These top 10 greens to grow in the garden will ensure you’ve got lots for smoothies, salads and side dishes!

Cool-weather leafy vegetables are perfect to add to your early spring and fall planting list. This list of leafy greens is not only full of nutrients, but will be a great addition to your garden. 

Whether you are looking to grow your own salad garden or find easy vegetables for the cooler season, I have crops that will thrive in lower temperatures.

From seed packets to fast germination, and even the option for harvesting microgreens. 

Top 10 Greens to Grow This Year

There are plenty of leaf vegetables that can stand up to cool weather. Some of the plants are onions, arugula, collards, Chinese cabbage, and more.

Choose from a range of varieties covering different flavors, textures, and colors. 

Nutrient Packed Greens 

Many of the items on the list are rich in nutrients such as vitamin C, vitamin K, magnesium, beta-carotene, calcium, and antioxidants.

Healthy, tasty, and food you want to incorporate into your menu planning. 

Arugula

Commonly used in salads, arugula comes in a wide variety, most of which are cool-weather tolerant and some of which can overwinter. 

Clip one leaf at a time for an extended harvest or in bunches. Enjoy crisp leaves with a peppery taste.

Tips

• Harvest individual arugula leaves for a continuous crop
• Thrives in containers or garden beds
• Perfect for salads and garnishes

Beet greens

Beets are known for being edible from top to bottom. The greens make great additions to salads, ranging in color from green to burgundy. 

Plant several successions to extend the harvest even as cool weather sets in. Beet greens are also great to be added to stir fries for added nutrition and minerals. 

Here’s how to grow beets from seed. Another great way to preserve beets is to make this easy pickled beet recipe.

Benefits of Growing 

• This is a dual-crop recipe that lets you use roots and greens in dishes. 
• Succession plant for ongoing harvests through the season, and can withstand light frosts. 
• Great for salads, sautéing, and soups. 

Cabbage

Cabbages are hardy vegetables that can stand up to cool temperatures. Choose from a wide variety, including reds and greens. In areas where winters are mild, cabbage can be grown year-round. 

Savoy varieties particularly love cold weather, improving in taste and color as temperatures dip.

Learn how to grow cabbage from seeds or grow cabbage from transplants.

• This belongs to the Brassica family along with broccoli, cauliflower, and brussels sprouts. A hearty plant that thrives in cool-season conditions. 
• Use in salads, slaws, or even roast in the oven. 

Chard

Chard is one of the best leaf vegetables for cool weather because it thrives in tepid temperatures. Both the stalk and leaves are edible. Colorful varieties tend to be milder in taste. Clip leaf by leaf or in bunches.

Here’s how to freeze chard leaves or any other type of leafy green.

• Mild in flavor compared to other greens you might try. 
• Many find that mixing into smoothies is a great way to get the nutrients without eating them plain. 

Green onions

Primarily grown for their tops, green onions make for a great fall harvest. Snip greens to eat fresh. In areas with cool winters but no freezing, onions can stay in the ground for an early spring harvest. 

• Very quick-growing; you can cut, use, and wait for more to grow. 
• Perfect for adding to sauces, topping dishes, baked potatoes, etc. 
• Green onions can have a spicier flavor than, say, chives. 

Kale

Kale is one of the top leaf vegetables to grow for an abundance of fall greens. Getting better in taste as cool weather arrives, kale comes in many varieties both for eating and for garnish. Clip individual leaves for eating. 

See how easy it is to make dehydrated kale chips for snacking!

• Sweeter flavor once the frost hits. 
• Surprisingly, kale contains iron, protein, zinc, and more.
• Great for salads, mixing into pasta bakes, soups, etc. 

Lettuce

Many varieties of leaf lettuce can be grown to harvest in fall. Choose from baby leaf varieties to full heads ranging from green to red in color. Leaves are crisp and run the gamut of flavor from mild to rich. 

• Fast-growing and better than the store-bought stuff. 
• You can grow different varieties, colors, etc. 
• Tons of different salad greens you can pick and choose from to make your own salad garden. 

Mustard Greens

Mustard greens come in a variety of tastes, textures and colors. Most varieties offer bold flavor, making them great additions to salads or sautés. Harvest these leaf vegetables when fully mature at over a foot tall, or as baby greens.

• This has a milder flavor, especially if you harvest a young plant vs. an older maturity, which alters the flavor a bit. 
• Often great sautéed with beans, meats, etc. 

Spinach

Spinach is one of those adaptable leaf vegetables, thriving in a range of soils. It grows best in cool weather when soil temperatures are low. Plant several successions of spinach for an extended harvest. Cut before bolting to ensure the best taste.

Here’s how to save spinach seeds from heirloom plants for the following year.

• Thrives in cool soil for the best germination. 
• Used in making salads, mixing with other greens like romaine, or used for being mixed into a pasta bake, soup, etc. 

Turnip greens

Turnips are another one of those vegetables that is edible from top to bottom. Grow salad varieties for tender bulbs and crisp greens. Turnips can be started in early spring while temperatures are still cool. 

• This is a fast-growing plant that is great for cooler weather. 
• Typically, you boil or sauté the greens with garlic for a tasty side dish. 

Mix and match different cool weather greens for a variety of tastes and culinary uses. Many leaf vegetables can be grown in the same containers or directly in the garden. Plant USDA zone-specific varieties for the best results. 

These Top 10 Greens to Grow are full of nutrients, plus they are easy to grow!

Here’s how to grow Brussel Sprouts in your vegetable garden!

Brussels sprouts may be small, but they are a delicious vegetable that is very rewarding to grow in your garden. They are members of the cabbage family and are a cool-weather crop.

If you want to have success growing brussels sprout plants, read this post for tips and guidance on how to get started! 

They like cool weather and take a long time, usually around 90 days, in which to fully mature, according to the University of Illinois Extension on Vegetable Gardening.

They are a late-summer harvest, since it takes time to grow these sprouts.

Plant In Fertile Soil

Brussels sprouts need full sun, rich, well-drained soil, and lots of humidity to grow well. Make sure your soil moisture isn’t overly wet, or it can cause rot and attract aphids. 

 Starting Brussels sprouts from seed is possible, but you should start them indoors rather than in the garden bed to ensure the best start for your plants.

How to Start with Seedlings and Young Plants 

Start the Brussels sprout seeds indoors four to five weeks before you want to plant them outside. Fill the seed trays with potting soil and plant the Brussels sprout seeds in the trays, one or two seeds per tray.

Plant the seeds ½ to ¼ inch deep. Keep the seed trays moist. Place the seed trays under grow lights or near a brightly lit window.

Choose a location for the Brussels sprouts in your garden. The area should be in full sun with well-drained soil. Work 6 to 8 inches of compost into the soil to a depth of 10 inches.

When To Transplant Brussel Sprout Plants

Transplant the Brussels sprouts to the garden about 90 to 100 days before the first frost date in your area, usually early to mid-summer. Dig holes for the transplants as deep as the root balls. Space the holes 24 to 36 inches apart. Place the transplants into the holes and fill the holes with soil.

Water the Brussels sprouts with 1 to 1 ½ inches of water every week if there is no rainfall. Remember, they require a long growing season, so keep your plants hydrated.

Fertilize the Brussels sprouts when they are 12 inches tall. You could use 13-13-13 fertilizer, adding 1 tbsp. of fertilizer per plant. We always use organic fertilizer and lots of compost. Water the plants well after applying the fertilizer.

Make sure the bottom of the stalk is covered well in organic matter or soil of your choice. You want to ensure that the plants can withstand outdoor weather ailments. You can grow the Brussel Sprouts in pots or in the soil outdoors. 

Just make sure to tackle weeds as they grow, so they won’t hurt the growth of your brussels sprouts. 

When To Harvest Sprouts 

Brussels sprouts can be harvested in 90 to 110 days, depending on the variety. Late summer is typically when your sprouts are ready to harvest.

The tiny cabbage-like sprouts grow along the plant’s stalk. The lower 6-8 leaves can be cut off two weeks before harvest. 

This will force the plants to produce more profusely. To harvest, simply cut off the lower sprouts with a sharp knife when they are about 1 to 2 inches in diameter, compact, and bright green.

If you planted in April for a winter harvest, the sprouts will have more flavor after exposure to frost.

Brussels sprouts are low in calories and high in dietary fiber. They contain Vitamins A, B6, C, E, and K. They also contain good amounts of calcium, iron, magnesium, phosphorus, and manganese.

For success, it doesn’t hurt to do a soil test to ensure the soil pH matches what they need for growing.

How to Cook Brussels Sprouts

Brussels sprouts can be steamed, braised, or boiled. Before cooking, cut an “X” in the bottom of the stem. This way, they will cook evenly. 

Ways to Cook

• Steaming
• Braising
• Boiling
• Roasting
• And More

Cook Brussels sprouts for seven to ten minutes. Do not over-cook. Overcooking will diminish the flavor and nutrient content. It also reduces the delicious crunch. They can be added to soups or stews during the last ten minutes of cooking.

Try my pickled brussels sprouts for another tasty way to cook up and enjoy throughout the year. 

Tips for Storing

Store Brussels sprouts by first blanching for three minutes, then placing them in an ice bath for three minutes. They can then be put into freezer bags or storage containers and frozen.

Frozen Brussels sprouts can be stored for up to a year. Brussels sprouts can also be canned.

If you have cooked sprouts with leftovers, you can store them in a sealed plastic bag or container in the refrigerator for a few days and enjoy them. 

Sprouts offer a delicious flavor and are great like broccoli, kale, and other hearty greens. Great to add to your diet.

Growing Brussels sprouts can provide you with a great gardening and dining experience. Add a few sprouts to you garden and, with a little care, you can have a plentiful crop.

This easy-to-grow food crop has become a gardening favorite. Consider adding them to your crop rotations when you grow a garden.