Fresh, crisp, and clean. These words are the essence of March, be it the early-spring weather or the glorious things happening in the garden. It's time to plant some of the season's tastiest items and then take them to the table for everyday enjoyment.
Gourmet lettuce mixes are common in the produce section of the grocery store but often have steep prices. This spring, give your food budget a break, and plant your own blends of burgundy and chartreuse greens. Your homegrown efforts will make colorful, edible container plantings. These cool-weather salad fixings are easy to produce and last until the summer heat sets in.
Busy lifestyles beg for simple success, and growing salad greens fills the bill. Lettuce's adaptability to containers means you can have attractive pots near your kitchen, so harvesting is a convenient, relaxing mealtime routine. Purchase young lettuce transplants at garden centers and nurseries, choosing packs with just one selection or a mix of several types. Look for leaf lettuces with burgundy foliage, rounded and oak-shaped leaves, and brilliant shades of green. A veritable salad bowl assortment awaits you. Here's how to do it.
- Choose a container with a drainage hole, and fill with moist potting soil.
- Gently loosen the transplants' roots, and place them in the pot, burying the root balls so the tops are even with the container's soil level. (Don't bury them too deep.)
- Place the container in a spot that receives at least four hours of direct sun, and water daily or whenever it becomes dry.
- Harvest from the outside of the plant, always leaving inner foliage to mature so it will continue producing new leaves.