Leafy Greens

Leafy crops are primarily consumed for their large, tasty leaves. These leaves have a variety of tastes, some being sweet while others can be more bitter. Lettuce, Cabbage, Chard, Kale, Endive, and Arugula are all considered Leafy Greens!

Did you know? The high levels of chlorophyll in leafy green plants are known to aid blood cleansing & detoxification.

1. Although cultivated varieties of leafy greens have better heat tolerance than the crops they originate from, they are most accustomed to spring & autumn growing temperatures. Because of this, the best time to plant them is in early spring or early fall.

2. For most leafy greens, directly sowing them into the garden yields the best germination. However, some plants like lettuce, spinach, collards, and charred kale can be transplanted to get an early start.

3. Cabbage worms and flea beetles can be the most damaging to leafy crops. They eat up the leaves and ruin the harvest.

• The safest way to control these pests is by handpicking them whenever you spot them. You can typically find these pests on the soil near the plant stem or on the leaves themselves. Other control measures such as neem spray often are not very effective against these bugs.

The Cabbage Worm

4. Since leafy greens grow and mature much quicker than most plants, it's important to make sure their soil maintains a consistent level of moisture. This also prevents bolting among the plants, which would yield a lower harvest overall.

5. Leafy greens can be harvested whenever the gardener desires throughout their growing cycle. For most, they should be harvested from the outermost leaves towards the center; however, collards should be harvested from the center first.

6. Leafy greens can easily turn excessively bitter if not cared for properly throughout the growing process. Be careful of premature flowering, which can result from growing them too long in warmer weather; this causes the bitter taste.