The freshest-tasting salads are made with greens you’ve grown yourself, and you don’t need gardening experience or even a backyard to do it. Leafy greens are fast-growing plants that don’t need a lot of sunlight or room to grow.

You can improvise a container using something you already have around the house: poke a few drainage holes in a wide plastic box, a washbasin or even a recycled dresser drawer, and you have a container for a crop of baby lettuces, chives and mustard greens. Put the box in a sunny spot outdoors, anywhere you have space—a patio, your front steps or a deck. You can even grow an entire salad, including crispy radishes, lettuces and pretty, edible violas—all in the same bucket!

Nearly all leafy greens thrive in cooler weather, so plant them in spring, before the weather gets too hot. There’s no need for store-bought transplants—salad greens are easy to grow from seed. Fill your container with good-quality potting soil, sprinkle seeds evenly around the surface and cover lightly with soil. Keep the soil moist but not soggy and wait for the seeds to sprout, which usually takes six to 10 days. Water regularly until the leaves are ready to eat, about three to six weeks.

Planting your own greens gives you the chance to try lettuce varieties you rarely find at the greengrocer, such as the loose-leafed Lolla Rossa and Red Sails, both of which grow well in cramped quarters. Wild rocket is a dependable crop that keeps growing, even when the weather gets hot. Wrinkled Crinkled cress is tiny when fully grown—no space is too small for this peppery little green. Mizuna is a mildly tangy mustard green that makes a unique substitute for lettuce, and the flowers are edible, too!

Harvest them when you’re ready to enjoy them, by snipping the outer leaves about 2cm above the soil line (they’ll grow new leaves from where you cut them). Dress them simply with a little lemon juice and olive oil, the better to enjoy their fresh flavour.

Gayla Trail is the author of Grow Great Grub (Clarkson Potter, 2010).

Make A Mini-Salad

You can grow the tiny immature salad greens known as “microgreens” indoors in just a few weeks. Fill a recycled takeaway container with soil, plant the seeds and place the container in a sunny windowsill. When the flavour- and vitamin-packed leaves are about 2cm high, snip them and add them to your salad. Try radish, beetroot, rocket, cavalo nero (kale), onion or basil greens.

A Few Sources for Seeds

• Select Organic,

• Green Harvest Organic Gardening Supplies,

• 4Seasons Seeds,

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