Greens & Herbs I

Plants That Produce

Green Veggies and Herbs for Every Garden, Part I

By Richard Frost

One of the joys of my vocation is working with hundreds of kinds of herbs and vegetables. This month I want to share with you several varieties that I feel are under-represented in home gardens and every-day meals.

I prefer growing lettuce in a pot. Prune the desired amount of leaf right before your meal, rinse them off and place in your salad spinner to remove excess moisture. In addition to the standard varieties, try Red Sails lettuce for the added anthocyanins and mild-tasting Mache that is loved by people of all ages.

Now I think salad is more interesting with added greens. Use Salad Burnett leaves for a mild cucumber flavor. Tender young leaves of Chard, Kale, and Spinach are a good addition. Leaves of Shiso and Heal All are also likely not to offend anyone’s tastes. When it becomes too hot to grow Spinach, switch to Amaranth Leaf.

Arugula has almost become a salad staple in southern California. The Roquette and Runway varieties develop into large dandelion-size plants which become stronger and more sour in taste with age. The Sylvetta variety is more compact and develops a strong pepper taste with age. For more peppery taste there is the relatively mild Chicory, the moderate Endive, the stronger Frisée, and the pungent Radicchio.

For people who like sour greens there is the mild Red-Veined Sorrel, the stronger French Sorrel, and the pungent Asian Mustard Greens. For European mustard flavors there is Water Cress leaf (Nasturtium officinalis), Curly Cress, and my favorite: Upland Cress. Use these in a fish sandwich, stir fry, or any place you like mustard.

Some people like Chervil (aka French Parsley) instead of the standard Italian Parsley. But why grow either of these annuals when you can have the perennial Mitsuba – Japanese Parsley (Cryptotaenia japonica)? Along these same lines, the annual Cutting Celery (Apium graveolens cultivar) is less fibrous and better tasting than standard celery – a great substitute in any situation. But you could be growing the perennial Chinese Celery (Oenanthe javanica) year-round! And for that matter, if you don’t mind a hint of Anise flavor, the perennial Lovage is also an excellent choice.

Did you know that the native peoples of the Americas use Epazote in the same way that Europeans used Celery? Use it as a substitute – in moderation, and you will cause just about any dish with celery to change continents. Likewise, the culinary Cleveland’s Sage will add a southwestern flair to any recipe calling for Sage. For the traditional Sage flavor chefs will choose the Berggarten cultivar, but the giant Holts Mammoth Sage and colorful Purple Sage are said to be its equal in blind taste tests.

For Tarragon lovers, it has to be French Tarragon. If this is too tart for you, consider Spanish Tarragon (Tagetes lucida) which is in the Marigold group of Daisies. But if you would like even more zest, it is the perennial Winter Savory for you – a beautiful dark green plant that works well in a pot or a planter. I think the tarragon flavor goes well with most foods, including omelets, pastas, and even roasts.

Hopefully this has gotten your taste buds warmed up. Next month I will add more to this subject, so plan on having one heck of a good thyme!

SDHS member Richard Frost is a certified edible gardening nut. For copies of past articles and more information, please see www.PlantsThatProduce.com.

Reprinted with permission from May 2009 "Let's Talk Plants," the newsletter of the San Diego Horticultural Society, www.sdhortsoc.org