By: John Olive, Retired Director, AU Ornamental Horticultural Research Center |www.MobileCountyMasterGardeners.org
“Greens” is the term used for the leaves of various crucifer or brassica plants. If you want to enjoy greens throughout the winter, you still have time to plant. Most greens do best in cooler temperatures, but they need to be started early. They are a staple for the Southern fall garden because they are easy to grow and provide a fresh, regular harvest well into the spring.
Garden greens are easy to grow but require some site preparation. Select a spot that gets at least six hours of sun. Greens grow best in soil with a pH of 5.5-6.0. Prepare the planting site by loosening up the soil 10 to 12 inches deep, breaking up clods to create a smooth seed bed.
Collards and cabbage are best grown from transplants; you can buy transplants locally or start your own from seed. It is best to direct-seed turnips, kale, and mustard. Plant in rows, thinning the seedlings as needed or broadcast (scatter) seed in blocks or wide rows, and lightly cover with ½ to ¾ inch of soil. To harvest roots, in addition to greens from your turnips, plant in rows and thin to 2 to 3 inches between plants.
Fall is often dry so be prepared to water seeds and seedlings until they become established. Maintaining moisture so plants do not dry out will help keep greens tender.
Greens can be planted from late August through October. Late September into early October is usually ideal. Planting early will likely increase insect damage and planting too late may prevent plants from reaching a desirable size. Consider multiple plantings a few weeks apart as insurance against unusual weather situations.
Several insect pests will attack greens in Alabama. If you plant early, be prepared to control insects. Later, as it gets cooler, insects become less of a problem. The most common insects attacking leafy greens are moth caterpillars and beetle adults and larvae.
It is important to identify the pest because the controls are different for beetles and moth caterpillars. Caterpillars are controlled by products with the active ingredient Bacillus thuringiensis or Bt. It is only effective against young caterpillars. It will not work on beetle larvae, even though they closely resemble caterpillars. Both adult beetles and larvae are controlled with products containing the active ingredient spinosad. Both Bt and spinosad are available in several different commercial products and many are approved for organic gardens.
Always check the label on all pesticides to ensure the specific product is labeled for the crop and to learn the wait time (harvest interval) before you can harvest. Insect pest populations vary from year to year and in their preference for different varieties, so it is beneficial to plant more than one type or variety.
There is not enough space to cover all the possibilities for fall greens, but this is a start. When Southerners think of growing greens, turnips, collards, and mustard greens come to mind. Other greens that do well in the Deep South include romaine and buttercrunch lettuce, assorted leaf lettuces, Swiss chard, spinach, and beets.
Turnips have been grown in American gardens for centuries. There are many varieties of turnips on the market. Some are grown primarily for the leaves, some for the roots, and some for both roots and leaves. “Purple Top,” “White Egg,” “Seven Top,” and “Shogoin” are among the varieties recommended for the Gulf Coast.
Mustard greens are popular in the South and tend to be spicier (more peppery) than other greens. Both broadleaf and curly mustards are commonly grown. “Red Giant” is a beautiful ornamental mustard that is also edible, especially the young leaves. Mustards can be cooked or used raw in salads.
Kale is a popular green promoted for its health benefits. “Lacinato,” known as “dinosaur” kale, has dark green, narrow leaves with a bumpy appearance reminiscent of dinosaur skin. “Red Russian” and “White Russian” are curly leaf Siberian kales that also do well in the Deep South. Kale can be eaten cooked or raw.
“Georgia Collards” are the most widely available variety of collard plants. For other varieties, you may have to purchase seed and grow your own transplants. “Alabama Blue” is similar to “Georgia” but the leaves have a blue tint, and it tends to bolt (flower) later in some years. “Yellow Cabbage” collards form a loose head, have a yellow hue and are tender enough to eat raw in salads when young.
If you don’t have a garden spot, remember that greens do well in containers (See Lagniappe August 7, 2024). It does not take a lot of space or a lot of effort to grow greens, but if you make the effort, you will be rewarded with a delicious and nutritious traditional Southern comfort food.
コメント