glee Community Garden Key WestAh cuccumber!Help us SAVE WATER

 

shim
Home page Home
GLEE Key West Community Garden Executive Committee Executive Committee
Contact Us Contact Us Form
Directions Directions
Memberships Memberships Accessibility
Mission and Vision Mission & Vision
Seeds and Soil Seeds & Soil
Videos and Photos Videos & Photos
Water Use Water Use
What to grow and when What to Grow & When

Sign Up for Garden Event Email Notifications

Donations

 

What to Grow & When

If you would like to Submit Content for this page, please email us at leadership@communitygardenkeywest.com.


shim Lets start here...
PDF Document Growing Vegetables Organically in the Florida Keys, by Jody Smith Williams,
PDF file

shim Key West Garden Club talk...
PDF Document Plot 2 Plate, Grow Your Own, by Kathryn DePoo,
PDF file


Successful Summer Greens

Chaya or tree spinach - a large, fast-growing leafy perennical shrub that is believed to have originated in the Yucatan Peninsula. It has succulent stems which exude a milky sap when cut. It can grow to be 6 meters tall, but is usually pruned to about 2 m for easier leaf harvest. It is a popular leaf vegetable in Mexican and Central American cuisines. similar to spinach. The leaves should be cooked before being eaten, as the raw leaves contain toxic hydrocyanic acid. Up to 5 raw leaves can be eaten a day. To be safely eaten, the required cooking time is 5-15 minutes. Chaya is quite nutritious; it does, indeed, provide more protein, calcium, iron, vitamin C, and carotenes than spinach. Cooked leaves are chopped and used like spinach.

Moringa - India's ancient tradition of ayurveda says the leaves of the Moringa tree prevent 300 diseases. Modern science confirms the basic idea. Scientific research has proven that these humble leaves are in fact a powerhouse of nutritional value. Gram for gram, Moringa leaves contain: 7 times the vitamin C in oranges; 4 times the calcium in milk; 4 times the vitamin A in carrots; 2 times the protein in milk; 3 times the potassiumin bananas. Edible raw or cooked. Nutritious addition to salads, soups and smoothies.

Purslane - Leaves are high in Omega-3 fatty acid, and the stems are high in vitamin C. Omega-3 fatty acids are instrumental in regulating our metabolism. Purslane contains a very high concentration of alpha-linolenic acid -- several times the concentration in spinach. Edible raw and cooked. Good in salads and smoothies.

Sweet Potato Leaves - A good source of Vitamin E (Alpha Tocopherol), Niacin and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese. Edible raw, better cooked. The vines are rich and flavorful, although like most greens they may be somewhat bitter. The leaves are prepared much like spinach or turnip greens. Boiling the sweet potato vine leaves in a small amount of water removes any toughness or bitterness. Once the sweet potato greens are tender, chop the leaves and use them in recipes or sauté them with butter and garlic, then splash the hot sweet potato greens with soy sauce or vinegar and a dash of salt.

Collards - grow well in the heat if they were started in the winter and get enough water. a rich source of vitamins, minerals, and fiber, an excellent source of vitamin C and vitamin A. Collard greens are an excellent way to add nutrition to your diet, as they contain protein and fiber. Edible raw and cooked.