Amish Deer Tongue Lettuce brings tender green leaves and fresh garden flavor to salads, sandwiches and simple meals. This non-GMO heirloom is a cool-season choice for spring and fall gardens. Sow successive small plantings to enjoy fresh-picked lettuce over a longer season. Each packet contains 1,000 seeds.

Germination Rate: 88%. Test Date: 10/25. TLM.

Texas Minimum Germination Rate: 80%

Why Choose Amish Deer Tongue Lettuce?

• Fresh Garden Meals: Harvest tender leaves for salads, sandwiches and attractive garnishes.
• Heirloom Variety: A traditional lettuce choice for gardeners who enjoy growing heirloom vegetables.
• Cool-Season Growing: Plan spring and fall sowings when mild temperatures support good leaf quality.
• Succession Planting: Sow smaller batches at intervals rather than planting the entire packet at once.
• Non-GMO Seeds: A choice for gardeners seeking non-GMO vegetable seed.

Planting Tips for Success

• Sunlight: Grow in full sun during cool weather. Light afternoon shade can help during warmer periods.
• Soil: Choose fertile, well-drained soil enriched with finished compost.
• Sowing: Direct sow or start indoors. Sow shallowly, covering lightly, and keep the surface evenly moist until seedlings establish.
• Spacing: Thin seedlings to about 8–12 inches apart for mature plants, allowing airflow and room for leaf development.
• Watering: Keep soil consistently moist without waterlogging. Avoid letting young plants dry out.
• Fertilizing: Use soil-test guidance and fertilizer label directions. Moderate feeding supports steady leafy growth.
• Support and Care: Staking is unnecessary. Weed gently and monitor for slugs, snails and aphids.
• Harvesting: Pick outer leaves when large enough to use or harvest the plant at your preferred size. Exact maturity timing is not confirmed in the current listing. Harvest before bolting for best eating quality.
• Warm Weather: Heat can reduce germination and encourage bolting. Adjust sowing dates to local conditions.

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 and Fresh Uses

• Garden Salads: Wash and dry harvested leaves, then toss gently with dressing just before serving.
• Sandwiches: Add fresh leaves for a tender layer of garden flavor.
• Lettuce Cups: Use suitable larger leaves to hold cooked fillings or chopped vegetables.
• Garnishes: Arrange clean leaves beneath cold dishes or alongside a meal.
• Gentle Wilting: Briefly wilt leaves with warm dressing if desired, avoiding prolonged cooking.

Order Amish Deer Tongue Lettuce Seeds Today

Plant your 1,000-seed packet for fresh-picked lettuce and delicious cool-season salads.

Nutritional Information

• Harvested Produce Only: Nutritional information applies to edible harvested lettuce, not planting seeds.
• Analysis Not Provided: A verified nutrient breakdown for this variety is not available in the current listing.

No variety-specific nutrient amounts or % Daily Value figures are stated without a confirmed reference.

Important Disclosures

• Variety Disclaimer: Leaf size, flavor and harvest timing vary with climate, soil and growing conditions.
• Seed Storage: Keep seeds cool, dry and away from direct sunlight. Reseal opened packets to limit moisture exposure.
• Planting Zones: Grow as a cool-season annual and schedule sowing around local temperatures and frost dates.

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

Amish Deer Tongue Garden Salad with Lemon Vinaigrette

Fresh harvested Amish Deer Tongue lettuce pairs with crisp radishes, cucumber and juicy tomatoes for a simple garden salad. Use harvested produce, not planting seeds.

Serves: 4 as a side. Prep: 15 minutes. Cooking: None.

Ingredients

• 6 cups harvested Amish Deer Tongue lettuce, washed, dried and torn or chopped
• 1 cup thinly sliced cucumber
• ½ cup thinly sliced radishes
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 1½ tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey, optional
• ¼ teaspoon salt, or to taste
• Freshly ground black pepper, to taste

Directions

1. Wash hands and rinse the harvested lettuce and other vegetables under running water. Do not use soap on produce. Dry the lettuce thoroughly in a salad spinner or with clean towels.
2. Tear or chop the lettuce into bite-size pieces. Slice cucumber and radishes, and halve the tomatoes.
3. Whisk olive oil, lemon juice, mustard, optional honey, salt and pepper in a small bowl until combined.
4. Place vegetables in a large serving bowl. Add half the dressing and toss gently. Add more dressing as desired.
5. Serve immediately while the leaves are crisp and fresh.

Options: Add chopped fresh parsley, crumbled feta or cooked chickpeas. Use maple syrup instead of honey for a vegan dressing.

Storage: Keep vegetables and dressing separate until serving. Refrigerate prepared produce promptly and within 2 hours. Use undressed prepared salad within 1–2 days for best quality; dressed leftovers are best eaten the same day.

Growing a Doomsday Garden by David Schulze