10 Best Leafy Plants That Love Full Sun Exposure

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10 Best Leafy Plants That Love Full Sun Exposure

Full sun exposure can be challenging for some plants, but for others, it's a perfect condition to thrive. With ample sunlight, these leafy greens can produce abundant harvests, bring pops of color to your garden, and add nutritious ingredients to your meals. Here are the top 10 leafy plants that love full sun exposure.

Kale is a nutrient powerhouse that grows well in full sun. It is rich in fiber, vitamins A, C, and K, as well as antioxidants. There are different types of kale, including curly, flat, and Lacinato or dinosaur kale. Here are some tips for growing kale.

Kale Varieties

• Curly kale has tightly curled leaves and ruffled edges that range from dark green to purple.
• Flat kale has smooth leaves that resemble collard greens and come in green or red.
• Lacinato or dinosaur kale is an Italian heirloom variety with long, narrow, blue-green leaves.

Growing Tips

• Plant kale seedlings outdoors in early spring or late summer, about 12 to 18 inches apart in rows two feet apart.
• Keep the soil moist, but not waterlogged, and use a layer of mulch to retain moisture and keep the soil cool.
• Fertilize with nitrogen-rich fertilizer every three weeks.

Harvesting and Storage

• Harvest kale leaves when they are about four to six inches long, and cut them off at the base.
• You can harvest the entire plant at once by cutting it off a few inches above the soil level, leaving the roots in the ground.
• Store kale in an airtight container or bag in the fridge for up to a week.

Swiss chard is a leafy green with colorful stalks that come in white, yellow, orange, pink, and red. It's a nutritional powerhouse that contains vitamins A, C, E, and K, magnesium, potassium, and iron.

Varieties

• Bright Lights has vibrant and multicolored stems.
• Ruby Red has bright red stems and veins and dark green leaves.
• Fordhook Giant has white stems and large glossy green leaves.

Growing Tips

• Plant the seedlings in full sun in well-draining fertile soil.
• Keep the soil moist but not waterlogged and use mulch to conserve moisture and control weeds.
• Fertilize with balanced fertilizer every two weeks.

Harvesting and Storage

• Harvest Swiss chard leaves from the outside of the plant first, and pick leaves that are young and tender, which taste less bitter than older, tough leaves.
• Store Swiss chard in the fridge wrapped in damp paper towels or a plastic bag for up to five days.

Arugula is a peppery-tasting and nutrient-dense leafy green that grows best in full sun.

Varieties

• Roquette, also known as wild arugula, is an heirloom variety with serrated leaves and a spicy flavor.
• Sylvetta has small, narrow leaves with a zesty, pungent taste.
• Astro has thick, oak-like leaves and a mild flavor.

Growing Tips

• Plant arugula seeds directly into the soil in early spring or fall in a sunny location with well-draining soil.
• Keep the soil consistently moist by watering regularly or using drip irrigation.
• Fertilize every two to three weeks to support growth.

Harvesting and Storage

• Arugula can be harvested as soon as the leaves are large enough to pick.
• Pick the outer leaves first and leave the inner ones so the plant can keep producing.
• Store arugula in the fridge wrapped in a damp paper towel for up to five days.

Spinach is a versatile and nutritious leafy green rich in vitamins A, C, and K, iron, and calcium. It prefers cooler weather but can grow well in full sun conditions.

Varieties

• Smooth-leafed spinach, also known as flat-leafed or prickly-seeded, is a classic variety with smooth, dark green leaves that can grow up to six inches long.
• Semi-savoy spinach has slightly crinkled leaves with a firm texture and a mild flavor.
• Savoy spinach has curly, blistered leaves with tender texture and sweet flavor.

Growing Tips

• Plant spinach in soil that's rich in organic matter, and ensure it drains well.
• Spinach needs consistent moisture to avoid bitterness, so water regularly and keep the soil moist.
• Use a balanced fertilizer about three weeks after planting.

Harvesting and Storage

• Wait until the plants are six inches tall, then harvest the outer leaves first so the plant can continue to grow and produce.
• Pick spinach when the leaves are tender and have not flowered.
• To store, rinse the leaves dry, place them in a plastic bag, and store them in the fridge for up to two weeks.

Collard greens are leafy vegetables that belong to the same family as kale, cabbage, and broccoli. They are nutritious, low in calories, and packed with vitamins A, C, and K, calcium, and folate.

Varieties

• Georgia Southern has large, wavy leaves with white stems and a classic collard green flavor.
• Morris Heading has long leaves with white veins and thick stalks, ideal for use in stews and soups.
• Vates is a compact variety with dark blue-green leaves that tend to be sweeter.

Growing Tips

• Give collard greens plenty of space, about two to three feet apart.
• They prefer well-draining and fertile soil with a pH between 6.0 and 7.5.
• Water regularly and use mulch to retain moisture.

Harvesting and Storage

• Harvest the lower and outer leaves first as soon as they are six inches long.
• Cut the leaf from the stem and leave three or four leaves on the plant to continue growing.
• Store collard greens in the fridge wrapped in a damp paper towel for up to five days.

Mustard greens are a spice-rich leafy green with bitterness that balances spicy flavor. They are nutrient-dense, low in calories, and versatile in cooking.

Varieties

• Tendergreen is a variety with smooth, tender leaves that is great for salads and quick cooking.
• Red Giant has reddish-purple leaves and a striking appearance that adds flair to a garden and recipes.
• Savanna is a hybrid with aromatic and mild-tasting leaves suitable for a variety of dishes.

Growing Tips

• Plant mustard greens in well-draining soil rich in organic matter, and maintain a pH level between 6.0 and 7.5.
• Keep the soil consistently moist without overwatering, and use mulch to prevent weeds and retain moisture.
• Fertilize with nitrogen-rich fertilizer every few weeks.

Harvesting and Storage

• Harvest the leaves when they are four to eight inches long, starting from the outer leaves.
• Use a sharp knife or scissors and cut the leaves about one inch above the soil level.
• Store them in the fridge wrapped in a damp paper towel for up to five days.

Bok choy, also known as Chinese cabbage, is a mild-tasting and tender leafy green popular in soups, stir-fries, and salads.

Varieties

• Pak choi has dark-green leaves with wide celery-like stems that are tender and succulent.
• Tatsoi has small spoon-shaped leaves that form a dense rosette, great for containers or tight spaces.
• Shanghai bok choy has smooth, broad leaves that are crisp and slightly sweet.

Growing Tips

• Sow bok choy seeds indoors in early spring or late summer in a warm, bright location, then transplant to the garden three to four weeks later.
• They prefer well-draining soil rich in organic matter and a pH between 6.0 and 7.5.
• Keep the soil moist and use mulch to conserve moisture and prevent weeds.

Harvesting and Storage

• Harvest bok choy leaves from outside, working your way towards the center.
• Use a sharp knife, and leave an inch of stem connected to the base of the plant.
• Store bok choy in the fridge wrapped in a damp paper towel for up to five days.

Watercress is an aquatic plant that grows best in shallow water or moisture-rich soils that get plenty of sunlight. It's rich in iron, calcium, vitamin C, and antioxidants and has a refreshing, peppery taste.

Varieties

• Large-leaved watercress has broad leaves and thick stems, ideal for salads and sandwiches.
• Rorippa nasturtium-aquaticum has smaller, narrow leaves with rounded edges and a strong flavor.
• Wasabi is a variety with bright green, heart-shaped leaves and strong horseradish-like flavor.

Growing Tips