Winter greens are green leaved vegetables, closely related to the cabbage, that are seasonably available in winter.
Common vegetables described as winter greens are chard, collards, rapini, and kale.[1]
History edit
William Morgan classed Brussels sprouts, savoy cabbages and several varieties of kale as winter greens. Morgan grew these vegetables and compared their hardiness, identifying which species were most suitable for growing through cold winters. He presented his findings to the Horticultural Society of London in 1818.[2]
Crops edit
Late season crops "from October through December, a gardener can easily maintain and eat bok choy, pak choy (the purple pak choy is quite hardy), Chinese cabbage, mustard, Chinese broccoli, spinach, mache, lettuce, cilantro, kale, arugula, parsley, Swiss chard, leeks, scallions, claytonia, minutina, tatsoi, endive, radicchio, cress, beets and beet greens, collards, kohlrabi, carrots, cabbage, rutabagas, radishes, parsnips and mustard-spinach crosses."[3]
Nutrition edit
Winter greens have similar nutritional characteristics to other leaf vegetables and are therefore good sources of vitamins A and C.[4] They are also a source of several dietary minerals including iron, potassium and calcium.[5]
References edit
Notes edit
- ^ "A Guide to Loving Winter Greens". Wall Street Journal. 15 January 2011. Retrieved 17 August 2012.
- ^ Morgan & Various 1818, p. 307-317
- ^ Roberta Bailey, "Winter Greens Fill the Garden Palette" The Maine Organic Farmer & Gardener, Winter 2012-2013 http://www.mofga.org/Publications/MaineOrganicFarmerGardener/Winter20122013/WinterGreens/tabid/2460/Default.aspx
- ^ Teresa J. Farney (4 February 2003). "Veggies add winter color". Vol. 119, no. 35. The Free Lance-Star. Retrieved 17 August 2012.
- ^ SeAnne Safaii (16 December 2011), Got the Winter Blues? Try Some Winter Greens, University of Idaho, retrieved 17 August 2012
Bibliography edit
- Morgan, William; Various (1818), Transactions of the Horticultural Society of London, vol. 2, Horticultural Society of London, pp. 307–319
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