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Preparation
- Before planting your greens, be sure to choose a location that receives full and direct sunlight.
- Most greens are hardy and can withstand lower temperatures: sow seeds in early spring and late summer months.
- Greens prefer well worked tilled soil that has a high amount of organic matter. Growers also use a slow release fertilizer.
- Some of the best known cultivated greens include: spinach , turnip, chard, mustard, kale, collards, bok choy and much more!
Growing Greens
- Plan to sow seeds directly in the garden.
- Rows should be 1-2 feet apart, and seeds should be planted ½ in deep.
- Cover the seeds with soil and water well.
- Be sure to label the varieties of greens once you have them planted.
- Growers often use burlap bags, or newspapers in cases where freezing temperatures occur to protect the leafs from freezing.
- When seedlings sprout, thin plants 3 or 4 inches apart with clean shears. Thinning are tender and edible and can be added to salads!
- During unexpected hot weather, be vigilant of greens going to seed.
- Be cautious of pests like aphids and cabbage worms. Remove them from the growing area as soon as possible.
Harvesting
- Greens generally reach maturity in 40-70 days
- Greens can be harvested at any point depending on how tender you prefer the leaves. However, older leaves tend to loose flavor
- Harvest weekly to promote more growth throughout the season.
Uses
- Always wash blades to prevent disease, with cold water before consuming
- Greens can be boiled or steamed in water, and add meat for flavor!
- Use greens as a garnish, add to your favorite salad, or add them as a pizza topping!
- Greens are healthful and delicious!
