Cress is one of those leafy greens that makes you sound snooty and rich when you order a soup, salad, or sandwich. However, it is easy and quick to grown (12 to 20 days from seed), and provides vitamins and minerals. How it became associated with afternoon teas and bridge luncheons is not fully known.Cress, as it is sometimes called, is a hardy salad/sandwich green that prefers growing in cool seasons – early spring and late fall.

Sow 10 to 15 seeds per foot of row every 2 weeks starting as soon as the ground can be worked. Plantings sown after May 31 usually bolt or produce a flower head quickly. However, additional plantings can resume after Labor Day and continue until Thanksgiving if the ground is not frozen. Later plantings may not grow as fast and could be killed by severe temperatures.

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Rhubarb is a perennial vegetable whose leaf stalks (technically “petioles”) are cut and used in pies, jams, jellies, sauces and juice.The blade or green leaves of the plant contain oxalic acid crystals which can cause serious problems when eaten. Crystals can cause the tongue and throat to swell, preventing breathing. Therefore, the leaves should be removed before using.

Rhubarb can be eaten after being hit by a frost or freeze PROVIDED the plant/stalks haven’t wilted. If the stems appear soft and mushy, do not eat.

Rhubarb plants will occasionally send up flowers and seed stalks in the middle of the plants. The flowers and seed stalks can occur due to winter’s chilling conditions. Stalks can also occur due to natural maturity of the plants.

Flower and seed stalks reduce the vigor of the plant. Energy is funneled into the stalks instead of new growth. Therefore, flower and seed stalks should be cut out as soon as they start forming. However, the plant may still continue to produce the flower stalks. Keep cutting.

Plants do NOT become poisonous after flowering starts. Leaf stalks can still be cut and used.

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Radicchio is a salad green, similar to Belgian Endive or whitloff chicory, with the exception that leaves have a reddish, burgundy color with white midribs.The head should be tight and firm, and usually pointed when purchased. Some will be rounded depending on variety. Ideal heads will be slightly smaller than head lettuce. Leaves can remain fresh for up to two weeks in the vegetable crisper.

Plants are grown in a manner similar to “forced” chicory or Belgian Endive (Whitloff Chicory).

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