Salads don’t have to end with spring! A crisp, colorful salad may be the perfect dish on a hot summer’s day, and some varieties of greens excel despite the heat. Sowing heat-tolerant greens keeps your fridge crisper full of healthful, delicious, and diverse greens to help quench the heat.
While lettuce is known for bolting in the heat, leading to bitter salads, this doesn’t have to be the case. Try any of these heat-tolerant varieties for diversity in texture, flavor, and color!
Marvel of Four Season (Butterhead)
Black Seeded Simpson (Leaf Lettuce)
Oak Leaf Blend (Leaf Lettuce)
Salad Bowl Blend (Leaf Lettuce)
Red Sails (Leaf Lettuce)
Parris Island Cos (Romaine)
Rouge d’ Hiver (Romaine)
Tip: Lettuce needs light to germinate and will not sprout in temperatures over 80°F, so keep succession going by starting seeds indoors and transplanting them out during the heat of summer.
Mustards “cut the mustard” when it come to summer heat. Low in calories, big on flavor and nutrients like vitamins A, C, E, K, foliate, manganese, calcium… you get the idea! As excellent raw as they are cooked! Mustards’ unique flavor intensifies as the temperature rises.
Spinach, not just for spring and fall anymore! These heat-tolerant spinach varieties keep savory spinach on your plate all summer long. Spinach is also easy to freeze for winter meals, so go ahead, sow a little extra. Popeye would approve!
Golden Purslane is succulent and tangy with a lemon flavor (especially when harvested in the morning). Rich in omega fatty acids, antioxidants, and vitamin C, we aren’t taking about your average garden-variety weed here. Golden Purslane boasts a tall, easy-to-harvest habit, and has been cultivated for many centuries. Lime green leaves make it a beautiful component to mixed containers, too.
Edible Red Leaf Amaranth by any other name (Callaloo, Joseph’s Coat, or Bhaji) is just as gorgeous in the garden as on your plate! More nutritious than spinach or beet greens, this heat-tolerant green is high in vitamins A and C as well as protein, calcium, and iron. As if that wasn’t enough, you can also harvest the seeds, which are gluten-free nutrient powerhouses themselves! Amaranth seeds can be popped like popcorn, sprouted, added to homemade granola bars, or simmered like rice.