Salad vegetables marketed while still growing in their pot, so the consumer can harvest fresh leaves as needed. Typically butterhead lettuce, basil, or mixed salad leaves, the plants continue to photosynthesise on the windowsill, staying fresher far longer than cut bagged salads. Snipping outer leaves as required gives a continuous supply over one to two weeks with regular watering. The concept reduces food waste and packaging while guaranteeing freshness. Living salads are popular in supermarkets and home growing kits. Nutritionally they match conventional salads, with the added advantage that vitamins, which degrade after harvest, are at their peak when leaves are picked moments before eating.