A bowlful of freshly harvested spring salad greens is a highlight to any meal. Here are six tips to help you successfully grow them.
Locate your garden in a sunny spot, such as the south side of the house, to ensure it receives the warmest rays. A minimum of six hours of sunlight per day is optimum.
Wait until the soil is thawed and crumbly before you spade or till it in spring. Then, turn under the winter ryegrass, shaking out and removing all the weeds, then rake the beds smooth.
Sow seeds of cool-season salad crops in early spring. Timing varies depending on what region you live in. Usually you can sow peas, salad greens, and lettuce directly in the garden beginning in mid-April.
Create simple patterns. First, sketch a rough plan before starting to help determine how many seeds or plants you will need. Seeds sown in diagonal rows or wide arcs fill in gaps.
Plant edible flowers to set off your greens. Many of the savory blooms, such as Johnny jump-ups and nasturtiums, are versatile and add vibrancy when tossed into a bowl of greens.
Growing Cool-Season Vegetables
-If your soil is workable, it's not too early to get started on your vegetable garden. Cool season crop include lettuce and other greens. Cool crops such as broccoli, cabbage, and cauliflower, radishes, turnips, onions, carrots, and others. This plant can take a bit a bit of frost and many do poorly in warm weather, but don't wait until after the last frost to plant them. As soon as you see them in the garden centers, start planting. Be sure to follow spacing recommendations and plant in a full sun location. Planting pre-grown seedlings is the quickest way to get a jump on spring veggie garden, but some plants such as lettuce, radishes, and turnips, germinate and grow so rapidly, it's easier to sow them directly in the ground. Cool season crops often are finished by June. When you pull them out, you may still have time to plant warm season crops like tomatoes, peppers, or beans in their place.