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Salad Blends

Our special blends offer balanced mixtures of wonderful leaf shapes, flavors, textures and colors for delicious and gorgeous spring, summer and fall salads. There will be some variation in germination and growth rates, to give each salad their own unique personality. After all, culinary variety is one of the most valuable spices of life. To best grow Salad Greens, choose a sunny site and amend the soil as necessary with compost and/or well-rotted manure, complete organic fertilizer or dolomite lime. As soon as the ground can be worked in early spring, direct-sow seeds thinly and evenly for harvest as baby leaves (for likely two scissor-harvests). Or, space seed out for mature, full-size leaves. Lightly cover with soil, pat gently and water with a fine spray. Keep the soil lightly moist until seedlings emerge. In very hot weather, Salad Greens benefit from more dappled sunlight via shade cloth or floating row covers. Water evenly and regularly and feed weekly with manure tea and kelp or fish emulsion for optimum growth. Direct-sow seeds every 10 to 14 days through the fall when night frosts threaten. Keep the garden going! No reason to stop just because school is back in session. Lush salads are even more special in the fall after the cacophony of summer vegetables competing for kitchen attention has quieted down and salad greens can reclaim center stage. Average seed life: 1 to 3 years.

To broaden the range of texture and flavor in your garden and salads, don't forget to plant some of these specialty Salad Greens: Arugula, Asian Greens, Chervil, Claytonia, Cress, Dandelion Greens, Endive, Escarole, Frisee, Giant Red Mustard, Komatsuna, Lettuce, Mache, Mibuna, Minutina, Mizuna, Orach, Radicchio, Salad Blends, Sorrel, Spinach, Swiss Chard, and Tatsoi

Milano Chicory Melange

Milano Chicory Melange Milano Chicory Melange Milano Chicory Melange
40-70 days. A splendid mixture of heirloom Italian Chicory, our Mélange features eight special varieties in diverse colors, leaf shapes and head types. Now for the rundown. Pan di Zucchero, also known as Sugarloaf, has large conical green heads. Gumolos Rosso is a rugged, rustic variety with red leaves while Gumolos Verde has verdant green leaves. Catalogna Dandelion Greens have long, deeply cut, bright green, frilly leaves. Varigata Castelfranco Radicchio has lovely round leaves that are two-toned green and red. Rossa di Treviso Radicchio has long red leaves with white mid-ribs. Radicchio Rossa di Verona has oval-shaped heads while Radicchio Palla Rossa has classic round red heads. Start the Milan Chicory Mélange very early in the spring or in the late fall so that its vibrant colors can develop in cooler temperatures. You may harvest its tangy leaves at any stage of growth depending on their use. The distinctive earthy taste and slightly bitter tang of Chicory is cherished in Italian salads as baby leaves and in soups and stews with more mature leaves. (OP.)

One packet of about 4,500 seeds
Catalog #3040
  • Buy 10 for $4.55 each and save 10%
  • Buy 50 for $3.80 each and save 25%

Availability: In stock


Gardening Tips

Direct-Sow Basics

Salad Greens Sowing Instructions
Planting Depth
Row Spacing:12”-18”
Seed Spacing:2””
Days to Germination: 5-14 days
Germination Temperature:45°-70°F

Salad Greens yield the tastiest and most tender leaves when grown quickly in cool weather. Sow directly as soon as the soil may be worked in the spring and/or in the fall, about 6 weeks before the first fall frost. Follow the spacing on the chart above or broadcast seed in a well-dug bed in moderately fertile soil amended with compost and/or well-rotted manure. A light sprinkling of soil over the seed is sufficient, tamp down lightly and water well. For larger plants, thin seedlings to 10" to 12" apart. To harvest in the “cut and come again” method, you don’t need to thin them out. Just give them a haircut when they are 3" to 4" tall. Weed scrupulously and keep soil evenly moist. Feed with kelp or fish emulsion. Make successive sowings at 2 week intervals until hot summer weather sets in for a steady crop. Hot weather causes bolting and a bitter taste!

Shade Tolerance

Cooking Tip: Flavor Enhancer
We eat salad nearly every day in our house, so I¹m always looking for a way to vary the mix and give it some zing. I often turn to Sorrel, a perennial crop that is always in leaf--even in winter if I give it the protection of a cold frame or greenhouse. I pick a small handful of leaves, then make a “chiffonade” by stacking them in a neat pile, then slicing them thinly into ribbons with a sharp knife. Instant lemony tang!

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