by Paula Jacobs

Created on: September 14, 2010

A salad made with fresh garden greens or a meal with a side dish of collard greens can add flavor, vitamins and minerals. In the Fall, garden greens grow easily and when planted in stages, the harvest can be enjoyed though the rest of the year. 

Garden greens do not require a large space to grow. A small area can be sufficient to grow several types of greens. If a flower garden is all of the space available, greens can be added in their own section or the greens can be grown in containers.

Herbs grown in Fall can be started from seed or they can be transplanted into the ground. Seeds can be sown with their own kind or they can be mixed to create a unique salad medley. The mixed greens will produce a colorful, edible carpet of flavor and nutrition.

After planting, when the plants are two to three inches tall - thin them by pulling up every-other plant. Use the pulled-up greens in your next salad.  Excess greens can be offered to friends and neighbors - if they come and pick them. Here are some of the best greens to grow in Fall and Winter weather.

* Arugula
When added to sandwiches and salads, arugula (also known as rocket) add a distinctive spicy, toasted flavor that cannot be missed. Larger leaves may be cooked the same as spinach.

* Beet Greens
This is a bonus when beets are grown. The beet greens appear first and they should be removed as soon as possible - for the freshest taste.  Beet greens - when removed early, are very tender and they can be steamed, stir-fried or sauteed. ‘Bull’s Blood’ beets have bright red leaves that are best when eaten young and fresh from the garden. Large leaves can be boiled, sauteed, or used in stir-fry recipes.

* Bok Choy
This is a Chinese cabbage with a sweet delicate flavor. Can be used in stir-fry recipes or sauteed and eaten as a side dish.

* Collard Greens
One of the most popular in the 'greens' category, collard greens need to be cooked before eaten.  To remove some of the strong flavor, boil the greens in water for one minute, pour the water off. Add more water and cook the greens as usual.

* Dandelion Greens
Most often used in Italian recipes, the delicious dandelion green is slightly bitter when eaten. Dandelion greens can be found growing wild in most lawns. New dandelion greens can be added to salads. Older leaves can be cooked with kale to add flavor.

* Escarole
This salad green look like lettuce, but it has a strong flavor with thick,

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