This variety was developed as a head lettuce that would mature in summer’s heat without bolting and also resistant to tip-burn and rib discoloration. The crisp heads are made up of high quality loose leaves and are mild and sweetly flavored. Culture: Head lettuce is best handled as transplant. Sow indoors in early spring and shift to garden in mid-spring. Sow again in late summer for a fall crop. If direct sow, cover ¼” (6 mm) Water regularly and fertilize when 3″ (7.5 cm) tall. Provide light shade for summer sowing. Harvesting: Snip off individual leaves or cut entire head when firm. Don’t wait for outer leaves to change color. Nutrition: Rich in fiber and potassium, with moderate amount of vitamin A.