To cut lettuce from the garden properly, follow these expert steps:
- Use clean, sharp scissors or a knife to avoid damaging the plant or surrounding soil
- For head lettuce (like iceberg or romaine), cut the whole head off at the base near the stem using a sharp knife
- For leafy or loose-leaf lettuce , use the "cut-and-come-again" method: harvest by cutting or pinching off the outer leaves about 1/4 to 1/2 inch from the base, leaving the central rosette intact so the plant can regrow
- Harvest when leaves are about 4 to 6 inches long, selecting the largest outer leaves first
- It is best to harvest in the afternoon or evening on a dry day to reduce nitrate levels and help the lettuce keep longer
. Some sources suggest morning harvest for crispness but afternoon is preferred to avoid high nitrate content
- Avoid pulling lettuce out by the roots; always cut to prevent damage and allow regrowth if using cut-and-come-again
- Continue harvesting outer leaves until the plant bolts (sends up a flower stalk), at which point the leaves become bitter and the plant should be replaced
This approach allows for multiple harvests from the same plant, extending your lettuce supply throughout the season
