Rich in vitamins and mineral , greens are a pop crop among home gardeners in early fountain and autumn . Collard greens and table mustard greensare just two of several case of super C available for implant . They tolerate – indeed thrive – in cool temperature ; however , that is where the similarity end . Collard putting surface are members of the wampum family that includes Brassica oleracea italica , Brussels sprouts , cauliflower , kohlrabi and kale . Mustard William Green are view an herb and part of the mustard family of plants whose seeded player are used to make the condiment table mustard . While growing , they resemble some unaffixed - leaf clams .
Growing Mustard Greens
Mustard greens are more often than not sown from seeds and harvested when they are untried and tender . The optimum time to set is August to March , depending on the temperatures , in full sun . Too much heat causes leaves to be tough and powerfully flavored . consort to Texas A&M University ’s AgriLife Extension , first harvest will usually amount about 35 to 50 days after the seeds sprout . Planting should begin as soon as the soil can be worked in the spring . Seeds will sprout once the soil temperature is 40 degree Fahrenheit or high . In the fall , plant 10 weeks prior to the first expected rime .
Growing Collard Greens
Collard honey oil can be grow from seeds or transplants . Transplants are usually used for a leaping craw and add four or five weeks to the grow time of year because they can be bulge inside before it is warm enough to grow out of doors . The optimum time to plant is March to October in full sunshine . As notice in Texas A&M ’s AgriLife Extension ’s templet for gardeners , seeds sprout when the grunge temperature reach 45 degrees Fahrenheit , and seeds will pullulate in six to 12 day . The number of 24-hour interval to harvest is 75 . Autumn planting should be about 80 days before the first gestate icing . In mild regions , such as south Texas and coastal areas , gardeners can gestate collard greens to produce most of the wintertime . plant can tolerate temperatures of 20 degrees Fahrenheit or less in some instance .
Plants of Differing Structures
While both collard greens and mustard greens are plant that flourish in cooler temperatures , their basic construction are radically unlike . Collard greens — also called the tree lettuce — acquire from an upright stalk that is ordinarily top off with a rose window of leave . The broad , aristocratical - dark-green leaves that are harvested grow below a rosette , are not frilled and texturally resemble the little potato leaves from a drumhead of lolly . table mustard greens raise in bunch low to the ground . Leaves are usually reap youthful and while tender . Depending on the kind , the deep fleeceable leaves are often curled and tend to trap guts from the garden , require thoroughgoing washing before consumption .
Harvesting, Storage And Consumption
Harvest time for mustard greens can be extend as long as the plant is not reserve to ripen . The tender , young leaves should be regularly harvested , leaving enough inner leaves to take into account continued growth . Once the plant is allowed to flower , the leave are considered too tough and sulfurous for consumption . Mustard super acid can be put in for up to a calendar week in the refrigerator crisper drawer if they are wrapped and plebeian . In the South , the leaves are boiled with common salt sum or potatoes as a side ravisher ; however , untried foliage can also be used uncooked in salad .
With collard green , the lower leave of absence can be harvested as they reach full sizing , leave the originate bud and young leaves to produce more leaves for a late harvest . All greenish parts of the flora are comestible and may be harvested at any meter . Some gardeners like the tender leaves of the interior rosette of untested growths . If you want to store your harvest , wrap unwashed leaves in moist paper towels and seal in a fictile base . They should remain new for four to five days in the refrigerator crisper drawer . When quick to use , the leaves should be washed soundly . Common cooking of the leaves in the South is boiling them with potatoes , turnip or meat salts as a side bag ; however , in other regions it is common practice to also add the boil foliage to pasta dishes or rice dishes .
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