Began a small planter with 12 varieties of salad veggies - most of which will simply be eaten as rather large "sprouts" - the idea is to rather thickly sow the seeds, and then instead of "thinning" (and discarding what is thinned out), you eat those sprouts and the others keep growing: Cicoria selvatica da campo (wild seeds - a green chicory); Testarossa radishes; Ravanelli Rossi radishes (bio); Rucola selvatica da campo (wild seeds); Lattuga dei Ghiacci (bio i"lettuce of the ice" but nothing like iceberg); Tarassaco (bio; note, I have never seen this in a market... looks like dandelion leaves in the picture); Lattuga da taglio rossa a foglia riccia (bio - a curly red cutting lettuce); carrots (bio); Lattuga da taglio primaverile (bio; a green head lettuce); Cicoria Palla Rossa (bio; round red raddichio, sort of a cabbage-lettuce); Lattuga da taglio riccia (bio; curly green cutting lettuce); Finocchio selvatico (wild fennel seeds). The idea is to "thick sow" all the seeds mixed together, to sort of "carpet" a planter box (really of any size): the plants that spout first protect the germination and growth of the slower ones. You are basically harvesting "big sprouts".