Harvested from the gardens at Monticello.
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.