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GE 100
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GE 112
Leafy Greens: Kale, Collard, Mustard, Turnip and Pac Choi
Kale and collards, (Brassica oleracea L. Acephala
Group) mustard greens (Brassica juncea and
Brassica rapa), turnip greens and pac choi
(Brassica rapa) are called leafy greens because the
leaves (and in the case of pac choi the stems) are
the part of the plant that is eaten.
Collards, kale, mustard, turnips and pac choi are
related to broccoli, cauliflower, and kohlrabi. They
are tolerant of cooler temperatures, and where
winter is not too severe kale will re-sprout from
stems in the spring. They can be grown in spring
and fall but fall may be the preferable season
because they benefit from frost which increases
the sugar content and flavor of the leaves. These
vegetables are quick to mature, being ready to pick
in 30 to 60 days, depending on variety. Turnips are
a two way vegetable in that certain varieties can be
grown to produce both greens and roots (eg. ‘Purple
Top,’ ‘White Globe,’ ‘Just Right’ and ‘Tokyo
Market’).
can be eaten. As with most vegetables, closer
spacing will result in smaller, “baby leaved” plants,
and farther spacing will result in larger heads or
plants.
• Fertilizing - Leafy greens are medium
feeders. Incorporate well-rotted manure (fall)
or compost (fall, spring) at planting. Addition
of manure or compost can add micronutrients
and organic matter to soil. A garden fertilizer
can be used if compost is not available,
applied at the rate of 2 pounds per 100 sq. ft.
or about ¼ cup 10-10-10 or equivalent per
10 feet of row. If soil is not rich in organic
matter, side dress with fertilizer once during
the growing season at a rate of 1 pound per 25
feet of row.
Note: If soil test shows soil does not need
additional phosphorous, use nitrate of soda
(15-0-0) or calcium nitrate (16-0-0). Apply
about 1 cup (.7 lb) per 100 sq. ft. of garden
Cultivation:
In spring, plant seeds as soon as soil can be worked
(3 to 4 weeks prior to frost date). You can also
germinate seeds indoors and plant 3 to 4 week
old transplants into garden soil. For fall planting,
determine time to maturity (e.g. 55 days) add 10
to 14 days (“short day factor”) and plant seeds that
many days prior to the first fall frost date (e.g. 65 to
69 days). As in the spring, transplants can also be
used in the fall.
Sow seeds of these vegetables about 4 inches
apart in rows 8 to 12 inches apart. In fertile raised
beds, seeds can be broadcast and thinned later. In
general, leafy greens should be spaced about 8
inches on center and thinned plants, if large enough,
Collard greens
‘Siberian’ (curly)
kale
Mustard greens
‘Purple Top’ turnips
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area. You can also use lawn fertilizers that
contain a high percentage of nitrogen and a
low percentage or no phosphorous (e.g. 27-3-3,
24-0-15). Be very careful not to use a lawn
fertilizer that also contains an herbicide.
Continuous use of high phosphorus fertilizer
such as 10-10-10 or 15-30-15, or high rates
of manure or composted manure results in
phosphorus buildup in the soil. Although
phosphate fertilizer applied to soil is bound
tightly and resistant to movement in the soil,
some runoff may occur. It can then become
a major pollution concern in our lakes, rivers
and streams. High levels of phosphorus
support over-production of algae, which causes
significant reduction in water.
greens are usually harvested. Make sure the outer
leaves show no sign of yellowing, since at this
stage they are past prime and should be composted.
Alternatively, a raised bed can be thickly sown
with your favorite leafy green and thinned to an
8 inch spacing after they are 6 to 10 inches tall.
These thinned plants are your first harvest, with
future harvests coming from the outer leaves of the
remaining plants.
Storage and Preservation: Very cold (32°F), moist
(95% RH) conditions, 2 to 3 weeks. Turnip roots
can be heavily mulched and picked throughout the
winter, as needed.
Nutrition: Greens are a good source of vitamins
A, C, K, and the minerals iron and calcium as well
as phytonutrients. The brassica family of vegetables
contain phytonutrients recommended for their anticancer properties.
• Watering – Plants should be well watered as
this produces the quickest harvest. In general,
this means an inch of water a week or .62
gallons per square foot planted.
• Weeding - Plants should be kept weed free as
weeds will use nutrients
meant for the crop. If seeds
are sown thickly, early
weed competition could be
minimal due to shading by
vegetable plants. Plants can
be thinned to their desired
spacing. Plants that are
‘Pac choi’
removed can be eaten.
Cooking:
Rinse under tap water and remove tough stems by
hand or with a knife. Boil, steam, microwave or add
to cooked pasta during the end of boiling time. (See
recipes on page 3)
Authors: Jon Traunfeld, Extension Specialist,
Vegetables & Fruits and Kent Phillips and Peggy
Yen, University of Maryland Master Gardeners
March 2010
Harvesting:
With the exception of pac choi where the entire
plant is usually harvested, the outer leaves of these
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KALE WITH BLACK BEANS AND TOMATOES
INGREDIENTS
DIRECTIONS
1
bunch of kale
2t
olive Oil
1
Large onion
5 large or 6 medium plum
tomatoes
2
Garlic cloves, halved
lengthwise
1 can
Black beans, rinsed &
(15 oz.)
drained
1½c
fat-free, reducedsodium chicken or
vegetable broth
Salt & pepper to taste
1. Slice off the tough, central stem of each kale
leaf. Cut the leaves into half-inch strips. Rinse
in a colander and shake well.
2. In a large pot, heat oil over medium-high
heat. Sauté onion about 4 minutes. Add kale
and mix until wilted, about 3 minutes.
3. Add tomatoes and garlic. Cook, stirring, until
tomatoes soften slightly, about 3 minutes.
4. Add beans and broth. Bring to a boil, reduce
heat and simmer until kale is tender, about 30
minutes.
5. Season to taste with salt and pepper. Serve
as a side dish or over brown rice for a main
course.
-- Courtesy University of Maryland Extension, Baltimore County--
KALE WITH GARLIC
INGREDIENTS
DIRECTIONS
1 lb
2
1. Boil or steam kale until almost tender, about 8
minutes. Dump kale into a colander, run under
cold water to stop cooking process, then
squeeze out excess water. Place on a cutting
board and course chop kale.
2-3 T
1
kale leaves,
cloves of garlic minced
or crushed and chopped
olive oil
diced shallot (optional)
2. In a frying pan, heat olive oil over medium
heat and sauté garlic and optional shallot
(approx 3 minutes) until light golden. Throw in
the kale and re-heat until kale is tender, about
7 minutes.
3