If you ever relax on your Supremo Barcelona garden furniture and think about having a nice, crisp salad for lunch, why not have a go at growing your own? Cultivating salad leaves is easy, cost effective and environmentally friendly. There’ll be no more soggy shop-bought lettuce and no more waste when you have to throw away pre-prepared leaves because you’ve missed the use-by date – instead, a quick nip into the garden and you’re all set.
Larger lettuce varieties
For speed of growth, opt for varieties like iceberg, romaine and lollo rosso, perfect for adding crunch and freshness to your salads. You can sow seeds straight into turned soil, in a bed, a container or a greenhouse. Sow in rows, cover shallowly with soil and wait for the shoots to develop leaves. You can then thin them out, leaving sufficient growth room between plants.
Keep your lettuce well-watered, particularly if ground temperatures are high, and you should be able to harvest in a couple of weeks. Lift out the whole plant, trim away the roots and your lettuce is ready to eat. Do remember to wash before eating – bugs and caterpillars can easily find their way onto the outer leaves, and you might want to avoid extra unwanted protein in your dishes!
Green leaves and micro herbs
Just as tasty and easy to grow are cresses, leafy varieties of endive, chicory and rocket. These can be cultivated in exactly the same way as lettuce, and also do particularly well in grow bags. Fans of Asian cuisine might also enjoy mizuna greens and pak choi.
Growing your own vegetables is hugely satisfying, and they really do taste better.
