Crisphead Iceberg Lettuce

Crisphead Iceberg Lettuce is the quintessential choice for gardeners seeking a cool, refreshing addition to their vegetable garden. Known for its tightly packed, crisp heads and vibrant green leaves, this classic lettuce variety is a favorite for both salads, burgers, sandwiches. Crisphead Iceberg Lettuce got its name in the 1920s from California growers who shipped heads covered with heaps of crushed ice. Iceberg features pale green leaves and a perfect round head. Its mild flavor and refreshing crunch make it a staple in kitchens around the world. This variety grows quickly and easily, making it perfect for beginner gardeners. The crisp, dense heads of lettuce are ideal for harvesting when fully matured, and they hold up well in storage, so you can enjoy fresh greens throughout the week. Iceberg Lettuce is also known for its ability to tolerate cooler weather, meaning you can plant it early in the season or late in the fall for an extended harvest.

Also Known As: Iceberg Lettuce, Crisphead Lettuce, Head Lettuce, White Crisphead, Iceberg Cabbage, Leaf Lettuce, Butterhead Lettuce, Romaine Lettuce, Lettuce Head, and Cabbage Lettuce.

Plant Name:	Lettuce, Crisphead Iceberg
Latin Name:	Lactuca sativa var. capitata
Days to Germinate:	7-14
Days to Harvest:	35-75
Plant Height:	12 - 18 Inches
Spread:	1 - 2 Feet
Growth Habit:	Upright
USDA Zones:	2-11
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 12 inches apart. This formation of ridges will help with drainage.

Planting:

Planting lettuce in cooler weather helps prevent bolting, which can occur in hot temperatures (lettuce grows best in 45F-75F temperatures).

Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 3-4 weeks before the last expected frost date in Spring. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is above 50F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying roots in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing outdoors, plant in spring when the soil warms to at least 50F. For fall crops, direct sow seeds outdoors 4-8 weeks before the first frost. To plant, make holes 1/4 inch deep and spaced 12 inches apart down the rows of raised beds. Plant 2-3 seeds per hole or broadcast and separate once seedlings emerge. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting. For a continuous harvest, plant successive crops every 2 to 3 weeks.

Planting Depth:	1/4 inch
Within-Row Spacing:	12 inches
Between-Row Spacing:	12-18 inches

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2 times a week. Sandy soils may need to be watered more often than heavy clay soils. Mulching around the plants helps retain moisture and suppress weeds.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 3-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Iceberg Lettuce can be harvested when the head is firm and fully formed, around 70 to 80 days after planting. The best time to harvest is when the leaves are crisp and the head feels dense and compact. Check for firmness by gently squeezing the head; if it gives slightly but is solid, it’s ready to harvest. Use a sharp knife to cut the head at the base, leaving the roots in the soil if you want to allow for potential regrowth. The best time to harvest is in the morning, when the lettuce is at its freshest and most hydrated. After harvesting, store the heads in the refrigerator, wrapped in a damp paper towel or in a sealed container to maintain their crispness and flavor.