Seed | Early Lettuce Grand Rapid

Seed | Early Lettuce Grand Rapid

1 sachet
$3.99 CAD
$3.99 CAD
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Seed | Early Lettuce Grand Rapid
  • Seed | Early Lettuce Grand Rapid
Seed | Early Lettuce Grand Rapid

Seed | Early Lettuce Grand Rapid

$3.99 CAD
$3.99 CAD
Format1 sachet

Quantity

Grand Rapids Early Lettuce is a light green, curly-leaf variety that is very tender, crisp, and delicious, with no bitterness. It is known for its rapid growth, good cold tolerance, and continuous harvesting, making it ideal for fresh and delicate salads.
A LITTLE HISTORY

Grand Rapids lettuce is a variety of curly lettuce (Lactuca sativa) developed in the late 19th century in the Grand Rapids, Michigan area, then known as an important seed production center. It was selected for its rapid growth, its ability to produce in cool conditions, and its natural cold tolerance—qualities sought after by market gardeners of the time.

Introduced around 1894, Grand Rapids lettuce quickly established itself as a reliable variety for early and late-season crops. It was commonly grown outdoors without heating, under cold frames or in unheated greenhouses, long before the industrialization of agriculture. Its ability to produce tender, slightly crisp, and non-bitter leaves in low-light conditions made it a particularly popular variety.

Thanks to its hardiness, Grand Rapids lettuce has been passed down through generations and spread to family vegetable gardens in North America and Europe. It has become a benchmark for gardeners wishing to produce a reliable, productive, and undemanding lettuce, while respecting the natural rhythm of the seasons.

At Anokian, this tradition continues to this day. Grand Rapids lettuce is grown during the winter, without heating, under outdoor protection or in a cold greenhouse. This method respects the original genetics of the variety and demonstrates its true ability to produce in winter conditions, while offering fresh leaves when few other crops are available.

Grand Rapids lettuce thus remains a living heritage variety, a testament to horticultural know-how passed down through time, combining history and resilience.
PROPERTIES

Nutritional Properties

Lettuce is traditionally recognized for its cooling and soothing effects. Grand Rapids lettuce, eaten fresh, is appreciated for its lightness and ease of digestion. In popular usage, it is associated with supporting digestive comfort and a gentle diet, particularly appreciated at evening meals or during periods when one seeks simple and non-irritating foods.

Like other lettuces, it naturally contains small amounts of lactucarium, a compound found in lettuce sap, traditionally associated with a mild calming effect. These uses are based on traditional dietary knowledge and are not a substitute for medical advice.

Nutritional value

Grand Rapids lettuce is a low-calorie, high-water vegetable, making it an excellent food for a balanced daily diet. It provides gentle fiber that contributes to satiety and healthy bowel function.

It contains several essential vitamins and minerals, including vitamin C, vitamin A (beta-carotene) and vitamin K, as well as minerals like potassium and magnesium, which are important for the overall balance of the body.

Approximate nutritional values (per 100g of fresh leaves)

Calories: approximately 15 kcal

Water: approximately 95%

Carbohydrates: 2.9 g

Dietary fiber: 1.3 g

Protein: 1.4 g

Lipids: 0.2 g

Vitamins and minerals present:

Vitamin A (beta-carotene)

Vitamin C

Vitamin K

Folates

Potassium

Magnesium
HOW TO COOK?

Cold recipes
1. Classic green salad with vinaigrette

Ingredients (4 servings)

1 large Grand Rapids lettuce

45 ml of oil (olive or vegetable)

15 ml of vinegar (cider or wine)

5 ml of mustard

Salt to taste

Pepper to taste

Preparation
Wash and spin dry the lettuce. Mix the oil, vinegar, and mustard. Season with salt and pepper and pour over the lettuce just before serving.

2. Creamed lettuce (Quebec recipe)

Ingredients (4 servings)

1 Grand Rapids lettuce

250 ml of 15% or 35% cream

15 ml of vinegar

10 ml of sugar

Salt to taste

Pepper to taste

Preparation
Tear the lettuce. Mix the cream, vinegar, sugar, salt, and pepper. Drizzle over the lettuce and serve chilled.

3. Lettuce salad with hard-boiled eggs

Ingredients (4 servings)

1 Grand Rapids lettuce

4 eggs

30 ml of oil

15 ml of vinegar

Salt to taste

Pepper to taste

Preparation
Cook the eggs for 10 minutes, let them cool, and slice them. Mix the oil and vinegar. Add to the lettuce along with the eggs, and season with salt and pepper.

4. Country salad with lettuce and vegetables

Ingredients (4 servings)

1 Grand Rapids lettuce

2 medium tomatoes

1 small cucumber

30 ml of oil

15 ml of vinegar

Salt to taste

Pepper to taste

Preparation
Mix the lettuce and vegetables. Season simply just before serving.

Hot Recipes
5. Braised lettuce with butter (old custom)

Ingredients (4 servings)

2 Grand Rapids lettuces

30g of butter

125 ml of water or light broth

Salt to taste

Pepper to taste

Preparation
Roughly chop the lettuce. Melt the butter, add the lettuce and water. Cover and cook over low heat for 10 to 15 minutes. Season.

6. Light lettuce soup

Ingredients (4 servings)

1 large Grand Rapids lettuce

1 medium potato

1 onion

1 liter of water or broth

15 ml of butter or oil

Salt to taste

Pepper to taste

Preparation
Sauté the onion in butter or oil. Add the potato and water or stock. Cook for 15 minutes. Add the lettuce and cook for another 5 minutes. Blend or serve as is.
HOW TO GROW?

Tip and trick:

Successive sowing
To have Grand Rapid Early lettuce all year round, sow in succession:

Spring and autumn: Sow directly in open ground as soon as the soil can be worked (early spring) and repeat sowing every 2-3 weeks for a continuous harvest until autumn.
Winter: In a cold greenhouse or with a plastic tunnel, you can continue growing in winter. In regions with mild winters, butter crisp lettuce tolerates cold temperatures well, especially with garden cover for protection.

Our seeds are vigorous, open-pollinated, and adapted to the Quebec climate.

  • Species: Lactuca Sativa
  • Sowing: Early April-May (sowing every 2-3 weeks until September)
  • Seeds: 3 seeds per cell or pot in April and plant out towards the end of May.
    Starting at the end of May, sow the seeds directly in the ground.
  • The pots will be ready to be planted 1 month after sowing.
  • Sowing depth: 0.5 cm
  • Germination time: 3-10 days
  • Soil: Slightly acidic, humus-rich, loose, cool and well-drained
  • Location: Sun, but tolerates shade and cold very well
  • Spacing between plants: 25–30cm
  • Mature height: 20-35cm
  • Maturity: 40 to 60 days
    Harvesting possible by continuous cutting
  • Seed per envelope: +/- 100

Our seeds are guaranteed for the year of purchase.
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