By far the most economical way of producing vegetable is small spaces - or large - must be the growing of those which are suitable as salad top greens and stir fry ingredients.
Waste not your Radish tops - the green bits that are normally thrown away - and instead use them to perk up your salads and stir fry dishes. You can also buy many seed mixtures which are suitable for this job, and all are quick to mature ready for the salad bowl or wok!
Most of the stir fry veggies mentioned here can be placed in plastic bag and kept fresh, crisp and crunchy in the fridge for 24 hours.
Packets of 'Seedling Salad' crops are readily available at the local garden centre - or should be if they want to retain you as a customer - either as salad mixtures or straight seedling varieties such as cress, mustard and alfalfa. You may even be able to get sprouting beans. All those are the standard fare for stir fry and seedling salads.
Going on from the kids stuff - they love to do it - the more grown up additions will be....
With most on the list, you can just remove a few leaves. Get a good mixture and experiment for individual taste. They are all healthy - either raw in salads or a quick skirl around the wok.
Many herbs can also be used as salad and stir fry additions, and of course there are also the 'normal' salad crops which as the basics. Dill leaves are great for adding an extra taste, and herbs such as lemon balm are good after a quick stir fry.
You can even chop up a few onion leaves - not just the spring onions, and chives or garlic leaves are all welcome!
Many of those we have mentioned can be grown in all manner of containers - and out of season if you have just a cold greenhouse!
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