Green Forest Pelleted Romaine Lettuce produces tall, dark-green leaves with smooth ribs and crisp texture. This early romaine is moderately slow to bolt and handles well for garden-to-kitchen harvests. Bring a fresh head to your cutting board for crunchy salads, fresh wraps, and colorful seasonal meals. Choose 60, 80, 100, or 200 non-GMO, heirloom seeds.

Conventional seed is pelleted using NOP-compliant practices for easier handling and precise placement. NOP-compliant pelleting does not mean certified organic seed.

Germination Rate: 96%. Test Date: 9/26. JSS.

Texas Minimum Germination Rate: 80%

Learn more about pelleted seeds.

Why Choose Green Forest Pelleted Romaine?

• Early production: Enjoy crisp romaine heads early in the growing season.
• Tall dark-green leaves: Classic romaine foliage makes an attractive base for salads and wraps.
• Moderately slow to bolt: This trait helps support a useful harvest window as conditions warm, although lettuce still prefers cool weather.
• Smooth ribs: Heads pack and handle with less damage.
• Tipburn tolerance: Helps support attractive heads under suitable growing conditions.
• Corky Root: Intermediate resistance supports performance but does not guarantee immunity.
• Production flexibility: Suitable for field, greenhouse, conventional, and hydroponic growing systems.
• Visible pellets: Easier individual seed placement supports precision sowing.

Planting Tips for Success

• Season: Plan spring or fall crops using local planting calendars.
• Light: Provide sun and good airflow. Afternoon protection can reduce stress in hot conditions.
• Soil: Prepare fertile, well-drained soil enriched with organic matter.
• Sowing: Follow packet depth recommendations and cover lightly. Keep pellets consistently moist during germination so the coating breaks down; do not allow them to dry out.
• Spacing: Thin or transplant with enough space for tall heads and air circulation.
• Water: Maintain even moisture without waterlogging. Water near the soil rather than leaving foliage wet overnight.
• Fertilizer: Use a balanced vegetable fertilizer according to label directions and soil needs.
• Support and care: No staking or trellising is needed. Weed gently around shallow roots and monitor for slugs and aphids.
• Harvest: Cut well-developed heads while leaves are crisp and 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 crisp leaves and pale ribs for a refreshing salad base.
• Caesar-style salads: Toss sturdy leaves with dressing, croutons, and a savory topping.
• Romaine wraps: Fill whole leaves with vegetables, grains, or cooked chicken.
• Grilled romaine: Halve heads, brush lightly with oil, and grill briefly for smoky edges.
• Chopped bowls: Add bite-size pieces to grain bowls, tacos, and sandwiches.

Order Green Forest Pelleted Romaine Seeds Today

Choose 60, 80, 100, or 200 seeds and grow tall, dark-green romaine for crisp salads, wraps, and fresh meals.

Nutritional Information

Approximate nutrition for 2 cups shredded raw romaine. These are general harvested-romaine reference values, not a Green Forest-specific analysis or values for planting seeds.

• Calories: Approximately 16
• Total Carbohydrate: Approximately 3 grams, about 1% Daily Value
• Dietary Fiber: Approximately 2 grams, about 7% Daily Value
• Protein: Approximately 1 gram, about 3% Daily Value
• Vitamin A: Approximately 370 micrograms RAE, about 41% Daily Value
• Vitamin K: Approximately 96 micrograms, about 80% Daily Value
• Folate: Approximately 76 micrograms, about 19% Daily Value
• Potassium: Approximately 230 milligrams, about 5% Daily Value

Nutrition varies with growing conditions, harvest size, 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, resistance, and harvest timing vary with growing conditions. Resistance and tolerance do not mean immunity.
• Pelleted Seed Storage: Store cool, dry, and dark in a sealed container. Protect coating from moisture and handle gently.
• Planting Zones: Romaine is a cool-season crop. Follow local planting calendars and temperatures.
• For Planting: Seeds and coating are not food. Recipes use harvested produce, not packet contents.

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

Green Forest Romaine Salad with Strawberries and Cucumber

Crisp harvested romaine, juicy strawberries, and cool cucumber come together with a quick balsamic dressing. Serves 4 as a side. Prep time: 20 minutes. No cooking required.

Ingredients

• 6 cups chopped harvested Green Forest romaine
• 1 1/2 cups hulled, sliced strawberries
• 1 small cucumber, sliced into half moons
• 1/3 cup crumbled goat cheese
• 3 tablespoons toasted, shelled culinary sunflower kernels
• 3 tablespoons olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt, plus more to taste
• 1/8 teaspoon black pepper

Directions

1. Separate lettuce leaves, discard damaged portions, and rinse under cool running water. Spin or pat dry, then chop into bite-size pieces. Rinse strawberries and cucumber before cutting.
2. Whisk olive oil, balsamic vinegar, honey, mustard, salt, and pepper until blended.
3. Combine romaine, strawberries, and cucumber in a large bowl. Toss gently with enough dressing to lightly coat.
4. Top with goat cheese and sunflower kernels. Serve immediately, passing remaining dressing separately.

Options and Storage

Omit cheese for a dairy-free salad and use maple syrup instead of honey for a vegan version. Use only food-grade sunflower kernels, never planting seeds. Keep dressing and prepared salad ingredients refrigerated separately until serving; refrigerate leftovers promptly. Do not leave prepared salad at room temperature longer than 2 hours, or 1 hour above 90°F.