There are many types of leafy greens available, so it’s no excuse to say you don’t like greens. All of them are easy to grow, rich in nutrients (although some more than others) and some can be eaten both fresh and cooked. Harvesting leafy greens is a simple matter as well.
Imagine, picking fresh leafy greens until the first hard frost! A leafy green harvest of vegetables that are usually eaten uncooked in salads can be picked early in the spring when leaves are young and tender or the gardener can wait a bit until leaves are more mature. Other crops, such as Swiss chard, tolerate warm summer temperatures.
A leafy green harvest may consist of different types of lettuce , kale , cabbage , beet greens, or collards. Leafy green lettuces can be picked as micro-greens when the leaves are tiny. They will be milder in flavor than when the leaves are mature but simply delicious.
The same method can be used on other greens such as kale. In the case of cabbage, wait to pick until the head is firm, and the same goes for head type lettuce. Beet greens can be picked when the root is mature and eaten, or picked when the root is very tiny, as when thinning the beets.
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