6. SALAD TO LAST THE EN­TIRE SUM­MER

The Bay Chronicle - - PUBLIC NOTICES -

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.

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