We recycle 350,000 Tons of Residential and Commercial Yard and Food Waste Every Year

Ask Cedar Grove: Gardening Tips



Make your holidays waste free by using fully compostable Zilchables, available through Eco Products. Great for waste free parties, as gifts, or as unique stocking stuffers. 


Click Here to order!

“If you over-wintered greens in your garden, you might have plenty of greens to harvest now. Lucky you!"  

Spring Gardening: Preserving Your Greens

If you over-wintered greens in your garden, you might have plenty of greens to harvest now. Lucky you!

Kale, spinach, mustard, Swiss chard, collards, arugula, beet greens, really any leafy green that can be cooked can be preserved by freezing or canning. Freezing is by far the easiest, and in my estimation, the tastiest way to preserve greens.


Follow These Steps to Freeze Greens

• Wash thoroughly and remove tough or woody stems.
• Blanch greens for 2 minutes (collards for 3 minutes) in a large pot of boiling water. The greens will turn a brilliant green color – you want to wilt them, not cook them.
• Cool, drain, and fill a freezer bag half-way with greens. Place the bag flat\ on the counter and press out all the air
before you seal the bag. Freeze the bag as flat as possible; this allows you to break off the right amount for your recipe. Once the greens are frozen they can be placed anywhere in the freezer.


Pressure Canning Instructions


Greens are very alkaline and cannot be canned using the water bath method. You will need a pressure canner in order to safely can greens.
• First blanch greens as above.
• Place hot greens in pint or quart-sized jars with a 1-inch head space. You can add ¼ or ½ teaspoon of table salt to the jars if you wish.
• Cover greens in boiling water up to one inch from the top.
• Remove air bubbles and wipe the jar rims clean.
• Process in a dial gauge pressure canner at eleven pounds pressure or in a weighted gauge pressure canner at ten pounds pressure, seventy minutes for pints or ninety minutes for quart-sized jars. Frozen or canned greens can be used in casseroles, soups and sauces (think curry!) and are a great addition to recipes with lentils, potatoes, and beans. Enjoy!



Sheri Hinshaw, Seattle Tilth’s Master Composter/Soil Builder Coordinator
Founded in 1978, Seattle Tilth is a nationally recognized nonprofit educational organization that inspires and educates people to safeguard our natural resources while building an equitable and sustainable local food system.