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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

Piquant Salad Greens Mix

Piquant Salad Greens Mix Piquant Salad Greens Mix Piquant Salad Greens Mix Piquant Salad Greens Mix Piquant Salad Greens Mix
25-40 days. Spice up your life with this fast-growing, tangy mixture of Salad Greens ideally suited to scissor-harvest as baby leaves. This selection features the lovely and lacy Mizuna, beautiful Giant Red Mustard, tangy Arugula, mildly zingy Tatsoi and Wrinkled Crinkled Crumpled Cress. For these tangy leaves, a honey mustard, poppy seed dressing is the perfect counterpoint with sliced pears, finely sliced Red Onions and dried raspberries. For the dressing, whisk together 3 tablespoons apple cider vinegar, 4 teaspoons honey mustard and 1 tablespoon honey. Slowly drizzle in 1/2 cup canola oil while whisking to emulsify. Stir in 1 teaspoon poppy seeds, season to taste with salt and pepper. Top with toasted pine nuts and crumbled goat cheese. (OP.)

One packet of about 2,500 seeds

Catalog #3010
$5.05
  • Buy 10 for $4.55 each and save 10%
  • Buy 50 for $3.80 each and save 25%

Availability: In stock

$5.05

Gardening Tips

Direct-Sow Basics

Salad Greens Sowing Instructions
Planting Depth
:1/8”-1/4”
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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