I don’t know much about winter garden plants, greens and such. What are these?

Give me a second to post

Take all the time you need, clicking buttons and pasting links is super hard for you probably.

Looks like cabbage to me

Top one is swiss chard... bottom looks like turnips


just saw the bottom pic........... that's cabbage..

I see turnips in the bottom planting.


Have no idea what the top broadleaf is


Cabbage in the second pic



(Now that there *is* a second pic)

Took me a second... or two. Is a Swiss chard an edible plant?

Looks like beets, turnips and cabbage to me. Of course, I’m not much of a gardener.

https://www.bonappetit.com/recipes/slideshow/swiss-chard-recipes

Thanks. Learned me something. I had an idea the one plant was cabbage. I had no idea about the chards

Red Swiss Chard. I have two bunches in my fridge right now. Rainbow Chard is also good.

Turnips and cabbage as others have stated.

Top pic is rhubarb chard,

#2 purple top white globe turnip.

Bottom pic..can't see the center but its most likely cabbage however if it doesn't produce a head then a variety of Collards.

Delish. Just barely cook like turnip greens.

The only one I recognize is top right. Rhubarb.

LOL

I would have also guessed beets on the top right. I have never seen chard with a red stem. But I guess if it has no beet on the bottom, it must be chard.

Either/or the entire patch would be quickly harvested and consumed around my house.

6 pages

If the top one produces a bulb, it be beets.

Top to bottom, I am calling beets, dunno, and cabbage (probably), maybe cauliflower.

I have grown this over 20 yrs, good stuff tastes no different than regular chard however..

Per the top photo -- Rhubarb 1st top in photo (if it is rhubarb) -- Stalks are the edible portion but not the leaves. The leaves are poisonous.

Hanco,

Chard is a perrenial. Mine lasted about three years in a hot dry climate. It can get as hot as San Antonio here for about as long. The chard lasted despite the lack of care we gave it.
It is a good source for fresh salad leaves in the peak of summer heat.

And no name calling.

That would make a horrible pie if someone intended rhubard

I like this forum, got a question, will soon get an answer.

Yes- one has to be careful here- might learn something. Think I'll try that rhubarb chard this summer

Bell bottoms.

Oh, plants.

What am I missing?

I was going with beats.

Identified yourself real quick.

Yeah, me too, I am by no means a gardener but I thought it was rhubarb. Love me some rhubarb pie.

Trash weeds just remove them.

Its not Rhubarb🙄

Its Red, Ruby or Rhubarb variety chard.

The top one is rhubarb chard. Chard comes in 2 varieties, white and red. The white is Swiss chard, the red is rhubarb chard - not to be confused with real rhubarb. Rhubarb leaves are mildly toxic to some people, while both red and white chard are very edible, both stems and leaves. If in doubt, bite the red stem. Chard is fairly sweet like lettuce, etc. Rhubarb will be quite sour.

As said before, the bottom pic is cabbage. The heads haven't developed yet so it's all leaves. The plants at the bottom of the top pic are turnips.

Painted rock says they are specialist at growing em I geuss.

Buy my swiss chard at wally world.


Way cheaper time, effort and money wise.

this i have rhubarb growing.

]I think these are my broccoli, or kale, or collards I forgot.

They’re hard to keep lit

Thanks for the explanation.

Looks like winter sweet corn to me.
European short growth variety???
They sell that at wally world???

Got a craving for some fresh winter sweet corn now.


Thanks man.......
LOL!!!

Winter sweet?

Is that code word for Indica?

Rhubarb top photo?

Georgia Pine is the code word for that....



LOL!!!

I am just charding you.... This is the rhub....

Hunting skunk in the pines. Epic. lol

Chard is very closely related to beet, and indeed they are the same species. The only difference is that chard is bred for the leaves and stems, beet for the root.

Chard can be used just like spinach, and you can eat the stems as well as the leaves. You take a few of the outer leaves at a time, and the plant will keep producing over a long period, perhaps more than a year if conditions are good. I usually wash the leaves and stems, chop, and then put them in a pan with a little butter over a moderate heat, stirring them around occasionally. The water content comes out in the pan, and the volume reduces quite a lot, and when they are nicely softened a little sour cream goes nicely with them.

FWIW you can do beet tops exactly the same way.

that stuff'll effin kill ya