I. Leafy Vegetables
Chard
Chard is a delicious and nutritious leafy green vegetable commonly used in Mediterranean cuisine. It is a good source of vitamin A, vitamin C and is popular among home gardeners because of its ease of cultivation and productiveness. Chard tastes slightly bitter and can be eaten raw in salads, cooked in soups, or sautéed. It is also a hardy crop that can withstand moderately hot weather and is perfect for continuous harvesting throughout the growing season. [1]
Spinach
Spinach is a superfood packed with healthy nutrients and offers many health benefits. It is high in fiber, vitamins, and minerals and contains important plant compounds that can improve eye health, reduce oxidative stress, fight cancer, and regulate blood pressure. With its versatility, spinach is easy to add to your diet, making it a great addition to any healthy meal plan.
Salad greens
Salad greens are a great way to add nutrition and flavor to your meals. There are endless options, from leafy greens like spinach and kale to a variety of lettuces. Not only are they delicious, but they're also full of vitamins, minerals, and antioxidants that are essential for a healthy diet. Whether mixing them into salads or using them as a meal base, adding more greens to your diet is always smart.
Growing tips for leafy vegetables
Growing leafy vegetables like chard, spinach, and salad greens require attention to detail. It's important to plant them in well-draining soil that's consistently moist but not overly wet. They grow best in cool weather and require regular watering to avoid stress and bolting. Some varieties may also benefit from using organic mulch to keep their leaves clean and cool. Remember to thin out seedlings and harvest regularly to promote growth and ensure you get the best taste of your leafy veggies.
II. Cole Crops
Broccoli
Broccoli is not only delicious but also loaded with nutrients. It's a great source of fiber, vitamins B6, E, B1, and A, phosphorus, potassium, magnesium, omega-3 fatty acids, protein, zinc, iron, and niacin. Besides being a healthy addition to your diet, broccoli can be cooked in many ways, such as steaming, boiling, roasting, or stir-frying. Try roasting it with garlic, lemon, and Parmesan cheese for a delicious side dish that will surprise you! [2]
Cauliflower
Cauliflower is a versatile and healthy vegetable with various important nutrients, including fiber, antioxidants, and vitamin C. Its calories and carbs are low, making it a great substitute for grains and legumes in many recipes. With its easy preparation and ability to be eaten raw or cooked, cauliflower is a delicious addition to anyone's diet. Plus, it comes in various colors and varieties, making it a fun and colorful ingredient to work with. [3]
Kohlrabi
Have you ever tried kohlrabi? This funny-looking bulbous vegetable is part of the cruciferous family, along with broccoli and kale. It can be green or purple and has a sweet taste with a peppery kick. Kohlrabi can be cooked in various ways, from boiled to roasted, or even eaten raw in salads or slaws. Don't be afraid to give Kohlrabi a try and see what all the fuss is about!
Turnips
Turnips are an often overlooked root vegetable that can be quite versatile in the kitchen. Roasting turnips can mellow their sharp flavor and turn them into a wonderfully tender and delicious side dish. They can be seasoned with herbs or other root vegetables for added flavor. They also have nutritional benefits, such as being a good source of vitamin C and containing significant amounts of calcium and iron. Try turnips and see how they can add flavor to your meals. [4]
Growing tips for Cole crops
To grow successful Cole crops such as cabbage, broccoli, and Brussels sprouts, choosing a sunny site with rich and well-draining soil is important. Adding some good compost before planting can also be beneficial. For spring planting, mustard, chard, kale, and turnips can be directly sown into the garden once the soil has reached 45°F. Alternatively, seeds can be planted indoors 6 to 8 weeks before the last frost and planted two weeks before the last frost. For fall planting, seeds can be directly sown 100 days before the first frost or started indoors and planted out 4 to 6 weeks before the first frost. [5]
