Seeds are sown from August to September and after a short time, the seeds are sown. The young plants grow into the winter and defy snow and cold in the wine-growing climate. In March, as the sun gradually heats up, the heads keep growing and are ready for harvest from April to the end of May. The leaves of the salad have an oily-buttery surface, which makes them particularly tender. No wonder that they have become known as "Butterkopf".
With the advent of film tunnels, the traditional cultivation of hardy lettuces has become superfluous, and so the knowledge about cultivation and species gradually disappears. Old regional varieties such as the "Mombacher Winter" are forgotten. This variety is a smaller lettuce with fresh green leaves, which more than lives up to the name Butterkopf. If you can get any seed from it, you should get it - it's definitely worth it! To get this variety you just have to "shoot" plants in the garden and sow again in late summer. Otherwise, there is still the "Maiwunder", which is still available in stores.
Fresh spring lettuces from the field grow especially well with a salad dressing of fruity raspberry vinegar. They look especially nice and appetizing when they are garnished with edible flowers, such as cowslips or horn violet flowers.