Growing spring greens: Got your seeds yet?

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It’s hard to believe, but in most years, March 1 (nine days from now) is a good time to start planting spring greens around here. The pictures above were taken on May 3 and 5 of last year. They show arugula almost ready for harvest and pea plants growing up a simple trellis. I had planted both crops on March 31 (later than usual, because last spring was particularly cold). Usually, I plant in early March. I expect to harvest early spring greens in mid-May and peas in June.

Yes, I know there’s still a foot of snow on the ground. But it is starting to melt, and eventually it will melt entirely. So start ordering your seeds if you haven’t already done so. I’m almost ashamed to say that because the weather has been so wintry, I haven’t placed my order yet!

Nothing could be easier than growing cold-weather crops like lettuce, arugula, spinach, mustard greens, or mesclun mixes of greens. I like to harvest a mix of greens leaf by  leaf, rather than cut or pull whole plants, so I broadcast the seeds. Mark off a section of ground, and make sure the soil is smooth and weedfree. Generally a packet of seeds (around 2 grams) will sow about 8 to 10 square feet.

Sprinkle the seeds as evenly as possible over the plot and water gently. Keep the plot damp until the seedlings are a good size. If the weather is warm, you may begin to harvest in three weeks; if cool, it may take 6 weeks. Sow a new crop every 2 weeks or so to extend your harvest (although most of these crops must be pulled up as soon as the weather gets hot–they go to seed and taste bitter). Generally, unless the weather is very hot, we will eat our own greens from mid-May until the end of June, when the CSA takes over.

Greens and fresh herbs are almost ridiculously easy to grow as soon as you have a sunny spot, no matter how small. Try it this year. Start a small garden with your children. Don’t let the season pass you by.

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