How to Harvest Salad Greens For Cut and Come Again Growth

Salad Box or Table grow many leafy greens which can be harvested to be used in salads and sandwiches. To harvest, use scissors to cut most or all plants at their bases near the growing mix, removing outermost leaves so inner ones will reseed for another harvest in 3-4 weeks.

Lettuce

Growing lettuce greens using the “cut and come again” method is quick, straightforward, and extremely efficient. Simply harvest outer leaves using garden scissors or snips close to the base of the plant while leaving inner growth uninhibited by cuttings from outside.

Harvest leaf lettuces regularly for fresh and crisp salads. Popular varieties of cut-and-come again lettuce include romaine, butterhead and looseleaf varieties.

For optimal results, grow in soil that features good drainage and balanced fertilizer, and water regularly and deeply during dry spells. Regular weeding helps decrease competition for nutrients and moisture sources; be careful not to overwater as overdoing it could result in bitter or wilted greens; one Salad Table or Box typically produces one 1-2 pounds of salad greens within each 8-week growth cycle.

Swiss Chard

Chard is another leafy green that thrives under cut-and-comeback cultivation, being harvested throughout summer and fall when picked regularly, though its growth will cease as winter nears (unless living in an environment with milder winter climates).

When harvesting leaves for salads or other uses, try picking from outermost plants first. This will encourage them to channel energy towards developing inner leaves rather than seed production and keep producing fresh ones for your salads.

Start chard seeds indoors 4-6 weeks prior to the last frost date or directly in your garden once soil conditions allow. Chard thrives best in rich, well-drained soil with consistent moisture levels; it tolerates some frost. When transplanting, make sure the seeds are spaced 6-12 inches apart.

Kale

Utilizing the cut-and-come again harvesting method, you can enjoy fresh leafy greens all summer long on your Salad Table(tm) or Salad Box(tm). This simple technique encourages new growth while saving both time and effort; especially useful with cold-hardy crops like kale, Swiss chard and mustard greens; when harvesting kale it’s important to leave its growth tips (also called apical buds) intact so it will rebound after each harvesting session.

Make use of sharp and sterile scissors to cut leaves at the base of each stem, in order to prevent any bruised leaves and encourage healthy, fast-growing plants. Wash harvested greens immediately and store in a bag or salad spinner to maintain crisp, fresh greens.

Mustard Greens

As with other cool-season greens, mustards are quick-growing greens that can be harvested multiple times over their growing season for fresh salads or cooked dishes. To reap maximum benefit from mustards’ short harvest cycle and to keep spicy bites at bay, harvest before they become too spicy, bitter or tough – which makes Red Giant, Green Wave and curly varieties (like Tatsoi or Mizuna) great choices for harvesting cut and come again harvesting!

Like all Brassicas, mustards require adequate soil, watering at an even rate and regular monitoring for insects and weeds. A light mulch helps plants retain moisture as needed while simultaneously warming or cooling the soil as required. Prevent powdery mildew or other foliar diseases with side-dressings of nitrogen rich fertilizers before planting with mustards as this will also increase frost tolerance for another harvest this autumn.

Broccoli Greens

Broccoli has long been known for producing large succulent flower heads. But many varieties also produce side shoots which can be harvested as broccoli greens if harvested quickly enough. Although not as flavorful as their central heads, broccolini-sized side shoots still make delicious greens that can replace store bought ones!

As with other brassicas, broccoli is particularly susceptible to sudden cold snaps; to protect it, grow in a protected spot with mulched soil around its base to help retain moisture levels. Microgreens grown on sunny windowsills are very quick and simple – simply sow seeds at any time in a seed tray filled with damp peat-free seed compost and sow the seeds quickly when required.

Beans

Many of the leafy greens found in your Salad Box or Salad Table may be eaten cooked, but their raw versions can also be quite delicious when harvested early and enjoyed raw in salads, stir-fries or sandwiches. Bean greens should also be harvested when their pods are firm but before their crispiness begins to dissipate as this will prolong production and prevent your plant from producing flowers or seeds prematurely.

Wash harvested vegetables carefully to eliminate dirt and insects that may have become trapped between their leaves. Use a large bowl of water with gentle agitation of greens or fill the colander part of your salad spinner and drain, before tossing with salt for extra moisture retention and fresh crispiness. Store them in the fridge – once stored properly they can last several days!

Radishes

Radishes are fast and simple to grow, adding an unexpected spicy kick to salads in just four weeks of sowing them. Their various varieties range from long, white tapering oriental (also known as daikon or mooli radishes) radishes (known as daikon or mooli radishes) through winter varieties to edible pod radishes that produce edible pods for harvest.

Radishes typically mature quickly in 30 to 45 days when planted during cool spring weather, though for best results they need regular watering and shade from direct sun in summer to avoid bolting – an adverse process which leaves bitter, woody roots.

Mulch radishes to ensure stable soil temperatures, reduce competition from weeds and help retain moisture in the soil. Be wary of clubroot and Alternaria blight issues which could leave dark spots on leaves or stems – both are issues worth monitoring when growing radishes.