Easy, Fast-Growing Greens to Grow

Looking for some easy crops to grow? A veteran gardener and plant breeder recommends seven low-labor, fast-growing greens to grow via what she’s coined the “eat-all greens” method. All make delicious cooking greens.


| February/March 2016



Green Wave Mustard

Author Carol Deppe’s patch of ‘Green Wave’ mustard—the crop that helped her first discover the “eat-all greens” method—is ready for harvesting.


Photo by Carol Deppe

I discovered what I coined the “eat-all greens” garden method mostly by accident 20 years ago. At the time, I lived in downtown Corvallis, Oregon, and tended only two small garden beds. At one point, I ordered 2 cubic yards of compost. Having no vehicle in that era, I had the compost delivered and dumped onto my concrete driveway. While I stood there looking at that pile of compost, I realized that if I just spread it around on the driveway, I could double my gardening space.

The No-Labor Garden

I quickly spread the compost into a broad bed about 6 inches deep and broadcast ‘Green Wave’ mustard seed. Then, I did … absolutely nothing. No weeding. No thinning. After about two months, I harvested an unbelievable amount of greens. I had stumbled upon the perfect variety, planting time and planting density for my first eat-all-greens garden bed.

The ‘Green Wave’ mustard plants in my driveway bed were about 4 inches apart in all directions and about 14 inches tall. They were quite different from the bigger plants I usually grew with wider spacing. Given more room, the stems of ‘Green Wave’ become stringy, and the lower leaves grow tough and unpalatable. Harvesting in that scenario is a relatively time-consuming matter of picking individual prime leaves. But in my driveway bed, every part of the plant from about 4 inches above the soil line and up was tender and succulent, including the central stem. So, I clear-cut the entire patch at 4 inches high, knowing I could freeze some. The raw greens were blazingly hot, but after boiling for two minutes, their heat vanished and they became delicious, flavorful cooked greens.

Until this happy growing accident, I thought gardening required a certain amount of labor. But I’d discovered a new standard. I wanted to focus on these incredibly easy crops to grow, and just sow the seed and harvest. And by growing appropriate varieties in this manner, this epitome of gardening laziness is actually achievable, as well as quite delicious and rewarding.

The eat-all method is similar to the cut-and-come-again method. In both, you broadcast seed in beds and harvest plants by clear-cutting. In cut-and-come-again beds, however, you sow plants an inch or less apart in all directions and usually harvest by clear-cutting at 6 inches tall or shorter. The result is tender salad greens, but with low yields per cutting. In eat-all beds, plants are 2 to 4 inches apart in all directions, 1 to 2 feet high when harvested, and usually used as cooking greens.

7 Great Eat-All Greens

Over the subsequent two decades, I tested more than 200 varieties for use as eat-all greens. For many species, I found no variety that worked. For most species, only certain varieties worked. I discovered that all the good eat-all varieties are loose-leaf greens. They yield much more per unit of land and labor than any variety of head-style greens.

solas
1/31/2016 4:49:33 PM

I lov this article, every year i change up what im planting and track yields to try and find the most effiecient use of my space. this year im determined to find a variety of corn that will grow outdoors in my area. please keep more articles like this one coming, it saves me from having to try out ever variety under the sun in my quest for an efficient homestead.






dairy goat

MOTHER EARTH NEWS FAIR

Aug. 5-6, 2017
Albany, Ore.

Discover a dazzling array of workshops and lectures designed to get you further down the path to independence and self-reliance.

LEARN MORE