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There are many greens other than spinach (that taste better), and can be easily grown in the cooler months of the year.

October is National Spinach Month

Popeye the Sailor Man claimed, “I’m strong to the finich, ’cause I eats me spinach.”   But many people simply do not like the taste or texture of the leafy green. Especially when it comes wet and soggy out of a can.

I understand – so luckily there are a number of other tasty greens to grow this month, and right through the winter if you only get light freezes* in your area. Best of all, there is no back-breaking gardening to do to have these healthy greens.  All of them can be grown in large pots on the patio.

Some Definitions

* Light Freeze = 32F, down to around 28 to 26 F. Below 26-28 seems to be a critical point for plants, depending on their overall health and genes.

Hard Freeze = 26F and below is considered a hard freeze.

Duration of a freeze is also important. 26F that goes away as the sun comes up is not as bad as 26F with the sun up. Sun on their leaves triggers plants to do photosynthesis, but if it is too cold for water to move freely in the plant – well, that can be deadly.

Spinach & Greens in the Southwest

Garden greens in our area need the cooler soils of autumn to grow their best.    Seeds need cool soil to germinate and then the plants need the short days of fall, winter, and early spring to stay vegetative―producing leaves but not flowers.    Once the weather heats up, these greens will become bitter and begin to flower. 

You can start these from seeds or as seedlings from the nursery.  More about growing cool season vegetables which includes carrots, beets, and many others not covered here.

Growing Greens

Earth.
When it comes to soil, leafy greens need a rich, well-drained soil, with a pH of 6.5 to 7.5.    This is not our native Southwest soil. This is why I suggested growing in pots. Easy to use potting soil from the store.

If planting in the ground, then add ample compost or aged manure and work it into the soil before planting.

Air.
Temperatures above freezing are requires, so Taos, Tahoe, and Showlow, you folks will need greenhouses.

Fire.
Light is necessary. These plants producing greens will need full sun for six hours a day.

Water.
Keep the soil evenly moist for best flavor. “Evenly moist” means don’t ever let it get too dry, but never leave it soaking wet. Moist, yes. Wet, no.

Spinach & More

There are a vast selection of greens to grow. I am including some varieties that do well here, but if you want the full information, may I recommend my Southwest Vegetable Gardening book (below). Should be available in your local library!

European spinach (Spinacia oleracea) is just fine to plant in the cooler months of Fall.    Don’t grow the New Zealand spinach (Tetragonia tetragonioides) – it’s a warm season green.

Orach (Atriplex hortensis): Also called wild spinach, I prefer it over European spinach as it has a sweeter flavor and no gritty feel.

Sorrel (Rumex acetosa): Eaten raw or cooked, adds a tangy lemony flavor to food.  There is also the native “wild rhubarb” (on Savor the Southwest) that you can forage.

Mizuna (Brassica rapa var. japonica): with a mild mustard flavor this is good in salads or cooked.

Mustard (Brassica juncea): Southwest’s own ‘Mostaza Roja’ is mild enough for salads or used as a cooked green.    Avoid any variety with “giant” in their name, they do not do well here.

Tatsoi (Brassica rapa var. narinosa) with a mild mustard flavor, it is good in salads or cooked. One way to cook Brassica rapa.

Arugula (Eruca sativa also sold as Eruca versicaria) has a whole post of it’s own.

Chard (Beta vulgaris) is related to beets and has a whole post of it’s own.  The cover image is of chard, and is courtesy of Renee’s Garden Seeds.

Lettuce-Like Greens

Mache (Valerianella locusta): also called corn salad or lambs lettuce, once you grow this you will never eat lettuce again.    It simply melts in your mouth.

Mesclun Mix: mixed seed that generally includes lettuce, orach, mache, and some of the mustards.    Cut to harvest, generally within 3 weeks of sowing.

Microgreens: mixed seed that you cut and consume when they are still “micro” a bare 3 to 4 inches tall. These can also be grown as “sprouts” rather than in soil.

Lettuce (Lactuca sativa):    There are four types of lettuce: crisphead, butterhead, romaine, and looseleaf.    Looseleaf and butterhead are most successful in our climate.    ‘Black-Seeded Simpson’ and ‘Simpson Elite’ are two good green-leaf varieties. ‘Red Sails’ and ‘Lolla Rosa’ are easy-to-grow red-leaf varieties. Try ‘Buttercrunch’ if you want a heading lettuce.

Harvest

Greens are most easily harvested using scissors to snip off leaves 1 /2 to 1 inch above the soil line, or at the stem for taller greens.    Usually plants will grow additional leaves.    If you can, harvest in the morning when the water content of the leaves is highest.    Invest in a good salad spinner to wash your home grown greens.

Make it Pretty

Don’t be shy about adding some pansies or calendula to your garden planters.    Your garden will look pretty, plus these have edible flowers. Edible Landscaping and edible flowers are favorite topics of mine. Because if you plant it, water it, and generally care for it – it’s nice to add some culinary uses.  

Thanks for Reading

– Jacqueline

Need Southwest Vegetable Garden Help?

May I recommend my book?  The Southwest Fruit & Vegetable Guide offers not just growing guides but some of the latest varieties – including ones specifically for raised bed and container growing. Price is what you would pay on Amazon – only when you buy from me you get a signed copy!

From the review:

“In this updated 2nd edition of Southwest Fruit & Vegetable Gardening, you’ll find much-needed advice and practical tips on growing an edible garden, no matter which part of the southwestern US you call home.

Profits from the sale of this book go to the Arizona-based Horticulture Therapy non-profit Tierra del Sol Institute.

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