The more resilient salad
Kim explains how to help counter the hungry gap by expanding your salad horizons with leaves from other plants currently growing.
If you looked at the average bag of unexciting supermarket salad mix, you’d be forgiven for assuming that all leaves had to look like this. Yet, you’re really missing a trick if that’s how you think it should always be. All year round, exciting pungent herbs, flowers and leaves can provide a welcome tasty and hardy addition.
With the emphasis on baby leaves from the hardy brassica family. Here’s a look at some of the best leaves available right now:
Flat leaf kale
You could also use small curly kale leaves, but personally I don’t like the texture unless they are cooked. The likes of Red Russian kale however is perfect. Just keep harvesting the larger leaves for cooking and use the small, tender baby leaves for dressing in salad. They make a delicious and antioxidant-rich, healthy addition.
Sprout leaves
Love them or hate them, this plant is such a useful winter s…
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