Although I’ve started to buy in lettuces from my local greengrocer, this mild weather has meant that I still have a fair few herbs and autumn leaves in the garden which greatly improve the flavor (and texture) of otherwise rather dull salads.
This is what’s still growing in the garden (clockwise from top left):
I’m amazed that I have quite a number of flowers on some late self-seeded Borage plants, sitting atop what is left of my autumn ‘Solix’ lettuces (normally frosted and over by now). Next are some fiery mustard leaves (because I didn’t get around to sowing a late batch of the more gentle ‘Green in Snow’) resting on top of my Sugar Loaf Chicory. I really love this Chicory leaf. It’s the only truly winter leaf I’ve grown this year and it’s the softness of the leaf I appreciate, as well as the gentle bitter taste. It contrasts well with the crispness and sweetness of bought Cos lettuces and both combine well with a punchy vinaigrette. I’ve covered up some plants with fleece whilst others are growing outside, and the only difference that I’ve noticed so far is that the covered ones have more tiny black slugs in/on them, so extra caution is needed when washing!
Just below are some nasturtium leaves, nice and peppery and to the right of these is some Salad Burnet, supplying a very subtle cucumber flavor. At 6 o’clock are the remains of my Buckler Leaf Sorrel, deliciously lemony with a succulent bite, and finally there’s the last few pickings of Sweet Cicely. I feel like weeping that I’ll be deprived of this gentle aniseed flavor (and feathery texture) soon and for the next two or three months, as a small amount of this herb can really transform a salad from bland to positively tasty.
I know that as soon as some colder weather appears, most of these leaves will vanish, but I’m cherishing these sumptuous, tangy salads leaves (and flowers) for as long as they last.
