Grow your own greens
Summer salads just aren't the same without a collection of colourful leaves. Plant a range of lettuce, spinach, kale, silver beet and even beetroot (leaves with a bonus tuber) to keep your family in greens all summer long.
How to grow your own greens
Growing your own greens guarantees you fresh, tasty produce where you know exactly what's been used to help them grow.
Fortunately, growing salad greens couldn't be easier.
Prepare the soil by enriching with a quality organic-based compost like Scotts Performance Naturals™ Compost, and add a layer of Scotts Performance Naturals Premium Vegetable Mix.
In pots, use an organic-based potting mix specifically designed for edibles such as Scotts Performance Naturals™ Premium Potting Mix
Sow seed around 2-3cm deep in rows about 25-30cm apart. Lightly cover with soil and then moisten soil by watering gently.
Plant seedlings carefully, making sure you leave enough room (15-20cm) between each to accommodate a full size plant.
Protect seedlings from snails and slugs by using natural options such as egg shells, coffee grounds or beer traps. Alternatively use a slug & snail pellet.
Thin seed-raised seedlings to make sure that each plant has ample room to grow. Move the seedlings you've removed to another spot in the garden or give to friends!
Fertilise your greens with Scotts Performance Naturals Tomato, Vegetable & Herb Liquid Fertiliser every 4-6 weeks to improve overall plant health.
Harvest as required, picking only the leaves you need. Most greens will continue to grow from the centre if the outer leaves only are harvested.
Salad greens sown or planted in spring can often be kept productive right through to autumn. In addition to liquid fertiliser every month or so, add some Scotts Performance Naturals™ Vegetable & Herb Fertiliser at the start of each season.
Water morning and/or night, especially when it's hot or windy. Temporary shade can also be beneficial on the hottest days when soft greens like lettuce may wilt rapidly or be sunburned and become tough.