Leafy Greens
Leafy greens are a diverse group of plants whose leaves are eaten as vegetables. They are packed with nutrients and include popular choices like lettuce, spinach, kale, Swiss chard, and collard greens.
Planting Leafy Greens
Most leafy greens are cool-season crops, thriving in spring and fall. Some can tolerate light frost. They generally prefer full sun but many benefit from partial shade in hot summer weather to prevent bolting (premature flowering).
- Sowing: Many can be sown directly in the garden. Start lettuce and kale indoors for an earlier harvest.
- Soil: Well-drained, fertile soil rich in organic matter with a pH between 6.0 and 7.0.
- Spacing: Varies by type. Refer to seed packets for specific instructions. Succession planting every 2-3 weeks ensures a continuous harvest.
Common Leafy Green Varieties
Lettuce (Lactuca sativa)
Types include loose-leaf, romaine, butterhead, and crisphead (iceberg). Prefers cooler weather.
Spinach (Spinacia oleracea)
Fast-growing and very cold-hardy. Prone to bolting in heat.
Kale (Brassica oleracea var. sabellica)
Very hardy and can be harvested even after frost, which can improve its flavor. Many varieties exist (curly, Lacinato/dinosaur).
Swiss Chard (Beta vulgaris subsp. cicla)
More heat-tolerant than spinach or lettuce. Stems can also be eaten. Comes in various vibrant colors.
Collard Greens (Brassica oleracea var. viridis)
A staple in Southern US cooking, collards are nutritious and frost-tolerant.
Care and Maintenance
- Watering: Consistent moisture is important for tender growth. Water at the base of plants.
- Fertilizing: Leafy greens benefit from nitrogen. Side-dress with compost or a balanced organic fertilizer if growth is slow.
- Pest and Disease Management: Aphids, cabbage worms (on kale/collards), and slugs/snails can be problematic. Practice crop rotation and good garden hygiene.
Harvesting
Harvest outer leaves of loose-leaf lettuce, kale, spinach, and Swiss chard for a cut-and-come-again harvest, allowing inner leaves to continue growing. Head lettuces are typically harvested once the head is firm. Harvest young for best flavor and tenderness.