Generally, Arugula is used as salad and sometimes as a substitute of basil pesto. They are of bite-sized with a peppery flavor.
This veggie was very familiar a century ago and then people started neglecting it; however, it has started gaining credit once again because of its health benefits and taste.
A very interesting thing about this veggie is that it is also known as rocket and rucola because of how rapidly it grows.
This fast-growing cool-season vegetable is a green leaf that is currently a chef’s favorite from all around the globe. Mainly because it adds a tender tangy and peppery or mustard-like taste to salads.
Growing arugula from seed is pretty easy, either in your pot or in your garden! All you need to do is compost the soil and then gently sow the seeds and within few days it will be ready to harvest.
And if you wish to grow this vegetable during the summer months, try harvesting it under shade, otherwise, it will mature too fast.
2. Asian Greens
Asian-green vegetables and their health benefits are impressive! They make an excellent accompaniment to salad, meal or part of side dish.
There is numerous range of Asian-green, including choy sum, bok choy, and yu choy, are probably the most regular one.
Other many types exist, varying in form, size, color, leaf shape, and taste. Mostly the seeds of these plants are sold together in one packet.
Now, it is up to you whether you choose to plant these seeds separately or together.
Like most leafy greens, sown these seeds directly in the ground, and while harvesting, you can either cut the leaves or the plants entirely.
Plant these seeds either in late summer or early spring, they will grow healthy without any issue.
Also, you can blend these amazing Asian-green with crisp vegetables or lettuce for an exotic, nutritious salad!
3. Broccoli Raab
Used widely in Chinese and Italian cuisines, Broccoli raab is gaining popularity in the United States. For years, this bold flavor has been enhancing and complimenting a lot of dishes.
Commonly known in America as broccoli raab, it is indeed a green vegetable with numerous names around the globe.
Among the few of many names are rapine, rapa, rapini, Italian or Chinese broccoli, turnip broccoli, taitcat, and many others.
Although it has broccoli in its name, this plant is not related to broccoli. However, it is, closely connected to the turnip and which is perhaps why the leaves seem like turnip greens.
Uniquely bitter in taste, broccoli raab is also popular for its high nutritional benefits. This veggie is the source of potassium and Vitamin A, C, and K. The edible parts are the buds, stems, and leaves.
The trick with this plant is to harvest the flower clump as soon as they emerge because it will open to flower quickly. So, I recommend harvesting every alternative day.
4. Chinese Cabbage
Chinese cabbage has earned its name from its area of origin, and i.e. Northern China. There are several types of Chinese cabbages, but commonly used one is Napa Cabbage.
Also known as Chinese leaves, the Chinese cabbage is tightly wrapped, a pale green veggie that has juicy leaves with crisp and mild, sweet flavor.
This vegetable is available all year long, and good-quality Chinese cabbage will have bright-green leaves with firm and crisp. Just avoid ones with leaves that are yellowing and wilted.
This fast-growing vegetable can be harvested within few weeks. It is, however, sensitive to sunlight, and if you wish to grow this plant through the summer, try harvesting in a shadier spot.
Or else, you can also enjoy the fresh green veggie through the spring and fall.
And if you wish to harvest the seeds indoors, use a peat pot or biodegradable seed starter because this plant doesn’t transplant well.
5. Mesclun Mix
A mix of greens will surely add variety to your salads, and, of course, garden! The mixture of these greens is harvested and eaten together.
Mesclun isn’t the name of a plant; actually, it’s a term for a mixture of salad green that is a fast-growing crop.
These greens are generally sown close together and are picked young for the best result.
The traditional mix typically includes leafy lettuces, chervil, endive and arugula, and other undetermined blends of fresh and available baby salad green, likes sorrel, dandelion, mustard, Swiss chard, or other leafy vegetables.
You can plant Mesclun mixes and enjoy the unique mixture of numerous greens that will appear in the garden.
Mesclun mixes can be planted in a container or in the section of a garden. Harvest as required and sow the new seeds every 10-14 days if needed.
Greens, including Kale, qualify for the fast harvest category. Kale is best to eat within few days of seeding.
While it’s fairly flexible for planting in every season, the best time comes in cool weather. Packed with high nutrients, Kale is amongst the world’s healthiest plant foods in existences.
Kale is easy to plant directly outdoor however it will require plenty of water, as drought can make the taste bitterer.
There are several varieties of Kale, of which one is known as dinosaur Kale in Tuscan for its green-to-violet colored glossy and crinkly leaves.
Just harvest leaves from the outside of flower cluster and you can persist to let the plant produce for some weeks.
However, Kale has relatively short life in case of crispness, so it’s best to eat within few days of producing.
7. Mustard Greens
If nutritious could be packaged and labeled as such, they would look very much like ‘Mustard Greens’. This peppery flavored green is great winter vegetables.
Filled with disease-fighting nutrition, mustard greens are full of rich peppery flavor, yet so lightweight, that one can eat as much as they want.
Mustard greens are also fast producers of cool season vegetables. They are perfect for pots and gardens in both spring and fall.
Like lettuces and other greens, mustard leaves are also sensitive to heat as it will taste bitter if it gets direct exposure to sunlight.
And like almost all green leafy vegetables, mustard leaves contain antioxidants that protect our body from radical damage.
They are also helpful for lowering high cholesterol level and help to control digestive tract.
Turnips are cool weather vegetables that can be harvest both in spring and fall. Turnips are low in calories and rich in calcium, potassium, and nutrients.
Turnip is a white-skinned root vegetable that can be a great plant for the home gardener. It is often connected with root vegetables like beets and potatoes, however, is actually related to arugula, kale, and broccoli.
They mature very fast and you can enjoy both the roots and the green part of this vegetable.
Turnip are usually harvest annually by home gardener, but, we can enjoy them most during autumn as they taste more tender and sweeter than spring.
Sow turnip seeds directly in your garden and pick roots when they harvest tenderly. Both the roots and leaves are edible.
Radishes are an edible root vegetable and are sweet, juicy and pungent in taste. It is a cool-season, easy-to-grow, and rapidly-maturing vegetables.
Offering a peppery flavor and enjoyable crunch with every nibble, radishes are a famous home garden crop, planted and harvested each season due to its speedy growth.
Typically, Radishes are a cool-season vegetable that can be planted both in spring and fall; however, growing should be perched in the warmer months.
In general, they are an easy vegetable to harvest. Also, you can plant heirloom radishes for exotic flavor and unique colors.
You can directly sow the seed ½ inches deep and one inch apart every row, as crowded planting will not develop well.
Radishes can be red, white, black or purple, accordingly their shape; they can be cylindrical, long or round. Also, radishes are eaten raw, pickled and cooked.
Cresses are famous for their rapid production! It is an edible plant with small green leaves that are used to garnish food or in a salad.
Cress is another exotic green plant that is receiving popularity for its peppery flavor. Cress, plants of the mustard family, is certainly the most commonly used in a salad or as garnishing and seasonings.
This plant is often grown all through the winter. You can sow seeds directly outside and harvest soon the leaves are large enough about 2 inches.
You can also sow consecutively every week for continual harvest, but whenever the weather turns hot your cress may have a too strong peppery taste.
Unarguably, growing Cress indoors is the simplest thing you can ever do. Just plant the cress seed near your window during the cold season and after the harvest improves your immune system with Vitamin C from this easy to plant culinary herb.