Greens can make a gourmet mix

Life & Style Weekend - - GARDEN - with Angie Thomas Angie Thomas is a hor­ti­cul­tur­ist at Yates.

LET­TUCE is al­ways fan­tas­tic to have on hand dur­ing sum­mer, to cre­ate a healthy salad and add to a sand­wich or wrap. Home-grown let­tuce is not only con­ve­nient but also you can pick it at its most ten­der and sweet and for­get buy­ing bagged salad that quickly goes slimy in the fridge.

Yates Mesclun French Salad Mixed is a gourmet se­lec­tion of colour­ful greens like loose leaf let­tuce, en­dive, corn salad, pep­pery rocket and chicory.

Seed can be sown di­rect where plants are to grow in a sunny spot or raised in trays of seed rais­ing mix and the seedlings trans­planted when 3-4cm high.

To en­cour­age lots of rapid green growth, once the seedlings are es­tab­lished feed each week with a vegie and herb liq­uid plant food. It’s rich in ni­tro­gen to en­cour­age lots of de­li­cious leaves.

Dwarf beans

Crisp and crunchy beans eaten straight from the gar­den are de­li­cious and they make a great ad­di­tion to stir fries and sal­ads. Dwarf (or bush) beans are easy to grow at home, don’t re­quire a trel­lis and are ideal for be­gin­ner gar­den­ers.

Beans for the trop­ics and sub trop­ics – In warm zones, try grow­ing snake beans dur­ing Jan­uary. Snake beans have long thin pods (they’re some­times called the “yard long” bean), which are best har­vested when the pods are young and sweet.


Grow let­tuce in sum­mer for a fresh ad­di­tion to sal­ads.

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