I ’ve often question why lettuce and spinach are n’t summer crops . Whose idea was it to give us all those sweet , juicy love apple and fresh , crisp cucumber in the summer , but no lettuce or spinach to go with them ?

Sure , there are ways to exsert the life of your spring greens by giving them more shade or less sun . But … come summer , they ’re well on their way to bolting .

For those of us longing for leafy greens even when it registers 90 ° F outside , all is not lost . you could still grow a summertime salad bed without any tricks !

Edible red leaf amaranth

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Edible red leaf amaranth

Also have a go at it as Chinese spinach , eatable red leaf amaranth ( Amaranthus tricolor ) grows quickly — specially in spicy , hot atmospheric condition — and can be harvested just a calendar month after sowing .

It ’s a reduce - and - come - again harvest that can spring up over 6 feet tall and make all time of year long for me . It also packs a nutritional punch , beat out common beet greens , spinach , and chard in calcium , niacin , and iron content .

As my favorite summertime salad unripened , edible red leafage amaranth taste like a very mild kale . The deep red color is also beautiful against all the other greens in a salad bowling ball .

Perpetual spinach

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Perpetual spinach

The name alone gives a good clue that this vigorous folio is long - long-lasting . But the name is also misleading , as perpetual spinach ( Beta vulgaris var . cicla ) is not a prickly-seeded spinach at all — it ’s actually a member of the beetroot family known as chard . ( Chard produce the same leafy tops as beets , but does not form a self-conceited root . )

However , it tastes more like spinach than it does chard and evenlookslike spinach plant with its flatter , more pointed leaves and narrower stems .

In meek climate , perpetual prickly-seeded spinach spring up all summer long , over surrender and winter , and even through the next spring . It ’s a various commons that should be a staple fibre in everybody ’s garden !

Vulcan chard

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‘Vulcan’ chard

This type of chard ( an improved variety from Switzerland ) is also call off rhubarb chard because of its red costa and stems .

While not as long - last as perpetual Spinacia oleracea , ‘ Vulcan ’ chard ( Beta vulgaris subsp . vulgaris ) can tolerate summertime temperatures up to 85 ° F ( even higher with afternoon shade or shade cloth ) and keeps going until the first frost .

It ’s a highly prolific veg and I can never seem to keep up with the amount of leaves my plants put out every week ! Even when the farewell are fully ripe , they ’re still tender and delicately crisp .

Komatsuna

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Komatsuna

This Japanese folio vegetable is concern to the common turnip . Komatsuna ( Brassica rapa subsp . nipposinica ) is sometimes call tendergreen mustard , Spinacia oleracea mustard , or mustard spinach plant ( again , not a spinach … who comes up with these public figure ? ) .

I actually grow komatsuna year - round because it does equally well in the warmer days of summer as it does the cool nights of winter . It ’s one of the fastest growing greens in my garden , reaching due date in just 40 twenty-four hour period and producing for several months .

The leave-taking have a soft flavor when young and become a bit more sulphurous as they grow big . Komatsuna is also great for makingpickled leaf mustard viridity .

Malabar spinach

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Malabar spinach

You ’ve credibly guessed by now that malabar spinach is , of course , not a spinach plant , though the leaves await so like that the plant is sometimes yell climbing spinach , vine spinach , Vietnamese spinach plant , Indian spinach , or Ceylon spinach plant .

Malabar spinach ( Basella alba ) is a tropical repeated vine with bold scarlet stems that loves to climb … and climb … and climb … adequate to of reaching 10 feet long but generally quell small-scale in home garden . My malabar spinach plant actually does n’t seem to take offuntilit ’s raging and cheery — long after my real spinach is wilting in the garden !

The shiny , semi - succulent leaves are slenderly gristly to the touch and impart a somewhat slimy texture when cook . While this can be a turning - off for some the great unwashed , others take advantage of its mucilaginous nature ( reminiscent of cooked okra ) to aid thicken soup and stews .

Tokyo bekana

When used raw ( and before the plant starts flowering ) , malabar spinach plant adds a nice bite to a salad and tastes jolly like mild common beet greens .

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Tokyo bekana

As a Nipponese variant of Formosan cabbage , Tokyo bekana ( Brassica juncea ) is a case of mustard that looks like lettuce . Confused yet ?

It ’s a cut - and - descend - again crop that grows quickly and can be harvested in the babe leaf stage , or left to arise into large , frilly leaves .

The flavor becomes more brassica - the like as the leaf grow , so if you prefer a milder mustard taste , practice them as babe Green . Tokyo bekana grow best in soft summer climate and will last longer with some good afternoon shadiness ( or under shadiness fabric during the hottest part of the year ) .

Yukina savoy

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Yukina savoy

This Indian mustard green , part of the Chinese dough family line , looks a lot like tatsoi but with cupped and heavily savoyed ( garden speak for scrunch up ) leaves .

Yukina savoy ( Brassica rapa Pekinensis Group ) is not the eccentric of green you would think to put in a salad , but the untried leaves ( stems and all ) are delicious new . Because of the Cucumis sativus - similar and balmy mustard savour , yukina savoy partner off well with citrus fruit .

It seems to favor any type of growing experimental condition from warm to cool , and isslow to boltonce summertime peaks . ( But once it does bolt ? The flowers are 100 percent edible , just likekale buds . )

Mizuna

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Mizuna

Despite being a Japanese mustard greens , mizuna ( Brassica rapa subsp . nipposinica ) is neither hot nor sulphurous . The saw - toothed leaves and tender prow have a slightly tangy flavor when young , and a mildly peppery feel when matured .

you’re able to harvest sister mizuna ( about 20 days after sowing ) with other young salad honey oil on this tilt to make your own mesclun !

Mizuna is technically a nerveless - time of year veg , though it grow steadily year - round for me from 90 ° fluorine summer afternoon to 40 ° F winter evening .

Red-veined sorrel (bloody dock)

I wish to grow mizuna between improbable summer plants ( such as edible red leafage amaranth or komatsuna ) to give it a little shade and help extend its season .

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Red-veined sorrel

As a member of the sorrel sept , red - venose sorrel ( Rumex sanguineus ) is also called fucking sorrel , crashing pier , bloody forest wharfage , bloodwort , or if you favor a less macabre reference , ruddy - veined dock .

reddish - vein oxalis is actually aperennial herbthat taste like a lemonlike prickly-seeded spinach . It produces a little potato of fleeceable leaves that front like they have short line of descent vessels run through them . Since the scarlet staunch do bleed a spot of coloring material , I use the mortal entrust more as an accent in my salads .

For being a warm - region plant ( hardy from zones 5 and up ) , blooming dock prefers rather damp conditions , so it ’s well suitable for area prone to summertime storm .

Butterhead speckles lettuce

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Butterhead lettuce

And if you do n’t believe a salad is a salad without your dear lettuce , you may taste any number ofheat - patient of lettuce from my list , such as butterhead types ( Lactuca sativa ) .

I ’ve had success grow a few dissimilar heat - broad lettuce in summer by starting them in tardy spring ( before the weather condition ferment too spicy ) , and keep themmulchedand moist through most of summer . They fare better with afternoon shadowiness ( or grown between grandiloquent works ) to help them last all season .

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Do you acquire another summer - lovin’ salad green in your garden ? Please divvy up !

look at the Web taradiddle onheat - resistant salad greens .