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An annual plant that ripens in about 50-60 days, 8-12" (20-30 cm) high, with a well-developed basal rosette of leaves. A moisture-loving plant. Juicy, pleasantly sweet leaves are harvested before the appearance of peduncles. In food, they are used fresh, as an addition to salads, snacks, or as a side dish. Grown in open ground and film shelters.
Planting instructions:
Sow corn salad in early spring and again in September for fall and winter harvests. Ideal temperature: 5-18°C (45-65°F). Seeds sprout best in cool, moist soil. Seeds germinate in 7-21 days. Sow 3 seeds per inch 1 cm (½”) deep in rows 30 cm (12″) apart. Thin to 5 cm (2”) apart. Grow in light, fertile soil with a pH range of 6.5-7.0. Corn salad grows best on fertilizer remaining in the bed after summer crops have been harvested, so it’s perfect for following any crop that ends in September, like bush beans or lettuce. Try filling a raised bed with corn salad for fall & winter harvests: Fifty feet of the planted row will provide a big bowl of tender leaves harvested once a week. Delicately bunch small groups of leaves together and cut with a sharp knife 2-5 cm (1-2″) above the soil, so the plants can grow back. Or sow very densely, and gradually thin the plants throughout winter, cutting them at the soil line. Corn salad leaves frequently come in contact with soil, so rinse them thoroughly. In optimum conditions at least 75% of seeds will germinate.