What are 'greens'?
 

Hi All,

I was talking to the missus tonight re my recent produce growing
experiment and she used the term 'greens'.

I understood the term to be a generic one that related to most green /
leafy, typically eaten cooked vegetables but primarily cabbage (but
including broccoli, kale, spinach etc etc). I personally use the term
like when living with my parents as in "you aren't leaving the table
till you eat all your greens" sort of thing.

But those other vegetables are generally sold and advertised as such
(like spinach rather than generic 'greens' as such).

She was confused (being even less of a gardener than me) as in the
supermarkets she buys items marked as 'greens' on the packet so
assumed they were an actual variety as such (sort of a thinner leafed
cabbage).

I'm not sure if I would put brussel sprouts in the 'greens' category
though (personally I'd put them straight in the compost bin) .;-)

So, what does the panel think (apart from my need to get out more
etc). ;-)

All the best ..

T i m

What are 'greens'?
 

In article ,
T i m writes:
|
| I was talking to the missus tonight re my recent produce growing
| experiment and she used the term 'greens'.
|
| I understood the term to be a generic one that related to most green /
| leafy, typically eaten cooked vegetables but primarily cabbage (but
| including broccoli, kale, spinach etc etc). I personally use the term
| like when living with my parents as in "you aren't leaving the table
| till you eat all your greens" sort of thing.

Yup.

| But those other vegetables are generally sold and advertised as such
| (like spinach rather than generic 'greens' as such).

Usually, but "spring greens" is a pretty common category, normally
meaning curly kale.

| She was confused (being even less of a gardener than me) as in the
| supermarkets she buys items marked as 'greens' on the packet so
| assumed they were an actual variety as such (sort of a thinner leafed
| cabbage).

Yup, that's what they are. Brassica oleracea (the cabbage species)
includes the kales, brussels sprouts, broccoli, many oriental greens
and more.

| I'm not sure if I would put brussel sprouts in the 'greens' category
| though (personally I'd put them straight in the compost bin) .;-)
|
| So, what does the panel think (apart from my need to get out more
| etc). ;-)

You should eat up your greens and not ask what they are?


Regards,
Nick Maclaren.

What are 'greens'?
 

T i m wrote:
Hi All,

I was talking to the missus tonight re my recent produce growing
experiment and she used the term 'greens'.

I understood the term to be a generic one that related to most green /
leafy, typically eaten cooked vegetables but primarily cabbage (but
including broccoli, kale, spinach etc etc). I personally use the term
like when living with my parents as in "you aren't leaving the table
till you eat all your greens" sort of thing.

But those other vegetables are generally sold and advertised as such
(like spinach rather than generic 'greens' as such).

She was confused (being even less of a gardener than me) as in the
supermarkets she buys items marked as 'greens' on the packet so
assumed they were an actual variety as such (sort of a thinner leafed
cabbage).

I'm not sure if I would put brussel sprouts in the 'greens' category
though (personally I'd put them straight in the compost bin) .;-)

So, what does the panel think (apart from my need to get out more
etc). ;-)

All the best ..

T i m


I should imagine she's referring to "spring greens" - a winter cabbage
such as Primo which is picked in the Spring before the heart is fully
formed.

What are 'greens'?
 

On 3 Jul 2008 21:08:49 GMT, (Nick Maclaren) wrote:


| I understood the term to be a generic one that related to most green /
| leafy, typically eaten cooked vegetables but primarily cabbage (but
| including broccoli, kale, spinach etc etc). I personally use the term
| like when living with my parents as in "you aren't leaving the table
| till you eat all your greens" sort of thing.

Yup.

So far so good then .. ;-)

| But those other vegetables are generally sold and advertised as such
| (like spinach rather than generic 'greens' as such).

Usually, but "spring greens" is a pretty common category, normally
meaning curly kale.

So, would you ever see a packet in a supermarket saying just 'Greens'
or would it actually say (as you suggest) 'Spring greens' (and in fact
be kale)? I'm trying to get to grips with the idea if they can market
a product called just 'Greens' or in fact is that simply still to
generic?

| She was confused (being even less of a gardener than me) as in the
| supermarkets she buys items marked as 'greens' on the packet so
| assumed they were an actual variety as such (sort of a thinner leafed
| cabbage).

Yup, that's what they are. Brassica oleracea (the cabbage species)
includes the kales, brussels sprouts, broccoli, many oriental greens
and more.

Hmmm, ok, so a packet could (say) be advertised as 'Mixed Cabbage' and
contain all you list above Nick?

| I'm not sure if I would put brussel sprouts in the 'greens' category
| though (personally I'd put them straight in the compost bin) .;-)
|
| So, what does the panel think (apart from my need to get out more
| etc). ;-)

You should eat up your greens and not ask what they are?

Hmm, I wish it were so simple.

Firstly I just don't like the taste of any 'greens'. It's not
something I have a choice over, it's simply a fact. I've eaten them
over the best part of 50 years but still don't like them. I believe
someone here once explained that such plants contain a similar
chemical as is found in sugar replacement / diet type drinks and I
(still) don't like that either.

I don't think I'm alone either but when some folk say they 'like'
greens they actually mean they don't mind them when the taste is
hidden behind a load of spices or garlic etc?

Trying to think of ways I could eat cabbage (under cover) and that
might be in a stir-fry or bubble_and_squeak.

Alternative suggestions welcomed though! ;-)

All the best ..

T i m

FWIW and in case it helps, I actually LIKE runner beans (when shredded
in strips, don't like them in chunks or stringy), peas, broad / kidney
/ butter / baked beans g. I'm also ok with most of the root veg and
cucumbers / celery / onions etc but would rather eat a slug than a
courgette. :-(

What are 'greens'?
 

On Thu, 03 Jul 2008 22:41:05 +0100, Sandy
wrote:


I should imagine she's referring to "spring greens" - a winter cabbage
such as Primo which is picked in the Spring before the heart is fully
formed.

Ah, thanks.

So, still talking of cabbage, re the ones I have growing now, will
they get a heart as some point (ie, do they all) or are some just all
open leaves? (I think I have the model tag for them out there
somewhere).

Also, some of the smaller cabbage- inner leaves are all screwed up and
look like they have a white stuff on them? Is this normal do you think
please?

All the best ..

T i m

What are 'greens'?
 

T i m wrote:
On Thu, 03 Jul 2008 22:41:05 +0100, Sandy
wrote:


I should imagine she's referring to "spring greens" - a winter cabbage
such as Primo which is picked in the Spring before the heart is fully
formed.

Ah, thanks.

So, still talking of cabbage, re the ones I have growing now, will
they get a heart as some point (ie, do they all) or are some just all
open leaves? (I think I have the model tag for them out there
somewhere).

Yes, they should do! Were these cabbages sown and planted out in
spring/early summer? If so, I think they should start forming hearts
over the next month or two ready for harvesting late summer/autumn.


Also, some of the smaller cabbage- inner leaves are all screwed up and
look like they have a white stuff on them? Is this normal do you think
please?


Eeeek! that sounds like you have an aphid problem! Something I've also
been struggling with this year. The leaves curl over and you'll find
lots of little grey insects snuggled inside!

You can opt to blast them with a hose; spray with dilute washing up
liquid, or, if the infestation is /really/ bad, you might want to use
something such as Provado. I guess it all depends how you feel about
using chemicals on food products.



All the best ..

T i m

What are 'greens'?
 

T i m wrote:

Trying to think of ways I could eat cabbage (under cover) and that
might be in a stir-fry or bubble_and_squeak.

Alternative suggestions welcomed though! ;-)



I had to become rather inventive this year due to growing rather more
cabbages than I needed! ;-)

One of my favourite dishes which went down rather well with everyone was
cabbage and bacon.

Chop several rashers bacon (or use lard-ons) and fry until crispy and
set aside. Take a large onion, cut in half and thinly slice, sweat off
in a little olive oil in large pan. Add shredded cabbage and place lid
on, turn heat down to low and leave to cook down for 5-10 mins. Season
and stir in bacon before serving with mashed potato!

Yum!

What are 'greens'?
 

On Fri, 04 Jul 2008 00:58:11 +0100, Sandy
wrote:

T i m wrote:

Trying to think of ways I could eat cabbage (under cover) and that
might be in a stir-fry or bubble_and_squeak.

Alternative suggestions welcomed though! ;-)



I had to become rather inventive this year due to growing rather more
cabbages than I needed! ;-)

Nice result though.

One of my favourite dishes which went down rather well with everyone was
cabbage and bacon.

Ok ..

Chop several rashers bacon (or use lard-ons) and fry until crispy and
set aside. Take a large onion, cut in half and thinly slice, sweat off
in a little olive oil in large pan. Add shredded cabbage and place lid
on, turn heat down to low and leave to cook down for 5-10 mins. Season
and stir in bacon before serving with mashed potato!

Hey, even I understood that, I'll give it a try, thanks! ;-)

All the best ..

T i m

What are 'greens'?
 

On Fri, 04 Jul 2008 00:45:04 +0100, Sandy
wrote:


So, still talking of cabbage, re the ones I have growing now, will
they get a heart as some point (ie, do they all) or are some just all
open leaves? (I think I have the model tag for them out there
somewhere).

Yes, they should do! Were these cabbages sown and planted out in
spring/early summer? If so, I think they should start forming hearts
over the next month or two ready for harvesting late summer/autumn.

I'm not sure Sandy as a gardener mate of mine gave them to me about 6
weeks ago as little (3") plants?


Also, some of the smaller cabbage- inner leaves are all screwed up and
look like they have a white stuff on them? Is this normal do you think
please?


Eeeek! that sounds like you have an aphid problem! Something I've also
been struggling with this year. The leaves curl over and you'll find
lots of little grey insects snuggled inside!

Ah. :-(

You can opt to blast them with a hose; spray with dilute washing up
liquid, or, if the infestation is /really/ bad, you might want to use
something such as Provado. I guess it all depends how you feel about
using chemicals on food products.

Hmm, same said gardener gave me a small bottle of 'Polysect' last year
and fearful of the black fly that eventually took over my runner beans
last year I sprayed them (and the cabbage) a day or so ago? [1]

I have no problems with chemicals as long as they are tried and tested
and I don't have to use them too often etc.

All the best ..

T i m

[1] I first spotted some ants on the tops of the runners and I
remember last year seeing ants managing batches of black fly?

What are 'greens'?
 

In article ,
T i m writes:
|
| So, would you ever see a packet in a supermarket saying just 'Greens'
| or would it actually say (as you suggest) 'Spring greens' (and in fact
| be kale)? I'm trying to get to grips with the idea if they can market
| a product called just 'Greens' or in fact is that simply still to
| generic?

They could, but it's unlikely.

| Yup, that's what they are. Brassica oleracea (the cabbage species)
| includes the kales, brussels sprouts, broccoli, many oriental greens
| and more.
|
| Hmmm, ok, so a packet could (say) be advertised as 'Mixed Cabbage' and
| contain all you list above Nick?

Probable "Mixed cabbages", but yes.

| Firstly I just don't like the taste of any 'greens'. ...
|
| I don't think I'm alone either ...

You're not.

| Trying to think of ways I could eat cabbage (under cover) and that
| might be in a stir-fry or bubble_and_squeak.
|
| Alternative suggestions welcomed though! ;-)

Try southern (USA) style. Cut into strips and cook fairly briefly in
a small amount of fairly strong, brown stock (esp. beef). The salt
and umami cut the bitterness.


Regards,
Nick Maclaren.

What are 'greens'?
 

On 4 Jul 2008 08:44:08 GMT, (Nick Maclaren) wrote:


| Hmmm, ok, so a packet could (say) be advertised as 'Mixed Cabbage' and
| contain all you list above Nick?

Probable "Mixed cabbages", but yes.

;-)

| Firstly I just don't like the taste of any 'greens'. ...
|
| I don't think I'm alone either ...

You're not.

Good. I'm so often made to feel I am, like when she's trying to plan a
meal (she loves all greens). :-(

| Trying to think of ways I could eat cabbage (under cover) and that
| might be in a stir-fry or bubble_and_squeak.
|
| Alternative suggestions welcomed though! ;-)

Try southern (USA) style. Cut into strips and cook fairly briefly in
a small amount of fairly strong, brown stock (esp. beef). The salt
and umami cut the bitterness.

Ah, ok, another plan then, thanks.

All the best ..

T i m

p.s. Is there an explanation why I mind less (I nearly said like
there! g) spinach and some of the darker cabbages please?

What are 'greens'?
 

In article ,
T i m writes:
|
| p.s. Is there an explanation why I mind less (I nearly said like
| there! g) spinach and some of the darker cabbages please?

People vary. I am relatively unusual in disliking the combination
of general bitter tastes and sweetness - for example, I dislike
sweet yoghourt and most cheesecakes, but like ayran and yoghourt
on savoury foods. You are relatively unusual in another way, but
not in a very surprising one.


Regards,
Nick Maclaren.

What are 'greens'?
 

On 4 Jul 2008 09:05:50 GMT, (Nick Maclaren) wrote:


In article ,
T i m writes:
|
| p.s. Is there an explanation why I mind less (I nearly said like
| there! g) spinach and some of the darker cabbages please?

People vary. I am relatively unusual in disliking the combination
of general bitter tastes and sweetness - for example, I dislike
sweet yoghourt and most cheesecakes, but like ayran and yoghourt
on savoury foods. You are relatively unusual in another way, but
not in a very surprising one.

I'm unusual in many other ways as well Nick but we won't go into them
here eh! ;-)

I was actually asking from more of a chemical explanation POV. ie, do
dark(er) greens have less of what_ever_it_is that make 'greens' in
general so distasteful to me?

All the best ..

T i m

What are 'greens'?
 

In article ,
T i m writes:
|
| I was actually asking from more of a chemical explanation POV. ie, do
| dark(er) greens have less of what_ever_it_is that make 'greens' in
| general so distasteful to me?

Yes and no. There are a zillion different chemicals involved, all
plants and varieties differ, and people vary in their sensitivity
to each one. So looking for a single factor is a waste of time.


Regards,
Nick Maclaren.

Now that is just plain unfair.... drool....

ian

What are 'greens'?
 

On 4 Jul 2008 09:25:26 GMT, (Nick Maclaren) wrote:


In article ,
T i m writes:
|
| I was actually asking from more of a chemical explanation POV. ie, do
| dark(er) greens have less of what_ever_it_is that make 'greens' in
| general so distasteful to me?

Yes and no. There are a zillion different chemicals involved, all
plants and varieties differ, and people vary in their sensitivity
to each one. So looking for a single factor is a waste of time.

Ok, I won't then. ;-)

I'll go back to wondering why I didn't make the time to mark what I
put in each drill a couple of weeks ago.

I think I can spot the carrots, radishes (easy), lettuce (also easy),
spring onion / chive / garlic (?) and summat else that I don't think
has come through yet (parsnip maybe)?

All the best ..

T i m

Is red cabbage classed as greens? :-)

What are 'greens'?
 

T i m wrote:
On Fri, 04 Jul 2008 00:45:04 +0100, Sandy
wrote:


So, still talking of cabbage, re the ones I have growing now, will
they get a heart as some point (ie, do they all) or are some just all
open leaves? (I think I have the model tag for them out there
somewhere).
Yes, they should do! Were these cabbages sown and planted out in
spring/early summer? If so, I think they should start forming hearts
over the next month or two ready for harvesting late summer/autumn.

I'm not sure Sandy as a gardener mate of mine gave them to me about 6
weeks ago as little (3") plants?

It sounds as though they could be the winter variety then and will go in
the ground late summer for cropping next spring. You should get some
spring greens off those if you harvest them early or leave them a little
longer to heart up.

I made the mistake of leaving some in too long (May/June) and they split
and started to rot inside so aim to have them all harvested by end of
April if you can.

Good luck! :-)

What are 'greens'?
 

The message
from (Nick Maclaren) contains these words:

Usually, but "spring greens" is a pretty common category, normally
meaning curly kale.

Spring greens is never IME applied to curly kale.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

What are 'greens'?
 

The message
from T i m contains these words:

I was talking to the missus tonight re my recent produce growing
experiment and she used the term 'greens'.

Like religious festivals which fall on different dates depending on
which denomination celebrates them, 'greens' can mean many things to
mant people.

Loosely, I'd say, any green vegetable meant to be cooked, including
spinach, kale, Savoy and similar densely-hearted cabbages, kohl rabbi,
broccoli, cauliflower, ground elder, fat hen and the various related
oraches, etc, and so-on.

Used specifically, it usually refers to 'spring greens', which is a
sort-of open cabbage, sometimes closed though, and resembling a
spinning-top.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

What are 'greens'?
 

The message
from T i m contains these words:

/snip/

I don't think I'm alone either but when some folk say they 'like'
greens they actually mean they don't mind them when the taste is
hidden behind a load of spices or garlic etc?

I 'like' greens. Mad about spinach (and fat hen and the oraches). I like
cabbage as long as it's not boiled to a pulp, caulis,
broccoli/calabrese, spring greens, etc.

I can understand someone not liking them though. However, before giving
up on them (and their alleged anti-cancer properties), do try really
fresh ones.

Trying to think of ways I could eat cabbage (under cover) and that
might be in a stir-fry or bubble_and_squeak.

Try cooking them with some marjoram or oregano.

Alternative suggestions welcomed though! ;-)

For the ultimate in slimming - a diet of cabbage soup...

Seriously, a fresh cauli made into cauliflower cheese. You can beef-up
the cheesy flavour with added Parmisan and herbs. To the cheese sauce I
usually add ground black pepper, marjoram, ground celery seed and onions
fried in olive oil.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

What are 'greens'?
 

The message
from Sandy contains these words:

One of my favourite dishes which went down rather well with everyone was
cabbage and bacon.

Shades of O'Rafferty's Pig! ("Of cabbage and bacon illegally taken, the
noight that O'Rafferty's pig got away...)

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

What are 'greens'?
 

The message
from (Nick Maclaren) contains these words:

People vary. I am relatively unusual in disliking the combination
of general bitter tastes and sweetness - for example, I dislike
sweet yoghourt and most cheesecakes,

MTAAAW - but would widen the scope to all yoghurts.

but like ayran and yoghourt
on savoury foods. You are relatively unusual in another way, but
not in a very surprising one.

There's not a lot else I actively dislike, but top of that list is tripe.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

What are 'greens'?
 

The message
from T i m contains these words:

I was actually asking from more of a chemical explanation POV. ie, do
dark(er) greens have less of what_ever_it_is that make 'greens' in
general so distasteful to me?

I don't think so. The element(s) you dislike may be masked by the
(usually) greater bitterness of darker cabbage though.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

What are 'greens'?
 

On Sat, 5 Jul 2008 11:34:55 +0100, Rusty Hinge 2
wrote:

The message
from T i m contains these words:

I was actually asking from more of a chemical explanation POV. ie, do
dark(er) greens have less of what_ever_it_is that make 'greens' in
general so distasteful to me?

I don't think so. The element(s) you dislike may be masked by the
(usually) greater bitterness of darker cabbage though.

Ok, thanks.

All the best ..

T i m

What are 'greens'?
 

On Sat, 5 Jul 2008 11:27:22 +0100, Rusty Hinge 2
wrote:

The message
from T i m contains these words:

/snip/

I don't think I'm alone either but when some folk say they 'like'
greens they actually mean they don't mind them when the taste is
hidden behind a load of spices or garlic etc?

I 'like' greens. Mad about spinach (and fat hen and the oraches). I like
cabbage as long as it's not boiled to a pulp, caulis,
broccoli/calabrese, spring greens, etc.

Ok. There really must be a diverse range of taste buds within the
population then (well, duh) as I really would have to be very very
hungry before I even considered cooking any greens!

I can understand someone not liking them though. However, before giving
up on them (and their alleged anti-cancer properties), do try really
fresh ones.

Well I haven't given up on them just wish I was able to like them (as
they are) in the same way as others apparently do (as per your good
self etc). I know they are good for us but I really find the taste
horrible, in spite of being pretty open to eating all kinds of other
junk. FWIW my favourite taste(s) are mild-spicey or with a bit of real
taste like a pepperoni Pizza, chicken Tikka, Walkers Cheese and onion
crisps g or a strong cheddar etc. It's possibly because of this
oversensitive (could it be?) taste thing to stuff like greens (worse
pretty much anything in the marrow family) that I get pushed away on
to other (less healthy) foods. Also, possibly partly due to the same
effect I'd often just as soon have some beans on toast as a full
English roast with all the trimmings. :-(

Hence we rarely go out for meals nor bother to cook much at home. When
she says "what do you fancy for tea" I'll rarely muster a preference
and will generally eat (but seldom 'enjoy') what I'm given.

Trying to think of ways I could eat cabbage (under cover) and that
might be in a stir-fry or bubble_and_squeak.

Try cooking them with some marjoram or oregano.

I doubt if we have any of that in the cupboard but will look out for
some the next time I go shopping. Again, I don't like many herby
tastes, especially if they are obvious. I want to eat something that
smells like food and not a pot-pouri! ;-)

Alternative suggestions welcomed though! ;-)

For the ultimate in slimming - a diet of cabbage soup...

Hmm, well we both should consider that then. Let's hope that the
little white seed looking things I found in the curled up leaves of my
cabbages recently have gone away for good since I've sprayed them or
I'm not sure I'll have enough left for more than one bowl of soup. :-(

Seriously, a fresh cauli made into cauliflower cheese. You can beef-up
the cheesy flavour with added Parmisan and herbs. To the cheese sauce I
usually add ground black pepper, marjoram, ground celery seed and onions
fried in olive oil.

Hmm, now I will eat some cauliflower cheese but only of the
cauliflower has been boiled to buggery and there is plenty of strong
cheese / pepper to mask the cauliflower taste.

I really do wish I could enjoy all this stuff (especially because the
missus loves it all) but I just can't (and trust me I've tried). It
continues (from my earliest memories of the stuff when I was 5 or so)
to feel / taste like eating bitter hot blotting paper. :-(

All the best ..

T i m

p.s. Even as a kid I yearned for the days when the ritual that was
eating food with the family was replaced with a simple space capsule
and I could just be left alone to continue working on my projects with
no disturbances! ;-)

The two phrases that always used to make my heart sink:

"Tiiiim. Put all that away and come in for dinner, now!" and

"No you can't go back out until you have finished eating your greens"
sigh

What are 'greens'?
 

On Sat, 5 Jul 2008 11:18:35 +0100, Rusty Hinge 2
wrote:

The message
from T i m contains these words:

I was talking to the missus tonight re my recent produce growing
experiment and she used the term 'greens'.

Like religious festivals which fall on different dates depending on
which denomination celebrates them, 'greens' can mean many things to
mant people.

Ok ..

Loosely, I'd say, any green vegetable meant to be cooked, including
spinach, kale, Savoy and similar densely-hearted cabbages, kohl rabbi,
broccoli, cauliflower, ground elder, fat hen and the various related
oraches, etc, and so-on.

Ok, well I was with you up to broccoli ;-)

Used specifically, it usually refers to 'spring greens', which is a
sort-of open cabbage, sometimes closed though, and resembling a
spinning-top.

I know the one and thanks.

All the best

T i m