Growing Greens

Greens, or leaf vegetables, all have edible green leaves and stems. They include spinach, Brussels sprouts, cauliflower, sprouting broccoli and calabrese, cabbage, kale, lettuce, Chinese greens, kohlrabi and Swiss chard. This type of vegetable is also highly nutritious, contributing essential vitamins and minerals in the diet, and they are particularly healthy if they are home grown and eaten soon after harvesting. The main types of greens are described with useful information about the different varieties that can be grown, their history, cultivation requirements and cooking uses. There is advice on essential tools, preparing the soil for new crops, crop rotation and growing greens in rows and blocks. The illustrated section on practical cultivation details information on growing and caring for each type of vegetable and how to harvest and store them. There are suggestions for when and where to plant greens, and how to keep them in tip-top condition by dealing with any pests and diseases that may occur.