Calling all Leaf Lovers! Made up of gorgeous green kale, spicy arugula, peppery nasturtium, and colourful swiss chard, this garden is sure to provide ingredients for fresh salads and nutritious smoothies all summer long when harvesting its plants outer leaves.
- 2 Winterbor Kale plants
- 2 Wild Arugula plants
- 2 Nasturtium plants
- 2 Rainbow Swiss Chard plants
Planting and Care Instructions
Plant Winterbor in full sun one per square foot. Water 3-4 times a week depending on temperature. Be sure to plant it deep enough so the stem is buried and supported by soil. Take the whole plant at once or harvest biggest lower leaves continuosly all growing season. Kale will grow taller as you harvest, usually 3-4 feet but, will keep producing.
Arugula prefers a fertile, well-drained soil in full sun to part shade. Arugula can be densely planted together (4-6 inches apart). Avoid spray watering during day to prevent leaf burn. Water 3 times per week. Harvest leaves that are at least 4 inches long continously all season. It's yellow flowers are also edible and add vibrant colour to salads.
Nasturtium enjoys full sun and being water 1-2 times per week depending on temperature. Plant 1 per square foot and add additional support to help it climb. Lovely edible flowers emerge soon after transplant. Harvest biggest leaves and no more than 1/3 of the plant. Harvest the flowers to add colour to a salad.
Rainbow Swiss Chard
Rainbow Swiss Chard likes partial to full sun and to be watered 3 times per week. It can be planted tightly (up to 4 per square foot) and is container friendly. Plant swiss chard deep enough so the stem is supported by soil and stands up right. Harvest outer leaves for continuous supply all growing season or take the whole plant at once.