Optimal Growing Conditions

• Sunlight: Full sun to partial shade (4-8 hours daily). Some greens, like lettuce and spinach, thrive in cooler, shaded spots.
• Temperature Range: Prefers 50-75°F; thrives in cool weather and tolerates light frosts.
• Soil Requirements: Loose, well-draining, nutrient-rich soil with a pH of 6.0-7.0.
• Frost Tolerance: Hardy varieties like kale and Swiss chard can withstand frost and even improve in flavor after a cold snap.

Seed Sowing & Spacing

• Seed Depth: ¼ inch deep, lightly covered with soil.
• Spacing: 4-6 inches for compact greens; up to 12 inches for larger varieties.
• Row Spacing: 8-12 inches apart for airflow and easy harvesting.
• Germination Time: 5-10 days under optimal conditions.

Planting Schedule

• Spring Planting: Direct sow 4-6 weeks before the last frost.
• Fall Planting: Sow in late summer for a fall and winter harvest.
• Succession Planting: Sow new seeds every 2-3 weeks for a continuous supply of greens.

• At Planting: Mix compost or a balanced organic fertilizer (5-10-10) into the soil for a strong start.
• Every 2-3 Weeks: Apply diluted liquid fish emulsion or compost tea to encourage lush, leafy growth.
• Mid-Season Boost: Side-dress with aged compost or worm castings to keep greens thriving.
• Avoid High Nitrogen: Too much nitrogen can lead to excessive leaf production with weaker flavor.

• Consistent Moisture: Keep soil evenly moist but not soggy to prevent bolting and bitterness.
• Morning Watering: Water early in the day to avoid mildew and fungal issues.
• Mulching: Apply a light layer of straw or shredded leaves to retain moisture and suppress weeds.

Harvest Timing

• Maturity Indicator: Harvest baby greens when leaves are 3-4 inches long; mature greens at 6-12 inches.
• Average Days to Harvest: 25-40 days for baby greens, 50-70 days for mature plants.
• Best Harvest Time: Pick in the early morning for the freshest, most flavorful greens.

Harvesting Technique

• Cut and Come Again: Snip outer leaves with scissors and allow the plant to continue growing.
• Full Harvest: For head-forming greens like romaine, cut at the base when fully mature.
• Leave the Roots: Greens like Swiss chard and kale will continue producing if roots remain intact.

Short-Term Storage

• Refrigeration: Store unwashed greens in a damp paper towel inside a perforated bag for up to 2 weeks.

Long-Term Storage

• Blanching & Freezing: Blanch hardy greens like kale and Swiss chard before freezing in airtight containers.
• Dehydration: Dry herbs and leafy greens for later use in soups, smoothies, and stir-fries.

Best Companion Plants

• Carrots: Provide natural shade, helping to prevent bolting in greens.
• Radishes: Grow quickly and loosen soil for delicate green roots.
• Garlic & Onions: Repel aphids and other pests.

Plants to Avoid

• Brassicas (Broccoli, Cabbage, Cauliflower): Compete for nutrients and space.
• Corn: Blocks sunlight and hinders leafy growth.