Leafy Greens: Kale, Collard, Mustard, Turnip, and Pac Choi

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dc.contributor.authorTraunfeld, Jon
dc.contributor.authorPhillips, Kent
dc.contributor.authorYen, Peggy
dc.date.accessioned2021-11-17T19:44:04Z
dc.date.available2021-11-17T19:44:04Z
dc.date.issued2010-03
dc.description.abstractLeafy greens refers to plants in the brassica family of which the leaves are eaten. This publication provides instruction for planting, cultivating, harvesting, and storing them.en_US
dc.identifierhttps://doi.org/10.13016/weay-oggx
dc.identifier.citationPhillips, K., Traunfeld, J., and Yen, P. (2010, March) GE 112 Leafy Greens: Kale, Collard, Mustard, Turnip, and Pac Choi. University of Maryland Extension, University of Maryland, College Parken_US
dc.identifier.urihttp://hdl.handle.net/1903/28132
dc.language.isoen_USen_US
dc.publisherUniversity of Maryland Extensionen_US
dc.relation.isAvailableAtCollege of Agriculture & Natural Resourcesen_us
dc.relation.isAvailableAtMaryland Cooperative Extensionen_us
dc.relation.isAvailableAtDigital Repository at the University of Marylanden_us
dc.relation.isAvailableAtUniversity of Maryland (College Park, MD)en_us
dc.relation.ispartofseries;GE 112
dc.titleLeafy Greens: Kale, Collard, Mustard, Turnip, and Pac Choien_US
dc.typeOtheren_US

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