I love the look of planters near your entryway. They spruce up any home with color and get your creative side brewing. Along with the beauty of your plants, you gain a better mood from digging in the dirt! So, here’s some inspiration for your planting ideas this year…add some edibles to your entryway planters! To keep our bodies and organs happy (as well as our minds!), we should be aiming for 6-9 cups of green vegetables per day!
Some of my favorites for entryway planters are bulk greens like spinach, kale, and swiss chard for a couple of reasons. They fill in nicely and have pretty green foilage, are packed with nutrients, and can be replanted again in late summer for a second crop. You can also keep an eye on them better since they are by your front door, so you can pick “baby kale,” or swiss chard in the earlier stages to lose some of the peppery bitter flavor they can have as larger leaves. Plucking leaves as they mature and eating them as they grow, the crop can last from May through almost August if kept watered regularly. I even gain small “dinosaurs” in our family when the greens become edible side! What mom doesn’t enjoy seeing her family eating better?
Benefits of Spinach, Kale, and Swiss Chard
1 cup of raw spinach provides 30 milligrams (mg) of calcium, 24 mg of magnesium, 167 mg of potassium, 58 micrograms of folate, vitamin A and vitamin K.
1 cup of Kale is packed with 3 grams of protein and 1000% vitamin C in a highly absorbable form (better than spinach). Loaded with Vitamin A, C, K, Folate, and minerals such as copper, potasium, iron, manganese, and phosphorus.
Swiss Chard is a cousin to Kale. In one cup it has 700% the daily value of vitamin K, 200% vitamin A, as well as Vitamin C, magnesium, manganese, potassium, iron, and Vitamin E.
Health Benefits and How to Use these Greens
All of these greens are a great source of fiber, and with those potent nutrients in absorbable forms can help diabetes, blood pressure, constipation, and many other ailments. Eating more greens can even help arthritis and aches and pains by lowering the acidity and inflammation in the body. They can be eaten in raw salad form, sauteed with butter and garlic, or chopped and added to egg dishes, soups, casseroles or any other dish. The taste can be mild and nearly disappear when chopped and added to soups and casseroles. When eaten with a lesser number of ingredients, the taste can be more flavorful, such as in eggs or an omelet. Here’s my favorite breakfast most mornings:
POWER GREENS ‘OMELET’
Get your egg pan heating on the stove while you prep the ingredients; 1-2 tablespoons of coconut oil or butter
2 cups of mixed power greens, chopped to desired size (non growing season organic purchased name is power greens, otherwise out of the garden are the listed greens discussed above)
2 eggs beaten in a small bowl
Add sea salt and pepper
Optional add parsley or cilantro for added herbal nutrients and flavor
Optional splash of salsa
Mix all together in bowl and add to warmed egg pan on stove
Optional parmesan cheese sprinkled on top of egg mixture as it is looking