While we previously discussed veggie families, veggies can also be categorized by plant type. The first one that I would like to cover is greens or leafy vegetables.
Greens include arugula, bok choy, cabbage, chicory, collards, endive, kale, lettuce, mustard, spinach, swiss chard and tatsoi. Some of the greens are in the Cabbage Family.
Just because this category is called greens, doesn’t mean that the leaves or stems have to be green. Bok choy and cabbage can have purple or green leaves. Swiss chard can have colored stems such as yellow, red, pink, etc. Lettuce can have red or green leaves.
Greens prefer shade, cooler weather and form the basis of the salad. Some greens are tasty grilled such as bok choy or Romaine lettuce or cooked such as spinach.
I tend to grow the greens in the cabbage family together so I can protect them from the cabbage moth under netting. As for the rest of the greens, I grow them in a raised bed together in the spring so I can have mature plants or intermingle smaller greens with other taller plants. You can grow smaller greens just by planting the seeds closer together.