"Greens" In The Garden

I just finished the book "In Defense of Food - An Eater's Manifesto" by Michael Pollan. I recommend this book and actually any of Mr. Pollan's books, many of which deal with food issues and the garden. It was very eye opening and both depressing and inspiring when you think of our current food consumption but also the implications of getting back to eating REAL food! The book frequently mentioned the benefits of eating plants, particularly leaves and it made me think of all the various "greens" that I've run across in the past couple of years, at different locations, that have the merit of nutrition but also ornamental appeal. Above are some early greens at the Chicago Botanic Garden in May of this year. The movement of growing food at home continues to expand and grow with each passing year. Colorful greens will be those double duty plants that offer food but also color and texture. Below are three lettuce varieties; 'Red Velvet', 'Mascara' and 'Marshall' respectively. I think few would argue that they are beautiful and would also look great in a salad. Why stick with 'Iceberg' lettuce! Remember that lettuce is a cool season crop and from an early sowing, will be ready in May and a fall sowing can be made as well. Do some research on proper growing conditions and timing for these neat greens. While at the Chicago Botanic Garden this past May, I saw lots of the giant red mustard (Brassica juncea 'Brazen Brass') that can be seen in the two pictures below. This plant also prefers the cooler months and really was a nice textural addition wherever I saw it; beds, containers, etc. The maroon is also deeper on this plant in spring before more heat and sun will change the color to a maroonish green. The stems and leaves are edible and add a zesty addition to salads and other dishes. We'll be using this variety next year at the gardens.The leaf portions of many of our vegetables are also very interesting. Directly below is the foliage of 'Blue Wind' broccoli in the May garden. Remember that raised beds and even containers offer a nice location for early greens as the rest of your perennials are starting to fill in with warming soil temperatures. Further below are some different Swiss chards (Beta vulgaris) that are a wonderful summer greens that continues to send up new growth even as stems are removed. Nutritious Swiss chard has many wonderful varieties with a wide range of petiole (stem) colors that are also prominent (color) in the veins. We use them at RBG as bedding plants and they are also nice in a container. The bottom photo is a hardy perennial called sea kale (Crambe maritima) that has enough ornamental appeal because of the powdery blue leaves and white flower clusters. However, this plant, native to the UK, has a long history as a salad herb with edible stems, leaves and flowers. Consider growing some greens at home to supplement your eating habits. The benefits of knowing where your food came from, what inputs were involved with its growth/maintenance and saving a couple bucks is worth the time and effort. And as seen in this blog, greens don't have to be "green"!