Bring beautiful burgundy color to your salad garden with Lettuce Oakleaf Salad Bowl Red. This non-GMO heirloom, open-pollinated variety produces deeply lobed, delicate oak-like leaves in a loose rosette rather than a tight head. Harvest baby leaves in approximately 26 days or allow about 51 days for full-size leaves, depending on conditions. Pick a handful of tender leaves for a fresh lunch or combine them with green lettuce for a colorful garden-to-table salad. Each packet contains 1,000 seeds.

Germination Rate: 92%. Test Date: 8/25. JSS.

Texas Minimum Germination Rate: 80%

Why Choose Red Salad Bowl Oakleaf Lettuce?

• Striking Burgundy Leaves: Rich red foliage adds colorful contrast to green lettuce and fresh vegetables.
• Delicate Oakleaf Texture: Deeply lobed leaves give salads an attractive shape and tender bite.
• Flexible Harvest Timing: Pick baby greens at approximately 26 days or fuller leaves at about 51 days in suitable conditions.
• Repeat Picking: Harvest outer leaves carefully and leave the growing center intact for continued growth while weather remains favorable.
• Heirloom and Open-Pollinated: Grow a traditional lettuce variety for your cool-season vegetable garden.

Planting Tips for Success

• Timing: Sow in early spring or fall during cool weather. In warmer regions, focus on the cooler growing months.
• Sunlight: Provide full sun in cool conditions and afternoon shade as temperatures rise.
• Soil: Use fertile, well-drained soil amended with compost. A pH around 6.0 to 7.0 suits lettuce.
• Sowing Depth: Sow about 1/8 inch deep and water gently. Keep the seedbed moist without saturating it.
• Spacing: Thin to approximately 8 to 12 inches for full-size loose rosettes. Closer sowing suits baby-leaf harvests.
• Watering: Maintain even moisture around the shallow roots, especially during dry periods.
• Fertilizing: Mix compost into the soil before planting. Use a vegetable fertilizer according to label directions if additional feeding is needed.
• Support and Containers: No trellis or staking is needed. Containers should drain well and allow enough space for roots and leaves.
• Succession Sowing: Sow small batches every 2 to 3 weeks while temperatures remain suitable.
• Pest Protection: Monitor for aphids, slugs, and chewing insects. Suitable row covers can help protect young plants.
• Harvesting: Pick tender leaves in the cool morning. Leave the center intact for repeat picking, and harvest before bolting or bitterness develops.

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: Toss harvested leaves gently with light dressings to preserve their delicate texture.
• Sandwiches and Wraps: Layer clean, dry leaves into sandwiches for fresh flavor and burgundy color.
• Grain Bowls: Add leaves after warm ingredients have cooled slightly so they retain texture.
• Quick Wilting: Fold leaves into warm dishes at the end of cooking rather than simmering for long periods.

Order Red Salad Bowl Oakleaf Lettuce Seeds Today

Plant 1,000 heirloom seeds and harvest tender burgundy leaves for colorful homemade salads.

Nutritional Information

• Harvested Produce: Nutrition refers to the harvested lettuce leaves, not the planting seeds.
• Variety-Specific Analysis: Verified nutrient amounts and % Daily Value figures for this variety are not available for this listing.

Important Disclosures

• Variety Disclaimer: Leaf color, size, shape, and harvest timing vary with growing conditions. This is loose-leaf lettuce, not a tight-heading type.
• Seed Storage: Keep unused seeds cool and dry, away from heat, moisture, and direct sunlight.
• Planting Zones: Lettuce is a cool-season annual. Match planting dates to local temperatures and frost conditions; warmer regions generally grow it during cooler months.

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

Red Salad Bowl Apple-Walnut Salad

Pair your harvested burgundy oakleaf lettuce with crisp apple, toasted walnuts, and a bright apple-cider Dijon dressing. This recipe uses harvested leaves grown from the seeds, not the planting seeds in the packet.

Serves: 4 as a side. Preparation: 15 minutes. Cooking: 3 to 5 minutes for toasting walnuts.

Ingredients

• 6 cups harvested Red Salad Bowl oakleaf lettuce, loosely packed
• 1 crisp red-skinned apple, cored and thinly sliced
• 1/3 cup chopped walnuts
• 1/3 cup crumbled feta cheese
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper

Directions

1. Wash your hands and clean the preparation surface. Discard damaged lettuce leaves. Rinse the lettuce and apple under running water without soap. Spin or pat the lettuce dry.
2. Toast the walnuts in a dry skillet over medium-low heat for 3 to 5 minutes, stirring frequently, until fragrant. Transfer to a plate and let cool.
3. Cut or tear the lettuce into bite-size pieces. Core and thinly slice the apple just before assembling the salad.
4. Whisk the olive oil, vinegar, mustard, honey or maple syrup, salt, and pepper until combined.
5. Place the lettuce and apple in a serving bowl. Toss gently with half the dressing, adding more to taste. Top with cooled walnuts and feta. Serve immediately.

Recipe Tips and Storage

• Make It Your Own: Substitute pear for apple or omit the feta for a dairy-free version.
• Allergen Options: This recipe contains walnuts and milk from feta. Omit walnuts or substitute suitable sunflower kernels for a nut-free variation, checking ingredient labels as needed.
• Keep It Crisp: Keep dry leaves, sliced fruit, dressing, and toppings separate until serving. Dress gently at the last minute.
• Make Ahead: Refrigerate dressing in a covered container for up to 3 days and shake before using. Slice the apple just before serving to minimize browning.
• Food Safety: Refrigerate prepared ingredients promptly at 40°F or below. Discard prepared salad left out more than 2 hours, or 1 hour above 90°F.