GREENBRIER COUNTY W.Va. (WVDN) – In continuing with the theme of the WVU Extension Service Annual Calendar “Back to Our Roots,” a theme selected to pay homage to the traditional plants of our Appalachian heritage the March “Plant of the Month” is creasy greens.
Creasy greens are cold-hardy edible plants that grow wild throughout Appalachia. The traditional tell-tale sign of spring in the Appalachian Mountains is when creasy greens start emerging from the soil. For many decades, creasy greens have been hunted by foragers and homesteaders, due to their ability to grow in nearly any type of soil and with limited maintenance.
If you decide to forage for creasy greens, they can be found during the same time ramps appear. While foraging for greens is a fun tradition or hobby, it is extremely easy to grow creasy greens in your backyard garden.
These biennial plants (which means they grow every two years) are also known as winter cress or upland cress. They can be grown nearly year-round. Gather the seeds from previous plants and sow them directly into the ground. Gently raking them into the prepared soil or mounding them into rows about seven inches apart. Although creasy greens need very little care once planted and established, they do need plenty of sunshine and regular watering. Typically, creasy greens are ready to harvest about six weeks after sowing.
Creasy greens are packed full of nutrition and are known for their black peppery taste, giving a “pop” to your favorite foods. Creasy greens can be eaten raw or cooked. The greens taste best when SNIPPED (with scissors) and eaten before going to seed. In late spring the plant will produce charming yellow flowers which will attract bees, butterflies and other pollinators. Be sure to allow a few plants to go to seed and flower to provide greens year after year.
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