Thompson & Morgan

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Salad Leaves 'Bright and Spicy'

Pak Choy, Choy Sum, Japanese Greens, Garden Cress, Oriental Mustard

Half-hardy Annual

A bright blend of coloured salad leaves, Bright & Spicy Salad Leaves consist of milder flavoured Pak Choy Golden Yellow, Choy Sum and Mizuna, plus a hint of spice from the Greek cress and mustard Red Frills. Bright & Spicy Salad Leaves are delightful added to salads, sandwiches and garnishes.

Ideal For:
patio, kitchen garden
Sowing Months:
March, April, May, June, July, August, September
Position:
full sun
    • 1 packet (1000 salad seeds)

    •  
    • Despatch: Despatch within 24 hours
    • £1.99
Direct sow salad leaves outdoors in summer or in an unheated greenhouse during the autumn and winter months. Grow salad leaves in well prepared, fertile, moist soil in sun or semi shade. Sow seeds thinly at a depth of 1cm (½") in drills 38cm (15") apart in soil which has been raked to a fine tilth. When large enough to handle, thin out seedlings to 10cm (4") apart for baby leaves or to 30cm (12") for mature plants.
Water salad leaves regularly, and hoe between plants to prevent weeds from establishing. Dry weather may cause plants to bolt so watering is particularly critical during the 2 weeks before harvesting. A thick mulch applied around the plants will help to retain moisture in the soil. Harvest baby salad leaves when required by picking a few leaves from each plant. Mature plants can be harvested by pulling up the entire plant before trimming off the stem with a knife.
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