Greens retain the vigor and nutritional value of their wild ancestors.
Many will take some shade in summer and make good fast-growing intercrops between slower larger plants like cabbage, broccoli, even tomatoes
"Salad leaves are one of the quickest and easiest vegetables you can grow. More than that, plants that are well looked after will provide long successions of harvests, without having to repeatedly sow or plant again...continually crop the same plants and give them a surprisingly long life... New leaves just keep appearing - it is almost magical… Growing in small spaces and containers... can be impressively productive… Appreciating this calendar of salad seasons,... (and) how to use covered spaces to extend the season of growth and to ensure a steady supply of leaves for much of the winter, as well as earlier outdoor harvests in the spring." - excerpted from the Introduction to the book "Salad Leaves for All Seasons" (in our catalog).
Generally, new growth and young leaves are good in salad, while older leaves can be braised, steamed or added to soup, spaghetti sauce or stir-fry.
There are other plants that are noted greens, such as chard, kale and spinach, that have their own departments elsewhere in Vegetables. Other vegetables such as endive and fennel can be used for greens as well. Many herbs like chervil, burnet, borage, lovage and the basils make delightful additions to mixed greens. We also have many edible flowers such as Calendula.