Pick cut-and-come-again salad leaves from the outside, leaving the central part of the plant intact to keep it in growth. Taking just a few leaves from each plant and cutting the outer leaves carefully will lengthen the harvesting life of these plants and supply you with leaves for most of the summer. Pick the leaves just before you want to eat them.
Once you have finished harvesting, pull out any weeds you mayouter leaves, then give the plants a good soak to let them recover.
