17 Tasty Salad Greens You Can Grow on Your Counter
With quick-growing leafy greens, we can enjoy salads fresh from our kitchen counter. Join gardening expert Katherine Rowe in exploring favorite selections to spice up the bowl for nutritive, flavorful salad greens to sow from seed indoors.

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Flavorful greens come in handy for any meal addition, fresh or cooked. If you enjoy them regularly, growing your own is a rewarding way to have peak-freshness salads anytime. The leafy vegetables grow quickly for a fast harvest right from your countertop.
Growing your own salad greens on your counter allows a hand-picked selection of heirloom and organic varieties. From nutrition-rich to bright and crisp, the assortment makes a leafy bowl that much better. With flavors from sweet to savory with versatile uses, almost any leaf-topped vegetable can grow indoors. Harvest young leaves early for tenderness and a quick turnaround. Don’t forget microgreens that can be picked very early for nutritive and crisp toppers. Other salad vegetables and herb additions are a fit, too.
Seeds sown indoors need a good foundation of a well-draining potting mix (or hydroponic system) and access to light. Lettuces and many other leafy selections tolerate partial shade, requiring less direct sun. A south-facing window is ideal for the most light, but an east-facing situation also gives quality morning sun. If you don’t have enough natural light, a grow light is useful and fits a variety of spaces, including the kitchen counter.
No coercion is needed to “eat your greens” with fun and nutritious seed selections. Lettuces and Asian greens are favorite assortments. Since indoor growing space is precious, it helps to hone in on what you love and enjoy using the most. Then, dive into year-round, tailormade salads that didn’t travel to arrive on the plate.
‘Apple Blossom Blend’ Swiss Chard

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common name ‘Apple Blossom Blend’ Swiss Chard |
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botanical name Beta vulgaris subsp. vulgaris |
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sun requirements Full sun |
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height Harvest at 2-4″ |
Swiss chard is soft-leaved and adds rich color with bright stems and foliage. Raw or cooked, it has a mild flavor and is easy to incorporate from the salad bowl to stir-fries.
‘Apple Blossom Blend’ combines baby greens for an early harvest with flat, fanning, slightly crinkled leaves. It combines favorite varieties ‘Fordhook’ and ‘Ruby Red.’ Stems are white and red, with deep red and bright green leaves. Sow seeds every two weeks for a continual supply of young leaves at two to four inches tall. Ideal indoor temperatures are between 60-75°F (16-24°C).
Other chard varieties like ‘Bright Lights,’ ‘Orange Fantasia,’ ‘Magenta Sunset,’ and ‘Peppermint’ feature brightly colored stems against deep green or purple leaves. ‘Celebration’ brings bold, multicolored stems and tender green leaves in richer tones.
‘Baby’ Bok Choy

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common name ‘Baby’ Bok Choy |
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botanical name Brassica rapa subsp. chinensis ‘Baby’ |
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sun requirements Full sun to partial shade |
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height 5-20” |
Bok choy, or pak choi, is a mild, sweet, tender cabbage with centuries of history in Asian cuisine. It’s fast-developing and nutrient-packed.
Dwarf cultivars boast quick growth and compact habits. ‘Baby Choi’ matures in 35 to 60 days and reaches 20 inches tall, but indoors, we’ll harvest much earlier. Seedlings sprout in five to ten days. Pick when small for tender growth and crisp white stems.
‘Toy Choy’ is a miniature variety that grows only five inches tall at maturity and is ready in as little as 30 days.
‘Truchas’ Mini-Romaine Lettuce

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common name ‘Truchas’ Mini-Romaine Lettuce |
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botanical name Lactuca sativa |
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sun requirements Full sun to partial shade |
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height 6-8” |
Lettuce is the basis for your ready supply of microgreens or full-size heads. ‘Truchas’ is a mini-romaine with deep red, upright leaves that glow in the planter and on the plate.
Lettuce is ready to harvest quickly, with ‘Truchas’ maturing in just 21 days. Sow multiple rounds of seeds for a continual supply.
‘Black Seeded Simpson’ is another tasty lettuce, quick-growing with a readiness time of three weeks. Leaves are crisp and bright green for a vibrant splash.
Spinach

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common name Spinach |
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botanical name Spinacia oleracea |
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sun requirements Full sun to partial shade |
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height 6-8″ |
Spinach is a staple loaded with minerals and vitamins like A, C, and K. Sow multiple rounds every couple of weeks for continual enjoyment. Spinach is a historical green, first cultivated in Persia (Iran) 2000 years ago and used in 6th century China.
Spinach is fast-growing, tender, and matures at two to four inches tall in about 20-25 days. Place seeds close together in containers for a high yield.
‘Oceanside’ has small, uniform leaves with good flavor and high nutrients. Outdoors, the cold-hardy growers may overwinter in sub-zero temperatures and are downy mildew resistant. ‘Bloomsdale’ is a reliable heirloom from the early 1800s. It has thick, crinkled leaves when mature. Pick baby leaves for soft, mild spinach flavor.
‘Rocket’ Arugula

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common name ‘Rocket’ Arugula |
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botanical name Eruca vesicaria subsp. sativa |
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sun requirements Full sun to partial shade |
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height 12-24″ |
Arugula adds punch to the composition with a unique peppery flavor. Dark green, slightly lobed leaves are ready in as little as 20 days from sowing. Red tinges highlight the veins of young leaves.
With sowing every couple of weeks, you’ll have an ongoing supply of arugula. Aim for that 60-75°F (16-24°C) range for ideal germination.
Packed with iron, calcium, vitamins, and antioxidants, arugula matches its robust flavor in nutrient-richness. Harvest new growth at two to four inches tall for softness with a burst of flavor among more mellow greens.
Gai Choy Mustard

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common name Gai Choy Mustard |
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botanical name Brassica juncea subsp. integrifolia |
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sun requirements Full sun to partial shade |
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height 10-12” |
Gai Choy is an Asian green with curled leaves, crunchy stems, and a true Chinese mustard flavor, robust and spicy. Mature plants form a cabbage head. New, small leaves are milder for fresh eating as baby greens that warm up the arrangement. Full leaves are best in cooking, where they mellow and soften.
Like spinach, Gai Choy is high in vitamins C and A. It also contains beta-carotene, iron, calcium, and potassium.
Young leaves are ready in as little as 40 days from seed and mature in 60. Begin the harvest as microgreens and baby leaves at two inches tall.
‘Red Russian’ Kale

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common name ‘Red Russian’ Kale |
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botanical name Brassica napus ‘Red Russian’ |
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sun requirements Full sun to partial shade |
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height 18-30″ |
‘Red Russian’ kale is as tasty as it is ornamental and useful in seasonal container displays and the kitchen. Leaves are mint green with contrasting reddish-purple midribs and stems. The large, deeply cut foliage with wavy margins resembles feathery oak leaves.
‘Red Russian’ is sweet at any stage, with tender baby leaves perfect for fresh salads and mature ones for cooking in pasta, sautés, and stews. The 1885 heirloom is cold-hardy and quick developing, with young leaves in just over 20 days.
In addition to adding flavor, kale is a good source of vitamins A and C and iron, fiber, protein, and calcium, too. Make the salad pretty and enriching with kale in the mix.
Mizuna Mustard

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common name Mizuna Mustard |
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botanical name Brassica rapa subsp. nipposinica |
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sun requirements Full sun to partial shade |
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height 12” |
Mizuna is a Japanese mustard that is highly ornamental in addition to its culinary merits. Dissected leaves are fine-textured, and full-sized crowns may hold 200 upright stems with delicate leaves.
Usable at any growth stage, baby leaves are best with a mildly spicy flavor, more mellow than other mustards. They’re ready to pick a few weeks after sowing. Outdoors, Mizuna tolerates heat and frosty conditions without being quick to bolt (prematurely bloom).
‘Dinosaur’ Kale

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common name ‘Dinosaur’ Kale |
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botanical name Brassica oleracea var. acephala ‘Lacinato’ |
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sun requirements Full sun to partial shade |
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height 2-3’ |
‘Dinosaur,’ also known as black Tuscan kale or ‘Lacinato,’ is a flavorful Italian heirloom that masquerades as an ornamental. Its heavily crinkled leaves are handsome in deep blue-green.
While aged leaves are leathery, broad, and heavily crinkled, young leaves are tender and tasty as fresh greens. Mature leaves have a sweet flavor when cooked in pastas, stews, and pestos.
A culinary favorite, the rich blue-green leaves reach nearly black in crisp conditions but stay a dusky green indoors. Young leaves are ready 21 days from sowing.
‘China Rose’ Radish Sprouts

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common name ‘China Rose’ Radish Sprouts |
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botanical name Raphanus sativus ‘China Rose’ |
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sun requirements Full sun to partial shade |
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height 2” |
Radish sprouts are popular in Chinese, Korean, and Japanese cuisine and have a spicy, peppery radish flair. ‘China Rose’ is a pretty variety with pinky-red stems topped with little green leaves. The radish sprouts are ready in four to six days. Use them as a topper for salads and sandwiches and anything for a crisp, fresh bite. Simmer them in stews and baked dishes for extra flavor.
To add to the salad fixings, radishes (including leafy uppers) are speedy growers. While we often discard the tops, they have potential health benefits. ‘Easter Egg Blend’ combines red, white, pink, purple, and bi-color radish globes. The colorful roots are ready to pick in as little as 30 days.
‘Cherry Belle’ is a classic bright red radish with white flesh and a crisp flavor. These Holland heirlooms won the All-America Selections award in 1949 for their fast growth, easy care, and flavorful roots. The salad radishes are a gardener’s and chef’s favorite. Harvest the little belles when the roots are about 1’ in diameter.
‘Red Giant’ Mustard

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common name ‘Red Giant’ Mustard |
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botanical name Brassica juncea ‘Red Giant’ |
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sun requirements Full sun to partial shade |
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height 12-24” |
‘Red Giant’ mustard boasts bold, purple-red leaves. With a peppery bite, they spice up the mix. Leaves are large and dark with green stems and veins that form a loose rosette.
Pick the scarlet foliage at any growth stage – as sprouts, microgreens, baby, or full leaves. Spiciness intensifies as leaves grow larger (which can be really intense). Little ones are best for blending with other raw greens,
Turnip Greens

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common name Turnip Greens |
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botanical name Brassica rapa var. rapa |
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sun requirements Full sun to partial shade |
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height 12-15” |
Like radishes, the leafy tops of turnips are a powerhouse of nutrition. The centuries-old root vegetable is most notable for its hearty, sweet, smooth-fleshed roots, often a good stand-in for potatoes.
For a delicacy in sweet flavor and crisp white flesh for fresh eating, opt for an Asian variety. With tender skins, the little globes are best enjoyed young and raw, grated on a salad or in a slaw. Hakurei (Japanese turnips) are petite salad turnips.
With any variety, young, soft leaves are ready quickly. When they reach four to five inches tall, the tender leaves are excellent raw or cooked. Harvest some of the leaves while allowing the root to develop if you have the room.
‘Redbor’ Kale

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common name ‘Redbor’ Kale |
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botanical name Brassica oleracea ‘Redbor’ |
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sun requirements Full sun to partial shade |
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height 1-2’ |
‘Redbor’ is a statuesque variety with upright, magenta-red stems that make a showy ornamental in garden beds and containers in addition to flavorful green. Its tall, tightly curled stems transition from dusky blue-green to burgundy and plum in cool fall conditions.
While many ornamental kales have a bitter flavor and waxy leaves, ‘Redbor’ has a mild sweetness as color intensifies in cold weather. It has a flavor similar to store-bought kales, is versatile, and is easy to toss in any mix.
Indoors, we won’t experience the robust look of the mature plant, but little leaves are delicious. Pick them at two to three inches tall.
Sorrel

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common name Sorrel |
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botanical name Rumex spp. |
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sun requirements Full sun |
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height 12-18” |
Sorrel (Rumex acetosa, R. scutatus) emerges early with tender, flavorful leaves. Used for centuries in Europe, young leaves are fresh green with a tart, lemony flavor, enjoyed fresh or cooked (which mellows the tartness). Sorrel is high in Vitamin C and a delicious complement to chard and spinach.
Sorrel is perennially hardy in zones 3-7 if you opt to grow it outdoors for ongoing harvests. Pick continuously from spring until frost.
Red-veined sorrel (Rumex sanguineus) has deeply lined green leaves with scarlet venation. New growth is soft and sharply tangy, with a hint of raspberry notes. Use the little leaves; older ones become tough and more bitter.
Komatsuna Japanese Spinach

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common name Komatsuna Japanese Spinach |
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botanical name Brassica rapa var. perviridis |
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sun requirements Full sun to partial shade |
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height 12-18” |
Komatsuna is a traditional Japanese vegetable that blends the taste of smooth spinach with mild mustard, sweet and not bitter. The nutrition profile is high in vitamins C, A, and K, with additional minerals like folate, beta-carotene, and iron. This tendergreen mustard spinach contains more calcium than true spinach.
Komatsuna is best around 30 to 40 days after sowing for tender, soft growth. Pretty leaves are dark, glossy green with white stems and veins. Seedlings emerge quickly at five to ten days after seeding.
‘Darkibor’ Kale

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common name ‘Darkibor’ Kale |
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botanical name Brassica oleracea ‘Darkibor’ |
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sun requirements Full sun to partial shade |
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height 2’ |
‘Darkibor’ kale forms a leafy pillow full of productive, crinkled leaves in deep to bright green shades. Along with ‘Redbor,’ ‘Darkibor’ is a good selection for an intense flavor without bitterness.
In the garden, kale is frost-tolerant and thrives in cool conditions. ‘Darkibor’ also withstands warm temperatures without being quick to bolt. Gardeners in southern climates rely on these for long-lasting interest and harvesting.
Mature leaves are crisp, sturdy, and meaty. Harvest baby and tender leaves at six inches or less. Plants continue to produce new leaves; pick outer ones first.
Mesclun Mix Lettuce

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common name Mesclun Mix Lettuce |
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botanical name Lactuca sativa |
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sun requirements Full sun to partial shade |
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height 6-8” |
A mesclun blend is an easy way to grow complementary lettuces with diverse flavors and textures in a ready-to-grow mix. Mesclun is a combination of young lettuces, including butterhead, leaf, and romaine types. All your favorites rolled into one seed packet make growing convenient, balanced, and delicious.
Varieties like ‘Black Seeded Simpson,’ ‘Buttercrunch,’ and ‘Red Oak Leaf,’ among others, spring up quickly for a blend of soft and curled textures with buttery and crisp flavors. Harvest new leaves at four to six inches tall for all the best mesclun qualities.