6. SALAD TO LAST THE ENTIRE SUMMER
I sow mesclun and rocket about every eight weeks from now until the end of summer. They are the cut-andcome-again base for daily salads.
I prepare a bed in my raised garden by sifting the top soil through an old car grille, then I sprinkle the seeds over with an old kitchen sieve, pat them down firmly (don’t cover) and water regularly.
The joy of these is that they are almost instant, popping up and ready to harvest within a month at this time of year. Cut the leaves straight into your salad bowl once they are about 5cm high, them continue cutting them to keep them young and fresh.
Let a patch go to flower and set seed (which usually happens while you away on holiday anyway) so you have an ample supply of free seeds. Just make sure you label the plants so you know which seed is what as they all look rather similar when ready to harvest.