There are dozens of varieties of leafy green vegetables from all around the world that can be grown without fuss. Many germinate quickly, and are sturdy plants that require little special treatment. There are varieties that love cool or hot weather, and some that can grow in both — a few even improve by exposure to one or more frosts. Some take up very little space and can be tucked into small, spare areas for a quick crop sprinkled throughout the garden. Some of these can be grown in pots instead of a garden bed, making it possible for anyone to try his hand at raising some fresh. And yet others take up a lot of space, stretching out and making a bold statement by their very size.
Besides their taste and health-giving qualities, many types of leafy greens are so beautiful that they can be enjoyed for their form and color, and can even be planted as part of an edible landscape. Keep in mind that leafy “green” vegetables can be a bit of a misnomer, as there are many varieties of “greens” that are not only green, or that aren’t green at all. There are reds and purples that are deep and saturated, adding color anywhere they are planted.
Just about every part of the world has contributed wonderful green, leafy plants to the world of gardening. Cuisines that emphasize fresh vegetables, such as those of the far East, offer the widest variety of tastes, forms, textures and colors. Europe has had fabulously delicious greens for a variety of climates, from hot to cold. Yet others come from cool areas like Russia, or hot ones like India. Adding a few of these to your growing schedule will bring something exotic — yet easy to grow — to your kitchen.
The choices are legion, and it’s good to experiment with an assortment of them over time. It’s important that each gardener finds the ones that he not only likes to eat and grow, but that do well in his garden’s microclimate. Some outstanding choices to try include:
All of these may be eaten raw or cooked. However, raw enthusiasts will appreciate harvesting the individual leaves when they are on the small side. Add them to lettuce for a salad mix, or skip the lettuce and enjoy a plate of exotic greens with your favorite dressing.
If eating greens cooked, be quick about it; they benefit most from only the briefest of cooking. They will turn brighter and deeper in color, and will often lose any red or purple coloring. Do note that many of the greens that taste spicy when raw will loose much of their twang when exposed to even a small amount of cooking.
With seed available from so many luscious types of leafy greens, it’s a shame to miss these plants that are delightful to both grow and eat. Below are links that include a virtual world-tour through the eyes of a gardener of greens, as well as information about the nutritional value of green leafy vegetables.
Asian Greens for Cool Season Growing
Growing and Cooking Collard Greens
Go Green… With Veggies That Is!
Gourmet Seed’s Gourmet Greens
Green Leafy Vegetables – Nutritional Powerhouses
Most homeowners have probably spent hours looking at the different types of garden seeders. You may have even come across…
When it comes to vehicle lovers, cleaning their cars on a regular basis is essential to maintaining the paint job's…
Gas chainsaws are the perfect tool for a variety of outdoor tasks, including chopping up logs for firewood, clearing brush…
A home can be a daunting project, one that takes some time and energy to maintain. With hard work, determination,…
Today ginger is grown all over tropical and subtropical regions in Asia, in parts of Africa and South America, and…
Onions are one of the most popular vegetables in the world, and growing onions is a snap in the home…