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Batavia Red Lettuce

Batavia Red Lettuce

Batavia Red Lettuce
© Denzil Green

Batavia Red has been in Europe for some time, but began picking up popularity in North America in the early 2000s.

In North America, some regions have decided to start calling it Sierra, while other areas call it -- well, by its name.

Batavia Red has jagged-edged leaves that form a loose leaf head of lettuce. The leaves are crisp, thick and shiny green, becoming tinged darkly with red at the ends. The leaves are crisp with a slight, pleasantly bitter taste to them.

Batavia Red is a good grower. It will be ready for harvest anywhere from 45 to 60 days after sowing, depending on where you are. It tolerates heat well without bolting or burning on the tips. The leaves stay crisp after harvesting and during shipping (which is important if you are a producer.)

Batavia Red belongs to the same branch of the lettuce family as iceberg.

Varieties of Batavia Red include Gloire du Dauphiné, Laura, Sierra, Rouge Grenobloise, and Rustica.


Batavia Red Lettuce, side view

Batavia Red Lettuce, side view
© Denzil Green

1 pound lettuce = 450 g = approx 6 cups torn
8 oz lettuce = 225 g = approx 3 cups torn
2 oz shredded lettuce = 50 g = 1 cup
8 oz shredded lettuce = 200 g = 4 cups

Storage Hints

Store unwashed in vegetable crisper in refrigerator for up to a week.

Batavia Lettuce

Batavia Lettuce; Batavia Red Lettuce

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Also called:

Sierra; Laitue batavia rouge (French)


Oulton, Randal. "Batavia Red Lettuce." CooksInfo.com. Published 17 December 2003; revised 23 May 2009. Web. Accessed 06/21/2018. <http://www.cooksinfo.com/batavia-red-lettuce>.

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