Brown Dutch was the most frequently planted of the approximately seventeen lettuce varieties documented by Thomas Jefferson in the kitchen garden at Monticello. Seed was sowed twenty-seven time between 1809 and 1824, primarily in the fall for a winter harvest. Mentioned as early as 1731 by British botanist Stephen Switzer, Brown Dutch is a loose-headed variety with large, floppy, blistered outer leaves that are tinged reddish-brown.

Brown Dutch is best sowed in very early spring, or in late summer for a fall and winter crop. Sow seed directly in good garden soil in a sunny exposure, and thin seedlings to 8" to make room for the large, loose heads.

Approximately 150 seeds per pack.