Whether or not you have any prior gardening experience, Hot Leaf Salad Seedbombs are a really easy way to get a great mix of plants; perfect for a bright summery salad! There are just four simple steps to growing your Seedbombs, but to help you along the way we have put together a few pointers. So if you’re planting, growing or eating, here are a few facts to get you started.
Four simple steps to making your own salad from seed to serving:
1. Throw: Drop your seedbomb wherever you like: window-box, tree pit or a corner of your garden. Spring to Autumn is best, but if you launch it early, the seedbomb will remain dormant until the time is right.
2. Grow: Leave nature to do its thing. The seedbomb will retain moisture allowing the seeds to germinate and grow.
3. Nurture: Watch your seedlings emerge and grow! Water them regularly and thin if they look too crowded.
4. Harvest: Keep an eye on your leaves and take a snip whenever you want to freshen up your salad.
Here are our top tips for each of the plants that spring up from your Hot Leaf Salad Seedbomb:
Although they may be a close relative of the turnip, Mizuna couldn’t be more different. They’re a bright and vibrant Japanese mustard that will add a delicate peppery favour to any dish.
Mizuna are so easy to grow, you can even start harvesting 4 weeks from putting the seeds to ground. What makes them particularly special is that once harvested, they will grow back 4 to 5 times! They are also quite adaptable, but do prefer to grow in partial shade. Because they are such a fast growing plant there is practically no maintenance involved, all you need to do is give them a little water now and then. They also like their soil to be well drained and fertile, which is why they love our Espresso Mushroom compost so much. To use your Mizuna, chop off the leaves leaving about an inch poking out of the ground. Then just give them a wash and you’re all set to get cooking.
These delicious herbs can be used just like your average chive plant, but they taste like garlic. They have an upright and grassy stem with white clusters of flowers that bloom from late summer though to Autumn. If you plant yours in a sunny spot, you can even eat the leaves all year long; you just need to protect them over the winter with a sheets of horticultural fleece.
The flowers are also edible, so you could try cooking with them too. When harvesting, grab your kitchen scissors and cut the plant just above the ground. You can use them fresh, store them for up to a week in the fridge or even dry them so they are ready to use all year round.
We all know and love rocket, but you may be surprised to hear that it’s not only leaves that are edible. You can eat the flowers too! The leaves provide a peppery alternative to spinach as they can be eaten raw or cooked.
To ensure maximum flavour, rocket is best grown in partial sunlight and with regulated water. If you over-water the leaves won’t taste as peppery. Like Mizuna, they only take 4-weeks from seed to harvest and by regularly picking the leaves you’ll keep your crop really tasty. When harvesting make sure that you leave some foliage as this will help the plant to continue to grow to throughout the summer and on into early winter. As with the Garlic Chives, just cover them with a sheets of horticultural fleece in the Autumn to keep them warm. When the flower buds appear, you can either pinch out these to prolong cropping or use the flowerheads to brighten up your meal.
Nasturtiums are also really easy to grow. They will shoot up in no time and will actually grow better if you neglect them a little! You can use all parts of the plant, which has a delicious peppery tang. Their leaves look like lily pads, so they’ll add some really interesting shape to any salad or garnish.
Like Mizuna they love to grow in full sun to partially shady areas. A regular weekly watering is all that they need and they will bloom from early summer thought to Autumn.