Greens Info | Martha's Garden

GREENS

Storage

Store all types of greens in a container or bag in the fridge.

Preparation

Wash greens just prior to eating or cooking. If greens become wilted during storage, dip in ice-water for a few minutes to perk them up.

Recipes

Find greens here.

Varieties

BRASSICA LEAF MIX

A mix of Brussels sprouts, broccoli, cabbage, cauliflower & kohlrabi leaves.

Use brassica mix in the same ways you would use cabbage.

*As I don't use pesticides, you may find cabbage moth worms on your leaf mix. Wash brassica leaves well & do a quick check for bright-green worms, especially if you see any holes.

BEET GREENS

You may receive beet greens with or without beetroot.

Young beet greens are great eaten raw. More mature beet greens are best cooked. Remove any tough stems before eating.

KALE MIX

A mix of white & purple fringed kale.

Kale can be eaten both raw & cooked. Large stems can be tough & should be removed before eating.

*As I don't use pesticides, you may find cabbage moth worms on your kale. Wash leaves well & do a quick check for bright-green worms, especially if you see any holes.

MINI ROMAINE

I grow a variety of green, red & speckled mini romaine. The heads grow to only about half the size of regular romaine lettuce, so are great for individual servings.