April 26, 2020
Never in my wildest dreams did I think of growing Wasabi lettuce and that I would enjoy it so much. It has a sharp, wasabi-like taste just perfect when used raw in salads. I planted it and several other varieties of lettuce in my garden in January after visiting the Dallas Arboretum and their lovely edible landscape.
Something else I did not foresee was a pandemic with the shut down of our usual freedoms to work, shop, eat in restaurants and everything else we take for granted. I have not been inside a grocery store since early March so this little salad garden at my back door has been comforting to me and I have been able to share salad greens with neighbors and family.
If you would like a garden of fresh lettuce, consider planting some of these varieties next fall. I bought all these packages on the seed rack at Nicholson-Hardie Garden Center.
Left to Right as seen above:
Black Seeded Simpson Lettuce-a glowing, vibrant bright green
Forellenschluss Lettuce-freckled, also known as Speckles Trout Back, said to hold up well in summer heat. (We’ll see how that goes.)
Mustard Hybrid Salad Leaf Miz America-deep dark red color, mild tasting
Parris Island Cos Romaine Lettuce-crunchy sweet leaves, good texture
New Red Fire Leaf Lettuce- green at the base of the leaf and dark red at the ruffled leaf edge. Also said to be slow to bolt. ( I hope so.)
Mustard Salad Leaf Wasabina-light green serrated leaf with spicy flavor (This one is cold tolerant.)
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