Fruit and Vegetables

Lettuce cultivation

The sowing for the cultivation of the different varieties of lettuce is done in the seedbed: the operation must take place in the period of February / March for those that reproduce in the spring period; in April / June for the production of summer and autumn lettuces and finally those that are sown in August / September for a production of the winter period. Once the seeds sprout, small seedlings are obtained which, as soon as they present three or four leaflets, can be transplanted into the garden and cultivated until they reach adulthood, where further transplants are performed depending on the vegetative growth that the plant assumes. The seeds of the lettuces called acheni are grayish white or dark brown in color, depending on the variety. It is good practice for cultivation experts to sow in a waning moon period.Cultivation

To perform the lettuce cultivation in an optimal way, this vegetable requires a well-worked soil in depth, with abundant supply of mature manure, chopped and worked on the surface so that it is soft and light. To get a good product you will have to take care of watering and fertilizing carefully. The first ones will have to be abundant and frequent in the warm months with a discounted reduction (every other day) in the winter period and above all in very rainy weeks. For the latter, liquid fertilizers rich in nitrogen and nitrates are indicated. It is however advisable to carry out periodic weeding of the soil to keep it always clean. In some cases the use of specific herbicides is appropriate. To keep the leaves clean and constantly intact and prevent the proliferation of the classic vegetable snails, it is advisable to use a manual sprayer with natural fertilizer of green leaves to dilute in water and administer in nebulized form at least once every fifteen days. Lettuces, like almost all vegetables, can be grown in greenhouses, but they must be structured with transparent roofs in order to reach enough solar energy which is one of the basic elements for its development. The ideal is to cover the lettuces in winter even outdoors with the construction of wooden frames suitably covered with transparent plastic sheets to protect rain, hail or night frosts.


The fresh leaves are used to treat skin irritations, contusions, sunburn, insomnia, constipation and intestinal inflammation. They are also excellent diuretics taking into account that more than eighty percent are made up of water. Obviously the curative use is secondary to the food one. In fact, despite being a humble and delicate vegetable, lettuce contains a thousand beneficial properties: rich in vitamin A and mineral salts such as potassium, chlorine, sodium, etc. It is therefore a food that should never be lacking in a balanced diet. The consumption at the table is indicated not only for the preparation of salads and side dishes but, taken regularly, it also provides excellent doses of water and is an excellent digestive and purifying digestive system especially after a hearty meal. Finally, a curiosity: it seems that in the past centuries lettuce was also consumed due to its aphrodisiac qualities and it is said that a certain Casanova was fond of it.