DOCSLIB.ORG

Bok Choy Seed Pod: Screen and Winnow Remaining Seeds/ Bok Choy “Prize Choy” Material to Remove Chaff

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bok Choy Seed Pod: Screen and Winnow Remaining Seeds/ Bok Choy “Prize Choy” Material to Remove Chaff There are several methods to thresh https://www.seedsavers.org/prize-choy-organic- seeds and remove chaff. asian-green Small harvests can be threshed by https://www.seedsavers.org/mizuna-organic- asian-green rubbing seed pods between your hands or against the inside of a https://www.rareseeds.com/japanese-giant-red- mustard-greens bucket, causing pods to break open. https://www.seedsavers.org/learn#growing- For larger harvests, place seed stalks guides in large tubs or on tarps and tread on https://www.chinasichuanfood.com/quick-fry- them. Discard stalks after seeds are bok-choy/ dislodged. Bok Choy seed pod: http:// www.tinygreenhands.com/harvesting-bok-choy- Screen and winnow remaining seeds/ Bok Choy “Prize Choy” material to remove chaff. Seed harvesting and chaff: http:// (Brassica rapa) After removing chaff, place in www.godsgrowinggarden.com/2012/08/saving- container. seeds-greens-kale-collard-bok.html Mizuna “Asian Green” Store in dry, cool conditions for 5-6 (Brassica rapa var. nipposinica) years for best germination results. Mustard Greens “Japanese Giant Red” (Brassica juncea) 101 Second Street SE, Rochester, MN 55904 02-2020 507.328.2309 | www.rplmn.org Bok Choy has a mild flavor and contains more calcium than diary products or other vegetables. Separate leaves for salads or chop for stir-fries. Bok Choy can also be a Direct sow outdoors in gardens or healthy addition to smoothies. containers after the last frost, in full sun or partial shade. Seeds germinate in 4-7 days when soil is kept moist. Bok Choy, Mustard, and Mizuna are Cooler growing temperatures help all annuals and insect pollinated. prevent plants from flowering early. Because they are the same species, Container plants will benefit from Bok Choy and Mizuna will cross- shade on hot days. pollinate with each other if not A second crop can be planted for fall isolated. It is recommended that only harvest in late summer. one be grown for seed at a time. Mizuna and Mustard have a spicy flavor and can be eaten as baby lettuce in salads Let seeds dry on the plants and or sandwiches when leaves are smaller gather seed from as many plants as Harvest Bok Choy when heads have than 4 inches. Larger Mizuna leaves may possible. formed, about 45-50 days after be bitter. Remove the midrib from larger planting. Harvest seed pods when they turn leaves before adding to soups and stir- grey or beige, collecting closed pods Mizuna and Mustard leaves are fries. Cooking greatly reduces the size of to avoid scattering seeds. Fully dried harvested like loose-leaf lettuce. Baby volume of the leaves. Mustard greens can seeds are hard, and will not dent with leaves at 21 days, and mature leaves be stir-fried or pickled. a thumb nail. 40 days from planting. Harvest in early morning or evening and immerse in cool water to prevent wilting. Refrigerate in plastic bags with a paper towel to absorb moisture and help keep leaves dry. Use within a week of picking..
Load more

Recommended publications
  • Hybridizing Collard and Cabbage May Provide a Means to Develop
    HORTSCIENCE 40(6):1686–1689. 2005. of certain OP cultivars, for instance, a tendency of ‘Champion’ to resist bolting under winter conditions (Farnham and Garrett, 1996), have Hybridizing Collard and Cabbage May provided a reason for these older cultivars to persist in spite of the advantages commercial Provide a Means to Develop Collard hybrids provide. Today, the numbers of commercially avail- Cultivars able OP and hybrid collard cultivars are both limited. Nearly all cultivars tend to be sus- Mark W. Farnham1 ceptible to diseases such as fusarium yellows U.S. Department of Agriculture, Agricultural Research Service. U.S. Vegetable (Farnham et al. 2001), whereas most cabbage Laboratory, 2700 Savannah Highway, Charleston, SC 29414 cultivars are highly resistant (Dixon, 1981). Such disease susceptibility makes most collard Glen Ruttencutter2 cultivars vulnerable to severe damage when Seminis Vegetable Seed Co., 37437 State Highway 16, Woodland, CA 95695 grown in infested soil under warm conditions (Farnham et al., 2001). J. Powell Smith3 Previously, it was reported that heading of Clemson Edisto Research and Education Center, 64 Research Road, Blackville, cabbage is partially recessive to the nonheading nature expressed by collard (Dickson and Wal- SC 29817 lace, 1986). Thus, we hypothesized that hybrids Anthony P. Keinath4 between cabbage and collard would look more like collard than cabbage and that hybridizing Clemson Coastal Research and Education Center, 2700 Savannah Highway, between the crop groups might provide a Charleston, SC 29414 means to develop new collard cultivars. Such Additional index words. Brassica oleracea, cytoplasmic male sterility, Acephala Group hybrids could exploit the especially large pool of cabbage germplasm available in the United Abstract.
    [Show full text]
  • Vegetables: Dark-Green Leafy, Deep Yellow, Dry Beans and Peas (Legumes), Starchy Vegetables and Other Vegetables1 Glenda L
    Archival copy: for current recommendations see http://edis.ifas.ufl.edu or your local extension office. FCS 1055 Vegetables: Dark-Green Leafy, Deep Yellow, Dry Beans and Peas (legumes), Starchy Vegetables and Other Vegetables1 Glenda L. Warren2 • Deep yellow vegetables provide: Vitamin A. Eat 3 to 5 servings of vegetables each day. Examples: Carrots, pumpkins, sweet potatoes, Include all types of vegetables regularly. winter squash. What counts as one serving? • 1 cup of raw leafy vegetables (such as lettuce or spinach) • ½ cup of chopped raw vegetables • ½ cup of cooked vegetables • ¾ cup of vegetable juice Eat a variety of vegetables • Dry Beans and Peas (legumes) provide: It is important to eat many different vegetables. Thiamin, folic acid, iron, magnesium, All vegetables provide dietary fiber, some provide phosphorus, zinc, potassium, protein, starch, starch and protein, and they are also sources of fiber. Beans and peas can be used as meat many vitamins and minerals. alternatives since they are a source of protein. Examples: Black beans, black-eyed peas, • Dark-green vegetables provide: Vitamins A chickpeas (garbanzos), kidney beans, lentils, and C, riboflavin, folic acid, iron, calcium, lima beans (mature), mung beans, navy beans, magnesium, potassium. Examples: Beet pinto beans, split peas. greens, broccoli, collard greens, endive, • Starchy vegetables provide: Starch and escarole, kale, mustard greens, romaine varying amounts of certain vitamins and lettuce, spinach, turnip greens, watercress. minerals, such as niacin, vitamin B6, zinc, and 1. This document is FCS 1055, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida.
    [Show full text]
  • Brassica Rapa)Ssp
    Li et al. Horticulture Research (2020) 7:212 Horticulture Research https://doi.org/10.1038/s41438-020-00449-z www.nature.com/hortres ARTICLE Open Access A chromosome-level reference genome of non- heading Chinese cabbage [Brassica campestris (syn. Brassica rapa)ssp. chinensis] Ying Li 1,Gao-FengLiu1,Li-MingMa2,Tong-KunLiu 1, Chang-Wei Zhang 1, Dong Xiao1, Hong-Kun Zheng2, Fei Chen1 and Xi-Lin Hou 1 Abstract Non-heading Chinese cabbage (NHCC) is an important leafy vegetable cultivated worldwide. Here, we report the first high-quality, chromosome-level genome of NHCC001 based on PacBio, Hi-C, and Illumina sequencing data. The assembled NHCC001 genome is 405.33 Mb in size with a contig N50 of 2.83 Mb and a scaffold N50 of 38.13 Mb. Approximately 53% of the assembled genome is composed of repetitive sequences, among which long terminal repeats (LTRs, 20.42% of the genome) are the most abundant. Using Hi-C data, 97.9% (396.83 Mb) of the sequences were assigned to 10 pseudochromosomes. Genome assessment showed that this B. rapa NHCC001 genome assembly is of better quality than other currently available B. rapa assemblies and that it contains 48,158 protein-coding genes, 99.56% of which are annotated in at least one functional database. Comparative genomic analysis confirmed that B. rapa NHCC001 underwent a whole-genome triplication (WGT) event shared with other Brassica species that occurred after the WGD events shared with Arabidopsis. Genes related to ascorbic acid metabolism showed little variation among the three B. rapa subspecies. The numbers of genes involved in glucosinolate biosynthesis and catabolism 1234567890():,; 1234567890():,; 1234567890():,; 1234567890():,; were higher in NHCC001 than in Chiifu and Z1, due primarily to tandem duplication.
    [Show full text]
  • Companion Plants for Better Yields
    Companion Plants for Better Yields PLANT COMPATIBLE INCOMPATIBLE Angelica Dill Anise Coriander Carrot Black Walnut Tree, Apple Hawthorn Basil, Carrot, Parsley, Asparagus Tomato Azalea Black Walnut Tree Barberry Rye Barley Lettuce Beans, Broccoli, Brussels Sprouts, Cabbage, Basil Cauliflower, Collard, Kale, Rue Marigold, Pepper, Tomato Borage, Broccoli, Cabbage, Carrot, Celery, Chinese Cabbage, Corn, Collard, Cucumber, Eggplant, Irish Potato, Beet, Chive, Garlic, Onion, Beans, Bush Larkspur, Lettuce, Pepper Marigold, Mint, Pea, Radish, Rosemary, Savory, Strawberry, Sunflower, Tansy Basil, Borage, Broccoli, Carrot, Chinese Cabbage, Corn, Collard, Cucumber, Eggplant, Beet, Garlic, Onion, Beans, Pole Lettuce, Marigold, Mint, Kohlrabi Pea, Radish, Rosemary, Savory, Strawberry, Sunflower, Tansy Bush Beans, Cabbage, Beets Delphinium, Onion, Pole Beans Larkspur, Lettuce, Sage PLANT COMPATIBLE INCOMPATIBLE Beans, Squash, Borage Strawberry, Tomato Blackberry Tansy Basil, Beans, Cucumber, Dill, Garlic, Hyssop, Lettuce, Marigold, Mint, Broccoli Nasturtium, Onion, Grapes, Lettuce, Rue Potato, Radish, Rosemary, Sage, Thyme, Tomato Basil, Beans, Dill, Garlic, Hyssop, Lettuce, Mint, Brussels Sprouts Grapes, Rue Onion, Rosemary, Sage, Thyme Basil, Beets, Bush Beans, Chamomile, Celery, Chard, Dill, Garlic, Grapes, Hyssop, Larkspur, Lettuce, Cabbage Grapes, Rue Marigold, Mint, Nasturtium, Onion, Rosemary, Rue, Sage, Southernwood, Spinach, Thyme, Tomato Plant throughout garden Caraway Carrot, Dill to loosen soil Beans, Chive, Delphinium, Pea, Larkspur, Lettuce,
    [Show full text]
  • Shrimpy Macaroni Salad Fries, Smoked Oyster Mayo Brussels
    FIRST THINGS FIRST / 9 génépy, kina, gin, club soda PEEL’N’EAT SHRIMP (boiled when you order!) ....... 16.95 WHITE SOTX traditional or Thai basil-garlic butter SALTY / La Guita Manzanilla Sherry (3oz) .......... 5/40 WHY NOT? / 14 WOOD ROASTED GULF OYSTERS ..................... 16.95/32.95 RACY / Tyrrell’s Hunter Valley Semillon 2016 ....... 55 champagne, sugar cube, bitters, grapefruit essence smoked jalapeño or parmesan garlic CLEAN / Chateau de la Ragotiere Muscadet 2017 ... 9/36 ALL NIGHT / 10 TX BLUE CRAB FINGERS ...................................... 14.95 sherry, vermouth blanc, mezcal, dry curaçao seasonal and messy!! Thai basil-garlic butter MINERAL / Gerard Morin ‘VV’ Sancerre 2016 ............ 64 CLASSIC / Louis Michel ‘Forêts’ Chablis 1er 2014 .... 88 DAD’S DAIQUIRI / 13 rhum, lime, royal combier, fernet, cracked pepper RICH / Sandhi ‘Sta. Barbara’ Chardonnay 2015 .... 13/52 ANALOG / 12 VIBRANT / Envínate ‘Palo Blanco’ Tenerife 2016 ..... 79 FRUITY / Von Hövel Riesling Kabinett 2016 ........12/48 mezcal, vermouth rosso, two aperitivos FRIED CHICKEN 18.95 / 35.95 YOU’RE WELCOME / 13 half or whole bird served with bourbon & rye, two vermouths, bitters biscuits and pickles & choice of: PINK green harissa, honey sambal, LIGHT PINK / Cortijo Rosado de Rioja 2017 ......... 10/40 oyster mayonnaise MED. PINK / Matthiasson California Rosé 2017 ....... 56 Add a ½ lb fried gulf shrimp ... 16.95 DEEP PINK / Bisson Ciliegiolo Rosato 2016 ............. 59 Bisol ‘Jeio’ Prosecco Superiore ............................. 35 RED Stéphane Tissot Crémant de Jura ...................... 14/56 PLAYFUL / Dupeuble Beaujolais 2017 .................. 11/44 ELEGANT / Anthill Farms Pinot Noir 2015 .............. 86 Larmandier-Bernier ‘Latitude’ Champagne ............ 83 HOUSE BAKED YEAST ROLLS ................................... 4.95 butter, maldon CHARMING / Turley Cinsault 2017 ........................... 63 R.
    [Show full text]
  • Asparagus Broccolette Collard Greens Lacinato Kale Bok Choy Cilantro
    ORGANIC ORGANIC Asparagus Bok Choy • Should be healthy green color, though a little • Cruciferous vegetable, also known purpling is fine; avoid wrinkled spears, or soft tips as Chinese cabbage • Wrap moist paper towel around stems and store in • All parts are edible; mild with somewhat sweet taste refrigerator; highly perishable • Nutrient rich – 21 different nutrients • Cut or snap tougher bottom portion of • Low calorie, low glycemic levels, has spear off – usually last 3/4˝ to 1-1/2˝ anti-inflammatory benefits DELIVERED FROM DELIVERED FROM • Steam, blanch, grill, roast, saute or THE FARM BY • Store whole head in plastic bag THE FARM BY microwave; only cook to al dente texture in refrigerator crisper ORGANIC ORGANIC Broccolette Cilantro • Strong, fresh flavor and aroma – • A cross between Chinese kale and broccoli like an intense version of parsley • Delicate and sweet broccoli flavor with hint • Wash, discard roots, store in refrigerator in of asparagus zip pouch or wrapped in slightly damp paper towel • Dark green; should not be limp or flabby • Also known as coriander • Deep-green leaves possess antioxidants, Do not overcook essential oils, vitamins, and dietary fiber • DELIVERED FROM DELIVERED FROM THE FARM BY • Stems can be chopped and utilized THE FARM BY as well as leaves ORGANIC ORGANIC Collard Greens Fennel • Very mild, almost smoky flavor; • AKA Anise; texture of celery without smaller size leaves are more tender stringiness, mild licorice flavor • High fiber, low calorie and low glycemic • Entire plant is edible, though white
    [Show full text]
  • VEGGIE of the MONTH - Collards & Kale NC Cooperative Extension - Cleveland County Center December, 2014
    VEGGIE OF THE MONTH - Collards & Kale NC Cooperative Extension - Cleveland County Center December, 2014 If you are looking for Greens have been cooked/used for thousands of ways to eat more years. Collards, kale and many other leafy greens nutritiously, adding leafy are available year round. However they are cool sea- greens to your diet is a son crops and are best in spring and fall. Look for a great way to accomplish variety of greens at local this goal. The word farmers markets, vegetable “greens” is commonly used to describe a variety of stands and grocery stores leafy green vegetables including collards, kale, during December. spinach, mustard & turnip greens, as well as dark salad greens such as romaine & leaf lettuce. Selection Tips • All greens are best Nutrition Benefits: when dark green, Collards and kale are packed with nutrients and young, tender & fresh. have many health benefits. Greens are an excellent Smaller leaves and source of: bunches will be more Vitamin A (important for healthy skin & eyes) tender. Vitamin C (helps resist infections & heals Avoid leaves that are wounds) yellowed, wilted, or that Folate, (a B-vitamin important to new cell have insect damage. production & maintenance, key for women of Remember greens child-bearing age) ‘cook-down’ approximately one-quarter or more Minerals: iron, calcium; other nutrients: from their original volume; purchase antioxidants & phytochemicals accordingly – 1 pound raw kale yields about 2 Dietary fiber cups cooked kale. Leafy greens can help maintain a strong immune Storage Tips system, reduce the risk of some types of cancer, and Wrap un-washed greens in damp paper towels and other chronic diseases, i.e.
    [Show full text]
  • Recipe List by Page Number
    1 Recipes by Page Number Arugula and Herb Pesto, 3 Lemon-Pepper Arugula Pizza with White Bean Basil Sauce, 4 Shangri-La Soup, 5 Summer Arugula Salad with Lemon Tahini Dressing, 6 Bok Choy Ginger Dizzle, 7 Sesame Bok Choy Shiitake Stir Fry, 7 Bok Choy, Green Garlic and Greens with Sweet Ginger Sauce, 8 Yam Boats with Chickpeas, Bok Choy and Cashew Dill Sauce, 9 Baked Broccoli Burgers, 10 Creamy Dreamy Broccoli Soup, 11 Fennel with Broccoli, Zucchini and Peppers, 12 Romanesco Broccoli Sauce, 13 Stir-Fry Toppings, 14 Thai-Inspired Broccoli Slaw, 15 Zesty Broccoli Rabe with Chickpeas and Pasta, 16 Cream of Brussels Sprouts Soup with Vegan Cream Sauce, 17 Brussels Sprouts — The Vegetable We Love to Say We Hate, 18 Roasted Turmeric Brussels Sprouts with Hemp Seeds on Arugula, 19 Braised Green Cabbage, 20 Cabbage and Red Apple Slaw, 21 Cabbage Lime Salad with Dijon-Lime Dressing, 22 Really Reubenesque Revisited Pizza, 23 Simple Sauerkraut, 26 Chipotle Cauliflower Mashers, 27 Raw Cauliflower Tabbouleh, 28 Roasted Cauliflower and Chickpea Curry, 29 Roasted Cauliflower with Arugula Pesto, 31 Collard Green and Quinoa Taco or Burrito Filling, 32 Collard Greens Wrapped Rolls with Spiced Quinoa Filling, 33 Mediterranean Greens, 34 Smoky Collard Greens, 35 Horseradish and Cannellini Bean Dip, 36 Kale-Apple Slaw with Goji Berry Dressing, 37 Hail to the Kale Salad, 38 Kid’s Kale, 39 The Veggie Queen’s Husband’s Daily Green Smoothie, 40 The Veggie Queen’s Raw Kale Salad, 41 Crunchy Kohlrabi Quinoa Salad, 42 Balsamic Glazed Herb Roasted Roots with Kohlrabi,
    [Show full text]
  • “Cooking Has Done the Most to Advance the Cause of Civilization”
    The Broadcaster ▪ June13th 2013▪ 715-432-4683 ▪ [email protected] ▪ www.stoneyacresfarm.net “Cooking has done the most to advance the cause of civilization” -Jean Anthelme Brillat-Savarin (in Michael Pollan’s Cooked) - In Your Box Lettuce heads- News from the Farm leaf, baby red Welcome to CSA Season 2013. This is our 7th CSA season and despite a late and romain, oak leaf, increasingly wet spring we think this may very well be our best season yet! We apologize for and/or butterhead. the late start and encourage everyone to make sure that you note that the final delivery Broccoli will now be October 24th, one week later than planned. Chinese cabbage If you want to receive an email reminder, e-newsletter or text reminder please call, (napa cabbage) text or email! See communications on the other side of the newsletter for details. Purple Kohlrabi with greens In crop news, many of the leafy greens are “on schedule” and other spring crops like Radishes carrots, beets, spinach are a little behind. Snap and snow peas are the most behind of any Scallions spring crop, since they were planted a full month late, but they look beautiful so a little wait Bok Choy (pac will lead to a bountiful crop! It has been wet and cool which has made some planting choi) difficult and made some of our crops less than happy, but most of our veggies are planted Maple Syrup in raised beds which helps with drainage in our heavy soils. Rhubarb th The pancake breakfast is still on June 29 ! Pea picking will not take place Baby turnips with that day but may be rescheduled as a series of u-pick times as the weather and crop allow.
    [Show full text]
  • Bok Choy History Boy Choy Has Green Leaves and White Ribs That Resemble a Stalk of Celery and Curve at the End to Form a Bulb
    Bok Choy History Boy choy has green leaves and white ribs that resemble a stalk of celery and curve at the end to form a bulb. It looks very similar to Swiss chard. The entire plant can be eaten raw or cooked. Bok choy is non-heading, meaning that the leaves do not form a ball, like lettuce or cabbage. It grows best in a cool environment. Hot weather causes the plant to flower, rather than produce leaves. A bok choy plant can be harvested within two months of planting. Bok choy is used mostly in salads but can be found in stir-fry or soups. It is grown in California and Hawaii year-round and can be found seasonally in New York, Florida, New Jersey, Michigan, and Ohio. It is primarily grown and consumed in Asia. You can find vitamin A and C in bok choy, as well as antioxidants, which work to protect the body from diseases and cancer. There is also vitamin K and calcium in bok choy, which aid in building strong bones. Recipes Bok choy pairs well with many other tastes and textures. Here are some ways to consider incorporating it into your meals: Sautee it and add to soups or other dishes. Pair with recipes that include garlic, ginger, mushrooms, soy sauce, tofu, pork, fish, broth, vinegar, or citrus. Steam and eat as a side vegetable. Add it to stir fry. Fun Facts It is also called bok choi, pak choi, the Chinese chard, Chinese mustard, and Chinese white cabbage. The name “bok choy” comes from the Chinese term for “soup spoon”.
    [Show full text]
  • " Response of Chinese Cabbage to Nitrogen Rate and Source In
    HORTSCIENCE 28(12):1164–1 165.1993. Chinese cabbage for fall production since trans- plants are difficult to establish in the green- house due to excessive summer soil and air Response of Chinese Cabbage to temperatures. Polyethylene mulch culture (0.3-mm-thick Nitrogen Rate and Source in black mulch in spring, white mulch in fall) with subsurface irrigation was placed on Sequential Plantings Immokalee tine sand (sandy, siliceous, hypo- thermic, Arenic, Haplaquods). Soil pH was -1 Charles S. Vavrina and Thomas A. Obreza 7.0; Bray Pi-extractable P was 17 mg·kg ; and neutral ammonium acetate-extractable Ca, University of Florida, Southwest Florida Research and Education Center, Mg, and K levels were 620,74, and 4 mg·kg-1, P. O. Drawer 5127, Immokalee, FL 33934 respectively. Fumigant (metham sodium) was applied at 374 kg·ha-1 immediately before John Cornell mulching. Beds (20 cm high, 91 cm wide) University of Florida, Gainesville, FL 30602 were on 1.8-m centers. Transplants and seed were placed in double rows (31 cm apart) with Additional index words. Brassica rapa (Pekinensis Group), ammonium nitrate, Nitro-Plus, an in-row spacing of 36 cm. calcium nitrate, urea, urea-ammonium nitrate, tipburn Preplant N sources, applied manually at -1 Abstract. ‘Tropical Quick’ Chinese cabbage (Brassica rapa L., Pekinensis Group) was 67, 112, and 157 kg·ha , included ammonium nitrate, Ca(NO ) , urea, a urea–Ca liquid planted three times at 2-week intervals in Spring 1991 (direct-seeded) and two times in Fall 3 2 1991 (transplanted) in double rows on polyethylene-mulched beds to evaluate N source (Nitro-Plus; Stoner Chemical Co., Houston), and rates.
    [Show full text]
  • TEN FAVORITE PLANTS for YOUTH GARDENERS in TENNESSEE Emily A
    W 362-D YOUTH GARDENING IN TENNESSEE: TEN FAVORITE PLANTS FOR YOUTH GARDENERS IN TENNESSEE Emily A. Gonzalez UT-TSU Extension Agent, Knox County Photo Credit: Emily A. Gonzalez Now that you’ve learned about setting up your garden and keeping your crops watered, it’s time to learn more about your plants! The following 10 crops are good choices for Tennessee youth gardeners. Arugula WHAT IS ARUGULA? WHY WE LIKE ARUGULA Arugula (Eruca sativa) is a green, leafy vegetable that is also Arugula is one of those super plants that grows well in rich sometimes known as garden or salad rocket in other countries soil from seed in the spring and fall of Tennessee, requiring It is in the cabbage family, so it is related to kale, bok choy, minimal care and attention. It also grows quickly, making it a mustard greens and collard greens. perfect choice for growing with youth gardeners. Arugula has a rich and unique flavor, is nutritious, and can be harvested in various stages. Try growing arugula and you’ll see why we like PLANTING AND HARVESTING it. Not only will the kids like growing this veggie, they’ll also Arugula is considered a cool-season vegetable and prefers love saying the name! growing in the cooler seasons of spring and fall here in Tennessee. It can withstand mild frosts and can be planted directly from seed in February and March for spring NUTRITION HIGHLIGHTS production. To provide a fall harvest, arugula seeds can be Arugula is high in vitamin K, which helps your blood clot.
    [Show full text]