After my fight last year over lettuce round the lamppost (planter), I wasn't about to chance a repeat. So, with due warning, I planted a larger brick planter (whose top remains unfinished) that mi Mundo built right off the back patio with herbs, lettuce and salad greens by the yard.
The answer to whether the latter really worked is now apparent.
It's a resounding no.
I have had three straight nights of luscious black seeded Simpson lettuce for salads this week and fed three of us one night last week, and there is still more left from one package of conventional seeds. The strip seeds mostly didn't sprout.
Except that is, for the sorrel – which I just realized by rereading the package is part of the mix. How anyone could call this a "salad" vegetable is beyond me. Doing some research on the Internet confirmed my finding – raw, the leaves are bitter as can be, full of oxalic acid that makes them virtually inedible.
The websites warned me to wilt them in hot or boiling warm water, and then throw out the water if I wanted to eat sorrel greens, and advised that I might want to mix them with spinach and puree the whole batch to make them palatable.
Well, I still have some them in the refrigerator. Have I gotten up the courage to try eating them that way?
Nope. I'll let you know.