SWISS CHARD!!!! Especially the Lucullus!
I love it raw.
I love it cooked.
In pizza, soups, my eggs in the morning with red peppers and red onions, on burgers. It is my favorite green in the world.. ever!
I will never grow anything but the Lucullus again! At least overwinter. I planted it last summer and it did well through 100+ heat. It grew all winter even after night after night of low teens. It grew all summer, but with no one here to pick it and keep the pill bugs off it was looking poorly by the time I got home in Aug. Stupid me.. I pulled it up. I shouldn't have. I should have just trimmed it up. The 'trunks' were as thick as my arm and the leaves just as sweet and tender as the first ones.
I planted some Rainbow Lights.. but they croaked in the first cold snap and now I am chardless. Oh, the horror!!!
I am also very partial to stinging nettles, but I wouldn't suggest that off the top of my head. It is an odd crop to ahve in one's garden though I have quite a big patch of pampered nettles I eat that raw too and in soups and on pizza and burgers too.
Do you mean leafy greens?
I like chard, kale, spinach, turnip, beet greens, sorrell, vitagreens, salad greens like red leaf lettuce, romain... I like cabbages of all kind including brussels sprouts. I like dandelion greens.
I was not raised eating greens. In fact, the first time I ever ate them, was the first year I was in a winter CSA 3 or 4 years ago. I had to learn what to do with them, but I have to tell you, I feel SO much better in the winter when we eat a lot of greens. I think without the sunshine, a person NEEDS all those vitamins, and there is a ton of iron in them too.
Swiss chard. You can keep picking the outside leaves off each clump for a long time. I'd say beet greens, but if you are growing beets for the roots, you have the greens anyway, without specially planting them.
Spinach or silverbeet - can be boiled, steamed (and served in a thousand different ways), fried (great in stirfries), in pies, omelettes, quiches, spanakopita-type things......AND is delicious raw. A terrific all-rounder.
Cabbage is another goodie - can be cooked in many ways, and is great raw as well.
An alternative to both is any of the Asian greens - mizuna, bok choy and the like. The best thing about these is that they are very fast growers.
Don't forget that peas are just as good raw as cooked - and you can eat the leaves as well. Pea shoots are very yum, and great in a salad.
I would have to go with turnips because then I have both the root and te green which I like very much raw or cooked. Good question though. Very tough choice because I also love spinach, kale, collard, cabbage, and well pretty much any green gets my vote especially if its cooked with hotter spices.
I'd go for sweet collards as it grows year round as an evergreen perennial here and it's very tender and delicious. Just keeps getting taller and taller and in late winter we cut the top 6 feet off, leave 2 feet behind and it starts all over again for the following year. Here's what they looked like at 8 - 9 feet tall 3 weeks ago before it started snowing.
Swiss Chard for sure. In the same space a one or two spinach plants you get one forever, or at least until a hard freeze, chard plant. It only get tastier as time goes by. Best bang for your buck also. When you pick a handful of leaves it makes a whole meal. I sell it and it gets the top money maker award also.
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