Atlanta Botanical Gardens Spring 2012 Recipe  landscape
 

Atlanta Botanical Gardens Spring 2012 Recipe

What Houzz contributors are saying:

Marianne Lipanovich added this to Cool-Season Vegetables: How to Grow Salad Greens
Harvest: It's best to harvest arugula 25 to 40 days after sowing seeds, before the leaves get too large and bitter. Remove the entire plant while the leaves are young. You can also harvest just the leaves from the center of the plant to encourage a second crop.Pull individual chicory leaves from the outside of the plant or pull up the entire plant. You can remove the outer leaves of endive and escarole for a continuous harvest or simply harvest the entire plant.Harvest radicchio when the heads are full. In warm-winter climates, cut 1 to 2 inches above the soil level; plants may regrow.Harvest mustard greens by cutting off the leaves and leaving the stems or by removing the outer leaves once they reach 6 to 8 inches long. You can also pull up the entire plant.“Cut and come again” harvest methods work well for arugula, endive, escarole and many mustard greens. Simply cut off the tops of all the leaves about an inch above the center and wait for more leaves to grow.How to grow more cool-season vegetables

What Houzzers are commenting on:

Yesel Hyatt added this to Media Room
March 27, 2014
Harvest: It's best to harvest arugula 25 to 40 days after sowing seeds, before the leaves get too large and bitter. Remove the entire plant while the leaves are young. You can also harvest just the leaves from the center of the plant to encourage a second crop. Pull individual chicory leaves from the outside of the plant or pull up the entire plant. You can remove the outer leaves of endive and escarole for a continuous harvest or simply harvest the entire plant. Harvest radicchio when the heads are full. In warm-winter climates, cut 1 to 2 inches above the soil level; plants may regrow. Harvest mustard greens by cutting off the leaves and leaving the stems or by removing the outer leaves once they reach 6 to 8 inches long. You can also pull up the entire plant. “Cut and come again” harvest methods work well for arugula, endive, escarole and many mustard greens. Simply cut off the tops of all the leaves about an inch above the center and wait for more leaves to grow.
cjerger added this to garden
February 19, 2014
arugula
lyvigil added this to how to
September 9, 2012
Harvest: It's best to harvest arugula 25 to 40 days after sowing seeds, before the leaves get too large and bitter. Remove the entire plant while the leaves are young. You can also harvest just the leaves from the center of the plant to encourage a second crop. Pull individual chicory leaves from the outside of the plant or pull up the entire plant. You can remove the outer leaves of endive and escarole for a continuous harvest or simply harvest the entire plant. Harvest radicchio when the heads are full. In warm-winter climates, cut 1 to 2 inches above the soil level; plants may regrow. Harvest mustard greens by cutting off the leaves and leaving the stems or by removing the outer leaves once they reach 6 to 8 inches long. You can also pull up the entire plant. “Cut and come again” harvest methods work well for arugula, endive, escarole and many mustard greens. Simply cut off the tops of all the leaves about an inch above the center and wait for more leaves to grow.
Carol's Curb Appeal added this to jillofalltrade's ideas
September 9, 2012
Eat local
lindaraeclark added this to lindaraeclark's ideas
September 9, 2012
Harvest: It's best to harvest arugula 25 to 40 days after sowing seeds, before the leaves get too large and bitter. Remove the entire plant while the leaves are young. You can also harvest just the leaves from the center of the plant to encourage a second crop. Pull individual chicory leaves from the outside of the plant or pull up the entire plant. You can remove the outer leaves of endive and escarole for a continuous harvest or simply harvest the entire plant. Harvest radicchio when the heads are full. In warm-winter climates, cut 1 to 2 inches above the soil level; plants may regrow. Harvest mustard greens by cutting off the leaves and leaving the stems or by removing the outer leaves once they reach 6 to 8 inches long. You can also pull up the entire plant. “Cut and come again” harvest methods work well for arugula, endive, escarole and many mustard greens. Simply cut off the tops of all the leaves about an inch above the center and wait for more leaves to grow.
lsemartha added this to yard
March 25, 2012
mustard greens recipe
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