Mustard Greens
Perfect for salads and stir-fries, they regenerate quickly.
How to Harvest:
- Snip outer leaves, keeping the center rosette intact.
- Regrowth appears in 10–12 days.
Varieties to Try: ‘Southern Giant Curled,’ ‘Mizuna,’ and ‘Red Giant.’
Endive and Escarole
These slightly bitter greens are excellent for salads and soups.
How to Harvest:
- Cut outer leaves close to the base, leaving the tip untouched.
- Regrowth occurs 2–3 times in a season.
Bonus: Cooler weather improves their flavor.
Pak Choi (Bok Choy)
Regrows from partial or complete harvests.
How to Harvest:
- Cut outer leaves 1 inch above the soil.
- Leave the crown and roots intact.
Tip: Partial harvests prevent premature bolting in hot weather.
Mizuna
Fast-growing with mild, peppery leaves.
How to Harvest:
- Trim leaves about 2 inches above the crown.
Bonus: Ideal for “living salads” in containers.
Beet Greens
Edible greens that regrow beautifully after cutting.
How to Harvest:
- Snip a few outer leaves at a time, leaving inner ones.
Pro Tip: Younger beet greens are more tender.
Collard Greens
Thrive under repeated harvesting.
How to Harvest:
- Cut outer leaves near the stem base.
- Leave the top cluster of young leaves intact.
Bonus: Collards get sweeter after frost.
Celery
Regenerates from soil or water-grown stumps.
How to Harvest:
- Cut outer stalks close to the base, leaving the center shoots.
Tip: Consistent watering encourages crisp regrowth.
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