Salad doesn’t get any fresher than picking it from your own garden! In fact, container gardens are usually even closer to the kitchen door than a conventional garden, making salad fresher still.
Lettuce is usually thought of as a cool weather crop but mine has continued to produce right through the sweltering heat. Watering, of course, is key, along with keeping the leaves from coming in contact with the edge of the pot—they incinerate.
Since “baby greens” have become fashionably gourmet, it doesn’t take long to get leaves big enough to add to a small salad (later, you can get enough leaves for a whole serving or more). Packets of seeds with a mixture of varieties are easy to find; though they often advertise purple varieties in the mix, I have yet to sprout any colorful ones.
Even in an average-sized pot you can grow quite a bit of leaf lettuce, especially if you continually reseed. Of course, my pot of lettuce isn’t this full after making the salad but if I keep reseeding, it’ll soon fill again.
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