Tantalize your taste buds with a bed of baby greens and herbs, fresh from your own container garden. This way, you can enjoy a healthy, homegrown salad on the whim.
Skill Level: Beginner
- Large planter or trough with drainage holes
- Potting soil
- Romaine, red sells and butter crunch lettuce
- Dill, parsley, chives (optional)
- Pansies or nasturtium (optional)
- Slow-release organic fertilizer
1. Select a large planter or trough at least 10″ deep. (Plants will need 6 to 8″ to establish roots.) Light-colored planters will keep heat-averse lettuces happier.
2. Place planter in a location with good morning light, but out of direct afternoon sunlight.
3. Fill planter nearly to the top with potting soil.
4. Transplant baby greens to container, spacing narrowly apart (2″ or less). This is possible because the leaves will be harvested frequently and plants won’t increase in size considerably.
5. Plant fewer herbs (dill, parsley, chives) than salad leaves.
6. Plant edible flowers such as pansies or nasturtium near the outer edge for decorative appeal.
7. Top fresh transplants with potting mix, water, then gently tamp down potting mix with fingers.
8. Water as needed and fertilize with slow-release organic fertilizer as required.
9. Harvest baby greens when they’re finger’s length in size, cutting outer leaves with scissors just above the soil.
10. Snip sprigs of herbs for added flavor, as well as peppery, young nasturtium leaves and blooms.
11. Wash, dry and drizzle with olive oil and red wine vinegar.
TIP: For absolute freshness, harvest your salad leaves as close to mealtime as possible.
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