Sow seeds thinly 13mm (0.5in) deep, cover with soil and water in well. Sow in short rows every fortnight or so, enough for your needs, to have a continuous crop. Grow some in containers on the windowsill to have them ready at your finger tips - and at times when it may be too cold outside. Most salad leaves can also be grown in small pots, window boxes, growing bags or planters. During hot, sunny summers, they may do better in light shade.īefore sowing, improve the soil with some organic matter to improve water holding and add a dressing of a general granular plant food. Most salad leaves prefer an open, sunny position, although they will tolerate light shade. ![]() A suitable container, such as a windowbox or pot.Get your salad leaves off to a good start with these growing essentials: What you’ll need to start growing salad leaves They include Chinese mustard greens, chopsuey greens, Japanese mustard spinach (komatsuna), mibuna and mizuna and texel greens. Oriental vegetables: There are numerous ways of using these, from adding to salads, stews and soup, for stir-fries and as a lightly steamed vegetable.Winter purslane: An attractive winter salad also known as claytonia or miner’s lettuce.Late summer sowings will continue cropping into the winter if the plants are protected by cloches. Rocket: An easy to grow, fast-maturing salad.Land cress or American cress: A tasty watercress substitute, ready to eat in 7 to 8 weeks.Endive: Usually blanched to reduce its bitter content.It forms small rosettes of bright green, succulent leaves. Corn salad or lamb’s lettuce: Hardy, making it the perfect choice for winter and early spring salads.Chinese cabbage: Often sold as Chinese leaves, it is fast growing and can be ready for cutting in as little as 6 weeks.Many seed suppliers sell them as salad leaf mixes, with different types, colours and flavours. ![]() Here are some of the best and most popular ones. There are lots of different salad leaves available.
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