Cardinale
Cardinale is a good source of vitamins A, C, and K, plus calcium, phosphorus, magnesium, and potassium. This variety is known for first growing as a beautiful, open rosette, then folding itself into a lovely, red, crisp head at maturity. The leaves are sturdy and crisp with a slightly sweet flavor.

Category
Days to Sprout
Taste It for
Temprature
Germination
Pollination
Prunning
Plant Health
Support
Harvest
Vegetables
7-21
3-5 weeks
Prefers cooler temperatures (60-70°F), and if placed in higher temperatures, it will turn bitter, bolt, and flower early.
Check the roots monthly and trim any that are brown or extending past the yPod.
For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 4 inches tall to let the inner leaves continue to grow. Leave 1/3 of the plant if you want it to continue growing. To harvest the full head, wait until it reaches maturity, then harvest from the base.
Origin
Cardinale is a French green equally beloved for its beauty, taste, and texture. Lettuce is thought to have originated in the Middle East, with the earliest depictions of it appearing in Egypt around 2700 BC. Ancient Egyptians bred lettuce plants to be less bitter than their wild counterparts, and used oil from wild lettuces for a variety of applications, including mummification.
Qualities
Cardinale is a good source of vitamins A, C, and K, plus calcium, phosphorus, magnesium, and potassium. This variety is known for first growing as a beautiful, open rosette, then folding itself into a lovely, red, crisp head at maturity. The leaves are sturdy and crisp with a slightly sweet flavor.