For kale : I do Dwarf Siberian and Red Russian and "Curly Kale". Occasionally I do Winterbor especially for over the winter ( when the seed is not too expensive).

Collards : Georgia collards is an old standby , also do Vates , Champion , Morris Heading and " Ol Timey Blues". I've done a lot of stir fries with these over the winter.

Mustard: Southern Giant Curled does good for the spring and also for fall into overwintering since it's about as cold hardy as collards and kale. There's a "mustard spinach" I do every spring called "Tendergreen" but it tends to bolt pretty quick as the temps warm up.

Spinach: Bloomsdale is my ol reliable for both spring and fall plantings. It tends to overwinter pretty well too especially if in a hoop tunnel. " Space" is another one I do for overwintering. I also do " Noble Giant" and used to do "Tyee" but haven't seen the seed around these days. Any more I do better with overwintered spinach than I do with spring plantings. A sign of the times I guess.

Swiss Chard ; I used to do "Bright Lights" and " Lucullus" but now I go with " Forkhorn Giant" especially for overwintering in a hoop tunnel. Last winter I had it grow 4 foot tall over the winter into the spring in a hoop tunnel , had to cut it down with an axe to make way for spring planting.

Beets can make a good green too especially for overwintering into the spring in a hoop tunnel if you can get it established in the fall while it's still hot and dry (and keep the bugs off of it) . "Detroit Red" is the one I usually do.

Turnips make a good green especiallly in the fall. The ol standby for me has been "Purple Top" till it gets too tough going into winter but last year I grew " Shogoin" which makes an excellent green top ,, very tall and makes a good white root too.

Lettuce : In the spring I do " Salad Bowl" , "Simpson's Elite" , " , "Black Seeded Simpson" , "Seafresh".

I also do the same for the fall going into overwintering in a hoop tunnel. And like the spinach , I do better with overwintered lettuce than I do spring planted lettuce.

Rick

Amy, I have never seen such a list, a lot of that stuff I have never heard of. My list is much like Ricks list, but a little shorter.

I do want to try some of the milder Asian greens.

Amy I will have to read on computer. The way h runs this all together makes my eyes 👀 googley

Rick, tendergreen is a komatsuna, one of the first I grew. I don't know if it's a variety name or an Americanized name for komatsuna, which is also sold as mustard spinach, I think. I didn't even get into lettuce, but I like black seeded Simpson and Simpson elite. I also reorder drunken woman. Chadwick's Rodan is my all time favorite if I can find it. Im a sucker for ordering red lettuce, I don't know why. Turnip greens are too strong for me and if I'm growing beets, I want a root.

Larry, I tend to grow one or 2 plants of a variety a season so I can taste them. Asian greens, start with komatsuna (or tendergreen on the seed rack). I'm also partial to Misome and yokatta na. I originally got Misome from Pinetree seeds and yokatta na from Fedco. Kitazawa has Misome, but I've only found yokatta na at Fedco. They're both mild tasting and tender like spinach.

in answer to Amy's post:

sorrel, red veined growing that... it overwintered fine for me, since 2020. I just pull some leaves, and snip them in to my nightly salad

Purslane: the wild version came up for me, here, there... where ever... and I put it in my salads

Malabar Spinach: grew it in 2021, but will never grow it again. Took forever to actually grow... then went wild, covered everything... and neither I nor my daughter liked it... both raw and cooked.

New Zealand Spinach: my ex's aunt grew it. It reseeded itself nicely, she never had to plant it again. I liked it both raw in a salad, and cooked. But, when I tried to grow it last year it never came up. However, two little plants were spotted in the fall, and I transplanted them in to my cold frames, and one is still tiny... but alive. ;)

Chard: Lukullus... LOVE it. So prolific! It just grew and grew and grew, no matter how often I harvested to eat myself, as well as give away. It is finally dead now, with this and the last big frost. AWESOME plant, will get planted again!

beets: I just LOVE pickled beets, as well as beets in stir fries, beet greens in salads... just BEETS. I had all kinds of varieties, even mixed seed packets (free seeds, what's not to love) and I will always grow some. I don't even discriminate against yellow beets.

salad: I grew several salad greens, even mesclum mix. Again, very prolific, but it did die out when it got and stayed HOT. I have some in cold frames now... but today it's triple covered as last weeks cold spell froze some of it. I also love the red varieties, but don't have any growing at the moment.

Thanks so much for sharing, friends. I'm just now working on my seed inventory but SURE don't have what you all have. So I'll be getting ideas from you all.

Amy , there's another mustard spinach that I used to do but haven't in a while called "Savanna Hybrid" https://www.gurneys.com/product/mustard_savanna_hybrid?p=0515548&gclid=CjwKCAiA5t-OBhByEiwAhR-hm3dA2QpUfeCg_i4EZMfV06In_qGTPivsdx5AbzxupAm0cHesxPu9LRoCCowQAvD_BwE

might give it another try.

Rick

Another green that's free for the taking is "Poke"

https://www.wildabundance.net/blog/pokeweed/

along with lambs quarter and dock.

my Mom would anxiously await for the poke to start coming up in old brushpiles , road ditches and places in early Mar/Apr and can it. I finally learned a few years later after she died that you don't can it in the same water you boil it down with. It's too strong. When boiling it down you drain the water and boil some fresh water separately to fill the jars with. She would either can it separately or mix some lambs quarter and dock with it. My Dad would always say " Cook it with bacon grease".

Rick

All the "spinach mustard" crosses grow like gangbusters. Crosses tend to be more vigorous, though ordinary komatsuna is stabilized I think. I have Hybrid seeds to try this year.

I'm afraid of poke, but I've eaten lambs quarters, with mixed results. Dawn and I discussed it once. The taste seems to vary depending on the soil it's grown in. Orach is basically pretty lambs quarters. I have also put chick weed in a salad. I could eat henbit and dead nettle if I had to, but not by choice. I purchased Purslane and plantain because I don't trust myself identifying some things. The minutina mentioned above is a plantain.

Moni, I ordered some of the chard you like. I did a SESE order so I could get the yellow cabbage collards before they sold out. I must save seeds from those because they haven't been available the last 2 years.

You all are such good sales reps. I am thinking I need Shogoin turnips, Simpson's Elite, Komatsuna, Chadwicks Roden, Mizuna mustard, red-veined sorrel, purslane, New Zeland spinach, Lukullus chard, Spigarello lisca broccoli, yellow cabbage collards, Vates and Tronchuda. . . and some more kale. These threads are so dangerous. . .

"Poke" is strictly a "boiling green'. It's only poisonous when ate raw so don't use it for raw salad. Also the berries are poisonous too, but by then it's too mature to eat any way. Only good when it's small shoots up to a few feet tall and just use the tops. Bacon grease is suppose to neutralize any toxins but I've ate it without and had no ill effects But change the water and boil again. As far as ill effects it mainly just gives you "the runs".

I grew up eating poke . Not a problem for me.

https://www.eater.com/video/2017/6/15/15811472/poke-poisonous-greens

Rick

I know about poke, had a friend who put it in a salad. Nearly killed her. I also read one berry a day for arthritis. Supposedly frying rattlesnake and using the oil to rub on joints is good for arthritis, too. These were supposed to be native American remedies. But can you believe anything you read on the internet? Poke seemed like too much work for me and my husband would forget what to do. Chadwick's Rodan: I originally got from Baker Creek. They don't have it now (or last I looked) I found it at Wild Garden Seed. I suppose I should look that and isolate some for seed saving.

I use to eat poke a lot also, and liked it, I have even eaten fried poke stalk. I did not get hooked on the fried poke stalk, i was told to fix it like fried okra, but I liked fried okra much better. I would like poke much better if Madge liked cooking it. I have never eaten a cooked green that did not need some kind of seasoning, and Madge wont use bacon grease, which is a handicap for me, because I grew up eating bacon grease like butter.