Flicking through the 2017 Thompson & Morgan catalogue, you do not have to look very far before you find Spinach ‘Perpetual,’ eaten cooked or raw, and Salad Leaves ‘Speedy Mix’ to give you a quick start. If you fancy growing your own pea shoots (they will need a few days in the dark to get them to start germinating) or spring onion seedlings to lift a posh meal to another level, why not give them a try.
If you like that wonderful peppery flavour that rocket gives, try Wasabi Rocket to spice up a boring lettuce salad. Add some colour to the salad with a few Beetroot ‘Rainbow Beet’ leaves. With a little more heat, up to 15° C and light you might try one or two of the fabulous basil varieties that are listed amongst the herbs. Coriander leaves can also be grown with that little extra TLC.
If you like something unusual, try growing Cabbage Chinese ‘Natsuki’ and throw the leaves into a stir fry.
Check out the pages on Salad leaves for a whole collection of other salad leaves to try. If you have a cool glasshouse (10°C) with a soil bed or similar and a little more patience, why not try growing some white salad Turnip ‘Oasis,’ sown in early January. Harvest from April onwards.
Remember that all most of these salads need is a bright windowsill, temperatures of between 10 and 12°C. Many are best being grown in shallow pots to avoid excessive use of compost – the plants will only be in the compost for 6 to 8 weeks and so do not need large volumes of compost.
Whichever ones you grow, enjoy your winter salads and look forward to growing more as winter turns to spring.
Find salad growing advice and tasty recommendations for the rest of the year at our salad hub page.
I have worked in horticulture for the past 49 years and have become more involved with and concerned about the environmental impact that our profession has had on the world. I am married with 2 grown up children and 4 wonderful grandchildren. I am currently writing my first book that reflects my thoughts on gardening / horticulture in an environmentally friendly manner.