Later on in March, many of our gardeners like to plant cold hardy veggies --- such as the appropriately named snow peas, all spinach varieties, kale and Swiss chard (yes, there’s a big difference between them), most types of leaf lettuce, green onions (scallions) as well as the ever-faithful, go-to radishes --- of any type or color --- simply because you can harvest most of their green leaves for your salad without having to wait for the bulb to fully develop.
Many of us usually plant our lettuce very tightly now for a first-cut spring crop. You can harvest the baby leaves quickly and in just a few weeks’ time. Later on in Spring, thin out the ones that you’ve been clipping. Then, in another row, at the end of this month or in early April, sow your seeds or greenhouse transplants further apart to get a bigger and fuller lettuce head by early summer.
As soon as your garden soil gets crumply in your hand, you can put in your hardy herb and spice seeds such as rosemary, tarragon, coriander, dill, thyme, oregano, sage, chives and parsley, among some others.
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