1.

0 Introduction

Lettuce (lactuca sativa) is one of the most important leafy vegetable. Mostly lettuce varieties
are eaten fresh and are commonly served as a base of green salad. Lettuce belongs to the
family of Asteracea which compromises between 23000 and 30000 species thought to be the
largest of plants (Bayer and Starr 1998). Cultivated lettuce is believed to have been
domesticated in the medittarenean region from wild species of Lactuca serriola L. with
Southwest Asia apparently being centre of origin ( Noumeden and Kuete 2017). Nowadays
the consumption of lettuce has spread tremendously throughout the world due to its high
nutrition value and medical importance. The species Lactuca sativa is characterized by a
genetic diversity resulting from its polyphyletic origin and complex domestication process
(Kessel et al., 1991). Due to its high content of vitamin c lettuce is known for its resistance to
infections and its ability to fight anaema. Lettuce is a source of quansi totality of vatamins
and contains many minerals including calcium, phosphorus, iodine, iron, copper, and arsenic.
According to Ismail and Mirza (2015) The plant have been used in a vast number of
traditional medicines since may decades for many ailments including inflammation, pain,
stomach problems such as digestion and lack of appetite, bronchitis and Urinary tract
infections. Different reports documented the scientific evidence of its biological activities
including antimicrobial, antioxidant and nuero-protective.

2.0 objectives

 The students must observe the lettuce plant (leaves and roots) grow in response to
environmental conditions
 The students must improve skills for growing fresh and safe vegetables
 The students must be able to sell the vegetable
 The students must obtain the minimum possible yield or harvest

3.0 List of equipments used

3.1 tools

 Watering cane
 Hoe
 Fork

3.2 inputs
  Seedlings
 Fertilizer
 Organic manure
 Water

4.0 Land preparation

5.0 Management activities

Weed control

Weeding was mainly done to minimize the competition of minerals such as water, air and
sunlight between the crop of economic importance and weeds. Due to its close spacing
weeding was done using a hand hoe and hand pulling of weeds especially between plants in
the row as soon as weeds started to grow

Irrigation

Soil moisture is one of the most important factors that determine the success and failure of
crop production. Lettuce crop moisture requirements are high. Watering was done using a
watering cane. The greater root penetration of lettuce to the soil is to a depth of 300mm,
which infers that the nutrient and water requirements of the crop should be confined to this
relatively small volume of soil. Wetting rhe soil to a greater depth is wasteful and also lead to
higher loss of nutrients through leaching. Watering was done more frequently but lighter
which is two times per day sometimes three times depending on the environmental condition
and wetness of the soil. This was done to make sure over irrigation is avoided.

Fertilization

Lettuce is very sensitive to soil acidity hence liming is advisable with a pH of less than 5.
Fertilizer mixture of LAN 28% was applied at a rate of 500kg per hectare. This was the
followed by side dressing of 150 to 250 kg LAN/ha at 4 weeks after transplanting.