Enjoy Old-time Tennessee Creasy Greens!

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In addition, creasy greens just have to be among the easiest of all plant varieties to grow. Outside of striving to improve our garden soil overall, we do next to nothing to help our creasy crop along. Our original stock managed to survive in a terribly acidic sandy soil (the pH was 4.2!) where even other weeds were sparse . . . and now that we've limed, cover-cropped, and manured the garden over several seasons, the plants positively flourish. Since some of our friends raise their greens in heavy clay, it's obvious that this member of the cress family is not particularly picky when it comes to its growing medium.

GROW YOUR OWN

Actually, the only real precaution we take with our crop each year is to make certain we allow a few plants to go to seed. Creasies herald spring's arrival by bursting into sweetscented bouquets of golden yellow blossoms (which honeybees seem to love . . and which, when brought into the house, brighten any window and perfume the room with a heady fragrance). Long, slender seedpods form on a central stalk, and you can either let the plants sow themselves . . . or gather the seed (after allowing the nuggets to mature) and create a somewhat more orderly planting of your own.

The greens lend themselves especially well to broadcast planting in double-dug raised beds: Just scatter the seeds thinly and rake them in lightly. Or if you prefer, you can drop seeds in traditional furrows spaced one foot apart and then cover them with a quarter-inch of fine soil. It's not really necessary to pull up excess plants—creasies don't mind being crowded—but if you want to grow extra large foliage, thin the seedlings so that they are four to six inches apart.

We've found that the seeds sprout best during cool, damp weather. Ordinarily, we sow the creasies-to-be during a rainy spell in late summer or early fall . . . and by winter the plants produce harvest-sized leaves. And, if planted as soon as the ground thaws enough to be worked, Barbarea will produce a spring/summer crop, too! We gather ours by simply pinching off the outer foliage, which is quickly replaced by new growth.

And that brings me to the best part of all about old-time Tennessee creasy greens: the eating!

COOKING WITH CREASIES

Creasy greens are amazingly versatile when it comes to brightening up winter fare. You can try them in any recipe that calls for watercress or cooked spinach. Steamed creasies tossed with melted butter are delicious . . . and the raw leaves are wonderful in tacos, salads, and slaws, and (in partnership with sprouts, cheese, and tomatoes) make a terrific sandwich.

For some really rave reviews from family and friends, try either of these recipes.

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