As the days shorten and a distinct chill fills the air, many gardeners begin to put their plots to bed for the winter. The vibrant greens of summer feel like a distant memory, replaced by the assumption that fresh, home-grown produce is off the menu until spring. But what if your salad bowl could remain full of crisp, flavourful leaves all through the colder months? Growing a winter salad garden is not only possible in the UK, but it is also a deeply rewarding pursuit that connects you to the quiet, resilient rhythm of the winter landscape.
The tradition of cultivating hardy greens through winter is a long-standing one, born from necessity and a deep understanding of the land. Before the age of global supply chains, communities relied on what they could grow and winter-hardy vegetables were essential for survival. These were not the delicate lettuces of summer, but robust, flavourful plants that could withstand frost and biting winds, offering vital nutrients when little else was available.
This guide will introduce you to a wonderful array of salad leaves and other ingredients that you can successfully grow in the UK during winter. We will explore at least ten different varieties, offering descriptions, instructions on how to sow and cultivate them, and suggestions for how to enjoy their unique flavours in your kitchen. Prepare to transform your perception of the winter garden and discover the joy of harvesting fresh salads, even on the coldest of days.
What to Grow in Your Winter Salad Garden
Choosing the right varieties is the key to a successful winter harvest. The plants listed below have been selected for their resilience to cold and their ability to thrive in the low-light conditions of a British winter. With a little protection, such as a cloche, cold frame or unheated greenhouse, you can ensure a continuous supply of fresh leaves.
1. Lamb’s Lettuce (Corn Salad)
Description: Also known as Mâche or Corn Salad, Lamb’s Lettuce is a true winter hero. Its name is thought to derive from its appearance in cornfields after the harvest, where it would be foraged by lambs. This plant forms small, velvety rosettes of dark green, spoon-shaped leaves with a wonderfully mild, nutty flavour. It is incredibly cold-hardy and will often continue to grow even under a blanket of snow.
How to Grow: Sow seeds from late summer through to early autumn directly into your garden bed or containers. Scatter the seeds thinly over the soil surface and cover lightly with about 1cm of fine soil or compost. Water gently. The seeds germinate quickly, and the plants will form small rosettes before the harshest weather sets in. They require very little attention over winter, just occasional watering if the weather is unusually dry.
How to Use: Harvest the entire rosette by cutting it at the base or pick individual outer leaves to allow the plant to continue producing. Lamb’s Lettuce has a delicate texture that is best enjoyed raw. It makes a superb base for a simple winter salad, dressed with a light vinaigrette of walnut oil and sherry vinegar. It pairs beautifully with roasted beetroot, goat’s cheese and toasted nuts.
2. Winter Purslane (Claytonia)
Description: A fascinating plant with a rich history, Winter Purslane was a valuable source of Vitamin C for prospectors during the Californian Gold Rush, earning it the nickname ‘Miner’s Lettuce’. It produces succulent, heart-shaped leaves on long stems, which are crisp and have a mild, slightly sweet flavour. As the season progresses, it produces delicate, edible white flowers. It is exceptionally hardy and self-seeds readily, meaning you may find it popping up year after year.
How to Grow: Sow seeds from August to October in a semi-shaded spot, as it doesn’t appreciate the strong sun of late summer. Like Lamb’s Lettuce, sow the seeds thinly and cover lightly. Keep the soil moist for germination. Once established, the plants are very low-maintenance. They will grow slowly through the coldest part of winter and then put on a spurt of growth as the days begin to lengthen in late winter and early spring.
How to Use: You can harvest the leaves and stems at any stage. The young leaves are tender and perfect for salads, while the thicker stems have a pleasant crunch. Its mild flavour makes it a great “bulking” leaf for mixed salads. Try it with segments of orange, thinly sliced red onion, and a citrus dressing to complement its fresh taste.
3. Land Cress
Description: If you enjoy the peppery kick of watercress, Land Cress is an essential addition to your winter garden. It offers a similar fiery flavour but is much easier to grow, as it doesn’t require the running water that its aquatic cousin demands. It produces rosettes of glossy, dark green, divided leaves.
How to Grow: For a winter crop, sow seeds in late summer (August or early September). Sow in rows about 15cm apart and cover with a thin layer of soil. Keep the soil consistently moist, as this will result in the best-tasting leaves. Land Cress is quite hardy but will benefit from cloche protection during the very coldest spells to ensure a continuous supply.
How to Use: The leaves have a strong, peppery taste that can liven up any salad. Use it sparingly in mixed green salads, or let it be the star. It’s fantastic in sandwiches, particularly with egg mayonnaise or smoked salmon. You can also wilt it into soups or stir-fries right at the end of cooking for a punch of flavour.
4. Mizuna
Description: Hailing from Japan, Mizuna is a wonderfully elegant and fast-growing winter green. It forms a loose head of slender, serrated, bright green leaves. Its flavour is mild with a gentle peppery, almost mustardy tang. It is remarkably cut-and-come-again, meaning you can harvest from it multiple times.
How to Grow: Sow seeds from late July to September for a winter and spring harvest. Sow thinly in drills about 15-20cm apart. Mizuna grows quickly, so you can start harvesting young leaves within a few weeks. It is very cold-tolerant, but protecting it with a fleece or cloche will keep the leaves in better condition and encourage faster regrowth after harvesting.
How to Use: The delicate, feathery leaves add texture and a mild spiciness to salad mixes. Mizuna is also a staple in Japanese cuisine, where it is often lightly stir-fried, added to noodle soups, or pickled. Try tossing it with sesame oil, soy sauce, and a sprinkle of sesame seeds for a quick and delicious side dish.
5. Radicchio
Description: A member of the chicory family, Radicchio brings a splash of glorious colour and a sophisticated bitterness to the winter garden. Varieties like ‘Rossa di Treviso’ or ‘Palla Rossa’ form tight heads of deep crimson leaves with striking white veins. The bitterness mellows with cooking and provides a complex flavour contrast in salads.
How to Grow: Sow seeds in mid-summer (July) for winter heads. Sow thinly in drills and thin the seedlings to about 20cm apart to allow the heads to form properly. Radicchio requires a period of cold weather to develop its characteristic deep red colour and tight heart. The plants are very hardy and will stand in the garden throughout winter.
How to Use: Finely shred the leaves to add a bitter crunch and vibrant colour to winter salads. It pairs exceptionally well with rich, sweet, and salty flavours. Try a salad of radicchio, pear, walnuts, and blue cheese. Grilling or roasting wedges of radicchio drizzled with olive oil and balsamic vinegar tames its bitterness and turns it into a meltingly tender, smoky delight.
6. Rocket (Wild Rocket)
Description: While summer rocket is notorious for bolting (flowering prematurely), the cooler temperatures of autumn and winter are perfect for growing this peppery leaf. Wild Rocket (Diplotaxis tenuifolia) is a perennial variety that is particularly hardy and has a more intense, nutty flavour than annual rocket.
How to Grow: Sow in late August or early September for a continuous winter supply. Sow seeds in pots or directly into the ground. It germinates easily and will provide leaves for cutting throughout the colder months, especially if given some cloche protection.
How to Use: The peppery notes of rocket are a classic addition to salads, famously paired with Parmesan shavings and a balsamic glaze. It’s also a perfect topping for pizzas, added just after they come out of the oven. You can also blend it into a fiery pesto with garlic, pine nuts, Parmesan, and olive oil.
7. Spinach (Perpetual Spinach)
Description: True spinach can be tricky in winter, but Perpetual Spinach (which is actually a type of chard) is a robust and reliable alternative. It produces a steady supply of large, dark green leaves with a milder flavour than Swiss chard and a texture closer to true spinach.
How to Grow: Sow from spring to late summer. An August sowing will provide a fantastic crop through winter and into the following spring. Sow seeds in drills about 2.5cm deep and thin seedlings to 20cm apart. Regular harvesting of the outer leaves encourages the plant to keep producing new ones from the centre.
How to Use: Young, tender leaves can be used raw in salads. Larger leaves are excellent when cooked. Lightly steam or wilt them and serve with a knob of butter and a grating of nutmeg. It’s also a versatile ingredient for quiches, gratins, and pasta sauces.
8. Mustard Greens
Description: For those who like bold flavours, Mustard Greens are a must. Varieties like ‘Giant Red’ or ‘Green Frills’ produce large, often frilly leaves with a fiery, horseradish-like bite. The level of heat varies by variety and growing conditions.
How to Grow: Sow in late summer for a winter crop. These plants grow quickly and can be harvested as baby leaves for a milder flavour or left to mature for a more potent kick. Like Mizuna, they are excellent cut-and-come-again crops. Provide some protection to keep the leaves tender.
How to Use: Use young baby leaves to add a serious punch to mixed salads. Mature leaves are often too strong to be eaten raw in large quantities but are delicious when cooked. In Southern American cuisine, they are famously slow-braised with bacon or ham hock. They can also be quickly stir-fried with garlic and chilli.
9. Winter Radishes
Description: Don’t forget the roots! Winter radishes, such as the ‘Black Spanish’ or ‘China Rose’, are larger, more pungent, and store much better than their small, red summer counterparts. They provide a wonderful crispness and heat.
How to Grow: Sow in late summer, from July to September. Give them more space than summer radishes, sowing them in rows about 30cm apart and thinning to 10-15cm between plants. They grow more slowly, and the roots can be left in the ground and harvested as needed throughout the winter.
How to Use: Their firm texture and strong flavour are fantastic in salads. Grate them or slice them paper-thin. They can also be roasted, which sweetens their flavour, or pickled to make a zesty condiment. In many Asian cuisines, large white radishes (daikon) are a staple in soups, stews, and pickles.
10. Spring Onions (Winter Hardy Varieties)
Description: The fresh, oniony bite of spring onions is a welcome flavour in the depths of winter. Choose a winter-hardy variety like ‘White Lisbon Winter Hardy’, which is bred to withstand cold weather.
How to Grow: Sow seeds in August or September in drills. They will establish themselves before winter and then sit dormant during the coldest weather, ready to grow again in early spring. You can, however, often pull small, sweet onions throughout the winter.
How to Use: Finely chop and sprinkle over salads, soups or stir-fries for a fresh, pungent crunch. They are incredibly versatile and can be used in almost any savoury dish where a mild onion flavour is desired.
A Harvest of Possibilities
Growing your own food doesn’t have to end when summer fades. By choosing the right plants and providing a little care, you can enjoy the immense satisfaction of harvesting fresh, flavourful, and nutritious ingredients from your own garden all winter long. It’s a simple act that connects us to the seasons, reduces our reliance on shop-bought produce, and brings a burst of life and flavour to our tables during the darkest months of the year. So, pull on your boots, grab your seeds, and get ready to discover the delicious potential of the winter salad garden.
Further Reading: Microgreens: The Perfect Addition to Your Healthy Salad