The following are all grown for their leaves. Be sure to see the Italian, Oriental, and Continental vegetable sections for a much larger selection of unusual greens. This is a large plant in the brassica family, popular in the South although easily grown anywhere. Generally it is used cooked and flavor seems to improve after a frost. Vitamin content is excellent.
Leaves are an attractive blue-green.
Requires several square feet of space when fully mature. For those of you who like spicy, tangy, and piquant tasting salads, here's another green to try. This is a broad, smooth leaved cress which is very productive and very fast growing. Plant in 2 week successions for a summer full of peppery flavor, similar to Nasturtium leaves but notably hotter. The plant is a verdant dark green, is slow to bolt.