I would like to share some tips i know and i use them very often (you might know them as well but... why not).
Spinach: can grow with almost nothing, Just wattering. Once the "seed" comes on top of them don't cut the plant out. Let the seed drop and next
year in the same spot will grow again. Or you can collect it and plant it yourself. I've planted spinach that produces seeds like "sting". I
collect it and plant it again. Each plant can produce a very big amount of seeds.
Lettuce, garlic, onion: Don't cut or remove the plant from the ground in order to eat it. Just take the bigger leafes. If you do, the plant will
continue to grow producing more leafes for you to eat. In lettuce though, don't take all the leafes because the plant will eventually "dye". Take
only the bigger outter leafes. If you leave the lettuce with a very small amount of leafes then the plant will become "fragile" and wind will break
the remaining. Garlic and onion leafes tastes exactly the same as the plant itself.
Try planting other "green" plants also, just for salad (raw or boiled) (I don't know the names in english so....):
Cichοrium Spinosun: It's bitter tasted, raw or cooked (with beef) produces a small bush and green leafes wich you can eat. Very nutricius.
Cichorium intibus: It's bitter tasted (not that bitter as the one above). Raw or boiled. If you leave the roots on the ground and cut the leaves, it
keeps producing all year. Just a bit of water in spring and summer.
Claytonia (Portulaca Oleracia): Sweet tasted. Raw mostly mixed with lettuce and cucumber. Get seeds one year and you never get rid of this plant for
the rest of your life. It reproduces it self veeeeery easily and produces "tons" of seeds that goes all over the place (plant the seeds in a
limited space or your land will fill up in some years by the seeds). Natural enemy of colesterol. A bit of watering.
Lathyrus ochrus: Sweet tasted. Raw mostly mixed with lettuce and cucumber. You eat the leafes only(well it only produces leafes). At the end of its
life it produces seeds like lentil only a bit bigger wich you can collect and replant or leave them drop and grow again. Only watering.
Broad beans: exept from the obvious, you can eat the soft leafes as a raw salad.
Artichoke: Bitter taste. Raw or cooked. comes in small plants in stores wich grow "almost" easy. Over here we use the one with the thornes (it
tastes better than the one without the thornes). Every April, May the plant produces the artichokes. Could be up to 10 or 15 per plant. The plant
itself takes alot of space because the leafes spread around. 1,5 meters (i think 4-5 feet) distance for each plant is needed. The leafes eventually
dye in the summer but the roots grow again "every" year (they will live longer than you will). Beware, the roots tend to expand all around the plant
in time, almost 10-30cm deep. So in five years it could also grow in a distance from the original spot. You can cut the root if it's on your way for
planting something else. The original plant will not wither.
And i would need help from you on a problem that i have. Snails. Millions of them (we eat them over here but how many can you eat
). They eat
almost every plant. I use to poison them but do you have anythink else in your mind?