The Three Best Salad Greens to Grow

If you want to grow your own food but don’t know where to begin, start with salad.

Salad greens are easy, fast-growing, and incredibly rewarding, especially when you can walk outside and harvest lunch straight from your backyard or patio pot. Whether you’re a first-time gardener or looking for an easy way to add more nutrients to your meals, these three greens are the backbone of any garden-to-table lifestyle.

They’re reliable, nutritious, and surprisingly versatile. And once you taste homegrown greens, those soggy, store-bought clamshells will never compare.

The Three Best Salad Greens to Grow in Your Garden

Spinach

Cold-hardy and nutrient-dense

Spinach is one of the most productive and forgiving greens you can grow. It thrives in cooler temps, which means you can plant it in early spring, again in the fall, or even in a cold frame for winter harvests. Packed with iron and vitamins, it’s a must-have for smoothies, sautés, and salads alike.

Katie’s tip: Don’t wait too long to harvest! Pick baby leaves for tender flavor, and plant in succession to extend your season (hint: Malabar spinach is the perfect heat-tolerant variety for summer!).

Arugula

Fast-growing with a peppery punch

Arugula might be my personal favorite—it brings a bold, tangy flavor to every bite. It grows quickly, loves cooler weather, and can be harvested just three weeks after planting. Add it to salads, pile it on a sandwich, or toss it on top of pizza just before serving for a peppery finish.

Katie’s tip: If you’ve only ever had arugula from the grocery store, try growing your own. It’s a whole different flavor experience.

Romaine

Crisp, classic, and surprisingly easy to grow

Romaine offers that perfect crunch for Caesar salads and lettuce wraps—and it holds up well to bold dressings and toppings. It grows upright, which makes it a space-saver in raised beds or small plots. Harvest the outer leaves or wait for a full head.

Katie’s tip: Start harvesting the outer leaves when they are about six inches tall. You don’t have to wait for a full head, you can just take what you need for each meal and let the plant keep producing.

Ready to Grow Your Own Salad?

There’s something deeply satisfying about harvesting crisp romaine or peppery arugula just minutes before you sit down to eat. These three greens are the foundation of a fresh, homegrown salad, and once you start harvesting your own meals, you might never go back.

Want more garden-to-table tips?
Download my free Herbs + Greens Growing Guide

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