Vegetables

Garden Green Leaves: Different types of garden green leaves

We don’t often eat plant leaves, but in the case of vegetables, they provide a wide range of flavours and a dose of nutrients. What are vegetables? The green leaves of the garden are more than just lettuce. Types of garden vegetables range from edible root vegetables like turnips and beets to ornamental plants like kale and Swiss chard. Growing vegetables is easy and increases the diversity of your diet.

What are greens?

Cold season crops adapted to spring or fall, greens are the foliage and leaves of edible plants. Greens are an important part of your salad, but some hardier varieties also make excellent cooked vegetables.

Vegetables occupy an important place in the history of the American diet. Because they were often discarded or considered less valuable when it came to growing roots, farm workers developed innovative ways to cook these discarded leaves and created delicious and nutritious dishes.

Types of gardens

There is a wide range of green gardens. Here are some examples of those that are eaten fresh and raw

  • Mache
  • Spinach
  • Watercress
  • Lettuce
  • Mesclun

Among the green garden leaves that are best when cooked are

  • Kale
  • Mustard
  • Cabbage
  • Turnip

There are also vegetables that are good raw but can also be cooked, such as arugula and Swiss chard. In addition to the most common vegetables, there are wild vegetables grown as part of salad mixes and Asian vegetables that make unique and fun additions to your culinary list.

Learn what to do with vegetables in the garden and add gourmet greens to your crisper.

Growing the greens

Plant your green seeds in well-drained soil in early spring or late summer. Fall crops are planted three months before the first expected frost.

Choose a location in full sun but with indirect sunshine. Cover the seeds with ¼ to ½ inch of well tilled soil. Leafy greens require uniform moisture and constant weed control.

Some green vegetables can be harvested when they are small or cut for a second “cut and return” harvest. The endive and endive are blanched by covering the row for three days. Other greens are best harvested when they are ripe. It is best to harvest all greens before hot, dry weather arrives.

What to do with green vegetables in the garden

  • The way to use the greens depends on the variety.
  • The heavy, thick leaves are more appetizing when the ribs are removed.
  • All greens should be thoroughly washed and drained before use.
  • Types of cooked vegetables can be cut and fried, poached or cooked slowly in a tasty broth called pot liquor, which is often written “pot likker”.
  • The small green leaves mixed together give punch to salads, and the spicy arugula is amazing as a pesto.
  • As with most vegetables, the faster you cook your leafy greens, the more nutrients they retain.

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