LEFT: Tendergreen is a variety of India mustard that matures quickly without becoming overly "spicy"as it grows large. MIDDLE: Collards are common in gardens in America's deep South. RIGHT: Crop the stems from larger leaves to improve both the flavor end texture of the cooked greens.
LEFT: India Mustard is among the most widely grown table greens. The leaves are mildly flavored when six inches long or less. MIDDLE: Bok Choy an Oriental import rapidly gaining popularity in North America, works well in Chinese stir-fry dishes. RIGHT: Turnips produce both edible greens and roots.
PHOTO: MELINDA ALLAN