Cherokee Summer Crisp Pelleted Lettuce brings dark-red, crisp leaves and robust flavor to salads, sandwiches, and wraps. Harvest as mini heads or allow full-size heads to develop. Exceptional heat tolerance, slow bolting, and strong bottom-rot resistance support warm-season production under suitable conditions. Picture a freshly cut head on your cutting board, its colorful leaves ready for a bright orange-fennel salad. These conventional, non-GMO, heirloom seeds feature NOP-compliant pelleting and are available in 60, 80, 100, or 200 counts. Seed lot MT0-30.

Germination Rate: 95%. Test Date: 11/25. JSS.

Texas Minimum Germination Rate: 80%

Pelleting makes individual seeds easier to see and handle for precision planting. NOP-compliant pelleting does not mean the conventional seed is certified organic. Learn more about pelleted seeds.

Why Choose Cherokee Pelleted Lettuce?

• Dark-red color: Crisp foliage adds rich color and robust flavor to fresh meals.
• Heat tolerance: Helps extend production during appropriate warmer growing periods.
• Slow bolting: Can provide more time to harvest quality leaves before flowering.
• Flexible harvest: Pick mini heads early or allow full-size heads to develop.
• Disease resistance: High resistance to Downy Mildew EU races 16, 21, 23, and 32 and US races 5–6, plus strong resistance to bottom rot. Resistance is not immunity.
• Precision planting: Pellets are easier to see and space during sowing.

Planting Tips for Success

• Season: Plan spring or fall crops with local calendars and use heat tolerance to extend production where conditions allow.
• Light: Provide sun and airflow; afternoon protection may help during extreme heat.
• Soil: Prepare fertile, well-drained soil with organic matter.
• Sowing: Sow approximately 1/4 inch deep or follow packet guidance. Keep pellets consistently moist during germination so the coating breaks down.
• Spacing: Follow packet spacing for mini or full-size harvests. Give mature heads sufficient room and airflow rather than crowding plants.
• Water: Maintain even moisture without waterlogging, especially during establishment.
• Feeding: Apply balanced vegetable fertilizer according to label directions and soil needs.
• Support and care: No staking or trellis is needed. Weed gently near shallow roots and monitor for pests.
• Harvest: Pick crisp leaves or cut heads before bolting. Refrigerate promptly.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh salads: Chop dark-red leaves for crisp texture and colorful contrast.
• Lettuce wraps: Fill leaves with vegetables, grains, or fully cooked protein.
• Sandwiches and burgers: Layer chilled leaves over savory fillings.
• Grilled lettuce: Halve a head, brush lightly with oil, and grill briefly.
• Bowls and tacos: Add chopped leaves just before serving.

Order Cherokee Pelleted Lettuce Seeds Today

Choose 60, 80, 100, or 200 seeds and grow colorful, crisp lettuce for fresh garden meals.

Nutritional Information

Approximate general harvested-lettuce reference values for 2 cups shredded raw lettuce, not a Cherokee-specific analysis or values for planting seeds:

• Calories: Approximately 14
• Total Carbohydrate: Approximately 3 grams, about 1% Daily Value
• Dietary Fiber: Approximately 1 gram, about 5% Daily Value
• Protein: Approximately 1 gram, about 3% Daily Value
• Vitamin A: Approximately 370 micrograms RAE, about 41% Daily Value
• Vitamin K: Approximately 91 micrograms, about 76% Daily Value
• Folate: Approximately 76 micrograms, about 19% Daily Value
• Potassium: Approximately 190 milligrams, about 4% Daily Value

Nutrition varies with growing conditions, harvest size, variety, preparation, and serving size. Percent Daily Values are based on a 2,000-calorie diet.

Important Disclosures

• Variety Disclaimer: Performance, head size, maturity, texture, color, heat tolerance, disease resistance, and bolting vary with growing conditions. Heat tolerance does not eliminate bolting.
• Pelleted Seed Storage: Store sealed, cool, dry, and dark. Protect coating from moisture and handle gently.
• Planting Zones: Lettuce is generally a cool-season crop. Use local planting calendars and temperatures to choose timing.
• For Planting: Seeds and coating are not food. Use harvested lettuce in recipes.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Cherokee Orange-Fennel Salad

Dark-red leaves, juicy orange, and thin fennel slices make a crisp side salad with citrus dressing. Serves 4. Prep time: 20 minutes. No cooking required with ready-to-eat toasted almonds.

Ingredients

• 6 cups chopped harvested Cherokee lettuce
• 2 medium oranges
• 1 small fennel bulb, trimmed and very thinly sliced, about 1 cup
• 1/4 cup ready-to-eat toasted sliced almonds
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup, optional
• 1/8 teaspoon salt, plus more to taste
• 1/8 teaspoon black pepper

Directions

1. Discard damaged lettuce leaves. Rinse lettuce and fennel under running water; dry lettuce thoroughly. Rinse oranges before cutting.
2. Peel and segment oranges over a bowl, reserving 2 tablespoons juice for dressing. Remove seeds and tough membranes.
3. Whisk reserved orange juice, olive oil, lemon juice, mustard, optional maple syrup, salt, and pepper.
4. Combine chopped lettuce, orange segments, and thinly sliced fennel in a serving bowl.
5. Toss gently with enough dressing to lightly coat, scatter almonds over the top, and serve immediately.

Options and Storage

Omit almonds for a nut-free version or replace fennel with thinly sliced cucumber. Refrigerate prepared produce and dressing separately until serving, then toss. Refrigerate leftovers promptly; dressed lettuce softens. Do not leave prepared salad at room temperature longer than 2 hours, or 1 hour above 90°F.