Red Iceberg seeds produce a compact, crisp heading lettuce with deep burgundy-red outer leaves and a pale, tightly packed heart that delivers the satisfying crunch iceberg is known for — with far more visual interest than standard green varieties. Unlike loose-leaf types, this variety forms a firm, dense head that holds its structure exceptionally well, making it a reliable performer for gardeners who want both beauty and practicality in the same bed. The rich coloring intensifies in cooler temperatures, giving late-season harvests a particularly striking appearance.

Growing Guide

Days to maturity: Approximately 70–80 days from transplant. Red Iceberg is a cool-season crop that performs best in spring or autumn, when daytime temperatures stay between 60–70°F (15–21°C). Extended heat will cause bolting and bitterness, so timing your sow dates around your last and first frost is key.

Starting seeds: Sow indoors 4–6 weeks before your last expected frost, pressing seeds just beneath the soil surface — lettuce requires light to germinate, so avoid deep burial. Transplant outdoors once nighttime temperatures stay reliably above 28°F (-2°C). For a second harvest, direct sow in late summer for a fall crop.

Sun & soil: Full sun to partial shade (afternoon shade is beneficial in warmer climates). Prefers well-drained, fertile soil with consistent moisture and a pH of 6.0–7.0. Incorporate compost before planting to support steady, even growth.

Spacing: Thin or transplant to 12 inches (30 cm) apart in rows spaced 18 inches (45 cm) apart. Adequate airflow between heads reduces the risk of tip burn and fungal issues.

Difficulty: Beginner-friendly, provided cool growing conditions and consistent watering are maintained.

Harvest & Use

Heads are ready to harvest when they feel firm and dense under gentle pressure — typically when they reach 4–6 inches (10–15 cm) in diameter. Cut at the base with a sharp knife in the morning for the crispest texture. Leaving the roots in place may encourage a second flush of smaller leaves.

Taste & texture: Mild, sweet, and exceptionally crunchy. The outer red leaves carry a subtle earthiness, while the inner heart is tender and delicate — a combination that works beautifully in classic wedge salads, shredded slaws, lettuce-wrapped dishes, and hearty grain bowls.

Storage: Refrigerate unwashed heads wrapped loosely in a damp cloth. Properly stored, heads keep well for 1–2 weeks — significantly longer than loose-leaf varieties, which is part of what makes this type so practical for home kitchens.

A well-timed planting of Red Iceberg will reward you with heads that look as good on the table as they do in the garden.