It's time for cool-season cole crops
February is typically the beginning of the gardening year — depending on the weather. In a normal or milder winter, we can start planting vegetables, and it is the pruning season for fruit crops, roses and summer-flowering shrubs.
Now is the beginning of cool-season planting, and one large family of cool-season vegetables are the cole crops — or members of the Brassica family. The Brassica family, or mustard family, decends from the wild cabbage, which has been in cultivation for thousands of years, and is native to parts of Europe.
This diverse family supplies us with cabbage, broccoli, cauliflower, Brussels sprouts, napa cabbage, collard greens, mustard greens, turnips (and turnip greens), rutabaga, bok choy, kale, radishes, kohlrabi and arugula.
All can be grown in Arkansas. Most are loaded with antioxidants, vitamins and minerals.
| VEGETABLE | CULTURE | HARVEST | USES |
|---|---|---|---|
| Arugula | Sow seeds every 2-3 weeks, starting in early February through early April to extend harvest. They will bolt when it gets hot. | Harvest when leaves are 2-3 inches long. Older leaves can be tough and sharper in taste. | Leafy green used in salads. Can be added to pasta dishes, eggs, omelets and soups. Has a peppery, spicy taste. |
| Bok Choy | Sow seeds in February or early March, or use transplants from mid- February through early April. | You can harvest the entire head of bok choy at one time 30-55 days after seeding (depending on variety) or start harvesting outer leaves to use as greens sooner. | Mild cabbage flavor. Can be eaten raw in salads or cooked in stir-fries and soups. |
| Broccoli | Best to start with transplants late February to mid-April. Heavy feeder, so fertilize at planting, and at 3-4-week intervals until heads form. | Harvest when the main head is 3-6 inches in diameter, and while the flower buds are still tightly closed. If they are getting too old, the flower buds will start to open. Cut the stalk 4-6 inches beneath the head. May produce side shoots later. | Broccoli is a popular vegetable and can be eaten raw or cooked in a variety of recipes. |
| Cabbage | Best grown from transplants. Can be planted early February to early April. Fertilize at planting and every 4 weeks. Maintain ample soil moisture. | Can be harvested any time after head development. Typically, 60-80 days from planting. | Fresh, cooked or preserved as sauerkraut or kimchee. |
| Collard, Mustard and Turnip Greens | Easily grown in well-drained soils. Mustard is fastest; collard greens take longest. Seed sown easily; collard has transplants. Stagger planting to extend harvest. Very cold-tolerant. | Start harvesting when leaves are young and tender. Harvest can start at 35 days up to 75 days depending on variety. Some turnip varieties produce just leaves, while others form edible roots. | Mustard has the most bite. Can be eaten cooked or raw. |
| Kale | Easily grown from seed. Very cold-tolerant. Many varieties in smooth or curled. | Harvest 40-60 days depending on variety. Can start harvesting with young leaves or cut entire older plants. | Used in salads, soups, stews and baked as kale chips. |
| Radishes | Easily grown from seed. Sow every 2-3 weeks to extend harvest. | Harvest 20-50 days to maturity depending on variety. The older they get, often the hotter they get. | Usually eaten raw. |
| Rutabagas/Turnips | Direct seed. Rutabagas take a month longer to mature. | Harvest 40-90 days. | Mild root vegetables enjoyed cooked (cubed, mashed or stir-fried) and occasionally raw. |