Credited with popularising the Grand Rapids area of Michigan, lettuce grand rapids was discovered in the late 19th century by Eugene and Jonathan Davis in their garden. The variety was evidently lauded by the growers since it thrived in cold, was slow to bolt and grew rather quickly. The bright green, frilly leaves that were resistant to tip-burns were hugely popular amongst growers and consumers. Once mature, the plant forms a bouquet of loose wavy leaves which are crispy and subtly sweet to taste. Since lettuce grand rapids thrive during colder months, you can be assured of having fresh produce all through the winter. Lettuce grand rapids are known to contain vitamin A and C. The lettuce leaves are quick to mature and get ready for harvest in about 40 to 50 days. The leaves of the lettuce can add crispy volume to salads, sandwiches and as garnishes.