Growing Salad Greens
by Diana Greenwood Mead
April 7, 2009
http://www.supermarketguru.com/index.cfm/go/sg.viewArticle/articleId/394
Suddenly spring has sprung in my part of the world – every tree is misted with pale green and all sorts of wild flowers are showing their faces in the hedgerows. At this time of the year my thoughts turn to salads and it seems there are more and more varieties waiting to be grown. So, (while reminding myself of the few that were disappointing last year), these are some of the interesting salad vegetables I’m thinking of growing this spring:
Amaranth greens (also called Chinese spinach). I think the taste for amaranth leaves comes to us from India – certainly I encountered it first in Indian cooking. There are green and red amaranth leaves, both pretty, pleasant tasting and excellent in salads and stir-fries.
Pak Choi (or Bok Choi) and Mizuna greens are basics of Oriental cooking and fast and easy to grow for salads. Mizuna greens have feathery fine cut leaves and are deliciously peppery.
Beetroot leaves are very nice in a salad when young – and you have the bonus of a small beetroot at the other end!
To read the full article: http://www.supermarketguru.com/index.cfm/go/sg.viewArticle/articleId/394
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment