Greens & Brassica Profiles


Arugula Arugula’s spicy, peppery flavor is distinctive. The leaves are elongated with irregular margins and look beautiful in a salad mix. Harvest arugula frequently to increase the production of fresh, new foliage. More »
Bok Choy An Asian green with sweet, mild flavor, young bok choy leaves can be eaten fresh in salads while mature leaves can be steamed, sautéed or stir-fried. Cultivars tolerant of heat are best for warmer climates, as they are more bolt-resistant. More »
Broccoli Broccoli is an easy-to-grow, nutritious plant. Protect plants from aphids, cabbage worms and loopers by covering with a floating row cover until harvest. For an added splash of garden interest, grow purple or chartreuse varieties. More »
Broccoli Rabe Broccoli rabe generally prefers cool conditions. The plant grows similarly to broccoli and will produce a series of new harvestable shoots, so the growers can usually harvest two or three times from the same plant. Broccoli rabe is susceptible to the same problems as other cruciferous vegetables, and cabbage worms and snails seem to cause the most trouble. More »
Cabbage Cabbage is an easy-to-grow, dependable vegetable that is useful for soups, slaws, stirfries and many ethnic dishes. Many different cabbage types and colors are available, making this vegetable as diverse as it is nutritious. Cover plants with floating row cover to deter cabbage worms, loopers and aphids. More »
Cardoon Cardoon, also known as Texas Celery, artichoke thistle and cardi, requires a long growing season, so starting seeds in the earliest part of spring is advised. In general, cardoon grows the largest in good, deep soil and with frequent watering. Pests are minimal, and the perennial plants are drought-tolerant, although a lack of water reduces its size. Cardoons need to have their stems blanched or they will be intolerably bitter. A month of being tied up and kept in the dark will make the stems much sweeter. More »
Cauliflower Cauliflower gets a purple tinge when the blanching process is delayed. It’s harmless and doesn’t affect the taste, but it will turn an unappetizing grayish cast when cooked. Orange and purple varieties (like Cheddar and Graffiti) are delicious show-stoppers that retain their beautiful colors when cooked. More »
Collards Collards are a fairly disease- and pest-resistant cool-season crop grown in spring and fall. As a winter-hardy crop, they are often sweetened by frosts. They are vigorous growers, high in many nutrients. Use in soups and stir-fries or sauté with a bit of olive oil. More »
Kale Kale thrives in cool weather and is very frost tolerant, making it a great veggie for four-season gardens. Most varieties sweeten after a hard frost, so late-season harvests are often most flavorful. It’ a beautiful and nutritious vegetable that can be used in soups or stir-fries. It’s also delicious braised and sautéed. More »
Kohlrabi This wonderful, underused vegetable can be eaten raw in a salad or used in stir-fries or soups. More »
Mustard Greens This spicy green is delicious in stir-fries and soups or simply sautéed in olive oil with a bit of garlic. If flea beetles are a problem, cover the plants with a floating row cover until harvest. Mustard greens prefer cool temperatures, and most varieties will bolt (or flower) when summer brings warm weather and longer days. More »
Romaine Lettuce Lettuce becomes bitter as the weather warms and will bolt (or flower) as the days grow longer. If slugs become a problem, use an iron phosphate bait to control them. More »
Spinach Spinach can be grown under floating row cover to prevent leaf miner and aphid damage. Because its productivity is so closely linked to the weather, spinach harvests can be erratic from year to year for many gardeners. Bolt resistant varieties are perfect for beginners. More »
Swiss Chard Swiss chard is easy to grow, highly productive, beautiful, tasty and totally underappreciated. Plants may bolt (or flower) during hot summer weather. Use leaves as a spinach substitute in any recipe or sautéed in olive oil with a bit of garlic. More »
Turnips Roasted turnips are delicious, as are braised turnip greens with a touch of garlic and olive oil. They boast a mild, crisp, tender flesh with a surprisingly delicate flavor. More »