Published: October 09, 2008 04:53 pm            

Gardening is the purest of human pleasures

Big bowls of hot soup loaded with fresh winter greens is nourishing and satisfying. There are fish chowders, beef and bone marrow soups, lamb stews, and vegetarian fare with beans and barley. Let your taste be your guide.

Mustard greens are a favorite of mine, so I grow it every year. Centuries ago, Pliny wrote, “with its pungent taste and fiery effect, [mustard] is extremely beneficial for the health. It grows entirely wild, though it is improved by being transplanted. There are three kinds of mustard plant, one of a slender shape, another with leaves like those of turnip, and the third with those of rocket. The best seed comes from Egypt.”

Today, there are many varieties of mustard, some annuals, some biennials, all of which originated in the Asian Himalayas. Breeding various types over the centuries has given us an astonishing diversity. 

The delight of growing mustard greens — they germinate quickly and easily and the young leaves of the seedlings can be picked for salad greens or added to soups and stir-fries within a couple weeks of planting. This is a quick and easy green with super nutrients. History shows those who eat mustard greens live to a ripe old age.

An 80-something friend of mine says they go out and gather wild mustard greens in the fields around her Northern California home starting in early fall. My very active 106-year-old friend ate a bowl of mustard greens with a slice of cornbread and a glass of buttermilk when we went out to lunch at a local cafe. Both friends loved their mustard greens. 

A favorite of Japanese gardeners is Mizuna greens. I suspect this vegetable found its place as a national favorite because it is so beautiful and easy to grow. It forms a bush rosette of feathery green leaves with tasty slender and juicy stalks. The flavor is of a mild pepper and nuts. I grow mizuna every year and would never be without it.

Plants started in September will flourish until the real cold temperatures set in around January. It can still withstand cold and frost.

Bok Choy, also spelled Pak Choy, has thick white stems with a spoon-shaped leaf. They are sometimes called Chinese cabbage and look more like Swiss chard than cabbage. Hong Kong farmers grow over 20 kinds of bok-choy, with names such as “horse’s ear” and “horse’s tail.” 

Like mustard greens, bok-choy is easily grown in our fall and winter gardens. Bok-Choy is at its best when stir-fried whole with garlic, chili, ginger and a pinch of sea salt. 

Plant greens from September through the end of February when soil temperatures are 40 to 90 degrees (F) in soil enriched with mushroom compost or well rotted manure. Plant the seeds one inch deep and one inch apart. Make successive plantings every two weeks for a continuous harvest.

Do not let the soil dry out. A layer of cedar mulch four to six inches deep will help conserve moisture and prevent weeds. Keep the mulch away from the stems of the greens.

Thin the greens to three to four inches apart as soon as the true leaves appear. Use the thinnings in soups and stir-fries.

Grow greens with beans, lettuce, peas, radish and spinach.

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Listen to Jo Anne Boudreau on Herb Talk Thursday morning from 8 to 9 on KMQX 88.5, 89.5, K2459 97.7, K72AZ 01.1 FM radio and www.KYQX. com. Columns submitted to The Weatherford Democrat by guest writers reflect the opinions of the writer and in no way reflect the beliefs or opinions of The Weatherford Democrat.

        

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