Saturday 4 December 2010

Growing Salad Plants

Salad Plants
When thinking of salads many people do not go further than lettuce, tomatoes, cucumber and radishes. This is a pity since there are many interesting, health-promoting plants which are easily grown. These add pleasing variety to a mixed salad as well as being most agreeable when used alone.
The majority are best eaten raw; one or two including endive and dandelion are bitter unless blanched, while some can be cooked. With a little planning, salad plants can be available throughout the year and there is no doubt that if more raw vegetables were used, with their higher vitamin content retained, we should be a healthier nation.



Discover More with these Related sites:

Posted by at No comments:

Growing Skirret - Sium sisarum

Skirret. Sium sisarum



This old fashioned vegetable produces semi-cylindrical white roots of a pleasing distinct flavour. It is grown and used similarly to salsify. It can be raised from seed, although since it is a perennial, the tuberous roots can be divided for replacing in the spring. Once the plants begin to deteriorate a fresh supply should be obtained by sowing seed in spring. 
Skirret does best in soil on the light side, and rich ground should be avoided. Roots are ready for use as required from early autumn onwards. Alternatively, the roots can be lifted in autumn and have their leaves twisted off before being stored in layers of sand or soil, either in boxes or trays kept in a cellar. 



Discover More with these Related sites:

Posted by at No comments:

Friday 3 December 2010

Growing Scorzonera - Scorzonera hispanica

Scorzonera. Scorzonera hispanica
Very similar to salsify, this is preferred by many because of its flavour and its help in combating various forms of indigestion. Fertile soil, free from clods or stones ensures straight roots. Sow seed in the spring in drills 25 mm deep and 38cm apart. Thin the seedlings early, leaving strong plants 15cm apart. The plants are perfectly hardy and while roots can be stored in boxes of sand it is better to lift as required and cook without delay. 
Boil or steam the roots before peeling. The black skin is not easy to remove, the best way being to rub the roots in a cloth while they are hot. 



Discover More with these Related sites:

Posted by at No comments:

Growing Salsify - Tregopogon porrifolius

Salsify. Tregopogon porrifolius
This is a biennial plant, often known as the Vegetable Oyster because of its flavour. Not at all widely grown it is much in use as a winter vegetable in France and Italy. It likes a deep moisture retentive soil on the light side, preferably one enriched with decayed manure or compost the previous season. 
Sow seed in spring in drills 2cm deep and 30cm apart, and thin the seedlings to 15 to 18cm apart. The roots are ready for use in the autumn and may be lifted as required, being treated like parsnips. Do not damage them or they will 'bleed' and loose their nutty flavour. 
If some plants are left in the ground during the winter, young top growths can be cut and cooked in spring when they have an asparagus like flavour. The cream-coloured roots should be 15 to 23cm long and 5cm thick. They can be steamed or boiled in their skins, which are rubbed off, before being served with white sauce. Sandwich Island Mammoth is the best known variety.



Discover More with these Related sites:

Posted by at No comments:

Growing Rampion - Campunula rapunculus

Rampion. Campanula rapunculus
This is a little-grown biennial plant of which seed should be sown in early Summer. When the soil is in a fine workable condition, make the drills 30cm apart and thin the seedlings so there is 10 to 13cm between them. This plant likes plenty of moisture so a semi-shaded position should be chosen. If the roots become dry, the plants are liable to run to seed prematurely. 
The roots are hardy and can be dug as required, although it is wise to store a few in boxes of sandy soil in winter, so they are available should the ground be frozen at any time. The white fleshy roots are boiled and when tender, can be cut up for use in salads or be served with melted butter.



Discover More with these Related sites:

Posted by at No comments:

Growing Pumpkins

Pumpkin. Cucurbita moschata



This is a member of the marrow family and may be grown in the same way as the trailing marrows. They are easily raised from seed sown in the cool greenhouse or garden frame. Use 8 cm pots of good compost sowing two seeds in each. If both grow remove the weakest specimen. 
Alternatively, sow where the plants are to grow covering them with cloches, but watch out for slugs which seem attracted to the seedlings. Plant out into heaps of fermenting material. The flowers can be hand fertilised, and if the intention is to grow very large fruits then one should be allowed to develop on each plant. Smaller specimens can be gathered before the skin becomes iron-hard. If the aim is to secure giant pumpkins, plenty of liquid manure should be supplied over a period of weeks. 
The variety usually grown is Hundredweight  which produces huge orange fruits and which has often been the subject for special Pumpkin Competitions. 




Discover More with these Related sites:

Posted by at No comments:

Growing Okra - Hibiscus esculentus

Okra. Hibiscus esculentus
Often known as Gumbo and popular in the U.S.A. In view of our variable summer conditions, it is advisable to start the plants under glass except in warm districts. Although they grow a metre high in warmer places, elsewhere the plants rarely exceed 38 to 45cm The pale yellow flowers with purple centres are followed by curious long, tapering upright seed pods, which must be eaten within a few days of maturing otherwise they become tough. The okra served in restaurants is tinned and nothing like so good as fresh pods. 


Okra is not difficult to grow if a light, warm space is available. Treat it like aubergines. Unfortunately you need several plants to get enough to use, so it is not an awfully practical crop. Pick the pods while small to add their peculiar slimy texture to stews. It is best to sow the seed in the greenhouse, placing two or three seeds in a 13cm pot of sandy soil, reducing the seedlings to the strongest one. These can then be planted under cloches or in a warm situation. 



Discover More with these Related sites:

Posted by at No comments:

Orach - Atriplex hortensis -Montana Spinach

Orach. Atriplex hortensis
This is the Mountain Spinach and there are three forms; green, white and red, all growing 1-20m or more high. The red variety is not out of place in the flower garden, but should not be allowed to flower there, since it seeds itself freely and can become a nuisance. 
The young leaves are excellent in salads, while the older ones can be cooked like spinach. People who find the ordinary spinach indigestible can eat this type without discomfort. Seed can be sown thinly in moisture retentive ground during spring and early summer. Make the rows 45cm apart, and thin the seedlings early so that there is 38cm between them. 
It is best to gather some leaves from each plant rather than stripping individual plants bare. 



Discover More with these Related sites:

Posted by at No comments:

How to Grow Nasturtiums

Nasturtium. Tropaealum majus



Although well known as a flowering ornamental subject, the nasturtium is also of value as a salad plant. The leaves used when young and clean provide a piquancy which might otherwise be lacking, while the seeds can also be included in the salad bowl although they are rather hot. Not only are the flowers ornamental, but they can be eaten and seen arranged with other ingredients they provide a really bright and appetising display. 
Nasturtiums grow well on any ordinary, even poor soil. If given really good treatment they are apt to produce leafy growth at the expense of flowers. The large seeds can be sown individually 12 mm deep. Watch the plants  for aphis since these pests can soon make the plants look unsightly. A derris based insecticide will get rid of this trouble. 
There are many separate named sorts as well as mixtures and it is best to depend on the dwarfer bushy strains rather than the trailing or climbing forms.



Discover More with these Related sites:

Posted by at No comments:

Mung Beans

Mung Beans
Often known as Chinese Bean Sprouts this crop is now becoming popular because of its good food value. It has a high protein content and contains vitamin E. The tasty sprouts are often served in Chinese restaurants frequently being added to rice dishes. All they need is to be cooked for a few minutes in boiling water containing a little salt.  
They are equally as easy to grow as mustard and cress and are most useful for individuals living in a flat or otherwise without a garden. Simply sow the beans on the surface of damp peat or flannel in a dish or bowl, when they will soon germinate. Cover the containers with polythene and place them in a cupboard or other dark, moderately warm place. There, they will produce their succulent blanched top growth which will be ready for use within a few days of being sown. Cut the shoots when about 50 mm long and cook as soon as possible when they will be crisp and nutty. 
Remember to keep the material moist at all times. It is best to sow small quantities at frequent intervals but these beans cannot be grown outdoors. 



Discover More with these Related sites:

Posted by at No comments:

Growing Gherkins

Gherkins - Cucumis anglicus
Grown for pickling, the aim should be to produce succulent fruits up to 8cm long. To ensure this, gather them before they become large and coarse. 
General culture is the same as for cucumbers, the main difference being that plants rarely transplant satisfactorily. It is therefore best to sow seeds where they are to remain. Do this in early summer, selecting prepared enriched sites. Bulky manure or compost encourages a good root system. Place the seed 25 mm deep and if two are put in stations 60cm apart the weakest seedling can be removed when the plants are growing well. 
Varieties. Boston Pickling is one of the finest, producing good coloured juicy fruit. Small Paris is also good. Others, chiefly of American origin, include Model, Snow's Pickling, Ohio and White Wonder, the colour referring to the spines.



Discover More with these Related sites:

Posted by at No comments:

Couve Tronchuda

Couve tronchuda

Sometimes known as Portugal or Braganza Cabbage, thisis a little known vegetable although it has been in cultivation for almost 150 years. One drawback is that the plants require a space of at least 75cm each way and so much room cannot always be spared in small gardens.
It is a kind of cabbage of which the mid-rib of the larger leaves is eaten. These, from well grown plants, are thick, white and tender. Cooked like seakale they are delicious. The green parts of the leaves and the centre heart can be used in the same way as ordinary cabbage, but need careful cooking, otherwise they are liable to be coarse and somewhat stringy.
Sow seed in spring and transplant the seedlings while they are small. A fairly rich soil on the heavy side in an unexposed position suits this crop, which should never lack moisture during the summer.



Discover More with these Related sites:

Posted by at No comments:

Growing Corn Salad

Corn Salad - Valerianella olitoria 



Corn salad is often known as Lamb's Lettuce and there are several good improved cultivated forms.
Easily grown, it is a useful substitute for lettuce during the winter. This crop can very well follow early potatoes, peas or broccoli and the drills should be made 18 mm deep and 30cm apart.
The plants are not unlike the Forget-me-Not but without the blue flowers. An excellent  cloche crop, it can be eaten either raw or cooked. Sowings can be made at intervals throughout the summer which will provide supplies from autumn until spring. The young plants should be thinned out so there is 15cm between them.



Discover More with these Related sites:

Posted by at No comments:

How to Grow Chopsuey Greens

Chopsuey Greens - (Chrysanthemum)
Although we would not normally think of using plants of chrysanthemums as a vegetable, in Japan and China, there are several species which are highly valued as greens. The best known of these appears to be the Chrysanthernum coronarium varieties, which are known as Chopsuey or Shungiku. These have small, deeply cut bright green aromatic leaves.
The distinct flavour is pleasing to the taste, especially after one has become used to the idea of eating chrysanthemums.
Sow small quantities of seed in drills 30cm apart, at frequent intervals during spring. The greens are used when the plants are small. In normal growing weather, it is usually possible to cut shoots within six or seven weeks of sowing seed. When freshly gathered from plants 13 to 15cm high, the flavour is at its best and not too strong.



Discover More with these Related sites:


Posted by at No comments:

Growing Chives

Chives - Allium schoenoprasum



This is a miniature growing onion often used as a substitute for the well known spring onion. It is largely grown for its grass-like foliage which can be cut and used to flavour salads, soups and other dishes.
It is possible to buy plants from nurserymen in the spring and these should be planted 20 to 30cm apart. They are sometimes used as an edging to beds in the vegetable garden. Keep the plants strong and healthy by dividing the clumps every three or four years, replanting in fresh ground.
To ensure the continued production of foliage or 'grass' the plants should be cut down to soil level from time to time whether the foliage is needed or not. This encourages plenty of young, tender shoots to develop and prevents flowering.
Chives can be raised from seed sown in spring making the drills 6 mm deep. Thin the seedlings so they stand 15 to 20cm apart.



Discover More with these Related sites:

Posted by at No comments:

How to Grow Chinese Mustard

Chinese Mustard
Widely used in the United States and parts of North America and sometimes available in tins or cans, Chinese Mustard is not unlike the better known Chinese Cabbage, its loose, rather open habit of growth making it distinct. It is hardy and has the value of resisting hot, dry weather being available when many other forms of greens fail to grow well and are in short supply.
Growing about 60cm high, it has several common names including mustard greens, mustard spinach and tender greens, and it is sometimes used as a substitute for spinach.
Seed can be sown during spring and summer, making the rows 38cm apart and thinning the seedlings so there is about 15cm between them. In fairly rich, moist soil, growth is rapid and it is often possible to gather leaves within seven or eight weeks of sowing.
The plants must not be left unused however, or they will quickly run to seed. It is advisable to cut the entire plant at ground level rather than picking off individual leaves as is done with spinach. If the ground is on the poor side, it should be enriched before planting and when in growth, the plants can be encouraged to make more leaves by applying dried blood fertiliser.

Posted by at No comments:

Growing Celtuce

Celtuce
This is an unusual vegetable but quite easy to grow. It should be sown in spring covering the seeds with l2 mm of fine soil and allowing 30cm between the rows. It is advisable to sow little and often and to thin the plants so they finally stand 23 to 25cm apart.
This subject is sometimes referred to as the 'two in one' vegetable since the leaves can be used as lettuce and have a high vitamin content, whilst the heart or central stem is crisp with a nutty flavour, and is often eaten raw in salads or cooked in the same way as celery.
Posted by at No comments:

How to Grow Cardoons

Growing Cardoons - Cynara cardunculus
This near relative of the globe artichoke has handsome silvery fern-like foliage. It is grown for its blanched stalks which are not unlike the chards produced by globe artichokes. These are used in the same way as celery, in fact, both subjects require similar culture.
Cardoons like a rich, moist soil and succeed in trenches about 30cm deep and 20cm wide  where there is manure or decayed compost at the bottom.
Plants can be raised from seed sown in spring. They can be started over a gentle hotbed or in pots, but outdoors, wait until the second week in May before sowing.
Keep the roots moist throughout summer and applications of liquid manure will encourage good tender growth. The plants will be ready for blanching from early autumn on'. Wards. One method is to tie all the leaves together and then earth up as for celery, or corrugated tubes can be placed over the plants. Alternatively, bracken or straw can be used.
The blanching process takes six to eight weeks and the stems should be dry before the operation begins.
Varieties. There are two main sorts. The French Cardoon, often listed as Tours, has long stems but their prickles make it difficult to work among the plants. The Spanish Cardoon is spineless but the flavour is not so good, the plants being apt to run to seed.

Posted by at No comments:

How to Grow Aubergines

Aubergine; Solanum melongena var. escalentum

Often known as Egg Plants, aubergines are worth growing on a limited scale. Ideal for cultivating in the warm greenhouse, they can be grown outdoors, in sheltered districts, once risk of frosts has passed. Frames and cloches also provide good growing conditions.
The soil should be prepared early and enriched with old manure and plenty of compost. Sedge peat worked into the top couple of inches of soil will be helpful. Sow seed in early spring using pots or boxes of sandy soil in a temperature of 15°C. When big enough to handle, move the seedlings into 8cm pots or soil blocks, using fairly rich compost.
By the end of April they should be ready to pot on to 13cm size pots. This prevents possible checks from starvation. Spray with water daily to prevent red spider damage.
Once warmer conditions arrive, the plants can be put under frames or cloches which should be kept closed for a few days so the plants settle down quickly. When they are 16cm high, take out the growing points.
When the resultant laterals have grown 10 cm they should be stopped. Allow up to six fruits to develop on each plant removing all others which attempt to form. Frequent overhead spraying will ensure that red spider does not gain a hold. Later crops can be sown directly into prepared sites under frames.
The fruits are ready to gather throughout the summer. They bruise easily and need careful handling. Usually offered as long purple or long white, Noire de Pekin is a dark violet variety, Blanche longue de la Chine being a good fleshy, white sort.

Posted by at No comments:

Growing Alfalfa

How to Grow Alfalfa

Alfalfa is a salad plant which has long been recommended by nutritionists as having life giving properties inducing the body cells to remain active. It makes fresh green growth of excellent taste and contains a high percentage of protein as well as various vitamins. Professor P R Cheeke of Oregon State University, discovered that when fed to animals, alfalfa contains cholesterol reducing agents with emerging evidence that these benefits extend to man as well.


Alfalfa Sprouts

Alfalfa seed can be sown in succession throughout the year and is ready for eating within four or five days, being particularly valuable as a winter salad. It grows best in a temperature of 19 to 22°C. And sprouting can be done in a jam jar or similar receptacle or on a muslin flannel in a saucer which should be rinsed once a day and then drained.
Some herbs, such as chervil and sorrel, bring an added piquancy to almost any salad as does a suggestion of garlic.

Posted by at No comments:
Subscribe to: Posts (Atom)