
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: THURSDAY, August 10, 1995                   TAG: 9508100032
SECTION: CURRENT                    PAGE: NRV-6   EDITION: NEW RIVER VALLEY 
SOURCE: JOE HUNNINGS
DATELINE:                                 LENGTH: Medium

A MESS OF GREENS IS A SOUTHERN THING

The true mark of a Southern gardener is a patch of fall cooking greens. Turnips, mustard, collards, kale and spinach are nutritious, cool-season crops. Groups like the American Cancer Society highly recommend consumption of these vegetables because of their high amounts of vitamins, minerals and fiber. They can withstand light frosts and, with a little added protection, can produce tasty garden harvests well into the winter.

If you are interested in trying some of these leafy vegetables, the following information should help you be successful. But act quickly. Plantings should be made by mid-August.

Soils: Greens may be grown on a variety of soils. Loams generally produce the greatest yields, but for early spring growth and overwintering, sandy loams are best. Soils should be well-drained, rich in organic matter and thoroughly tilled.

A pH of 6.0 to 6.5 is desirable for all of the greens except spinach, which thrives best in a soil pH 6.5 to 6.8.

Fertilizers: Leafy vegetables require quick, continuous growth for best quality. They especially need nitrogen for good color and tenderness. Follow soil-test results.

For the average soils, use 3 pounds of 10-10-10 per 100 square feet before planting or liberal amounts of compost. Side dress with 3 ounces of 10-10-10 per 100 feet of row three to five times after seeding or transplanting.

Culture: Use cultivation or mulching to control weeds. Shallow cultivation is a must. Use a rolling cultivator or bunting cultivator.

Irrigation is essential, especially for the fall crop, because leafy vegetables require adequate moisture for continuous growth and high quality.

Insects: Major insect pests include cabbage worms, loopers and aphids. Once aphids become established, they are difficult to control. A frequent control program is necessary throughout the production season. Insect problems are much worse in fall crops

Harvesting: Harvest only healthy and well-formed plants, roots or leaves. Remove all discolored or damaged leaves. Wash thoroughly in clean water to remove sand and dirt.

Here are some specifics on these staples of the Southern garden:

Kale: Try Dwarf Blue Curled Vates or a heirloom variety such as Ragged Jack or Red Russian. Plant seed in rows or broadcast over wide beds.

Some specialty-greens growers plant kale at spacings of 1 to 12 inches and harvest whole plants as salad greens.

More traditional methods would require plant spacings of 18 to 36 inches. This assures large healthy plants able to produce late into the season. Harvest younger leaves from the middle and work your way up the stalk as it grows. Keep some of the lower leaves on the bottom to feed growth at the top.

Collards: Grow the Vates, Morris Heading or Carolina varieties. Spacing depends on how plants are harvested. If seed is drilled in the row and the young collard plants are to be harvested - similar to turnip greens - the rows may be 12 to 18 inches apart and the plants 2 to 4 inches apart. If "head collards" are grown, the rows should be 18 to 35 inches apart and plants set or thinned to 12 to 18 inches apart in the row.

Turnips: Grow Purple Top White Globe variety when roots and tops are desired. Grow Seven Top or Shoegoin for tops only. Plant rows 12 to 18 inches apart. Space plants 1/2 to 1 inch apart for tops, or 2 to 3 inches apart for roots. Harvest turnips when tops are 4 to 8 inches high.

Leaves may be cut above or below the crown. Pull roots when 2 inches in diameter.

Mustard: Grow Southern Giant Curled or Tendergreen (mustard spinach) varieties. Plant rows 12 to 30 inches apart, and plants 1 to 4 inches apart. The whole plant may be cut off or the individual leaves may be harvested.

Spinach: Grow Chesapeake, Hybrid No. 7, Tyee, Melody or Old Dominion varieties. Rows should be 12 to 18 inches apart. Plants should be 1 to 4 inches apart, if young plants are to be harvested. If older plants are to be harvested, plant 3 to 6 inches apart.

Spinach may be harvested when six or more leaves have been formed. Cut the tap root with a knife or hoe just below the lower leaves or cut to an inch above the ground.

Joe Hunnings is the Virginia Cooperative Extension agent for agriculture in the Montgomery County Extension office in Christiansburg. If you have questions, call him at 382-5790.

by CNB