Crispino Iceberg Lettuce seeds produce one of the most reliably compact, uniform heads in the crisphead category — a variety prized by home gardeners and market growers alike for its consistently dense, round heads and satisfying snap. Unlike loose or butterhead types, Crispino forms tight, well-blanched inner leaves with a pale green to creamy-white heart, delivering the signature cool crunch that makes iceberg lettuce a kitchen staple. It matures in approximately 57 to 63 days, making it one of the faster-maturing crisphead varieties available.

Growing Guide

Crispino performs best in full sun to partial shade, particularly appreciating afternoon shade in warmer climates to slow bolting. Sow seeds directly in the garden 2 to 4 weeks before your last frost date in spring, or start transplants indoors 4 to 6 weeks ahead of time. For a fall crop, sow 8 to 10 weeks before the first expected frost — Crispino handles light frosts well, and cool temperatures actually improve head density and sweetness.

Direct-sow seeds ¼ inch deep, thinning seedlings to 12 inches apart in rows spaced 18 inches apart. Loose, fertile, well-draining soil with a pH of 6.0 to 7.0 gives the best results. Keep moisture consistent — irregular watering leads to tip burn and loose heads. A light mulch around plants helps retain soil moisture and regulate temperature during warm spells. Difficulty level is beginner-friendly, provided watering stays steady and planting is timed to avoid peak summer heat.

Harvest & Use

Heads are ready to harvest when they feel firm and dense when gently squeezed — typically around 57 to 63 days from transplant. Cut at soil level in the cool of the morning for the best shelf life. Avoid leaving mature heads in the ground too long once they reach full size, as they can crack or begin to bolt in rising temperatures.

Crispino's flavour is mild and refreshing with a clean, watery crunch — classic iceberg character. The thick, substantial leaves hold up well to creamy dressings, chunky toppings, and wraps without wilting. It's equally suited to wedge salads, slaws, burger layering, and fresh summer rolls. Refrigerate harvested heads unwashed in a sealed bag; properly stored, they keep for 1 to 2 weeks in the crisper drawer.

For a continuous supply, stagger plantings every 2 to 3 weeks through spring and again in late summer for a generous fall harvest.