Botanical Name: Assorted species
Days to Maturity: 21–58 days
Native: LETTUCE AND ENDIVE: Asteraceae. SWISS CHARD AND SPINACH: Amaranthaceae. MUSTARDS, ARUGULA, AND BOK CHOY: Brassicaceae.
Hardiness: Mediterranean region, Asia, Europe
Variety Information: ARUGULA: Peppery, mustardy, tart, and spicy. LEAF LETTUCES: Bi-colored, curly or frilly, delicate flavor. ROMAINE LETTUCE: Crisp, sweet. BUTTERHEAD LETTUCE: Sweet, tender, buttery flavor and texture. SPINACH: Dark green, thick leaves, mild flavor. BOK CHOY TATSOI: Dark green, very mild cabbage. SWISS CHARD: Tender, spinach-like flavor. ENDIVE: Mild flavor with slightly frilled, lettuce-like leaves. MUSTARD: Slightly peppery, mildly spicy.
Attributes: Good for Containers
When to Sow Outside: RECOMMENDED. 2 to 4 weeks before your average last frost date, and when soil temperature is at least 40°F, ideally 60°–70°F. Successive Sowings: Every 3 weeks until 4 to 6 weeks before your average first fall frost date. Mild Climates: Sow in fall and winter for cool season harvests.
When to Start Inside: Transplanting is not recommended, although mesclun can be grown indoors on a sunny windowsill or under grow lights.
Days to Emerge: 5–14 days
Seed Depth: Surface to ⅛"
Seed Spacing: Broadcast about ½" apart
Thinning: Not required for baby greens
Harvesting: Harvest leaves with scissors 2" above the soil surface. Mesclun will regrow and provide 2–3 harvests, although the first harvest is usually the best. If you wish to harvest mature heads, cut off at 2" above ground level as soon as possible after head forms; new leaves will grow form the center. The earlier the harvest, the more tender the crop.
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