Okay, I’ve never grown lettuce before. But last spring, in covid panic, I decided I wanted a supply of fresh veggies that I didn’t need to worry about catching a deadly disease from. So I planted lettuce, and radishes, and chives, and scallions.
The scallions may have been the biggest success (much like parsley, which I started growing a couple years earlier.) It turns out that it’s super handy to always have fresh scallions, and they grow back fast enough after being harvested that it didn’t take a lot of land to keep us in fresh scallions. So much nicer than sometimes running out, and other times having scallions mouldering into nasty green/black goo in the back of the vegetable drawer…
But back to lettuce: Really fresh lettuce is delicious, but at some point I stopped paying attention to it, and it went to seed. And tasted nasty. Oh well, better luck next time.
But there was a benefit to it going to seed – I have lovely little lettuce plants coming up in my garden pots this spring. How easy! It looks a bit like baby dandelions, but the extra seedling (I weeded and thinned them today) taste just like delicious fresh romaine, and not at all like nasty bitter dandelion. (yes, I know some people like dandelion greens. I am not one of them.)
So… bonus crop of lettuce this spring. 
I also have a lot of radish seed pods, but I’m not sure I will plant them. The radishes were a lot less successful than the lettuce or the scallions. I didn’t harvest them nearly early enough, and by the time I tried, the roots were long woody monsters. And I really have no idea how to TELL when to harvest. Lettuce leaves… well, they look like lettuce leaves when they are ready to eat. Radishes are secretive and grow underground.
I’ve expanded my lettuce patch – I bought some baby red romaine and boston lettuce before realizing I had a lot of green romaine seedlings. Looking forward to harvesting it all.