Growing Greens

By Ann Draper

A green display can be a goal for a fall and winter garden. Seeds planted now will sprout and produce and interesting variety of edible salad greens. Mesclans, e.g., comprise a group of unusual greens: choi sum, komatsuna, mizuna, red lettuce, and spinach can be used in salads or stir fries. (Available at Dig This).

Sow winter greens before the end of September, cover lightly with soil and firm in. Try to space the seeds about 1 cm (1 ½ in) apart. A light organic fertilizer 4-4-4 will help the growing process. Harvest baby greens with scissors and watch them grow back at least twice per season. Veggie greens can also be purchased ready to transplant. Swiss chard, red lettuce, mustard greens, kale and chives are just a few fall and winter greens available. Winter greens and winter pansies make an edible, cheerful fall and winter garden.