Leafy Green Vegetables growing tips

7 Fastest-Growing Leafy Green Vegetables



Following Covid-19, the demand for home-grown vegetables is increasing. Vegetables that are simple and quick to grow at home have become popular recently. However, it will take some time to grow vegetables by planting specific types of seeds. To focus on growing healthy plants, you should soak the seeds, wait a week for the plants to germinate, then trim the plants and finally start eating the vegetables after about 1.5 to 2 months. However, you can easily grow the 12 well-known vegetables listed below from cutting to harvest. By recreating the edible plants found in the kitchen, you can grow lots of spices and vegetables with a little warm sunlight, a little persistence, and enough daylight.


1. Fenugreek


are you ready Check out this list with us! Features: Fenugreek plants are fast-growing. From seed to harvest takes less than 30 days. Additionally, this easy-to-grow herb not only adds beauty to the garden but also has medicinal benefits, a unique flavor, and improves soil quality.


How to Grow: Water your seeds after planting them in the ground. Make sure the soil is moist throughout. Excess water should drain immediately. Avoid over-watering the plant as wet soil can limit the plant's growth.


2. Arugula


Features: With age, the peppery, spicy taste of the leaves turns bitter. This powerful smell and bitter taste of this plant, which reduces inflammation and helps protect against certain malignant diseases, are the natural compounds of this plant. It also contains significant amounts of vitamin K, which is beneficial for your bones and can help prevent osteoporosis.


How to Grow: Arugula grows quickly. It should be placed in a sunny garden. Cool days of spring or autumn are recommended for it. Arugula, like any other leafy vegetable, needs rich soil for optimal growth, so it will thrive even more if you feed it with plant food.


3. Green onions



Features: Crisp and juicy green onions with a strong grassy, sweet, and slightly sour taste. They are an excellent source of calcium and vitamin A as well as beta-carotene, folate, and vitamin C.


How to grow: Green onions, like most vegetables, prefer full sun, so try to find a location that will allow you to get at least 6 to 8 hours of direct sunlight daily. Fertile and well-drained soil is best, and they grow best in raised beds.


4. Spinach


Features: While spinach benefits from cool season growing conditions, spinach is nutritious and can be consumed raw or cooked. It is one of the best sources of vitamins A, B, and C and contains more iron, calcium, and vitamins than most leafy greens.


How to Grow: Sow spinach seeds directly into the soil once the soil reaches 40°F, as spinach requires six weeks of cool weather from sowing to harvest.


5. Pea shoots



Features: Pea shoots are a fast-growing food that can be grown indoors on a windowsill or outside on the ground or in pots. Pea shoots are healthy and rich in vitamin C, as well as good amounts of vitamins A, B6, E, and K.


How to Grow: Pea shoots can be grown in the ground or in containers with weed-free, well-prepared soil. To grow pea shoots, make a shallow trench 15-20 cm wide and 8-10 cm deep using a rake or spade. If growing in pots, use a wide, shallow container 8 to 10 cm deep and gently firm it.


6. Garden cress


Features: Fresh cress is used as a salad green and sandwich filling. A fast-growing, often weedy native of western Asia, it is widely cultivated, especially in its curl-leaved form, and the seedlings are used as ornamental. It is packed with nutrients, strengthens bones, and supports the immune system.


How to Grow: Placed near a window, microgreens thrive indoors during the darker months of the year, even in dim light. Warmer regions can produce microgreens in about 5-7 days, while cooler climates require a longer growing period of 2 weeks.


7. Microgreens



Features: Microgreens are commonly used as a fresh flavoring ingredient in the food. Microgreens' soft, fresh appearance offers elegance and dimension with a variety of distinct flavor components.


How to Grow: Keep the soil moist, but don't overwater. Once true leaves (not seed leaves) begin to sprout, microgreens are ready to harvest in about 2 weeks. Cut off the microgreens with scissors just above the soil. Unfortunately, after the initial harvest, microgreens do not grow back. And you'll need fresh seeds and soil to grow.

Location: United States

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