I thought we’d take a look at some of the extras that I’ve been planting over the last couple weeks that don’t fall into neat categories. This will be a this-and-that week. 

Greens

1. Red Giant Mustard Greens

Seed started:

Planted in the garden March 23, 2021

From Hawthorn Farm

Size:

Up to 3 feet

Location:

Full sun to part shade

Matures in:

21 days for baby leaf, 45 days for full size 

Native to:

China

Why did I Choose it?

We really enjoy a more flavourful, sturdy green that can be braised or added to stir fries. 

Uses?

As stated above the larger leaves can withstand heat and the baby leaves can be enjoyed as salad greens. 

Specifics:

Large, leafy green with dark purple veins against the bright green. Tender leaves with crunchy stems can be used in a variety of ways. It is the spiciest of the mustard greens and tastes a little like horseradish so you can blend the leaves with oil to make a hot sauce. It can be made into pickles, as well as used in soups, green salads and in stir fry dishes. For a milder taste, harvest young leaves. 

Very attractive so can be used in the ornamental garden as well as the vegetable garden. 

As with all mustard greens it's a short season annual which is why I planted it so early. The full grown plants can even withstand snow as long as temperatures remain above zero. 

You can start to harvest within 6-8 weeks, and it is slow to bolt so it can take some heat. 

Best planted spring and fall because the summers here get too hot. 

Personal Notes: 

The only thing I’ll have to watch carefully is that it will readily self-seed. I don’t want to let it get out of the vegetable garden into the wild like the garlic mustard that has become invasive in Ontario. As long as I watch the self seeding we should be good. 

2. Triple Purple Orach

Seed started:

Planted in the garden March 23, 2021

From Seeds of Imbolc

Size:

Up to 72 inches tall, depending on where it is grown

Location:

Full sun

Matures in:

28-45 days depending on whether you want baby leaves or full grown leaves

Native to:

Europe and Siberia 

Why did I Choose it?

A purple salad green! Com’on!

Uses?

Best used as a salad green because the larger leaves can get tough. 

Specifics:

Orach is a cousin to amaranth and quinoa so it will have a similar type of seed head that quite pretty and showy. They can be dried and added to dried flower arrangements. Beautiful in the ornamental and vegetable garden.

It has very, very dark purple, crinkly leaves and can stand up to hotter weather than most salad greens. 

It has a distinctive salty flavour that can take you by surprise at first and is very refreshing. Nutrient dense. 

Personal Notes: 

I’m interested in the flavour of this ‘green’ and seeing how it does in the garden. I also received a pack of Red Orach in the seed swap and they look very similar. I’ll have to compare them side-by-side. 

3. Early White Kohlrabi

Seed started:

Planted outside in the garden March 23, 2021

Size:

6-8 inches tall by 12 inches wide 

Location:

Full sun

Matures in:

55 days 

Native to:

Europe

Why did I Choose it?

Seed swap

Uses?

Stems: Fermented as a sauerkraut, pickled, roasted or blanched and peeled before being frozen. Can also be eaten raw, as part of a coleslaw or salad.

Leaves: Dehydrate, like kale chips, and eat as is or store in an airtight container for later use in soups or stews. Can also be cooked similar to other leafy greens by sautéing, chopping for a salad, or adding to stir fries.

Specifics:

Kohlrabi is part of the cabbage family and grown for its swollen stem which is harvested when full and globe-shaped. The name comes from the German words for cabbage, or “Kohl,” and “Rübe,” meaning turnip.

Rich in vitamin C and fiber and also a good source of copper and manganese.

Colour is creamy white with crisp, juicy, tender flesh and a sweet turnip-like flavor. The younger leaves are delicious raw or steamed. 

Harvest the bulbs as soon as they’re apple-sized or just over 2" in diameter. They will continue to produce throughout the summer. 

Heat-tolerant.

Personal Notes: 

I’ve never grown kohlrabi before so I’m interested in how they will taste and how we’ll use them.

Have you grown any of these greens before?

Any tips and tricks?

More greens tomorrow…