{"id":4832,"date":"2019-01-18T12:09:19","date_gmt":"2019-01-18T20:09:19","guid":{"rendered":"http:\/\/gregalder.com\/yardposts\/?p=4832"},"modified":"2020-05-26T11:09:37","modified_gmt":"2020-05-26T18:09:37","slug":"growing-greens-in-southern-california","status":"publish","type":"post","link":"https:\/\/gregalder.com\/yardposts\/growing-greens-in-southern-california\/","title":{"rendered":"Growing greens in Southern California"},"content":{"rendered":"\n

\u201cYou know you got to give me some of those greens,\u201d he said.<\/p>\n\n\n\n

\u201cOh, you like greens?\u201d<\/p>\n\n\n\n

\u201cMmmmmm.\u201d<\/p>\n\n\n\n

How bold. This guy had just shown up at our door to fix a problem with our internet connection, and these were his first words. Our garden is in the front yard right by where he’d parked.<\/p>\n\n\n\n

\u201cYeah, for sure!\u201d I said. \u201cI didn\u2019t know anyone else ate greens around here.\u201d<\/p>\n\n\n\n

\u201cI grew up in Chicago, but I spent summers with my grandma in Georgia.\u201d<\/p>\n\n\n\n

I let him get to work, and I happily walked out and harvested collards, chard, and kale.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Moroho<\/em> is sentimental and nostalgic for me. Moroho<\/em> is the word for greens in Lesotho, the small country in Africa where my wife and I met, where we both were living as Peace Corps teachers<\/a>, and where we ate moroho<\/em> almost every day. It\u2019s much more than just another vegetable.<\/p>\n\n\n\n

Maybe you are one of the few others around here who eats greens and who therefore would love to have it coming straight out of the garden. It\u2019s the only way. <\/p>\n\n\n\n

While I learned to grow greens in Lesotho, I’ve been growing them back home in Southern California for about ten years now. <\/p>\n\n\n\n

<\/div>\n\n\n\n

Timing<\/strong><\/p>\n\n\n\n

In Lesotho greens grew best in the summer, but in Southern California greens grow best in winter, plus the cooler periods of fall and spring. They suffer if you ask them to grow during the heat of summer, unless you live in the marine layer right on the beach.<\/p>\n\n\n\n

My greens are so happy right now, in the rainy, mild weather of mid-January. This is the prime of their life. They taste sweet and stand tall. In summer, they don\u2019t taste as good, they\u2019re constantly wilting no matter how much water you give them, and they often go to flower fast — if you live inland like me; I\u2019m twenty miles from the beach. <\/p>\n\n\n\n

I start sowing seeds of greens in August or September, continuing through fall, through winter, into spring, stopping by May. At that point, whatever plants I have in the garden I care for as far into summer as they\u2019ll allow (how long will June gloom last this year?), but I don\u2019t sow or plant new greens again until at least August. Every year\u2019s a bit different, but that\u2019s the general pattern that I\u2019ve found successful in gardens from two to twenty miles from the beach in Southern California.<\/p>\n\n\n\n

Cabbage is an exception here. I include cabbage in the greens category. But only sow it between August and about October. That means you can plant seedlings from September through about January. Cabbage is slow growing so if you plant later, you’ll likely deal with lots of aphids, the plant will form only a small head, and it will not taste as sweet as you hope.<\/p>\n\n\n\n

I\u2019ve found chard to be the most tolerant green to our summer warmth. I\u2019ve grown it all the way through the summer occasionally. But usually I just switch to eating sweet potato greens during the heat of the summer. Even though chard will tolerate heat, sweet potato greens adore it.<\/p>\n\n\n\n

This last summer, however, I brought some Lacinato (dinosaur) kale through the summer season, and it continues to produce well here in its second winter — and taste better than it did in summer. So it\u2019s now the same age as my daughter, but look who\u2019s taller:<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

(See this fun update<\/em>: “How tall can dinosaur kale get?”<\/a>)<\/p>\n\n\n\n

<\/div>\n\n\n\n

Varieties<\/strong><\/p>\n\n\n\n

I haven\u2019t met a type of green that doesn\u2019t grow well here or that I don\u2019t love to eat, as long as it’s grown in the right season. The types I\u2019ve grown include kale and chard and collards, plus mustard, spinach, turnip greens, cabbage, and choy.<\/p>\n\n\n\n

A couple of favorites are \u2018Dwarf Blue Curled\u2019 kale<\/a> and \u2018Bright Lights\u2019 chard<\/a>, plus any and all collards. <\/p>\n\n\n\n

\"\"
Some varieties of greens I’ve been growing this winter.<\/figcaption><\/figure>\n\n\n\n

But I always plant a mixture because that\u2019s how I like to eat it. I grow mostly sweet stuff like kale, collards and cabbage, and then a little spicy or bitter stuff like mustard and chard. That combination and proportion tastes best to me.<\/p>\n\n\n\n

\"\"
Ready to chop moroho<\/em>.<\/figcaption><\/figure><\/div>\n\n\n\n
<\/div>\n\n\n\n

Sowing and planting<\/strong><\/p>\n\n\n\n

My favorite way to sow, plant, and space the greens in the garden is to start them thick by sowing or planting them in a crowded way, and then removing some plants once they\u2019re about six inches high in order to give more space to the other plants. I eat those thinnings. (Those young plants taste the best.)<\/p>\n\n\n\n

\"\"
Seeds sown thickly.<\/figcaption><\/figure><\/div>\n\n\n\n
\"\"
Ready to be planted out.<\/figcaption><\/figure><\/div>\n\n\n\n

After young plants have been thinned, you end up with individual plants spaced at least a hand’s width apart, now able to stretch and grow larger.<\/p>\n\n\n\n

\"\"
Final spacing on some kale growing beside butter lettuce.<\/figcaption><\/figure><\/div>\n\n\n\n

The spacing always depends somewhat on which type of greens we\u2019re talking about. Chard gets much larger than kale, for instance, and so it needs more space.<\/p>\n\n\n\n

\"\"
That’s some big chard.<\/figcaption><\/figure><\/div>\n\n\n\n
\"\"
These young chard plants need to be thinned. Too crowded.<\/figcaption><\/figure><\/div>\n\n\n\n
\"\"
That’s better.<\/figcaption><\/figure><\/div>\n\n\n\n

You might notice that there are lettuce plants near many of my greens plants, and that\u2019s because they both enjoy growing in much the same conditions. For specifics on lettuce though, see my post, \u201cGrowing and harvesting lettuce in Southern California.\u201d<\/a><\/p>\n\n\n\n

<\/div>\n\n\n\n

Watering and pests<\/strong><\/p>\n\n\n\n

Greens don\u2019t need much more or less water than any other vegetable. In the fall and spring, I water my greens mostly with drip lines, but it\u2019s good to occasionally wash off their leaves. <\/p>\n\n\n\n

When you do you often knock off some pests, like aphids or bagrada bugs. Don’t be afraid to spray the plants with a hard jet of water to blast these insects off leaves. It won’t hurt the plant, and it disrupts the pests.<\/p>\n\n\n\n

Aphids<\/a> and bagrada bugs<\/a> are the main ones I’ve dealt with. And my main weapon is blasting them with water. <\/p>\n\n\n\n

You\u2019ll find that these pests have a season. They’re not around all year. Don\u2019t give up on plants that harbor a few. If you do some water blasting and you don\u2019t spray pesticides, then predatory insects and birds will do some control, the weather will change, and in time the pests will, as if magically, vanish. Happens every year. <\/p>\n\n\n\n

Also, some years are just worse than others. Last year I had tons of aphids. This year I have almost none. Usually, their population is highest in March regardless.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Mulching and harvesting<\/strong><\/p>\n\n\n\n

I like to keep some mulch beneath my plants. Rough compost or wood chips work well. This makes it easier come harvest time, when there\u2019s often no washing necessary because no soil has splashed up onto the leaves\u2019 undersides.<\/p>\n\n\n\n

You never need to harvest a whole greens plant. You pick outer, lower leaves and the plant keeps growing new ones from the center. Just be sure to leave a couple leaves in that central part of the plant and it will continue to grow well. <\/p>\n\n\n\n

After some months, the weather will warm and the plant may shoot up to produce a flower stalk: “bolting” it’s called. And it’s natural. The leaves start to taste bitter at this time. Leave the flowers if you don’t need the space because bees and other insects that are helpful to your garden feed on them.<\/p>\n\n\n\n

By the way, you can use this method of picking outer leaves with cabbage too. I always do. This way, you get to eat cabbage leaves for the couple months before the plant finally provides a head.<\/p>\n\n\n\n

\"\"
Been picking outer leaves off this savoy cabbage plant periodically.<\/figcaption><\/figure><\/div>\n\n\n\n
\"\"
Nonetheless, it is still forming a fine head.<\/figcaption><\/figure><\/div>\n\n\n\n

Unconventional and wild greens<\/strong><\/p>\n\n\n\n

Want to get really down to earth? Expand your definition of greens. Include leaves from broccoli and cauliflower plants. They taste very similar to kale and collards. <\/p>\n\n\n\n

Or poke about the weedy corners of your yard, or take a hike in the hills, and you\u2019ll find delicious wild greens growing in winter to add to the ones in your garden. <\/p>\n\n\n\n

\"\"
Wild mustard, for example.<\/figcaption><\/figure><\/div>\n\n\n\n
\"\"
And stinging nettle. (Harvest with a glove on. Don’t worry: the sting cooks out of it.)<\/figcaption><\/figure><\/div>\n\n\n\n

I didn’t add any unconventional or wild greens to the bag I harvested for that visiting technician, but yesterday I picked some of that wild mustard and nettle to add to our own dinner greens. I learned to pick various wild greens in Lesotho. Guess I learned almost everything I know about greens during my years there.<\/p>\n\n\n\n

Time for dinner:<\/p>\n\n\n\n

\"\"
Papa ka moroho le boroso<\/em>. Maize porridge with greens and sausage.<\/figcaption><\/figure>\n\n\n\n

I don’t imagine it looks enticing to you, but you get used to it over the years. And eventually, you got<\/em> to have some.<\/p>\n\n\n\n

<\/div>\n\n\n\n

You might also like to read my posts:<\/strong><\/p>\n\n\n\n

Growing peas in Southern California<\/strong><\/a><\/p>\n\n\n\n

Growing onions in Southern California<\/strong><\/a><\/p>\n\n\n\n

Growing lettuce in Southern California<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cYou know you got to give me some of those greens,\u201d he said. \u201cOh, you like greens?\u201d \u201cMmmmmm.\u201d How bold. This guy had just shown up at our door to fix a problem with our internet connection, and these were his first words. Our garden is in the front yard right by where he’d parked. […]<\/p>\n","protected":false},"author":2,"featured_media":4833,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[30],"tags":[],"class_list":["post-4832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetables"],"yoast_head":"\nGrowing greens in Southern California - Greg Alder's Yard Posts: Southern California food gardening<\/title>\n<meta name=\"description\" content=\"My best tips -- from experience -- on sowing, planting, spacing, watering, pests, and harvesting all types of greens in a Southern California garden.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gregalder.com\/yardposts\/growing-greens-in-southern-california\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Growing greens in Southern California - 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