Winnipeg Free Press - Section F - - HOMES -

Har­vest Mesclun and other greens by us­ing a sharp pair of scis­sors to re­move a patch of leaves, cut­ting them off 1-2” above the soil level. Be sure to wa­ter af­ter har­vest­ing to pro­vide mois­ture to the re­grow­ing plants so you can get an­other crop or two. The se­cret to ob­tain­ing tasty per­fec­tion is to cut them when they’re young to ob­tain op­ti­mal flavour and ten­der­ness.

Once har­vested, rinse the leaves in cool wa­ter to re­move any dust or dirt, and pat dry. Greens are best when used right away but, if you need to store them, wrap the leaves gen­tly in slightly damp tow­els and place in a plas­tic bag in the re­frig­er­a­tor. Use within one to two days.

There are many va­ri­eties of di­rect­sow veg­eta­bles to choose from each spring. Mesclun blends can of­fer many dif­fer­ent com­bi­na­tions to pro­vide a mul­ti­tude of flavours. When shop­ping, take a look at the var­i­ous seed pack­ets, try plant­ing a few and en­joy the won­der­ful tastes and tex­tures they of­fer.

Check out the va­ri­ety of leafy veg­etable seeds avail­able and try mak­ing up your own com­bi­na­tion of salad in­gre­di­ents to pro­duce a mix that works for you. It’s easy to cre­ate your own gourmet gar­den to­day.

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