HS1279

Leafy Greens in Hydroponics and Protected Culture for

Florida1
Natalie B. Parkell, Robert C. Hochmuth, and Wanda L. Laughlin2

Families in the United States are increasingly concerned the nation’s top producer (80%) of spinach, followed by
about the sources of their fresh fruits and vegetables, as Arizona, Texas, and New Jersey. Spinach’s preference for
well as the nutrient values of those agricultural products. cooler weather and shorter day length has worked against
Consumption of these foods is recommended by the Florida’s commercial growers, but hydroponic farmers are
USDA and other agencies to maintain healthy weight, finding more ways to manage the natural bolting tendency
promote well-being, and prevent disease. National nutrition of spinach during hotter weather. In many cases, baby leaf
guidelines emphasize the intake of “powerhouse” fruits and production can begin three to four weeks after planting
vegetables (PFV), or foods most strongly associated with a (Roman 2012). Such a rapid growth pattern allows for
reduced risk of chronic disease. In a recent study, 47 foods multiple growing cycles and faster economic returns if
were analyzed for 17 key nutrients. Seventeen of the top 18 managed properly.
powerhouse foods ranked are characterized as “cruciferous”
(collard greens, kale, Chinese cabbage, etc.) or “green, leafy” Considering spinach’s preference for Florida’s cooler
vegetables (Swiss chard, spinach, etc.) (Di Noia 2014). months (ideally between 40 to 70 degrees F), in-ground
planting dates can be found in the Leafy Vegetable Produc-
While these vegetables are gaining in popularity alongside tion chapter of the Vegetable Production Handbook of
the local foods movement in the United States, which Florida, http://edis.ifas.ufl.edu/cv293. This chapter lists
emphasizes farm-to-table freshness and nutrient density, the planting season in north and central Florida from
they are also reaching the attention of agricultural produc- September through March. Southern Florida’s spinach
ers hoping to market to that consumer demand. This recommendation is October through February. Growers
document is designed to aid Florida hydroponic and/or utilizing protected culture and shade structures have the
other protected culture growers who are seeking appropri- added ability to stretch those end dates in either direction
ate cultivars of the leafy greens group. of the planting calendar. However, though protected from
the extreme temperatures, spinach grown under protected
Spinach culture and shade structures can still be susceptible to
another critical detriment: Pythium growth. Pythium spp.,
Spinach (Spinacia oleracea), widely enjoyed around the
a “damping-off ” pathogen or “water mold”, can decimate
world, traces its origins to the Asian continent. Today,
an entire crop of spinach during extremely hot and wet
China is still the world’s leading commercial producer
conditions in soilless media culture and high solution
of spinach, followed by the United States. California is
temperature, resulting in low oxygen levels in hydroponic

1. This document is HS1279, one of a series of the Horticultural Sciences Department, UF/IFAS Extension. Original publication date April 2016. Visit the
EDIS website at http://edis.ifas.ufl.edu.

2. Natalie B. Parkell, Extension program assistant; Robert C. Hochmuth, Extension agent IV; and Wanda L. Laughlin, Extension greenhouse manager;
Suwannee Valley Agricultural Extension Center, Live Oak.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services
only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status,
national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county’s UF/IFAS Extension office.
U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County
Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.
solution culture. Creating successful production systems New Zealand types of spinach. Unlike the commercially-
has been a challenge for greenhouse and outdoor growers grown spinach that we eat in the United States (Spinacia
alike. The use of baby spinach crops, as mentioned above, is oleracea), Malabar and New Zealand spinach plants are
one successful technique for cropping to a harvestable stage tropical, heat-loving varieties. Malabar spinach (Basella
before Pythium has the opportunity to overcome the plants rubra) is an Asian vining plant which can reach six feet long
(Brechner and deVilliers 2012). Growers should carefully or more. The leaves are generally used similarly to Spinacia
consider which hydroponic method is best suitable for oleracea in salads and stir-fries. New Zealand spinach
commercial crop production. Spinach production in (Tetragonia tetragoioides) is a shrubby plant that can spread
deep water culture or raft culture has proven to be more up to two feet. Both types, while suitable for hot weather
problematic than media-based vertical growing systems. cultivation, do not possess the properties of Spinacia
Regardless of the specific system utilized, once the Pythium oleracea and would most likely find a niche consumer base
pathogen has established itself in that system, it is difficult only in minor direct market outlets.
to successfully eradicate during the growing season.
Swiss Chard
Chard or Swiss chard (Beta vulgaris) is a large, leafy green
known also as silver beet, spinach beet, or seakale beet. Also
a member of the family Amaranthaceae along with spinach,
Beta vulgaris is actually in the same species as beets, but
is grown for its leaves rather than its roots. Like spinach,
Swiss chard is high in vitamins A, C, and K; minerals;
phytonutrients; and dietary fiber. Swiss chard is ranked
third for its nutrient density among the PFVs as listed by Di
Noia (2014). While the leaves and stems of Swiss chard are
all edible, raw or cooked, the leaves are prized most highly
and even serve as a substitute for spinach in most recipes.

Swiss chard plants are characterized by large, fleshy, dark

green leaves with broad center stalks that can be white, red,
orange, yellow, pink, or purple. (Figure 2).

Figure 1. Spinach growing in a vertical tower system.

Credits: Natalie Parkell

When considering appropriate cultivars for fresh spinach

production, three general types are common in the mar-
ketplace. A “savoy” type presents as very dark green with
crinkled and curly leaves (a challenge for soil-based farmers
to clean effectively). The “flat or smooth-leaf ” varieties
yield broad, even leaves which are often grown for canned
or frozen spinach. The most common, the “semi-savoy”, or
hybrid type, combines the leaf characteristics of the other
two with only slightly wrinkled leaves. This hybrid, semi- Figure 2. Market display of ‘Bright Lights’ chard.
savoy spinach makes up the majority of cultivars used in Credits: Natalie Parkell
hydroponic production systems (Figure 1).
Because the bulky leaves are easily perishable, Swiss chard
does not lend itself well to large commercial production,
Brief mention should be made regarding those plants that
but rather can be readily found at farmers’ markets, where
are commonly referred to as “spinach”, but are not members
they are directly marketed to end consumers. The propaga-
of the Amaranthaceae family. These are the Malabar and
tion of Swiss chard is fairly adaptable to many hydroponic

Leafy Greens in Hydroponics and Protected Culture for Florida 2

growing systems because it does not generally have the leafed kale is heavily favored by direct marketing outlets,
susceptibility to Pythium that spinach does. Additionally, such as restaurant chefs and farmers’ markets. The Siberian
Swiss chard does not have the same cold preference as kales are characterized by nearly flat leaves of variable color,
spinach and thus can be successfully grown nearly year- which can have a curled or frilly appearance, but are more
round in Florida’s diverse growing zones. tender and have a milder flavor than the other categories
(Innvista 2015).
Kale Kale is extremely hardy in many growing zones and, as a
In conjunction with the rise in popularity of locally-grown, result, performs well nearly year-round in Florida. While
fresh produce, consumers have been demonstrating various cultivars are still sensitive to the increased pressure
a preference for “juicing” or the extraction of liquids/ of disease and insects that accompanies all summertime
nutrients from raw agricultural products. Kale, one of the crops, many kale types can be grown, with appropriate
top 15 powerhouse vegetables, has been a forerunner in strategies, nearly ten months out of the year, even in the
the juicing/smoothie trend. Brassica oleracea L. (Acephala southern zones of the state. Management of kale’s robust
group) which is also known as “borecole,” shares the major- stems and growth pattern remain the primary challenge for
ity of the nutrient profile as the other leafy greens discussed many hydroponic/protected culture systems (Figure 3).
above (Stephens 2012).

Collard Greens
Collards ironically bear the same Latin name as kale,
the other “non-heading” cabbage: Brassica oleracea L.
(Acephala group). But unlike kale, collards differ in leaf
shape, flavor, and traditional cooking methods. A hearty
and robust leaf, collard greens thrive over a wide range of
growing conditions and can withstand temperatures as
low as 15 degrees F, with many consumers even reporting
better taste and quality after such cool cycles. The stem of
the plant averages nearly three feet tall at maturity, but may
actually reach six feet with time. This hardiness lends itself
to “cropping” the plant—harvesting the leaves to allow
the terminal bud to continue to grow to marketable size.
Alternatively, collards may be harvested all at once and
including the center stem, requiring a secondary planting
for the season.

Figure 3. Curly kale variety in an aeroponic tower.

Credits: Wanda Laughlin

As a descendent from wild cabbage in the eastern Mediter-

ranean and Asia Minor, kale’s name literally refers to the
“cabbage that does not form a head.” Leaf colors of this
Brassica can range from dark green to blue or with purple
or crimson tinges. As a grower faces decisions for crop
cultivation, three predominant kale types emerge from the
marketplace: 1) curly or Scotch kale, 2) “cavolo nero,” black,
Lacinato, or Toscano kale, and 3) Siberian kale. The Scotch
kales currently predominate the cultivar list available to
farmers and are characterized by dark, green leaves with
Figure 4. ‘Flash’ collards grown in an outdoor hydroponic system.
heavily frilled margins that are rather coarse in texture.
Credits: Natalie Parkell
The savoyed leaf characterizes the Toscano kale category,
which is an heirloom type that dates back to the 1800s in Regardless of the harvest method, careful consideration
the Tuscan region of Europe. This very dark, almost-black, must be given in order to accommodate this Brassica’s

Leafy Greens in Hydroponics and Protected Culture for Florida 3

robust growth pattern; not all hydroponic systems will be coupled with excessive nutrients can push the plants to
suitable for production. Growers should consider staking produce more intense peppery flavors (Weller 2005, p. 59).
the substantial stems, especially in outdoor systems where Unlike many of the other larger members of the Brassica
weather can damage the leaves. Good crop hygiene is also family, mustard greens can be widely adapted to multiple
essential to eliminate dead leaf matter that may accumulate hydroponic growing systems (Figure 5).
under the plant canopy and increase the likelihood of
disease and insect pressure (Figure 4). Asian Greens
Given the diversity of the Brassicas, several cultivars in
Mustard Greens the mustard group overlap into a broad category of plants
Mustard green leaves, Brassica juncea, are known for their loosely termed Asian greens. The three main groups a
distinctive horseradish, hot and spicy flavor and are widely grower would likely encounter are found in the Chinese
used in traditional African, Indian, Asian, and African- mustard group (Brassica juncea), the turnip group (Brassica
American cuisines. Grown in a wide array of colors from rapa), and the cabbage group (Brassica oleracea) (Dawling
shades of green to burgundy, this member of the headless 2013). These highly nutritious plants run the gamut of cu-
cabbage family is prized for its diverse textures, shapes, linary roles, shapes, sizes, and leaf characteristics. “Chinese
and growing adaptability. Mustards will succeed in both cabbage” is ranked second overall by Di Noia (2014) among
temperate and subtropical zones, but prefer cooler season powerhouse vegetables for their nutritional composition.
temperatures. Susceptible to bolting in summertime or hot
greenhouse conditions, mustard greens lend themselves With a great tolerance for both hot and cold growing condi-
well to the season extension strategies of high tunnels and tions and relatively rapid growth cycle, these diverse crops
shade systems. lend themselves to virtually all hydroponic production
systems. Certain cultivars do produce more robust plants
(i.e. ‘nappa’ or Chinese cabbage) than other compact types
(i.e. ‘tat soi’ or spoon cabbage), but considering the diverse
varieties and the mainstream acceptance in direct market-
ing venues, this category presents itself as an important
niche for any hydroponic/protected system grower (Figure
6).

Figure 5. Multiple cultivars of mustard grown under shade outdoors.

Credits: Wanda Laughlin

Mustards that are grown to baby leaf stage or that are

harvested before mature/bolting age are a common ele-
ment in mesclun salad or braising mixes. Some cultures
will pickle mustard greens or prepare them in the same
manner as collards. Recent market trends have brought
raw mustards into the mainstream as a primary cultivar
in microgreen production. Mustards’ rapid growth (35–40
days to maturity) allows for many successive harvests Figure 6. Baby bok choy at a farmers’ market stand.
Credits: Natalie Parkell
of tender, milder leaves; whereas dry or hot conditions

Leafy Greens in Hydroponics and Protected Culture for Florida 4

References
Brechner, M. and D. deVilliers. 2012 A Handbook for the
Production of CEA-grown Hydroponic Spinach. Cornell
Controlled Environment Agriculture (CEA). Cornell Univer-
sity. http://www.cornellcea.com/attachments/Cornell%20
CEA%20baby%20spinach%20handbook.pdf

Dawling, P. 2015. “Producing Asian Greens.” Twin Oaks

Community. www.slideshare.net/SustainableMarketFarm-
ing/producing-asian-greens-2015. (Retrieved September
2015).

Di Noia, J. 2014. “Defining Powerhouse Fruits and

Vegetables: A Nutrient Density Approach.” Preventing
Chronic Disease. 11:130390. DOI: http://dx.doi.org/10.5888/
pcd11.130390

Innvista.com. “Kale.” www.innvista.com/health/foods/

vegetables/kale/. (Retrieved May 2015).

Roman, R. 2012. “Raising Spinach in Florida Takes a

Watchful Eye.” Highlands Today Agri-Leader. December 5,
2012.

Stephens, J.M. 2012. Kale—Brassica oleracea L. (Acephala

group). HS617. Gainesville: University of Florida Institute
of Food and Agricultural Sciences. http://edis.ifas.ufl.edu/
mv084

Vallad, G.E., J.H. Freeman, and P.J. Dittmar. eds. 2014.

Vegetable and Small Fruit Production Handbook of Florida.
CV292. Gainesville: University of Florida Institute of Food
and Agricultural Sciences. http://edis.ifas.ufl.edu/cv292

Weller, T. 2005. The Best of the Growing Edge International

(Volume 3) 2000–2005: Select Cream-of-the-Crop Articles for
Soilless Growers. Corvallis, OR. New Moon Publishing.

Leafy Greens in Hydroponics and Protected Culture for Florida 5

Table 1. Summary of leafy green cultivars, their descriptions, and the types successfully grown in Florida using protected culture
and hydroponic techniques.
LEAFY GREEN GROWTH CHARACTERISTICS CULTIVAR NAME COMMENTS
TYPE
SPINACH Compact growth habit, suitable for vertical ‘Baby’s Leaf’ Resistant to tipburn, flat leaf variety, robust
systems, not recommended in float/NFT yield.
water culture.
‘Corvair’ Excellent performer, slow to bolt, tipburn
resistant.
‘Double Choice’ Smooth, dark green leaves suitable for baby or
mature production. Excellent harvest weights.
‘Flamingo’ Unique “arrowhead” shape, consistent
performer/tolerant to heat and cold.
‘Red Kitten’ Fast grower, uncommon red veins, quicker to
bolt in heat.

SWISS CHARD Productive, upright plants can reach 24” tall, ‘Bright Light’ Multicolor stalks, consistent standard performer,
excellent in container systems. All-America Selections Winner.
‘Bright Yellow’ Yellow petioles, medium savoy leaf.
‘Fordhook Giant’ Shiny, green leaves with white stems, industry
standard, bolt resistant.
‘Ruby Red’ Striking candy-apple red stalks, also called
“Rhubarb Chard” and is often mistaken for such.

KALE Larger plants with broad foliage more ‘Dinosaur’ / ‘Lacinato’ / Heirloom variety, direct market favorite,
appropriate for media-based systems. Most ‘Nero di Toscano excellent tolerance for heat and cold.
varieties very tolerant to heat and cold.
‘Dwarf Blue Curled Curly-type, blue-green foliage, best in fall/
Scotch’ winter production.
‘Improved Dwarf Long-stemmed variety, bolt resistant,
Siberian’ moderately curled leaf.
‘Red Winter’ (‘Red Silver-green leaves with purple veins, Siberian-
Russian’) type with more delicate texture.
‘Tronchuda’ Portuguese-type, broad flat leaf, not suitable for
hot temperatures.
‘Winterbor’ Industry standard, high yielding, extra curly.

COLLARD GREENS Very large plant, habit a challenge for many ‘Champion’ Open pollinated, compact plant, dark green,
systems. Best adapted for ground bags/pots. long and wavy leaves.
‘Flash’ Dark green hybrid with consistent large,
paddle-shape leaf. Excellent for “cut-and-come-
again” harvest.
‘Top Bunch’ Medium green, slightly savoyed leaf, earlier
harvest.

Leafy Greens in Hydroponics and Protected Culture for Florida 6

 LEAFY GREEN GROWTH CHARACTERISTICS CULTIVAR NAME COMMENTS
TYPE

MUSTARD Successful in nearly every hydroponic ‘Florida Broadleaf’ Longstanding favorite; large, rich green leaves
GREENS system trialed. with mild flavor. Best to cultivate in ground
pots/bags.
‘Green Wave’ Green leaf, long-stemmed heavily curled, slow
to bolt.
‘Ruby Streaks’ Dark green/maroon, finely serrated leaves,
prolific growth, good for texture in baby salad
blend.
‘Southern Giant Curled’ Long time southern favorite, heavily curled/
long stemmed, All-America Selections Winner.

“ASIAN GREENS” Growing system will determine cultivars to ‘Bok Choy’, ‘Dwarf’ Quick grower, ‘dwarf’ varieties can be grown
select—wide variety of types within this (‘Extra’) year-round in sub-tropics. White stem with dark
category. green leaves.
‘Bok Choy’, ‘Green Very compact habit, green stemmed, early
Fortune’ maturing, very tolerant to heat.
‘Bok Choy’, ‘Mei Qing’ Green stem/green leaf, mild cabbage flavor,
direct market favorite.
‘Bok Choy’, ‘Red Choi’ Maroon leaves with green undersides at
maturity, suitable for micro- or baby production.
‘Gai Lan’ Jade green leaves, smooth and round stems,
flavor similar to broccoli, but more tender.
‘Giant Red’ Mustard groups, large savoyed leaves, intense
maroon color when grown in full sun, also
suited for microgreen production.
‘Mizuna’ (also ‘Purple’) Extremely fine, serrated leaves, adaptable to
many systems. Purple color best under full sun.
‘Nappa cabbage’ Milder than common cabbage but similar
heading form, white stalks with pale green leaf,
heat and cold tolerant.
‘Osaka Purple’ Japanese mustard group, not as intense color as
‘Giant Red’, pungent, cupped leaves, common in
baby salad blends.
‘Tat Soi’ Lollipop-like shape, good raw or cooked,
compact/concentric growth of plant.
‘Tokyo Bekana’ Chinese cabbage with light green/ruffled/curly
leaves, similar to lettuce in texture, mild. Good
for microgreen production and salad blends.
Descriptions for all leafy green cultivars adapted from the following grower and industry sources: Johnny’s Selected Seeds (Rod Heyerdahl),
Tim Carpenter (VertiGro, Inc.), Dr. Howard Resh, Wanda Laughlin, and Natalie B. Parkell.

The selection of a cultivar as being “successfully grown” was based on the combination of University of Florida research, industry trials, and
grower experiences in Florida.

Leafy Greens in Hydroponics and Protected Culture for Florida 7