Planting Timeline
Showing dates for Buttercrunch in USDA Zone 7
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Buttercrunch · Zones 2–11
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | March – April | May – June | May – July | July – September |
| Zone 4 | March – April | May – June | April – August | June – October |
| Zone 5 | March – April | April – May | April – August | June – October |
| Zone 6 | February – March | April – May | March – August | May – October |
| Zone 7 | February – March | March – April | March – September | May – November |
| Zone 8 | January – February | February – April | February – October | April – December |
| Zone 9 | December – February | January – March | January – March | March – May |
| Zone 10 | November – January | December – February | December – February | February – April |
Complete Growing Guide
Start your Buttercrunch lettuce journey by preparing a site with loose, well-draining soil enriched with 2-3 inches of compost or aged manure. This variety thrives in soil with a pH between 6.0-7.0, so test and amend if necessary. Choose a location that receives morning sun but afternoon shade in zones 7-9, or full sun in cooler zones 3-6.
For indoor starts, sow seeds 4-6 weeks before your last frost date in seed-starting mix kept at 60-65°F. Plant seeds ¼ inch deep and keep soil consistently moist but not waterlogged. Germination occurs in 7-10 days. Once seedlings develop their first true leaves, thin to the strongest plants and provide 12-14 hours of light daily.
Direct sowing works well in early spring when soil temperatures reach 45-50°F. Create shallow furrows and space seeds 6 inches apart in rows 12 inches apart. In zones 8-9, you can succession plant every 2-3 weeks through fall and winter, avoiding the heat of summer.
Transplant indoor seedlings when they're 3-4 inches tall and nighttime temperatures consistently stay above 32°F. Harden off for 5-7 days before transplanting. Dig holes slightly larger than root balls and plant at the same depth they were growing in containers.
Feed with a balanced, low-nitrogen fertilizer (10-10-10) at planting, then side-dress with compost tea every 3 weeks. Avoid high-nitrogen fertilizers which promote leaf growth at the expense of head formation. Maintain consistent soil moisture with 1 inch of water weekly, using drip irrigation or soaker hoses to keep foliage dry.
Common mistakes include overcrowding (leading to poor air circulation and disease), irregular watering (causing bitter leaves and premature bolting), and planting too late in spring in warm climates. Stop succession plantings 6 weeks before temperatures regularly exceed 80°F, as Buttercrunch will bolt despite its heat tolerance.
Harvesting
Harvest Buttercrunch when heads feel firm but give slightly to gentle pressure, typically 60-75 days from seed. The outer leaves should be dark green while the center appears pale yellow-green. Properly sized heads measure 4-6 inches across and feel substantial when lifted.
Perform the 'squeeze test' by gently pressing the center of the head – it should feel dense but not rock-hard, indicating the leaves have developed their signature buttery texture without becoming tough. Harvest in early morning when leaves are crisp and full of moisture, avoiding midday heat which can cause wilting.
To harvest, use a sharp knife to cut the stem 1 inch below the base of the head, leaving roots in the ground. Alternatively, pull the entire plant including roots if you won't be succession planting in the same spot. Remove any damaged outer leaves immediately but leave the protective wrapper leaves intact until ready to use. Handle gently to avoid bruising the delicate inner leaves that give Buttercrunch its prized buttery texture.
Storage & Preservation
Store freshly harvested Buttercrunch in the refrigerator crisper drawer wrapped loosely in damp paper towels, then placed in a perforated plastic bag. Properly stored heads maintain quality for 7-10 days at 32-35°F with high humidity (95-98%).
Avoid washing before storage, as excess moisture promotes rot. Instead, trim the stem end and remove any damaged leaves, then store whole heads to preserve freshness longer than individual leaves.
While lettuce doesn't preserve well through traditional methods like canning or freezing, you can extend its use by making lettuce soup (freeze after cooking), dehydrating outer leaves for seasoning powder, or fermenting in kimchi-style preparations. For best results, use Buttercrunch fresh within a week of harvest when its signature buttery texture and sweet flavor are at their peak. The tender inner leaves can be separated and stored in containers with paper towels for immediate use in salads.
History & Origin
Buttercrunch lettuce was developed by Cornell University professor Edward Ryder in the 1960s as part of a breeding program aimed at creating lettuce varieties with improved heat tolerance and disease resistance. Released commercially in 1963, it quickly gained recognition and won the prestigious All-America Selections award in 1963, cementing its place in American gardens.
This variety was specifically bred to combine the crisp texture of romaine lettuce with the tender, buttery qualities of traditional butterhead types like Boston and Bibb lettuce. Ryder's goal was to create a lettuce that could withstand temperature fluctuations better than existing butterhead varieties while maintaining exceptional flavor and texture.
Buttercrunch represents a significant advancement in lettuce breeding, bridging the gap between loose-leaf convenience and head lettuce quality. Its development coincided with the growing interest in home gardening during the 1960s, when gardeners sought reliable varieties that could perform well in diverse growing conditions. Today, it remains a staple in seed catalogs and continues to be recommended by extension services nationwide for its consistent performance and superior eating quality.
Advantages
- +Exceptional bolt resistance compared to other butterhead varieties, extending harvest window by 2-3 weeks
- +Maintains sweet flavor even in temperatures up to 80°F when other lettuces turn bitter
- +Compact 4-6 inch heads perfect for single servings and container growing
- +Superior tipburn resistance prevents unsightly brown leaf edges common in other butterheads
- +Self-blanching inner leaves develop rich buttery color without tying or covering
- +Reliable head formation even in variable weather conditions
- +Extended shelf life of 7-10 days compared to 3-5 days for loose-leaf varieties
Considerations
- -Longer growing season (60-75 days) compared to loose-leaf varieties that mature in 30-45 days
- -More susceptible to bottom rot in poorly drained soils than romaine varieties
- -Requires consistent watering schedule or leaves become bitter and tough
- -Not suitable for cut-and-come-again harvesting like loose-leaf types
- -Higher susceptibility to aphid infestations on tender inner leaves
Companion Plants
Plant Together
Chives
Repels aphids and improves lettuce growth and flavor
Carrots
Deep roots don't compete with shallow lettuce roots, helps loosen soil
Radishes
Quick harvest creates space, helps break up soil for lettuce roots
Marigolds
Repels aphids, whiteflies, and nematodes that damage lettuce
Garlic
Natural pest deterrent, repels aphids and rabbits
Spinach
Similar growing conditions, provides ground cover and efficient space use
Dill
Attracts beneficial insects that prey on lettuce pests
Nasturtiums
Acts as trap crop for aphids and cucumber beetles
Keep Apart
Sunflowers
Creates excessive shade and competes heavily for nutrients and water
Broccoli
Heavy feeder that competes for nitrogen, can overshadow lettuce
Fennel
Inhibits growth of most garden plants through allelopathy
Pests & Disease Resistance
Resistance
Good resistance to tipburn and moderate bolt resistance
Common Pests
Aphids, leafminers, slugs, flea beetles
Diseases
Downy mildew, bottom rot, tipburn, bolting in heat