Lettuce is the most important salad crop grown in most homes and school gardens throughout the country. Its leaves are eaten raw as an ingredient of salad. It is also used as decoration for other food preparations.
The varieties commonly grown are Boston, Black seeded Simpson, Iceberg, Grand Rapids and Great Lakes.
This vegetable is planted anytime of the year provided there is an abundant supply of water. It thrives best, however, from September to February when the climate is relatively cool.
How to Plant
Sow the seed boxes or seedbeds. The developing seedlings are fertilized with ammonium sulphate. These seedlings are ready for transplanting 20 to 30 days after sowing.
Plow and harrow the field until the soil is reduced to a very fine tilt. The land is divided into plots one meter wide and at any desired length. Provide a working path of about 40 cm between plots.
Apply six to ten petroleum capfuls of mixed compost for every ten plots. Transplant the seedlings when two pairs of true leaves have developed at intervals of 30 cm each way. Transplant during cloudy days or late afternoon. Water immediately after transplanting and everyday thereafter for the plants rapid continous growth.
Weed with bare hands or use a garden hoe.
Lettuce can be harvested in 60 to 70 days from planting. Lettuce grown for home use can be harvested when plants are big enough for use.
Aphids are the primary pests of lettuce.
The most common diseases of lettuce are Bottom Rot, gray mold rot, brown blight and downy mildew. Practice crop rotation and cleanliness. For the control of these pests, consult the nearest bureau of plant industry office.