A tangy green field of dreams? Make it happen
They call it mesclun in France, that mix of tender, tangy and oh-sotasty baby greens that includes leaf lettuces, arugula, mustards and kale.
Mesclun mixes are pricey, but in salad-hungry Southern California there’s no reason why anyone with a spot of yard or a few large pots can’t easily grow healthful greens.
“Lettuces have some Vitamin C and good dietary fiber, but as far as nutrition goes, your greens have all your vitamins and minerals,” says organic edibles grower Tom Yost of Carol Gardens in Riverside. “And instead of bolting [going to seed] like lettuce does when it gets a little warm, greens are going to grow for a much longer period.”
This is an excellent time to plant greens, which crave cooler temperatures and are quick and easy to grow even from seed, said Mike Irvine, associate home and garden editor for Sunset magazine.
Nippy temperatures make greens such as kale sweeter and tastier, Irvine said. Conversely, SoCal growers need to keep an eye out for multiple hot days, which cause the young plants to bolt and turn lettuce leaves bitter.
A final bonus point: Many greens are eye candy for your garden, Irvine said. Red-veined sorrel, for instance, is a striking plant that adds lemony flavors to salads and stews. And many mustard and kale varieties have showy purple or red leaves that brighten any winter landscape.
Plant now and you can harvest tender leaves for holiday salads.