At any time of the year corn salad is assured of a welcome. The leaves can constitute a salad on their own, or take the place of lettuce when this is not available, and, if the soil is rich enough, the plants assume dimensions which allow of their being cut and used in the place of spinach.
A ounces of seed is sufficient for a row of about 30 ft. Seedlings appear in about nine days.
Ready for Use.
Small sowings over a long period provide continuous pickings from June to the following spring.
Ground that has been broken up well and enriched with fertilizer or manure suits corn salad admirably. The position should be sunny, though some shade in summer is required if the soil is light and thirsty by reason of its nature.
When and How to Sow.
From February to September small sowings may be made at intervals to produce an uninterrupted supply. The earliest sowing, in February, needs to be in a sheltered, warm spot. The latest sowings, in August and September, will give pickings in winter when the weather is mild, and in the spring.
Seed is sown thinly in ½ in. deep drills where the soil is other than light; in ground that demands frequent use of the watering can the drills should be 2 in. deep, the seed being covered ½ in. deep. Drills to be 6 in. apart.
Thinning Out, Transplanting.
Plants are to stand 6 in. apart in the row. If thinnings are taken up with the trowel, when the soil is moist, they can be transplanted elsewhere and watered in.
Gathering the Leaves.
Young leaves are tender, old ones tough. Plants should therefore be gone over systematically and outer leaves cut before they become old. When a number of pickings have been taken plants may be cut right down, which finishes them off.
Preparing for Table.
Use the leaves fresh, as soon after gathering as possible, and wash them to remove any dust or grit.