Ruby Red Leaf Lettuce is an early variety that produces good yields of green-to-ruby red colored leaves. The leaves are deep red with green undertones, creating a visually striking contrast that makes it a perfect choice for adding color and texture to your salads and dishes. Ruby Red Leaf Lettuce is excellent for adding color to salads or garnishes. This variety has a tender, buttery texture with a mild, slightly sweet flavor that is less bitter than some other types of lettuce, making it a favorite for those who appreciate a delicate taste. This colorful variety is a very heat tolerant lettuce that is slow to bolt. Its fast-growing nature ensures you'll have a continuous supply of fresh greens throughout the growing season, even in the cooler months. Ruby Red Leaf Lettuce is also known for being highly nutritious, packed with vitamins and antioxidants, making it an excellent choice for those who prioritize healthy eating. Also Known As: Red Romaine, Red Leaf, Ruby Leaf, Red Butterhead, Ruby Leaf Lettuce, Red Butter Lettuce, Burgundy Lettuce, Red Lettuce, Red Oakleaf Lettuce, Wine Leaf Lettuce. Plant Name: Lettuce, Ruby Red Leaf Latin Name: Lactuca sativa var. crispa Days to Germinate: 7-14 Days to Harvest: 28-55 Plant Height: 8 - 12 Inches Spread: 12 - 18 Inches 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**: 2026 *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 8 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: 8 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: Ruby Red Leaf Lettuce can be harvested as early as 28 days for baby greens or 40 to 50 days for full-sized leaves. Pick outer leaves as needed, while leaving the center leaves to continue growing for a continuous harvest. For a full harvest, cut the plant at the base when it reaches 8 to 12 inches tall. Regularly picking leaves encourages new growth and prevents bolting, especially in warm weather. Harvest before bolting for best flavor.
