Have you received your box of spring salads?
Here we go, helping you discover and plant them. 🥬
Contents
Your box of salads
Depending on the size of your box, its composition changes.
| Box of 6 plants | x1 Blonde Oak Leaf | x1 Brown Oak Leaf | x2 Arugula | x2 Spinach |
| Box of 16 plants | x4 Blonde Oak Leaf | x4 Brown Oak Leaf | x4 Arugula | x4 Spinach |
Identify your mini plants

Large light green leaves

Large, purple-tinged leaves

Small, elongated leaves with irregular, slightly serrated edges

Small, rounded leaves with smooth edges
Growing instructions
Exposure, watering, tips... Everything you need to know to care for your plants and get great harvests! 🥬
Download filesAbout this box, our advice
For successful salad planting, you need to take a few precautions. Be careful not to bury the lettuce collar, the part a few centimetres between the roots and the leaves. Otherwise, your plants may rot!
Water your lettuces regularly to keep the soil moist. Don't let them wilt! Avoid watering the leaves if possible to prevent disease. Mulch to keep the soil moist and reduce watering.
Watch out for snails and slugs, which are particularly fond of tender young lettuce shoots!
Ceercle tip Ceercle while your plants are small and fragile, don't hesitate to place glass jars over your lettuces to protect them. This will protect your plants from snails and slugs while they grow and become large enough to resist their attacks! Remember to lift the jar from time to time to allow for ventilation.
There are several ways to harvest lettuces:
As you harvest, remove the larger leaves from the sides. This way, your lettuce will continue to grow. After several harvests, it will eventually go to seed. This method applies to all the lettuces in the box!
Here are two other methods, which apply more to the oak leaves in your box:
Cut the leaves off the plant halfway up, leaving the heart intact. This will enable the plant to grow stronger and bushier.
Harvest the whole lettuce once it is well developed. Use a knife to make a clean cut at the crown.
Good to know : the more mature the arugula, the hotter it becomes!
Salad Box Masterclass
Try this recipe: Bruschetta with arugula, tomato confit and Parmesan cheese
Ingredients:
- 150 g arugula
- 50 g fresh Parmesan cheese
- 270 g oil-preserved tomatoes
- 4 bruschetta rolls
- Balsamic vinegar
Recipe:
Wash and dry the arugula. Using a vegetable peeler, cut fine shavings of Parmesan cheese. Toast your bruschetta bread. Garnish with tomato confit, Parmesan shavings and arugula. Add a few drops of oil and balsamic vinegar. Enjoy!












