Great Lakes Brazilian lettuce (Lactuca sativa) is a robust and highly adaptable variety of crisphead lettuce renowned for its large, dense heads and crisp, tender leaves. This lettuce thrives in diverse climates and is particularly appreciated for its resistance to bolting and diseases. Its mild, slightly sweet flavor and crunchy texture make it a staple in salads, sandwiches, and various culinary creations.
Great Lakes Brazilian Lettuce is a descendant of the original Great Lakes lettuce variety, which was developed in the United States in the early 20th century. The Brazilian adaptation of this variety has been selectively bred for improved resilience to the warmer climates and unique growing conditions of South America. Today, it is widely grown and celebrated for its productivity, hardiness, and culinary versatility.
Great Lakes Brazilian Lettuce produces large, tightly packed heads with vibrant green outer leaves that transition to a pale, crisp interior.
Leaves: Broad, slightly ruffled, and glossy, with a firm yet tender texture.
Head: Dense and compact, with a rounded or slightly flattened shape.
Flavor: Mild, slightly sweet, and refreshing, with a satisfying crunch.
Growth Habit: Vigorous, upright plants that reach maturity within 70-85 days, depending on growing conditions.
Sowing: Sow seeds directly outdoors in early spring or late summer for a fall harvest. For a head start, sow seeds indoors 4–6 weeks before the last frost. Plant seeds 0.5 cm (1/4 inch) deep and thin seedlings to 30–45 cm (12–18 inches) apart once they develop 2–3 true leaves.
Soil: Prefers fertile, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Incorporate compost or organic matter to support healthy growth and firm head formation.
Watering: Water consistently to keep the soil evenly moist but not waterlogged. Mulch around the base to retain moisture and suppress weeds. Avoid letting the soil dry out, as it can cause bitterness and poor head formation.
Care: Plant in full sun for optimal growth, though partial shade can help in warmer climates. Fertilize lightly with a balanced fertilizer once or twice during the growing season. Protect plants from excessive heat, as lettuce can bolt in high temperatures.
Harvesting: Heads are ready for harvest approximately 75–85 days after sowing. Harvest when heads are firm and compact. Cut at the base with a sharp knife. For best flavor, harvest in the morning when the leaves are crisp and cool.
Note: Great Lakes Brazilian Lettuce is perfect for fresh salads, sandwiches, or wraps. Its crisp texture and mild flavor make it a versatile addition to any kitchen. With proper care, this variety provides a productive and satisfying harvest.
Great Lakes Brazilian Lettuce is a versatile ingredient in a wide array of dishes, prized for its crisp texture and mild flavor.
It is a classic choice for fresh salads, where its crunchy leaves provide the perfect base for various dressings and toppings. The lettuce is also ideal for sandwiches, wraps, and burgers, adding a refreshing crunch and visual appeal. Beyond raw applications, the sturdy leaves hold up well as a bed for grilled meats or as a wrap for fillings in low-carb recipes.
Its mild flavor makes it a complementary addition to bold or rich ingredients, while its crisp texture ensures it remains a favorite for fresh, vibrant dishes.
