How to tell it is ready

Leaf lettuce is ready once leaves are large enough to use and have good color and crispness. Head lettuce is ready when the head feels moderately firm and full, but not hard or puffy. Leaves should look fresh, turgid, and free of yellowing or tip burn. If the center begins to elongate, bolting has started and quality will decline.

How to harvest

For leaf lettuce, cut outer leaves first or shear the whole plant about an inch above the crown so it may regrow. For heading types, cut the stem at the base with a knife. Harvest gently to keep leaves clean and unbruised. Remove any damaged outer leaves after cutting.

Timing

Leaf lettuce can be picked in as little as 30 to 45 days, while heading types often need 60 to 85 days. Harvest early in the morning when leaves are fully hydrated and crisp. Spring and fall are the main seasons in most US home gardens.

After the harvest

Cool lettuce immediately and keep it moist but not wet. Refrigerate in a container or bag that limits wilting while allowing some airflow. Wash close to serving time for best keeping quality.

Tips

Cut-and-come-again harvest works well for looseleaf types and stretches the season. Do not wait too long on head lettuce because warm weather can cause sudden bolting. Shade cloth and steady moisture can help maintain quality as temperatures rise.

General guidance for US home gardens. Timing varies by variety and region; check your local frost dates. Page updated Aug 4, 2026.