Please see our Greens Growing Guide for cultural information.
Alternative greens and dual crops: In addition to the greens listed on these pages, the leaves of amaranths, sweet potatoes, hyacinth beans, asparagus beans, southern peas (cowpeas), and both summer and winter types of squash have leaves that can be cooked and eaten. We recommend using young leaves and shoot tips of squash plants. Buckwheat leaves and pea shoots can be used raw in salads. Many herbs also work well in salads, including roselle, salad burnet, anise-hyssop, sorrel, chives, cilantro, dill, borage, and basil. Young pea shoots, including Austrian Winter Pea shoots, can be eaten as a salad greens.