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There mixed salad it is an excellent solution to welcome spring on our balconies. It is easy to grow and useful because it provides us with delicious zero km salad. We all know more or less what it is but for me to learn how to cultivate mixed salad on the balcony it is better to know more precisely what it is, how it is composed and how it behaves when planted and cultivated with love.
Mixed salad: description
As the name suggests, we are talking about a mixture of wild herbs suitable for preparing a salad that we find very often proposed in the traditional Lazio cuisine. Today, perhaps this term has become somewhat out of date, it has remained in vogue in taverns but real wild herbs are no longer used and have been replaced by cultivated salads, just like the ones we want to grow on our balcony.
Proposed as a side dish for meat and fish dishes, also quite well seasoned, this mixture is a very precious source of vitamins and minerals very economical and comfortable. The classic salads and herbs that make up the mixed salad are rocket, burnet, wild chicory, wild fennel, caccialepre, dandelion and the Rapunzel.
How to grow mixed salad on the balcony
Choosing to learn chow to grow mixed salad on the balcony of your home is convenient if you want to have a green and at the same time productive result, without going too crazy behind the needs of plants that require more care. When spring arrives and warm temperatures become stable, once the danger of frosts has passed, we can prepare our balcony by transforming it into a miniorto. Let's not ask ourselves too many problems of selections because the mixed salad is and must be very varied and full of many different salads, called to get along and grow together by sharing space. Lettuce and chicory, but also rocket and all the other salads that can be harvested and eaten every three weeks once planted. Other than zero km, we are zero meters!
Let's take trays of rectangular shape that act as a container. There are no particular requests in this regard, the important thing is that they are at least 40 cm deep and well clean and dry. Let's fill them with soil already enriched with organic substances, to be purchased in organic bags and to be spread on the bottom only after having placed a layer of substances that favor drainage. Could be expanded clay or volcanic lapilli, the important thing is that there is a layer that prevents the formation of water stagnation.
We fill the remaining part of the trays up to about 5 cm from the edge and sow. On line we can find different versions of ready-made sachets and with satisfying salad mixes, with over 15 names, but we can also decide to compose one ourselves by buying separately the seeds of the varieties we like best. In this case, it is important to check that they are compatible and have more or less the same characteristics. Once we have bought some seeds, we can keep them for several months, allowing us to create various mixtures even in the following months. We spread the seeds on the ground and cover with a light layer, then we press and compact the earth and then sprinkle evenly.
Better would be the nebulizer that allows us to keep the always moist soil and allow the salad to grow regularly without the formation of dangerous water stagnations. We try not to arrange the seedlings too tightly to leave them the space to grow well. As soon as our plants reach 8 centimeters in height we can cut them as soon as the foot begins, never uprooting them entirely, so that they continue to grow.
Recipes with mixed salad
An alternative recipe for mixed salad is the one based on herbs bought at the market, very winter and rich in vitamins and antioxidants: common chicory, catalonia chicory, chard, beetroot, endive, broccoli, turnip greens, savoy cabbage, cabbage, radicchio, endive, black cabbage and more. We take 5 or 6 of these vegetables and prepare the mixed salad in a pan.
- 800 g of mixed salad
- 3 cloves of garlic
- Chili pepper
- Extra virgin olive oil
We clean the individual vegetables and wash them for a long time and put them in a wide one pot with no other water than that they have on. Let it cook over medium heat with the lid on for about ten minutes, stirring regularly. Remove them from the pot and rinse them well in cold water, letting them drain for a long time in a colander. Let's take the garlic cloves and crush them, making them toast over low heat in a pan with 5 tablespoons of oil, adding the chilli pepper and then finally the mixed salad, mixing very well. Let it cook for another ten minutes, adjusting the flavor and making sure that the vegetables take on flavor. We can serve this tasty hot dish together with slices of bread toasted in the oven, preferably wholemeal.