Growing Greens
By Linda Naeve |
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Edible Foliage for the Iowa Garden
*Depends on the variety being grown and whether crop
is harvested as “baby” greens.
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Arugula Eruca vesicaria subsp. Sativa
AKA: Rocket, Rugola, Rucchetta, Roquette
Family: Brassicaceae
Uses: Fresh
Harvest: 20–45 days*
Varieties: Astro, Surrey
Notes: Snappy, nutty, peppery flavor |
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Beet greens Beta vulgaris
Family: Chenopodiaceae
Uses: Fresh when small, cooked when large
Harvest: 20–55 days*
Varieties: Pronto, Lutz Green Leaf, Shiraz Tall Top Beet-Pack, Bull’s Blood
Notes: Selected varieties recommended for their foliage |
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Cress Lepidium sativum ssp.
AKA: Pepper grass, Garden cress
Family: Brassicaceae
Uses: Fresh
Harvest: 12–21 days*
Varieties: Wrinkled crinkled
Notes: Peppery tang, small–leafed |
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Collards Brassica oleracea
Family: Brassicaceae
Uses: Cooked
Harvest: 50–70 days*
Varieties: Blue Max, Georgia, Vates
Notes: Cold growing temperatures sweeten the flavor |
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Corn Salad Valerianella locusta
AKA: Mache, Lamb’s lettuce
Family: Valerianaceae
Uses: Fresh
Harvest: 50 days*
Varieties: Vit, Jade
Notes: Tender leaves, mild flavor |
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Endive Chicorium endivia var.crispum
AKA: Curly endive, escarole, frisee
Family: Asteraceae
Uses: Fresh
Harvest: 45–60 days*
Varieties: Salad King, Frisan, Green Curled Ruffec
Notes: Curly, lacy leaves, strong flavor |
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Escarole Chicorium endivia var. latifolium
AKA: Broad chicory, Batavian Endive, Bavarian endive
Family: Asteraceae
Uses: Fresh, cooked
Harvest: 40–50 days*
Varieties: Elisa, Twinkle, Full Heart Batavian,
Notes: Broad outer leaves, slight bitter taste, inner leaves are milder
Family: Brassicaceae
Uses: Cooked
Harvest: 50–60 days*
Varieties: Dwarf Blue, Curled Vates, Winterbor
Notes: The flavor improves with a mild frost. |
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Lettuces Lactuca sativa
Family: Asteraceae
Uses: Fresh
Butterhead
AKA: Bibb, Boston lettuce, Limestone lettuce
Harvest: 50–60 days*
Varieties: Buttercrunch, Esmeralda
Notes: Loosely formed heads with soft, buttery–textured leaves
Crisphead
AKA: Head, Iceberg
Harvest: 65–80 days*
Varieties: Ithaca, Summertime
Notes: Set out as young transplants
Looseleaf
Harvest: 40–60 days*
Varieties: Black Seeded Simpson, Green Ice, Red Sails, Salad Bowl, Oakleaf
Notes: Good for container gardens
Romaine
AKA: Cos
Harvest: 50–70 days*
Varieties: Little Gem, Parris Island Cos
Notes: Crisp texture, mild flavor |
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Mustard greens Brassica juncea
AKA: Leaf mustard
Family: Brassicaceae
Uses: Fresh, cooked
Harvest: 20–45 days*
Varieties: Southern Giant Curled |
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Malabar spinach Basella rubra
AKA: Indian spinach, Ceylon spinach, vine spinach
Family: Basellaceae
Uses: Fresh, cooked
Harvest: 85 days*
Varieties: Rubra
Notes: Vining up to 8–feet–tall, more heat tolerant than spinach, better suited for mid-summer growing. |
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Mesclun
AKA: Mixture of leafy greens
Uses: Fresh
Harvest: 40–60 days*
Notes: Many specialty blends of greens |
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New Zealand spinach Tetragonia tetragonioides
AKA: Tetragonia
Family: Tetragoniaceae
Uses: cooked
Harvest: 50–70 days*
Notes: Can be cooked in much the same way as spinach. |
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Sorrel Rumex acetosa or Rumex sanguineus
AKA: Spinach dock
Family: Polygonaceae
Uses: Fresh, cooked
Harvest: 50–60 days*
Varieties: Red veined
Notes: A bright, lemon flavor |
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Spinach Spinacea oleracea
Family: Chenopodiaceae
Uses: Fresh, cooked
Harvest: 30–40 days*
Varieties: Bloomsdale Long Standing, Dominion, Melody
Notes: Select slow–bolting varieties. |
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Swiss chard Beta vulgaris var. cicla
AKA: Chard, Silverbeet, Perpetual Spinach, Seakale Beet
Family: Chenopodiaceae
Uses: Fresh when small, cooked
Harvest: 25–50 days*
Varieties: Bright Lights, Fordhook Giant (white), Lucullus (green)
Notes: Close relative of garden beets |
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