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Growing Guide: Greens

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!