Lettuce seed pack


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A variety of lettuce seeds that are specifically chosen for best results in the Nutritower.

We've selected 7 different lettuce that do very well in the Nutritower.

Seeds from Quebec based company Les Jardins Écoumène.

  • Luxury Cruciferous Mesculun
  • Italian Arugula Sylvetta
  • Garden Arugula 
  • Spinach Sorrel
  • Italien Arugula
  • Garden Sorrel
  • Red mezuna
Dark Lollo Rossa- organic leaf lettuce

Very attractive, the beautiful Italian Dark Lollo Rossa is characterized by a very curly and wavy foliage with a dominant dark red color. Its ornamental qualities are such that it is used with brilliance in flowerbeds! It has a tasty taste that makes it very desirable for making mixed salads. In addition, its mineral content and vitamins A, B, C, D and E make it a very appetizing health choice.

With a very compact habit, it is ideal for small gardens and allows for a fairly dense crop, as well as a rosette that holds very well. However, it is a true cutting lettuce that forms new leaves spontaneously after harvesting. Heat resistant, it is slow to set seed and excels as a summer or fall lettuce. The cut leaves keep for a long time.

Number of days to harvest: Young leaves: 30 | Mature leaves: 55

Luxury cruciferous mesclun - Organic

This unique, tangy mesclun is a blend of basic cruciferous vegetables with the addition of arugula, rapini and hot mustard. It is sown in full sun every two to four weeks throughout the season. Harvesting is done 20 days after sowing. Each seed is spaced 1 cm (1/2 in) apart and planted 0.5 cm (1/4 in) deep in rows spaced 30 cm (12 in) apart. Its frost tolerance allows for late season harvesting.

Number of days to harvest: 20

Italian arugula Sylvetta - Organic

Very resistant to cold, this small leafy vegetable is very interesting to grow in Quebec because it does not tend to go to seed. Its nutty taste is more pronounced than that of common arugula and also more deliciously pungent. Its rapid growth allows for several sowings (every two weeks) and it can even be grown in a container in the house in winter. The leaves are harvested at 10 to 15 cm high. They are delicious in salads and cheese dishes.

Number of days to harvest: 50

Garden arugula - Organic

This very hardy plant is 20 to 30 cm high and grows in fertile, cool soil. It is harvested by cutting the leaves flush with the ground, as needed. Other types of leaves may or may not be added to the tender, sweet young leaves to make exquisite salads. Arugula is used in mesclun. Cooked leaves add flavour to sauces and soups. Italians use them to garnish pasta dishes after lightly sautéing them in olive oil.

Number of days to harvest: Young leaves: 21 | Mature leaves: 40

Sorrel spinach - Organic

Spinach sorrel or perennial spinach is very similar to spinach and is used in the same way in cooking. Like sorrel, it emerges early in the spring and is one of the first leafy vegetables to grace our plates. Its mild flavor is reminiscent of spinach with hints of sorrel's acidity. It is best to remove the flower stalks as soon as they appear, as the seed germinates easily and can invade the garden. The shoots are also more tender if the plant is prevented from flowering. Harvesting is year-round, as needed, with new leaves continually growing back until fall. Perpetual spinach is grown in sunny, cool soil and must be watered during the summer heat wave to keep it producing. Watch out for slugs, which are also fond of this plant!

Garden sorrel - Organic

Anyone who likes the tangy taste of lemon will enjoy the lanceolate leaves of sorrel. This hardy perennial produces bright green leaves that are delicious raw, in salads or sandwiches while still young and tender, or cooked, in savory soups or sauces to accompany fish. Because sorrel is rich in oxalic acid, it should be eaten in moderation.

Number of days to harvest: Young leaves: 40 | Mature leaves: 60

Mizuna Red - Organic

This vegetable of the Chinese cabbage family produces dark wine-red plants with finely cut leaves. Their slightly peppery taste is reminiscent of arugula with mustard accents that become more pronounced as the leaves grow. Its cultivation in a pure stream in Kyoto is said to date back to 1686, hence its name "mizuna" which translates as water and vegetable. It is enjoyed raw in salads or pesto, or cooked in soups, frying pans, steams and marinades. This plant is rich in antioxidants, folic acid and fiber and also provides a good supply of vitamins A and C, and calcium. Originally from Japan, it likes cool temperatures and can withstand cold temperatures down to -12°C. Where the climate is more temperate, it is grown during winter, but in Quebec, it is sown as soon as the soil is worked in spring or when the weather cools down at the end of summer. Its rapid growth allows a good harvest of leaves before the heat sets in and causes bolting. A first thinning is required after 20 days and the first real harvest occurs about three weeks later.

Number of days to harvest: Young leaves: 20 | Mature leaves: 40