Greens, or Leafy Green Vegetables

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By John Martin Taylor

Published 1992

  • About

I can think of no vegetables more southern than greens, no food dearer to the soul of the Lowcountry. Collards, spinach, mustard and turnip greens, beet tops, kale, dandelion, dock, sorrel, chard, and cabbage—and innumerable potherbs—appear throughout the year on the tables of rich and poor alike. Meggett, South Carolina, about 20 miles south of Charleston, was once known as the Cabbage Capital of the World, and Toogoodoo Farms, nearby, continues to produce not only cabbage but also kale, mustard, collards, turnips, and spinach.