Super greens for home gardeners

If I could only grow one type of vegetable in the garden it would be a tough decision for me, but I just might wind up with a garden full of assorted leafy greens. Why greens, you wonder?

To start with they are pretty easy to grow and aren’t attacked by many insect pests or diseases. Common cabbage worms are easily controlled organically by hand picking or with a well timed application of Bacillus Thuringiensis (Bt).

Delicious Gourmet Quality Greens in the Kitchen:

Leafy green vegetables are also extremely nutritious and make for a healthy addition to the diet. They are low in calories but high in nutrients qualifying them as a great, “nutrient-dense” food. You can’t go wrong by including leafy greens in your family’s daily meal plans.

Their flavors range from strong to mild, and sweet (lettuce), bitter (endive), to spicy (mustards). Cold temperatures have a nice way of enhancing the flavors of greens and bringing out more of their subtle colors. If you’ve disliked the taste of leafy greens in the past, try some homegrown greens that are harvested fresh from the garden after fall frost. Also use the smaller sized leaves that will be extra tender and cook up in a matter of a few minutes.

A Talented, All-Year-Round Vegetable Crop:

Greens are a very versatile vegetable out in the garden. They don’t require a lot of space or special care to yield an abundant return. You can pick the leaves individually as they size up, or wait and harvest the entire plant at once.

And leafy greens are an all season veggie that will provide you with a harvest from very early spring to late fall and sometimes right into the winter months! A fall crop can even be over wintered to provide additional harvests the following spring.

I also enjoy the ornamental qualities that greens bring to the table, and the garden. There are the vibrant colors of the rainbow chards, the textures and subtle shades of the various kales, and the unique shapes of those oriental greens that will enhance any garden.

Some of my favorites include: Tuscan Black Palm Kale, Bright Lights Swiss Chard, Georgia Collards, Wild Kale Mix, Red Giant Mustard, arugula, and various heirloom cabbages and lettuces.

Kenneth Point
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