Parris Island Cos Romaine Lettuce Seeds | Lactuca sativa | Heirloom | Disease Resistant | 65–70 Days

Parris Island Cos Romaine Lettuce Seeds – Lactuca sativa | Classic Heirloom Romaine

Parris Island Cos (Lactuca sativa) is a celebrated heirloom romaine (cos) lettuce first introduced in 1952 and named after Parris Island, a small barrier island off the South Carolina coast. One of the most reliable and widely grown romaine varieties in the southeastern United States, it produces tall, vase-shaped heads up to 12 inches with deep green outer leaves and a characteristic cream-to-white heart — the hallmark of a quality romaine. Reportedly among the highest in nutritional value of any lettuce variety. Resistant to lettuce mosaic virus and tip burn.

Approximately 29,400 seeds per ounce. Open-pollinated heirloom, non-GMO.

Variety Details

• Botanical Name: Lactuca sativa (cos/romaine type)
• Type: Romaine (cos) — open-pollinated heirloom, non-GMO
• Head: Tall, upright, vase-shaped; up to 12 inches tall
• Leaves: Deep green outer leaves, cream-to-white heart
• Flavor: Crisp, sweet, mild — the classic Caesar salad romaine
• Days to maturity: 65–70 days
• Seeds per oz: ~29,400
• Disease resistance: Lettuce mosaic virus, tip burn
• Bolt tolerance: Slow to bolt with afternoon shade and consistent irrigation in heat
• Best regions: Excellent in the southeastern US; fall, winter, and spring growing in mild climates

Culinary Uses

• Caesar salad — the definitive romaine; crisp, sturdy leaves hold dressing without wilting
• Sandwich and burger wraps — large outer leaves used as a low-carb wrap or layered on sandwiches
• Grilled romaine — halved heads brushed with olive oil and grilled briefly; served with lemon and Parmesan
• Cut-and-come-again salad mix — harvest outer leaves as needed without pulling the whole head
• Lettuce cups for Asian-style fillings (chicken larb, Korean bulgogi, Vietnamese wraps)
• Chopped salads with chickpeas, olives, and feta
• Juiced or blended into green smoothies — mild enough not to overpower

Planting Guide

• Direct sowing: Sow directly in the garden; thin plants to 12 inches apart in rows 36 inches apart.
• Days to maturity: 65–70 days from direct sow.
• Watering: Approximately 1 inch per week for optimal growth. Increase watering in summer heat to prevent bolting.
• Heat tolerance: Slow to bolt, but benefits from afternoon shade and consistent moisture during hot months. Mulch or straw helps keep soil cool.
• Harvest style: Harvest outer leaves as needed for continuous production, or harvest the full head when firm and well-developed.
• Season: Best in cool weather (spring, fall); in mild southern climates, grows through fall, winter, and spring. Can extend into summer with shade and irrigation.
• Pests: Monitor for slugs and snails, particularly in moist conditions.