ABOUT US

Dear Grower

At least 80 different kinds of greens are used, depending on the area and season, including black mustard, dandelion, wild sorrel, chicory, fennel, chard, kale, mallow, black nightshade, lamb's quarters, wild leeks, hoary mustard, charlock, smooth sow thistle and even the fresh leaves of the caper plant. Also called leafy greens, salad greens, pot herbs, vegetable greens, or simply greens, sometimes accompanied by tender petioles and shoots, are edible plant leaves.

Chard (Beta vulgaris)

Chard is known by a number of other popular names, including Swiss chard, silverbeet, bright lights, seakale beet, white beet, strawberry spinach, leaf beet, Sicilian beet, Chilian beet, Roman kale, spinach beet, crab beet, perpetual spinach, or mangold.

Collards (Brassica oleracea var. viridis)

Collard refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage and broccoli. Collard is a member of the Viridis Group of Brassica oleracea.

Dandelion (Taraxacum)

Taraxacum is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology

Mustard Greens (Brassica juncea)

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

Kale (Brassica oleracea)

or leaf cabbage, belongs to a group of cabbage cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head.

Spinach (Spinacia oleracea)

Spinach is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.