With the New Year upon us, one of the first crops gardeners can start planting is greens. Cold hardy greens can be sown as soon as the ground thaws. If you have protected fall planted greens this winter, they will be starting to grow again as soon as the days lengthen and temperatures moderate. If it's still too cold to get growing in your garden, check out catalogs and web sites for favorite varieties. Whether you're planning or planting, now is the time to start your greens garden.

For your New Year's gardening resolution, why not try some different crops in 2005? Instead of growing the usual cast of leafy green characters, such a spinach and lettuce, try some unusual specialty greens. Specialty greens are fast growing; often maturing in less than 50 days from seeding. Many are originally from exotic locations and have unique flavors. They add a zip to salads and an international flair to your garden.

Just across the pond in Europe are some specialty greens that are becoming more widely known and grown in this country. Many grow best sown in the cool of late winter and spring. Arugula is a quick growing green with a peppery, sweet flavor. Arugula tastes sweetest when grown during cool weather. Escarole is a frilly-leafed lettuce that produces a tight head. The interior blanched leaves have a tender texture and mild flavor. For a sample of continental green flavors, try growing a mesclun mix. This mix blends various greens and lettuces into an intriquing salad combination. Mache (corn salad) is a heat-loving specialty green with spoon-shaped, soft buttery leaves.

From the other side of the world comes a variety of greens that have unusual shapes and tastes. Mizuna features finely cut, slender leaves, a mild flavor, and the ability to regrow after the first cutting. Taht Soi has dark green, spoon-shaped leaves that are tasty in salads and stir frys. Shogoin turnips are grown as much for their tender greens as their roots.

Not to be outdone by foreign countries, on this continent there are some great traditional greens to grow. Mustards and collards are Southern favorites. These vigorously growing, large plants have a strong flavor. When picked young the flavor is less piquant. They make a good compliment to milder flavor of other greens. Kale loves the cool weather producing large leaves with a strong flavor. Like mustard, the young leaves have a milder flavor. All of these greens are great eaten raw, in stir frys, in soups, or steamed.