Here's a list with photos and details of some of the greens grown.
Arugula - Eruca sativa
(47 days) Open-pollinated. Also known as Roquette or Rocket. Musky green and its piquant blossoms will spice up your salad. The best-tasting and most bolt-resistant of the strains in our 2017 trials. (We didn’t include Ice-Bred in those tests; we know its complex flavor and its heftier price.). Stood temperatures down to 14° double-covered under row cover.
Bali Chard - Beta vulgaris
Bali chard is a spectrum leap from traditional rhubarb chard even at baby stage—it’s like putting little red lightning bolts in your salad mix. With a very dark lush green fully savoyed leaf, the veins and stalk contrast like fiery lava. Mouthfeel is juicy and succulent; flavor very mild. No odd bolting or wilting, no beet-rooted rejects or wiggly weird stems. Excellent regrowth for multiple harvests. This is red-chard perfection from Bejo Seeds.
Bright Lights Chard - Beta vulgaris
A best seller and 1998 AAS winner from Johnny’s. Bright Lights bathes stems, midribs and secondary veins in a panoply of gold, yellow, orange, pink, intermediate pastels and dazzling stripes. The tenderness of its dark green to bronze leaves and the mildness of its chard flavor impresses all who try it. Young seedlings respond to cut-and-come-again culture, ideal for mesclun. Developed by John Eaton of Lower Hutt, New Zealand, who found the parent plants, red and yellow, in a small home garden in 1977 and crossed them to standard green and white varieties, selecting for color and flavor over the next fifteen years. Johnny’s worked the following years to preserve the strength and range of the individual colors.
Dazzling Blue Dinosaur Kale - Brassica oleracea (acephala group)
Vigorous 24–34" upright savoyed lacinato-leaved kale in a range of bluish-green shades and all with a dramatic pink mid-rib. Sure to attract attention of chefs, market growers and gardeners alike. Good flavor and selected for cold hardiness, the color intensifies in cool weather. All the result of the breeding inspiration of Hank Keogh to back-cross Rainbow Lacinato with its Lacinato predecessor. Bred for organic conditions, grown by Wild Garden Seeds and released through OSSI. You, too, will be dazzled.
Even'Star Chinese Thick-Stem Mustard - Brassica juncea
When farmer-breeder Brett Grohsgal passed out samples of his winter-hardy greens at two workshops at a PASA conference, this green mustard was the hands-down favorite. Grohsgal believes this mustard has the “best balance between sweet succulence and moderate pungency of any of the five I grow.” He called it Thick-Stem in honor of its enlarged midribs that give a heavier harvest for the farmer and better mass for the restaurant or home chef. Terrific for mesclun and an excellent cut-and-come-again performer with fast regrowth. Grohsgal has bred it for 100% freeze tolerance in Maryland. It survived our overwintering test in Maine. Needs good soil fertility, prefers clay or loam to sand, dislikes drought but can take wet
Ice-Bred Arugula - Eruca sativa
For my money, the best arugula to be found anywhere. Brett Grohsgal crossed two excellent European heirloom strains in 1989 and has been selecting for cold hardiness and vigor since. He’s bred one tough cookie here. Mid-ribs and whole leaves develop a lovely purple hue in winter freezes. Recovers in spring even if plant goes dormant under very cold conditions. Seedlings can stand drought, compete against weeds and don’t require high soil fertility. They have been 1–2 days slower to bolt than other arugulas in my spring-sown plots. This is arugula with more bite, vigorous with complex full flavors
Fordhook Giant Chard - Beta vulgaris
Broad white stems, leaves dark green and savoyed with white veins. The standard variety, introduced by Burpee in 1934. Strains of green swiss chard have been around since 1750.
Lady Murasaki Mustard - Brassica rapa
Hybrid. Lady Murasaki, the courtly author of The Tale of Genji, considered one of the world’s first and finest novels, is an apt namesake for this elegant komatsuna (Japanese mustard spinach). Murasaki means ‘purple’ in Japanese—and this variety is so very purple that it lured me through a field of about three dozen other kinds of greens to get a closer look. The slow-growing 8–10" deep purple rounded leaves stand beautifully, without bolting, and are mild and delectable all the way through the season.
Maruba Santoh Mustard - Brassica rapa (pekinensis group)
With Maruba you get four vegetables in one. The loose round vibrant chartreuse leaves provide a mild piquant mustardy flavor while the flat white stems impart a juicy crisp pac choy taste. High-end chefs like to use the blossoms. Market grower Scott Howell finds the flavor more subtle and complex than that of other greens and cuts Maruba small for his mesclun. Fairly bolt tolerant, so plant after the early spring flea beetle invasion subsides. 8,500 seeds/oz.
Perpetual Spinach Chard - Beta vulgaris
Also called Leaf Beet. Thanks to Pam Dawling for suggesting we add this member of the chard family. Leaf beet should be cultured like any other chard variety. It looks similar to other swiss chards, but its stems are thinner and its exceptionally tender leaves are smoother, not puckered. It tastes unlike any other chard, imparting a spinach-like flavor that lingers pleasantly. Unlike spinach, Perpetual lasts through summer into fall as it withstands light and moderate frosts. Production from June to October, reports one central-Vermont grower.
Purple Pac Choi - Brassica rapa (chinensis group)
F-1 hybrid. Adds versatility to mixes and salad. This new color in pac choi debuted in many 2009 seed catalogs. My favorite of several strains in the trial, showed the most vigorous early growth and darkest hue. Purple leaf tops contrast with green veins and stems. Quick growers; harvest them within three weeks as 4–6" baby-leaf greens, their best spring use. For fall crops you may allow them to grow 8–10" full-sized heads. Along the way they lose some of their deep color and mature to a greenish purple. The purple coloring in vegetables such as this comes from anthocyanins, which improve memory and cell health.
Rainbow Lacinato Curly Kale - Brassica oleracea (acephala group)
Who but Frank Morton would think to cross Lacinato with Redbor? The result? A spectacular kale that combines some of the best features of both. Curly edges, red veins, purple leaves, blue-green leaves, what a banquet of diverse shapes and colors. Dinosaur lends deepened background color to Redbor’s productivity, super cold-hardiness and reluctance to bolt. A heavenly combination.
Red Dragon Chinese Cabbage - Brassica rapa
F-1 hybrid. When Nikos spied this striking purple-red 10" Chinese cabbage one autumn in the farm-to-table garden of a NY restaurant, she was smitten. Vibrant color and robust flavor make it all-around fabulous in salads, stir-fries and ferments (purple kimchi!) A bit tricky to grow: heads are prone to internal tipburn. Growing instructions included with each packet. Also know as KN-RCC3. 3–4% green off-types
Red Russian Siberian Kale - Brassica napus (pabularia group)
Open-pollinated. Called Buda Kale by Fearing Burr in 1863, Ragged Jack by Vilmorin-Andrieux in 1885, and Communist Kale in 2006 by workers at Darthia Farm in Gouldsboro, Maine. Russian traders brought this Siberian heirloom to Canada in the 19th century. It has undergone a rousing revival in recent years. Vigorous edible landscape plant a big hit for its tenderness and delicate flavor. Its oakleaf foliage colors after fall frosts. Use soon after picking, or chill leaves in cold water; otherwise wilts quickly. Red and purple veining changes to dark green when cooked. Also a popular variety for microgreens. Tolerates outside temperatures of 14° double-covered under row cover.
Tokyo Bekana Chinese Cabbage - Brassica rapa (chinensis group)
Open-pollinated. These baby Chinese cabbages may be bunched for market or their ruffled curled leaves cut to add loft and weight to salad mixes. With pale green color and lettucy leaves they look almost like lettuce. Bekana will regrow for multiple cuttings and branch out, giving lots of edible leaves with very little coarse stalk. Lacy, mild, sweet, a bit like lettuce but never bitter and makes a good slaw. Adam Tomash seeded his on July 6 for a late Aug.–Sept. harvest. It could be sowed later and, with protection, produce into late fall. But Bryan O’Hara says not as winter-hardy as Mizuna or Tatsoi.
White Russian Siberian Kale - Brassica napus (pabularia group)
Open-pollinated. A flat-leaf Siberian type, silvery green with white veining. Similar to Red Russian, but a few inches taller, a third more productive, with larger, more serrated leaves. Also, much hardier than Red Russian, will hold into November without protection and thrive in an unheated greenhouse, even if temperatures go down to 0°. Gene has harvested White Russian outdoors in Waterville out of the January snow. If season is extended, White Russian will produce new clusters of smaller tender secondary leaves from old axils. As with other Siberian kales, flavor gets sweeter with frost.
Yokatta-Na Chinese Cabbage - Brassica rapa (narinosa group)
F-1 hybrid. “What a surprise! The heads grow well larger than a foot tall and we ate the 2nd growth heads whole like young bok choy,” reported the Wolperts in Belington, WV. Quick-growing and versatile, tolerating both heat and cold, Yokatta can extend your season at either end, while simultaneously broadening your culinary range. Use it either raw in salad mixes or cooked in stir-fries. The deep green tender leaves, though flavorful, lack the mustard “bite” found in so many Asian greens and can be harvested as a cut-and-come-again crop or at maturity.