If you grow one thing, it should be salad greens.

1-Expensive in the stores

2-Rarely fresh

3-Even organic can be sprayed with many chemicals

You will learn how to easily and effortlessly produce your own mixed salads of flavor-filled artisan lettuces like buttercrunch, spring mix, redleaf and romaine.

Grow a range of leafy salads that can be cut and will keep growing so you can cut (come) again.

Harvesting the young leaves ensures several harvests of small, tender, leaves, rather than the entire head.

A range of leafy salad vegetables can be grown as cut and come again, including:

Amaranth, basil, beetroot, chicory, coriander, chard, corn salad, dandelion, endive, komatsuma, land cress, leaf celery, lettuce, mizuna, mustard, pak choi, parsley, purslane, radicchio, red kale, rocket, sorrel and spinach.

Veggies usually grown as root veggies such as beets, radish and turnips also have nourishing tasty leaves that are tasty for cut and come again.

Salad Gardens are especially popular in spring for school gardens, easy to grow, fun to harvest and nourishing energy.