1) Choose bolt-resistant varieties. To simplify that, we have a Summer Salad Collection and a Bolt-Resistant Mix
2)Put the seed in a dry, closed jar in the refrigerator for a few days. Most lettuce varieties do not like to sprout if the seeds have been at temperatures above 85 degrees. The refrigerator makes them think that they have been through the winter. They think it's spring when you take them out, and sprout readily.
3)Choose a spot with shade during the hottest time of day--11 AM to 4 or 5 PM. Other crops can make shade--a trellis of beans, for example. Or plant on the east side of your house. Or use Shadecloth. If you don’t have a piece of ground that will work for you, use containers and keep them in a semi-shaded place. You can plant them in the garden later in the fall.
4)Plant in succession, a few every week or two rather than all at once.
5)Plant in the evening and water well.
6)Cut while still young and tender, dunk in cold water, wrap in cloth and chill in the fridge. Or, harvest a leaf at a time, treating the harvested leaves the same way.
Maximum regrowth occurs if you leave 6 center leaves intact and take the rest of the outer leaves. If you are cutting leaves rather than whole plants and want fast regrowth, top-dress with compost or worm castings and water well. Better yet, water with compost tea.
This work by Bountiful Gardens is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.