Grow Your Greens (and Eat Them Too)!

From: Gardeners Supply - Friday May 14,2021 01:08 pm

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Enjoy versatile, super-nutritious greens like arugula, kale, spinach, and Swiss chard in salads and pesto sauces. Unlike many vegetables, they’ll grow in part shade.

All About Arugula :A member of the mustard family, arugula has a smoky, peppery, complex flavor and scent. It's often found in mesclun salad mixes, where it lends a pleasant bite to milder greens. Arugula is a cool-season crop and becomes bitter in the heat of summer.

Recipe: Spaghetti with Arugula-Almond Pesto

Growing Kale and Collards: Kale is a nutritional superstar. There are several varieties to choose from, including lacinato ("dinosaur") kale and curly kale. Harvest as baby greens or allow plants to grow all summer for harvesting in autumn. Kale is frost-hardy; some say the flavor actually improves after a frost.

Recipe: Kale Salad with Grilled Chicken and Dijon Tahini Dressing

Stay Strong with Spinach: A big bowl of freshly picked spinach makes a generous salad, but that same amount cooks down to almost nothing. So plant lots of it! Harvest as baby spinach or wait a few weeks to harvest full-size leaves. A cool-season crop, spinach gets bitter when temperatures heat up.

Recipe: Wilted Spinach with Wild Mushrooms and Bacon

Cut-and-Come-Again Swiss Chard: Swiss chard is easy to grow and rarely bothered by pests. Varieties with colorful stems are especially fun to grow and eat. Both the leaves and the stems are delicious steamed or sautéed. Harvest as baby greens or allow to grow to maturity. Swiss chard can take the heat of summer.

Trees are the most efficient of plants when it comes to draining carbon dioxide from the air, with long-lived shrubs coming in second in their ability to sequester carbon. Long-lived woody perennials, like peonies, and ornamental grasses like pheasant’s tail (with extensive root systems) are also good options. But you can think of every plant— no matter the size — as a tiny carbon sink.

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