Dark, leafy greens are usually a part of fall gardens in the North Georgia Mountain area. Even if there is an early frost, there is still time to plant a variety of leafy greens. The health benefits are tremendous.
Adding greens to the diet is a great, painless way to lose weight. Leafy greens are a treasure of vitamins, minerals, flavonoids and antioxidants. By adding two servings of greens each week, a person can reduce his risk of heart attack, diabetes, age-related eye conditions and cancer.
It doesn't matter what you grow, broccoli, cabbage, collards, turnips, radishes or mustard greens, they all provide necessary vitamins and fiber. Most people aren't aware that broccoli leaves are actually more tender than collards and don't have any bitter taste. The leafy tops of radishes should be clipped along with turnip and mustard greens and cooked together. They add a lot of flavor, vitamins and minerals without any bitterness. Radish leaves do not taste like radish roots.
Don't worry that cabbage plants won't have time to make heads. Just clip the leaves the same way as turnip and mustard leaves. Broccoli won't need to produce stems and crowns, just clip the leaves and cook with cabbage or collards. Of course, broccoli leaves are also delicious all by themselves.
Now is also a good time to plant more lettuce and spinach for those fall salads. The more leafy greens in the diet, the healthier everyone will be as flu season approaches. Kale is considered the number one leafy green veggie by many physicians and nutritionists. All the greens are great sources of vitamins A, C, K, and calcium. Most greens are just 25 calories per cup.
Dark, leafy greens are low-maintenance plants with high volume nutrients for the body. Scratch some dirt, sow some seeds and throw a little potting soil on top of the seeds. In just days, the greens are up and growing, producing tasty leaves until the first hard frost.