When it comes to growing greens for salads I have to admit that I tend to get a little lazy when it comes to incorporating a variety of greens. I stumbled across mustard spinach a number of years ago, and I blame it for my apathetic approach to growing greens. But, make no mistake about it, I love me some greens!
Mustard spinach is neither mustard, nor spinach for that matter. It’s also known as komatsuna and broccoli rabe. Whatever name you choose, it’s one of the easiest greens to grow and makes a delightful salad. If you let the plant bolt, it will produce tiny broccoli heads. The young, tender leaves taste similar to spinach. https://ift.tt/2RvIzMp.
Since variety is supposedly the spice of life, I thought I would venture into the salad underworld to search for other tasty greens. One seed catalog online had 40 varieties of lettuce, including Cimmaron, Four Seasons, Vivian and White Paris to name a few. Since it can be a bit overwhelming, I thought we would take a look at a few different options. All of these can be directly sown outdoors in the coming weeks.
Have you ever heard of corn salad? And, no, it’s not the kind of corn that grows on a stalk. Vit (Valerianella locusta) is a gourmet green. The leaves are shaped like spoons and resemble rosettes. This plant is reported to grow easily and quickly in cool weather. Its flavor is described as nutty and minty. https://ift.tt/3s9XrfY.
Mesclun is a pre-blended mix of a variety of seeds. This may be the way to go if you are short on time or get overwhelmed by the vast and endless types of greens available. One seed company mixes arugula, kale, romaine, endives and lettuce. The upside of this mixture is that it provides a wide assortment of flavors, textures and colors. https://ift.tt/3daK1Mc.
Another option is to include purslane. This actually grows spontaneously in most folks’ yards and is typically pulled or sprayed along with the dandelions (another edible green). Although I have not personally tried purslane, it supposedly has tasty leaves and “a pleasant lemony fragrance.” It also contains “high amounts of omega-3 fatty acids.” https://ift.tt/3s6veqd.
Salad Burnet is another slightly unusual plant you can add to your salads. With its oval-shaped, toothed leaves and crimson flowers, it can double as an attractive addition in your landscape. “The edible foliage has a mild cucumber flavor.” https://ift.tt/3g2JkXq.
The list for edible greens that can be enjoyed in your salad is endless. Here are a few more ideas: mustard leaf, dandelion greens, kale, Chinese cabbage, Malabar spinach, and turnip greens. To top of your salad, don’t forget about herbs. We’ll touch more on those next week.
Arianna Kelley Rawlsky has an M.S. in horticulture and is the director of Bringing People and Plants Together, an organization dedicated to bringing horticulture education and therapy to the community. For more information: PeopleAndPlantsTogether@gmail.com or follow us on Facebook.
April 11, 2021 at 10:35PM
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People and plants: What’s in your salad? - Broomfield Enterprise
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