Becoming increasingly popular, it makes a rosette of finely cut leaves and can be harvested over a long season, at any stage, from small seedlings to large plants, a few leaves at a time. The flowering shoots are also edible.
Outdoors: sow thinly March-August, where they are to crop, 1.5cm (½”) deep, directly into prepared, fertile, well-drained soil, which has been watered. For cut and come again baby leaves, allow 15cm (6″) between rows, or sow thinly, directly into 25cm (10″) pots. Early sowings may benefit from cloche protection. Seedlings usually appear in 7-14 days. No further thinning should be necessary. Keep moist. Regular sowings, made every two to three weeks, will ensure a continuous supply of leaves. Pick a few from each plant when approx. 10cm (4″) high. They will regrow for up to 4 ‘cuts.’ For mature leaves, allow 25cm (10″) between rows and thin to 20cm (8″) apart. Harvest whole plants from May.
Tip: Selected salad leaves: To grow as cut and come baby leaves, or as mature plants. Baby leaves can be grown in small spaces, or even pots, for the freshest selection of salad leaves all summer, whatever the size of your garden.