KOREAN SALAD

Korean salad (Koreyanka) is an annual salad plant that is often grown as a perennial due to its love for warmth and its dense basal rosette of leaves. Young leaves have a spicy, sharp taste with nutty notes, making them an excellent base for fresh salads and side dishes for meat and fish.

To grow Korean salad successfully, proper soil preparation is essential: it can grow in any soil type but thrives best in light, fertile soils with neutral or slightly acidic pH. If necessary, acidic soils can be limed. Seeds are sown outdoors from late April to mid-August, at a depth of 1–1.5 cm, with 30–40 cm between rows. After the first two true leaves appear, seedlings are thinned out, leaving 8–10 cm between plants.

The key factor is regular watering: lack of moisture makes leaves coarse and bitter, worsening taste. For a prolonged harvest, seeds are sown several times per season with an interval of 10–15 days. Leaves are harvested at the soil surface; after harvesting, flower stalks quickly lose flavor, so harvesting should be done regularly. With proper care—including regular weeding, loosening, and fertilizing with mineral fertilizers—Korean salad provides abundant fresh greenery throughout the season.