Kitchen Garden Seeds

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Southern Greens

The cornerstone of traditional Southern cooking and kitchen gardens, these leafy green vegetables include Mustard Greens, Collard Greens, Kale and Turnip Greens. Customarily simmered for hours with salt pork or ham hocks, the best way to preserve their wonderful flavors, textures and color is to quickly braise or saute them in olive oil and Garlic. Most Southern Greens prefer cool weather, although Collard Greens are wonderfully tolerant of summer heat. Direct sow Collard, Mustard and Turnip Greens outdoors in the early spring as soon as the soil can be worked and in the late summer for fall harvest.

Average seed life: 4 years.

Seven Top Turnip Greens

40-45 days. Virtually rootless, Seven Top was developed solely for its delicious green top growth, arguably the best tasting Turnip Green variety available. It has deep forest green serrated leaves that are high in vitamins A, B and C. Harvest just prior to use when they are young, tender and 12" tall before they develop inedible, tough, woody stems that can grow to 22". Traditionally a main ingredient in Southern cooking, Turnip Greens have infiltrated Asian cuisines in stir-fries and savory soups. (OP)

One packet of about 750 seeds
Catalog #4410
$3.55
  • Buy 10 for $3.20 each and save 10%
  • Buy 50 for $2.65 each and save 26%

Availability: In stock

$3.55

Gardening Tips

Gardening Tips: Hail to the Hardy Greens
Most garden greens can hardly wait for cool weather to come. They perk up and sweeten up as the mugginess of August fades away. Crops such as Spinach, Arugula, Claytonia and Mâche, if protected by a cold frame or simple unheated greenhouse, survive the winter in cold climates, to be cut and re-cut for a continuous harvest. Sow them in September in the north, October in warmer parts of the country. They do best hunkering down, close to the earth. Lettuce and Endive over-winter best when cut at baby leaf size rather than full-sized heads.

Kale, Collards and Brussels Sprouts fare better if grown to full size and left outdoors to soldier on as long as they can, since they do not re-grow if cut back in winter. We can often harvest them for our Christmas table, even in snowy Maine.

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