Get a couple of packets of seed from the supermarket, drop a few in the bed in spring, again in early summer, thin them as they need, cut them when they're ready - lettuce look easy.   Easy to do, and you get an unexciting salad base, needing a bit of nasturtium leaf/flower, or rocket, to liven it up.

A little more care pays dividends.   For a deliciously better lettuce crop -

• Choose your varieties carefully for flavour and crispness.   There are four types of lettuce head
  • Cos - tall upright plants, which give long crisp leaves, and excellent flavour.   Lobjoit's Green is my favourite - so far
  • Butterheads - a "cabbage" type, more tolerant of poor conditions, and maturing more quickly.   Soft smooth leaves.   Look for varieties slow to bolt, and with good flavour.
  • Crispheads have good hearts, of curled and crisp leaves.   Webb's Wonderful or Lakeland
  • Loose Leaf varieties, often with red tinged leaves, some with superb flavour.
• Lettuce are not fussy about soil - a winter-dug spot, which has had some manure should be fine.
• Sow seed in rows 1 foot apart directly in the bed - I use the cheapest packet of Little Gem I can find.   As they grow, feel free to thin them, tend them, speak to them - as you wish!   I neglect mine shamefully, but usefully - being smaller, the slugs go for them rather than my transplanted seedlings.
• Meanwhile, sow some seedlings in a pot of compost and allow to germinate on a windowsill which is not too hot.   Try three varieties at any one sowing.   When they are big enough, prick out 12 of the best into cell trays, and grow them on.
• To plant them out, "puddle" the seedlings into their hole - they will settle much better if their roots are cool.
• And watch them grow.   They may need water around the roots (not on the plants) if the weather is causing them to wilt.   The slugs should, if they have any sense of decency, be enjoying the weedier specimens in the direct sown row.
• Sow a fresh batch every two or three weeks, for a continual supply of perfect hearts.   Pop them into another unused corner of a bed - and take the chance to try out the different varieties and flavours.

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A Recipe

• Sekanjabin - Sweet and Sour Mint Syrup (a recipe from Iran)
  • 2 cups sugar
    1 cup water
    1/2 cup white vinegar
    juice of 1/2 lemon
    at least 6 large sprigs fresh mint
  • Stir sugar and water on heat until it's dissolved - bring to the boil.   Add vinegar and lemon juice - bring back to the boil for 15-20 minutes until it's thick.   A little dribbled on a cold saucer should have the consistency of thin honey.
  • Add mint sprigs (washed and drained) to boiling syrup, and after 1 minute, remove pan from heat and leave until the syrup has cooled.   Strain and pour into a bottle and store.
  • To use - pour some syrup into a bowl, float some fresh mint sprigs or leaves on the top.   Serve with leaves of a good cos lettuce - very fresh, very crisp!   The idea is you fold a lettuce leaf, dip into the syrup, and eat!   Makes an unusual dessert, or serve with a nice flat bread as a (very) light, summery meal.

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