A design for a greens garden that would
be surrounded by potted tomatoes, hot and sweet peppers. Add anything
that you like in your salsa to a cluster of big potted plants around
It's basically a garden that
you'll be able to regularly harvest from, and the plants will continue
to produce more leaves for you. It's a Pick and Grow method for those of
us who enjoy several salads a week. Planting this design in raised,
elevated cedar garden beds make the garden compact, and there's No
Bending to pick or weed.
This In-ground design is 13 feet
x 8 feet
- Raised gardens will change the layout and number of plants you can
Elevated beds also keep critters and bug away from your tasty garden.
Rabbits can decimate an open-ground, unprotected greens garden
overnight. Unfortunately, I've experienced this.
Follow instructions that come with
your plants for the spacing needed for the plants you choose.
Feel free to substitute these
plants with salad plants you love. Spacing is shown here according to
the vegetables suggested. You'll have more or less room, depending on
the type and size of the plants. #13 and 14 don't have to be cauliflower
and broccoli. They can be beds filled with anything with edible leaves
that you like in your salad. If you love cooked greens, use or add them
to this design.
Helpful Hint: Stick in a
nasturtium or marigold plant where you have space, either within or in
pots around your salad bar garden. Both of these are plants that repel
or "trap" predatory insects. And they're very pretty.
Nasturtium is also quite tasty in your salads. For
more on companion and protective plants, here's the page to visit.
Mary's Plants By
Number according to the above layout:
9. baby kales
10. Mesclun mix
11. dwarf red peppers
13. Bok Choy
Planting early, mid-season and
late varieties of plants will assure you of a fresh-picked salad until frost.
**For the salsa part
of the garden, surround the salad garden with big colorful pots with
ingredients you like in your homemade salsa. Plant
cherry and/or plum tomatoes, oregano, cilantro, and dwarf hot and
sweet peppers. These look very ornamental with the salad garden, take
up less space, and are easier to care for and harvest than planting in
the ground. They can also be moved elsewhere - they're portable.
and herbs in the salad bar garden that perform very well
If you like ethnic
culinary delights in your salads, look for those specialty plants for
your garden, and add them, as well. Mixing greens that can be eaten
fresh with those that can also be used in cooked dishes, expands your
edible gardening horizons.
- Note: I suggest confining mint in
due to their invasive nature.
The plants in the salad
garden thrive best in moist, well-drained, nutrient-rich soil and in full
sun. Fertilize with a natural, non-chemical liquid fertilizer like fish
emulsion every two weeks, or sprinkle
epsom salts once a month. These fertilizers are non-toxic and can
be used on food up until your day of harvest. These fertilizers assure you
of fast growth of new leaves. Once the plants are in the ground, water them
every other day for the first two weeks. Then make sure the garden gets
around an inch of water a week.
leaves on the greens for your salads have reached 3-6" in length,
it's time to harvest them. They'll be tasty, and without any bitterness.
The younger, the sweeter. Let the plants that you wish to get full size
grow. Pick baby carrots and root vegetables while young or allow dwarfs to
reach their full size for harvesting.
you harvest leaves for your salad, make sure you re-water the plants you
In a few days you'll notice more leaves have
started to grow.
and scallions love to be cut. They replenish leaves quickly. These are
perennials, so you'll see them again after winter.
If you grow organically, and spot baby dandelions in the spring, pick the
young leaves from the plant, and pop them into your salads. The leaves are
sweet and tasty when young. Before the leaves get large and before it
flowers. I do that every spring before yanking them out for good. If you
like bitter greens, you can pick and eat the larger leaves before tossing
the "weed". If you use chemicals on or around the dandelions, do
not eat them.