If you’re new to gardening, growing greens such as kale, lettuce, spinach, and Swiss chard is a great way to get started. If you’re a seasoned pro, you are probably already aware of how versatile and bountiful greens can be. These leafy greens are easy to grow, require minimal maintenance, and can provide you with a plentiful harvest throughout the growing season with succession plantings. Because they come in such a wide variety, some may have some specific needs but they are sown and cared for in a similar way. Let’s go over the steps to take you from starting your seeds indoors or outdoors to harvesting!

Starting Seeds

Greens can be grown just about anywhere but whether or not you should start them indoors may depend on your climate. In a zone with a shorter growing season like mine, I suggest starting your first round of seeds indoors to get a jump start on the growing season.

Starting Seeds Indoors

Sow the seeds no more than 1/4 inch deep and be sure to keep the surface of the soil moist while the seeds germinate. Place them under grow lights once the seedling emerges from the soil. After germination only water the seeds from below. Once the seedlings have their first set of true leaves, pot them up into larger containers if the weather conditions are still too cold to be planted outdoors.

While greens can be cold-tolerant, they are not necessarily frost tolerant, especially the young seedlings. Plant them outdoors after the danger of frost has passed. I suggest using some type of season extenders such as cloches or frost cloth so you can plant them out a good 3-4 weeks earlier than that.

Sowing Seeds Outdoors

The process to sow seeds outdoors is the same but wait until the soil has warmed up to at least 50°F. Thin the seedlings to about 4-6 inches apart to give them room to grow. Seeds sown directly outdoors can be planted 2 weeks before the last frost date. Again, consider a season extender to give yourself an extra few weeks.

Succession Planting

Greens are some of my favorites for succession planting. Plant seeds every two weeks throughout the growing season, so you have a steady supply of fresh greens. Most greens are considered cool-season crops so I suggest planting more successions in the spring and fall than at the peak of summer. This will also help prevent bolting, which is when the greens go to seed and become bitter. I like to plant the successions close to the current round of greens so they can grow in the same space, essentially doubling the production of that space.

Care

Greens need regular watering, especially during hot weather to keep from bolting. Water deeply once or twice a week, depending on how quickly the soil dries out and how much rain you’ve had. Use a balanced fertilizer every 3-4 weeks to provide the plants with the necessary nutrients. If your greens have yellowing leaves, it may be a sign that they are lacking in nitrogen. Use a nitrogen-heavy organic fertilizer such as Fish Emulsion or Bloodmeal.

Pests and Disease

Common pests that affect greens include aphids, slugs, and snails. To control aphids, you can spray the plants with a mixture of water and dish soap. For slugs and snails, I suggest an organic option like Sluggo or using a beer trap. Simply place beer in a shallow dish to trap and kill the slugs.

Most of the diseases greens are prone to involve rot or fungal diseases. To prevent this, water at the base of the plants and avoid getting the leaves wet. Also, remove leaves with signs of damage as soon as possible. If the disease persists, consider using an organic fungicide such as neem oil.

Harvesting

For most greens, harvest the outer leaves as they grow, leaving the inner leaves to continue growing. Some varieties like Kale can continue to produce for months. Spinach I suggest picking the leaves once they reach the size indicated on the seed packet as they can become tough and bitter if left too long.

Storage and Preservation

Store the greens in a plastic bag in the refrigerator for up to a week. Placing a paper towel or wrapping them in a kitchen towel will help prevent moisture build-up and extend their life much longer. You can also freeze the greens by blanching them, then freezing them in airtight containers. This comes in handy for winter soups and stews as well as smoothies!

Preservation Methods

• Freezing
• Dehydrating
• Pressure canned soups
• Fermenting