Greens are a commonly grown vegetable in Michigan. The many varieties each offer its own distinct flavor, texture and color, so ditch the iceburg lettuce and try a new, flavorful variety today.
Growing Season
Greens are generally regarded as cool weather crops, best in spring and early summer before high heats turn their flavor bitter.
Location
Various greens require well-drained soil with full sun, though light midday shade can extend the harvest season. Typically, it is started indoors in late February and transplanted in early spring once the season’s frost has passed.
Harvest
Harvest in early morning when leaves are crisp and full of moisture.
Selecting Greens
Greens are best when they’re freshly picked. Looks for leaves without signs of wilting or dark spots on edges. Ends should be clean and fresh.
Greens are best when they’re freshly picked. Looks for leaves without signs of wilting or dark spots on edges. Ends should be clean and fresh.
A few favorite greens:
- Arugula has long, spiked, dark green leaves and a peppery flavor. Larger leaves tend to be stronger have a stronger flavor.
- Butter lettuce is a crisp-head lettuce with a tender texture and large, cupped pale green or red-tinged leaves.
- Cabbage is round in shape with layers of leaves forming a head. It occasionally has a sharp or bitter flavor and is often added to soups or stews. Cabbage is an excellent source of vitamin C.
- Collards are loose, dark blue-green leaves with a very mild, almost smoky flavor. Collards provide a good source of vitamins and minerals.
- Endive is a small head of pale, tightly packed leaves with a slightly bitter taste. It is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber.
- Little gem lettuce is soft with just a hint of crunch. Its delicate flavor pairs well with light vinaigrettes.
- Mache, or Lambs’ Lettuce, has a more body than many greens. It grows in tight rosettes of dark green leaves attached in groups.
- Mizuna is an Asian variety of mustard greens with spiky, dark green leaves that have a surprisingly delicate texture and delightfully peppery, even spicy kick.
- Oak leaf lettuce is a loose leaf green that comes several varieties including green, red and bronze.
- Romaine lettuce is hale and hearty with a crunchy texture.
- Spinach is an edible flowering plant with leaves that alternate and very in size. Its flavor is slightly salty and bitter.
- Swiss chard has a flavor that is bitter, pungent and slightly salty. It is a tall, leafy, green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves.
- Watercress, a peppery green is a member of the mustard family. The more mature the plant, the sharper the flavor.
Wash your greens when you arrive home or after harvesting them from your garden. Roll the leaves on a clean kitchen towel, seal in a plastic bag and store in the crisper of your refrigerator for up to one week.
Nutrition
Darker greens are more nutritious than lighter varieties, with Vitamin C, beta-carotene, iron, calcium, and fiber. They hold the most nutrition and flavor right after being picked, another reason to buy locally from your farm markets.
Did You Know?
- In the United States, lettuce is the second most popular vegetable after potatoes.
- The Romans believed greens had healing properties. Caesar Augustus even erected a statue dedicated to the vegetable.
- The ancient Greeks served greens at the end of a meal, believing that it induced sleep.
- Thomas Jefferson had 19 varieties of lettuce growing in his garden at Monticello.