Edible Salad Garden

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Rosalind Creasy. Edible Salad Garden

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The Edible Art of Salad Gardens

How To Grow a Salad Garden

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“Because we produce so much lettuce for the restaurants, I’ve decided through the years against scissor-cutting; leaf-picking is easier on plants because the plants regenerate faster that way. We pick only the biggest leaves, which are still only two to three inches long, and leave the crowns to produce new leaves.

“Home gardeners can choose whichever method appeals to them, though. If you prefer the cut-and-come-again method of harvesting, take a knife or scissors and just go snip, snip across the plant about an inch or two above the crown. This won’t kill the plant, because enough energy and growing information is left in the crown for it to produce new leaves. New growth will occur in a short time if the weather is right—not too cold or too hot. Cut as much as you need and then separate the damaged leaves from the good ones. Scissor-cutting is great for home gardeners because it’s fast, but we leaf-pick each plant for restaurants and sort as we go so only the perfect leaves end up in the tub.

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