserves the crispness it acquires overnight. Use a sharp knife to cut the heads just below the lowest leaves, or pull the plants out by the roots. For the best flavor and nutrition, use lettuce immediately. If that’s not possible, wash it thoroughly but briefly in cold water, and drain it well. Refrigerated, most lettuce will keep for up to two weeks.

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