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platter of sandwiches. We both agreed that we felt a craving for greenery at this time of year.It might be too cold to grow your own salad leaves in the garden right now, but I'm tucking into lettuce, baby spinach, rocket leaves and a whole lot more

. The photograph featured here was taken last summer during my visit to the Mr Fothergill’s trial ground, and show mizuna, pak choi and other salad leaves.Salad leaves are some of the easiest crops to grow from seed in pots: just fill a pot with compost, sprinkle

petals to be sprinkled over a dish of salad leaves. No, I don't think they provide any additional flavour or nutrition, but they look great.I've eaten day lily flowers before. Eat hemerocallis flowers when in tight bud and they have a satisfying crunch

the better, as far as I'm concerned.I've still not found time to sow any salad leaves this year. Luckily, there's plenty of self-sown wild leaves in the garden. The hairy bittercress I introduced last summer has made itself at home, politely growing

worthwhile. A short row of raspberries just 1.2m long has produced several pickings, used to add tasty home-grown vitamins to my morning bowl of cereal. Blackberries are now taking over, and I'd thoroughly recommend thornless varieties to give regular

as the plants start to flower.The spinach I'm growing in troughs as a salad crop, as you need to grow buckets of it for cooking and I don't have the space. Spinach is also prone to leaf miner fly, which bores holes into the leaves and lays eggs, so picking

, but my thoughts are turning to the Mediterranean, and summer holidays. I like to imagine what I'll be growing and eating in the summer: masses of zingy tomatoes, sweet and crisp peppers, juicy cucumbers and buttery salad leaves. Oh, and warm ratatouille

To celebrate Gardeners' World Magazine's Harvest Week, running from 12-18 September, I thought I'd share a few of my favourite easy harvest recipes. One of them is a salad - so isn't technically a recipe - but it's so good it's worth a mention

It is much maligned, but I rather like it. It has a little fire to its breath, adding 'zing' to salads, and perking up sandwiches. No, I'm not thinking of any trendy leaves from a supermarket 'luxury range', or from a delicatessen. I'm thinking

I'm sure there has been research done on how the colour of food affects our attitude to it. If it looks good then it hopefully tastes good too, but who wants to eat blue potatoes, purple carrots or orange cauliflowers?When it comes to salads I want