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How to Harvest Boston or Bibb Lettuce

By Ellen Douglas

You may better know the butterhead lettuce (Lactuca sativa) group of salad greens by the term Boston or Bibb, but the names can be used interchangeably. The loose-headed greens are prized for their soft “buttery” texture and mild taste. These cool-weather crops go into the ground as seeds or seedlings four to six weeks before the last average frost date in your area. Within a couple of months, they’re ready for harvest.

Timing is Everything

Keep an eye on the loose heads as they reach their maturity date. As a group, butterhead lettuce reaches maturity as early as 55 days, but a specific cultivar might take as long as 80 days. Check your seed packet or seedling tag for specific maturity dates whenever possible.

What to Look For

Boston, or Bibb, lettuces don’t form the tight heads that you see on iceberg, also known as crisphead, lettuce. Instead, look for the outer leaves to be cupping inward, forming the characteristic loose head. Unless you like very bitter greens, you’ve waited too long if the lettuce is sending out flowering stalks.

Harvest Method

You could just pick the entire Bibb lettuce plant, roots and all, from the ground with a quick turn-and-pull motion at the base of the plant. But because even heading types have been known to sprout some additional, edible leaves after they’re beheaded, it’s more common to simply cut away each Boston lettuce head at the plant's base. Hold the head in one hand to keep the outer leaves from dropping, and use a small kitchen knife to slice underneath the head. Pruners will also work, in a pinch.

Keep It Crisp

Lettuce is less likely to wilt if you harvest the heads or outer leaves in the morning, when the air is at its coolest. Store unwashed lettuce heads, or washed and dried outer leaves, in a plastic bag. Put the head or leaves in the crisper of your refrigerator until you're ready to use it. For best results, serve Boston or Bibb lettuce within a week after harvest.

 

Things You Will Need

  • Sharp knife

About the Author

 

Ellen Douglas has written on food, gardening, education and the arts since 1992. Douglas has worked as a staff reporter for the Lakeville Journal newspaper group. Previously, she served as a communication specialist in the nonprofit field. She received her Bachelor of Arts from the University of Connecticut.