Gardening

Rediscover forgotten vegetables!


Help save ancient vegetables by growing them in your vegetable garden.

A great way to combat the uniformity of taste and give your garden an old-fashioned charm.

Let the squash and pumpkin run

Do not deprive yourself of the large family of cucurbits which offers vegetables of such varied colors and shapes: butternut squash Butternut, Hungarian blue pumpkin, bright red Etampes pumpkin, spaghetti squash… Install them at the foot of your compost for shade or as ground cover in your rows of beans oars or to fill an empty corner. If you run out of room on the floor, have them climb up a tight rope.

Sow your seeds in holes filled with compost around mid-May as soon as the soil has warmed up. Beware of mice fond of the seeds of squash.

Vary the pleasures by installing different species of cucurbits, you will thus avoid the risks of hybridization between varieties of the same species.

As the fruits form, shorten the tips of the shoots. Harvest them before frost and store them in a room at 10 ° C to treat yourself during the winter with soups, gratins, savory or sweet pies, not to mention jams!

Diversify your root vegetables

Rediscover various varieties of turnips white, pink or yellow and the rutabaga made from a cross of turnip and kale. Make plenty of space in your menus for these vegetables with delicate flavors to use raw or cooked. Sow them in the spring for early varieties and between July and August to ensure your winter consumption. Avoid installing them after a culture of the same family like the radish and the cabbage.

The parsnip was dethroned by the carrot of which he is the cousin. Still, it is a high yielding vegetable with a larger root.

Sow the seeds in place from March to June in loosened, light soil and a little chalky. It is a crop that requires a significant amount of compost. Beware of voles that may serve themselves before you. Harvest in November and use this root with a more floury texture but a milder flavor in the same way as a carrot.

The salsify, long and fleshy and white taproot, like the scorsonera, are among the curiosities to be rediscovered. Sow these roots in the spring in the ground for a harvest from October to March for salsify. You can leave your scorsonères in the ground to enjoy the winter after. Either way, let your plants go to seed, their flowers are so beautiful.

Plenty of salads and leafy vegetables

Icy ficoïde with a surprising taste, crunchy and sour sugar loaf, firm and fleshy catalonia, gently spiced deer horn, chicory and escaroles zebra, colorful endives, lettuce in fall colors ... Make a mosaic of colors and shapes by sowing many varieties of salads.

Use them for your mesclun by adding the tender leaves of the root vegetables. To raise them, sow the rocket in stages throughout the year. Water regularly if you are concerned about its pungent taste.

Rediscover the great family of cabbage by sowing on a smoky soil, from April to July, its many varieties: green or red cabbage, Brussels sprouts, broccoli, cauliflower Romanesco and the giant white kohlrabi well known to gourmets.

M.-C. H.

  • Read also: cultivate ancient vegetables
  • To read about parsnip: our articles dedicated to parsnip

Video: Plentiful Front Yard Garden Harvest, Sustainable Food Growing In a Small Space! (October 2020).