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Welcome to Grow Cookie to Range, the podcast of me, Sarah Raven, and Josie Lewis, who's our head gardener at Perch Hill.

And today we're going to do the October jobs that we are concentrating on this month.

And I'm going to kick off with the first one, which is we sewed a whole

load of hardy annual salad leaves, lettuce and herbs about month ago, so early September.

And now it's time to plant them out. So in terms of lettuce, I've got black seeded Simpson,

I've got a green and a red oak leaf lettuce, and I've got the marvel of four seasons. And I know from past experience that they're all

incredibly hardy and they'll take almost whatever the weather throws at them, whether they're inside

in a coal frame or a greenhouse or a polytunnel or even outside.

You might want to put them under a closh if we get the beaster in the east again, if it gets

super cold. But they are really surprisingly hardy. So that's lettuce. And then salad leaves are

even hardier. So salad rocket, almost any variety that we've tried here is hardy. The Mitzunas,

whether the red leafed, which is called red night or the green leafed, lots of the mustards,

like Red Frills mustard, Golden Streets mustard, Wasabi mustard, red giant mustard, all

incredibly hardy. So lots and lots of those. And the final one that has

survived here to minus seven is the American land crest. So all of those, get them out. And if you

haven't sown them, I still think because we've had such a long, mild autumn, it's been a kind

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