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Sow collard seeds indoors a month before the last spring frost or, if growing in the fall, sow the seeds directly in the ground two or three months before the first fall frost. In warmer climates ...
Growing vegetables indoors is possible with these must-know tips on plant selection, lighting, and more. ... chili peppers, and leafy greens are all small enough for indoor growing. ...
And these are things like, kale and collards, mustard greens, turnip greens and spinach. Because the seeds germinate well once the nights get a little cooler. Because the seeds germinate well once ...
The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...
Growing salad greens at home means you get the freshest harvest for your salads, sandwiches, stir-fries, soups, and more, the satisfaction of growing them. Examples of salad greens include lettuce ...
Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).
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