Agriculture Reference
In-Depth Information
GROWING FOR SEED
Sow in early autumn or as early as possible in spring. Do not harvest leaves of
autumn-planted corn salad for the table in the winter if you intend them for seed production.
HARVEST
Corn salad seeds are ripe between late spring and early summer, depending on planting
date. The seeds do not ripen all at the same time but rather over a long period, so pay attention to when
the majority of seeds become ripe (when the bolls burst open), at which point harvesting should com-
mence. Because ripe seeds will fall out by merely brushing the plant, lay the entire plant directly on a
sheet or tarp, or in a pillowcase, and hang it all up to dry. Dried plants aren't so much threshed as they
are simply patted and rubbed with the hands. Seeds that are harvested by hand are best. Those that are
harvested mechanically are smaller, less ripe, and germinate poorly. Winnow with a sieve. Freshly har-
vested seeds are often pale in color but become darker in storage. Corn salad seed does not begin to
germinate well until a month or two after harvesting; a year later the germination rate is even better.
Because of this, always use the previous year's seed.
Corn salad
SELECTION CHARACTERISTICS
• resistance to fungal diseases
• size, shape, and color of leaves
• stalk sturdiness
• hardiness
• strong and large rosettes
DISEASES AND PESTS
There are two important seed-borne diseases of corn salad: a foliar disease
caused by
Phoma valerianellae
and downy mildew caused by
Peronospora valerianellae
.
Phoma
-in-
fected seed can sometimes, but not always, be identified by a dark discoloration. Symptoms: some
seedlings will die shortly after germination; red stripes develop on roots, shoots, and leaves, followed
by the appearance of brown or black spots on the leaves. The lower leaves on older plants shrivel and
die. Prevention: hot water treatment. Downy mildew appears most frequently during damp weather in
autumn. Symptoms: yellowish discoloration; plants that stay small and attain only a pale green color;
pale green mycelia visible on the undersides of leaves. Prevention: water in the morning. Seek out
varieties that are resistant to downy mildew.
