Monday, April 4, 2011

April 2011 - Growing Spring Greens

As the weather has been getting warmer, my thoughts have been turning to fresh spring greens in particular. Lately, I have been paying close attention to the non-lettuce greens that have been appearing in the salad mixes I’ve seen at the store or in restaurants. Many less-common greens tend to hold up better than lettuce and add a variety of additional nutrients. All of the following types of greens should be suitable for growing in our Wisconsin climate as early as April. As a general rule, thin the plants out to 4-6 inches between other plants, water well, and keep in partial shade during the hottest part of summer. Greens can also be planted between other taller plants to save space in your plot and can be harvested for many weeks if pruned regularly.

The first such green to catch my attention is corn salad, also known as mâche, field salad, or lamb’s lettuce. Corn salad grows in a low rosette. It is green and hardy, but tender and mild to eat. Originally corn salad was a foraged food, and it still grows wild on cultivated land in some areas. Corn salad has three times the amount of Vitamin C as lettuce and also contains beta-carotene, B vitamins, Vitamin E, and Omega-3 fatty acids. Harvest the leaves when they are about the size of a quarter or smaller and before the plant grows flowers. Corn salad will re-seed itself if left to flower.

The next green I’d like to try growing is upland cress. Cress has the peppery, tangy flavor of watercress but does not need to grow in water as watercress does. Cress does well in well-watered, fertile soil and should be kept in partial shade during the hottest months. Begin harvesting the leaves when they are “baby greens” size.

Members of the endive family would also be fun to grow. Endives can be cooked or eaten raw, have a slightly bitter flavor, and come in a variety of shapes, sizes, and colors. Endives are high in folate, Vitamin A, Vitamin K, and fiber. They are also frost-resistant. One main type of endive is friseé, which has long narrow leaves that are green and curly. Friseé is a great addition to any salad. The other main type of endive is escarole, which has wide leaves that are pale green. Escarole is often sautéed or added to salads or soups. Endives are easy to grow from spring through fall. They can be eaten as seedlings, more mature leaves, or as larger heads that have been forced (deprived of light and kept in a confined space). Endives grow more easily than lettuce in low-light conditions

Radicchio and Belgian endives are also members of the endive family. Radicchio is often found in packaged salad mixes. It has a firmer texture than lettuce and has variegated white-and-red or green-and-red leaves. Radicchio has a bitter, spicy taste, which can be mellowed if grilled or roasted.

Belgian endives, on the other hand, are grown completely underground or indoors to prevent the leaves from sun exposure. Sun causes the leaves to turn green and open, which gives them an unpleasant bitterness. Belgian endives should be cream colored, tightly packed heads. The whiter the leaf, the less bitter the taste. Leaves can be stuffed, baked, boiled, and eaten raw or in salads. They are particularly good with cheese. Discard the hard inner part of the stem before consuming. To harvest, cut the leaves from the living plant and keep the living stem and root in soil in a dark place.

Winter purslane, also known as miner’s lettuce or claytonia, is another green worth cultivating. Purslane is another hardy green with a mild flavor. Purslane has attractive bright green leaves that are fleshy and triangular, and grows decorative white flowers. The entire plant is edible.

Last on the list are the more common lettuces, arugula, and spinach. Varieties of lettuce include butterhead, crisphead, romaine or cos, looseleaf, leaf lettuce, and salad bowl. They generally are mild tasting and produce larger leaves. They should be spaced 6-15 inches apart, depending on the variety. Arugula is fast-growing and has a spicy flavor. Arugula can be harvested as early as three weeks after planting. The flowers are also edible. Space plants about 6 inches apart and consider placing floating row cover over them to help deter flea beetles. Spinach is a wonderful green to grow in large quantities. Whatever you can’t consume can be briefly boiled and frozen. Place spinach plants about 6 inches apart and start picking the leaves when they are about 2 inches. Pull the whole plant when leaves are 6-8 inches large to prevent bolting (plant gets tall and tough-textured).

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