The group of plants known collectively as greens includes some of the tastiest, most nutritious vegetables around. What's more, nearly all of them are easy to grow. By far, the two most popular greens are lettuce and spinach, but the list includes at least a dozen more, including greens from around the world.
Italian
Broccoli raab is a traditional Italian green sometimes referred to as "the other broccoli." It's ready to harvest in 45 to 60 days, and it packs a punch in terms of flavor. Although it tastes somewhat like regular broccoli, it's bitter and it has more bite, especially when quickly sauteed in a little olive oil and a lot of garlic.
Arugula has a wonderful peppery flavor that makes salad come alive, and it's very easy to grow. It produces pretty yellow flowers that are also edible.
Another great Italian green is radicchio. Although it is considered a green, there are also red varieties. Radicchio is a member of the chicory family, and it has a tart, tangy, slightly bitter flavor. It is often used as a green in a mixed garden salad.
French
Two extremely popular French greens are endive and escarole, which grow easily. Curly endive has a mild nutty flavor perfect in salads. Crunchy and sweet, escarole is great whether used in a salad or braised in chicken broth.
The French are especially fond of a green we consider a weed: a dandelion. While we spend millions of dollars a year on herbicides to rid our lawns of dandelions, the French are busy planting it--and with good reason--because the leaves are very tasty.
Probably the biggest contribution the French have made to the world of greens in recent years is mesclun, which is nothing more than a mixed bag of greens typically served as a salad. The Italians have their own version of mesclun called misticanza. Once the leaves measure about 3 inches tall, I shear what I need for dinner and let the plants produce new leaves. The process continues for several weeks.
Asian
Mizuna is one of several great greens from Asia. It grows quickly, and its finely cut leaves are not only beautiful, but delicious, especially in salads or stir-fries. As with most greens, you can harvest individual leaves or pull up the entire plant.
Another Asian beauty is bok choy, a member of the cabbage family that doesn't taste like cabbage at all. You've probably eaten it, because it is commonly used in Chinese stir-fry dishes. The leaves tend to wilt quickly when cooked, but the white stem remains somewhat crunchy. Other Asian greens include tat-soi and crunchy komatsuma.
New Zealand
New Zealand spinach isn't a spinach at all, but what's great about this green is that it stands up to heat much better than regular or real spinach, yet it tastes pretty much the same. So if you live in a hot climate and love the taste of spinach year-round, this is a good choice.
American
Perhaps the most popular greens in this country are turnip greens, mustard greens, beet greens and collards. Kale, another popular green, is most often used as garnish or ornamentation.
Turnip greens are an all-time favorite, especially when boiled in water with some smoked ham hock, onion, and a little vinegar. The great thing about this plant is that it also produces a delicious root. Beets also do double-duty, and though most folks are accustomed to eating only the root, the leaves are tasty, whether raw or quickly sauteed in just a drop or two of oil. Mustard greens are a little stronger tasting than turnip or beet greens, but they too are great, whether cooked or eaten raw. Finally, there are collards, a Deep South classic that's a snap to grow.
Nearly all greens are cool-season crops, which means they grow best during the cool temperatures of spring and fall. I typically grow my greens in March for late-spring harvest, and again in August or September for a late-fall harvest. Sowing seeds is easy. Simply smooth the soil with a rake, then scatter the seeds in individual rows or in a wide row. Lightly cover the seeds with soil, and then water.
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