Greens are an important part of southern cooking. Mustard, collard, and turnip greens all belong to the cabbage family, and they're a good source of vitamin A, calcium, and iron.
The peak season for greens in Florida is October through March. You should plant greens in the fall, a few weeks after you've added compost or organic matter to the soil. Let the plants grow for at least six to eight weeks before you harvest them.
Wash freshly harvested leaves well to remove all grit, and then cool them immediately in the refrigerator. They're best when cooked within a day or two of harvest. Chop your greens and boil them in a pot. Save the nutritious cooking liquid for dipping your cornbread.
- Collards, Brassica oleracea L. (Acephala group)
- Enjoying Florida Greens (PDF)
- Florida Food Fare: Greens (PDF)
- Growing Your Own Cool Season Cole Crops (PDF)
- Leafy Green Vegetables and More (PDF)
- Mustard Collard, Brassica carinata L.
- Nutrition: A Different Shade of Green (PDF)