An Introduction To Growing Broccoli

May 9th, 2012

The earliest efforts at growing broccoli were those of the Etruscans of Italy. They were gifted cultivators of vegetables and coaxed the best results from this edible flower. Related to cabbage, kale, cauliflower and Brussel sprouts, broccoli was once referred to as Italian asparagus. Besides the more regular recognizable types, there is broccolini, a mixture of broccoli and kale and also broccoflower, combining the best of broccoli and cauliflower. In terms of health, broccoli is a great source of iron, Vitamin C and potassium.

growing broccoli

Every kind of broccoli has its own good qualities. The majority of consumers would easily recognize large-headed broccoli or sprouting broccoli at the grocery store. Rapini and Romanesco broccoli, on the other hand, had until recently only enjoyed regional appeal.

Since your broccoli plants would prefer a cooler climate, the opportunity exists to cultivate two cycles every year, one in the spring and the second in the fall. Use plenty of fertilizer, as the broccoli sucks nutrients right out of the soil. They should also be watered frequently. Cutting back your sprouting broccoli would encourage the repeat harvesting of buds.

Enigmatic and physically fascinating, the Romanesco broccoli or Roman broccoli is rendered distinct by the beautiful pattern its light green buds form. The spirals occur in a fractal design. Romanesco broccoli has been cultivated since the 16 th century in Italy and is enjoyed for its mild, creamy and slightly nutty taste. Overcooking it spoils the flavour, but it is delicious when consumed raw.  The plants will need elbow room, so to speak, a steady supply of water and rich deposits of nitrogen in the soil. They take between 75 and 90 days to ripen in spring and up to 100 days during the fall.  

Rapini, which can be called Broccoli Raab as well, was once mainly appreciated by the people of southern Italy, northern Spain and China.  The leaves of rapini are spiky with clusters of edible buds at the core. These are nutty in flavour, with a hint of bitterness that lingers. One of its advantages is the fact that it matures quickly.  If grown in the spring, you should be able to begin harvesting your rapini after only 40 to 55 days. Expect the best from your rapini in temperatures from 60 to 65 Fahrenheit (15.5 to 18.3 degrees Celsius) and in soil with a PH balance around 7. Like the other species of broccoli, your rapini plants will need lots of hydrogen and some watering. Harvest your rapini before it begins to bloom, to avoid a peppery aftertaste.  

Since growing broccoli occupies your vegetable patch during spring and fall, it leaves a gap that can be utilized by other vegetables in the heat of summer.

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An Introduction To Growing Leeks

April 24th, 2012

growing leeks can be beneficial in a number of ways. Since they are hardy and can be cultivated even in winter, you can be assured of a fresh supply of vegetables at the time of year when most of your greengrocer’s stock would be more expensive than usual.

growing leeks

The people of Wales have a particular affinity towards the leek.  History mentions the leek being worn as a rallying symbol by St David and his Welsh militia in their struggle against the invading Saxons in the 6th century. A later company of Welsh archers at the battle of Crecy during the 1300s also donned leeks in a show of national pride. Even Shakespeare mentions it in a play.  Historians speculate about the possibility of it dating all the way back to the Druids and their reverence for Mother Nature.   The Druids were not the only ones to seek healing in leeks. There is a legend associated with St Patrick that also ascribes such uses to the humble vegetable. The infamous Nero, emperor of Rome ate leeks to improve his singing.  

Leeks belong to the same family as asparagus and onions. The growth cycle is between 75 and 125 days, which may vary depending on which type of leeks you grow. Some varieties, such as King Richard and Varna, may be mature after 80 days, but others, like the Otina, the Albinstar Baby and the American Flag, will take 120 days or even longer.   If you are looking for a tender, sweet species of leek, you may want to take a closer look at the King Richard or the Albinstar Baby. Do not forget about the Falltime, Kilima, St Victor, Tadorna Blue or the Musselburgh, when next visiting your seed shop.  In general, leeks thrive in cool, wet weather, although you could simulate the rainfall equivalent with a regular watering schedule.  By the end of winter, you could germinate your seeds in an indoor setting. They would normally take 2 to 3 weeks to show. Meanwhile, you could add some fertilizer in the ground where you plan to plant your leeks.  During the first part of the growth cycle, lots of water will be essential.  
Another strategy you could employ to help your leeks along, is hilling. This means stacking up soil at the base of each plant to promote longer stems and a tender, pale consistency. With a little help and some covering, your leeks could even survive the winter chill.  

At harvest time, loosen the soil around your leeks with care. You would not want to compromise the growth of neighboring plants. Growing leeks could result in a sustaining crop in the off-season.

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Growing Spinach

April 9th, 2012

The practice of growing spinach probably has its roots among the people of Persia.

growing spinach

Records of antiquity first refer to it in the years between 226 and 640 AD and its successful cultivation serves as testimony to the efficiency of Arabian agricultural methods of the time, which made use of an advanced method of irrigation. If one considers the fact that spinach generally does not grow well in a hot climate, the achievement becomes even more remarkable. By the 8th century AD, spinach was a well-established crop on the eastern side of the Mediterranean Sea.   Several 10th century writings refer to spinach. One is a medical treatise by al-Razi, while the other two, by Ibn Wahshiya and Qustus al-Rumi respectively, deal with agriculture.  Through the Arabian dominance of Spain, spinach was established there as a crop from the 12th century. One famous historical fan of this leafy vegetable was the powerful Catherine de Medici. Both the Seljuk Turks and the Sephardim Jews utilized spinach in their traditional dishes and in 15th century Provence, it was preferred above nearly all other vegetables.

Dieticians name spinach to be an excellent source of Vitamin C, Vitamin A, iron, potassium, folic acid and a number of other minerals and vitamins.

Generally, three distinct varieties of spinach are known. Savoy spinach, also sometimes called curly leafed spinach, can be a wonderful ingredient to add to sandwiches or salads, but, since its leaves curl quite near to the ground, they are usually covered with mud and silt when harvest time comes. Due to their crinkly character, though, they are not easy to wash.  While spinach is an import to American shores, it is currently cultivated in the East, the Midwest and also the near west. Savoy spinach is resistant to chilly weather. Two subspecies are called Bloomsdale and Regiment spinach.

A second variety of spinach is called flat leaf or smooth leaf spinach. The opposite of Savoy spinach in appearance, it is also much easier to rinse. The taste is on the sweet side, if raw, but cooking brings out an acidic aftertaste.  This type of spinach includes Malabar and New Zeeland, two types of spinach that can be successfully cultivated in a warmer climate.  Another variant is called Red Cardinal, a name that alludes to the red veins on its leaves.  

Semi-Savoy spinach may have been bred out of a combination of Savoy and smooth leaf spinach, since its leaves are only moderately curly. This type of spinach is also known for a natural hardiness against plant diseases.  It features the subspecies Tyee, Catalina and Teton, to name a few.  

Spinach thrives in cool weather, and heat is known to retard the development of spinach seeds. It loves organic compost in the soil. To optimize the natural development of your spinach plants, sow the seeds about 6 inches (15cm) from each other. Adopt a regular watering regimen and your crop should be ready for the table within 5 weeks. That should bring home the true benefits of growing spinach.

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Growing Spinach

April 9th, 2012

The practice of growing spinach probably has its roots among the people of Persia.

growing spinach

Records of antiquity first refer to it in the years between 226 and 640 AD and its successful cultivation serves as testimony to the efficiency of Arabian agricultural methods of the time, which made use of an advanced method of irrigation. If one considers the fact that spinach generally does not grow well in a hot climate, the achievement becomes even more remarkable. By the 8th century AD, spinach was a well-established crop on the eastern side of the Mediterranean Sea.   Several 10th century writings refer to spinach. One is a medical treatise by al-Razi, while the other two, by Ibn Wahshiya and Qustus al-Rumi respectively, deal with agriculture.  Through the Arabian dominance of Spain, spinach was established there as a crop from the 12th century. One famous historical fan of this leafy vegetable was the powerful Catherine de Medici. Both the Seljuk Turks and the Sephardim Jews utilized spinach in their traditional dishes and in 15th century Provence, it was preferred above nearly all other vegetables.

Dieticians name spinach to be an excellent source of Vitamin C, Vitamin A, iron, potassium, folic acid and a number of other minerals and vitamins.

Generally, three distinct varieties of spinach are known. Savoy spinach, also sometimes called curly leafed spinach, can be a wonderful ingredient to add to sandwiches or salads, but, since its leaves curl quite near to the ground, they are usually covered with mud and silt when harvest time comes. Due to their crinkly character, though, they are not easy to wash.  While spinach is an import to American shores, it is currently cultivated in the East, the Midwest and also the near west. Savoy spinach is resistant to chilly weather. Two subspecies are called Bloomsdale and Regiment spinach.

A second variety of spinach is called flat leaf or smooth leaf spinach. The opposite of Savoy spinach in appearance, it is also much easier to rinse. The taste is on the sweet side, if raw, but cooking brings out an acidic aftertaste.  This type of spinach includes Malabar and New Zeeland, two types of spinach that can be successfully cultivated in a warmer climate.  Another variant is called Red Cardinal, a name that alludes to the red veins on its leaves.  

Semi-Savoy spinach may have been bred out of a combination of Savoy and smooth leaf spinach, since its leaves are only moderately curly. This type of spinach is also known for a natural hardiness against plant diseases.  It features the subspecies Tyee, Catalina and Teton, to name a few.  

Spinach thrives in cool weather, and heat is known to retard the development of spinach seeds. It loves organic compost in the soil. To optimize the natural development of your spinach plants, sow the seeds about 6 inches (15cm) from each other. Adopt a regular watering regimen and your crop should be ready for the table within 5 weeks. That should bring home the true benefits of growing spinach.

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A Look At Growing Squash

March 25th, 2012

On the American continent, inhabitants have been growing squash for at least 8000 years. In their mythology, squash, along with beans and maize, were referred to as the ‘Three Sisters’. The term squash, generally employed to imply all vegetables found in the gourd grouping, originates from the Native American ‘askutasquash’. The family of squash splits up into two basic groups, namely summer squash and winter squash.

growing squash

A large variety of both types of squash can be found. The largest of the winter squashes is a well-known favourite, Hubbard squash. Its impenetrable skin enables storage of four to five months.  Smooth-textured and with a slightly sweet flavour, butternut squash is often utilized for soup. With their unique and distinctive appearance, turban squash can be displayed for decoration, like some types of gourds. They are, however edible and are particularly delicious when roasted.  Last, but definitely not least among the winter squashes, is the pumpkin, which features varieties like White and Sugar Pie pumpkin. Looking at the summer squashes, you can expect to find zucchini and patty pans, which are sometimes called scallops.

If you remember that your squash plant will need lots of watering and a rich dose of fertilizer in the soil, you should experience no great difficulty growing squash. Seedlings usually appear within 7 days of sowing.

Winter squash takes longer to be ready for harvesting than summer squash.  You should begin checking the state of your summer squash after 50 days, as they should be ready for the picking by this time.  By contrast, winter quash can take up to a 100 days before you can think of harvesting. Do not be fooled by the name winter squash. They are not really cultivated in winter, but need the help of summer insects to flower and bear fruit.

The taste and qualities of summer squash deteriorate if harvesting is delayed for too long. The squash is then marred by the development of too many seeds at the core and a flavour that is mealy rather than fresh.  Plucking ripe squash could also result in a further crop developing on the plant. Most types of summer squash can be considered ready if between 4 and 8 inches long and 2 to 3 inches across. The best way to pick is by firmly keeping the bulged part in your hand and raising it towards you. Next, you should twist it loose.  

The tough skin that characterizes winter squash loses its brightness and becomes arid as it ripens. When harvesting, you should leave as little as possible of the stem, as this could compromise other squashes when in transit. Some types of winter squash can stay good up to six months after harvesting. When growing squash, you would always have something to fill your winter larder.

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Growing Broccoli

March 10th, 2012

Italians were probably the first to begin the tradition of growing broccoli. Although called a vegetable, broccoli is in essence an edible flower. It is a relative of cauliflower, cabbage, kale and Brussel sprouts. Two lesser-known hybrid variants exist. Broccoflower is a mix of broccoli and cauliflower, while broccolini is the marriage between broccoli and kale. Occurring naturally in the Mediterranean, it was allegedly first cultivated by the ancient Etruscans. The English, when first introduced to it, called broccoli Italian asparagus. Broccoli is rich in iron, potassium and Vitamin C.

growing broccoli

There are different types of broccoli, each with its own advantages. Large-headed broccoli and sprouting broccoli are what most people are familiar with, although the heirloom cultivar Romanesco broccoli has some unique characteristics. Until recently rapini was mainly a regional taste, although its use has spread globally in recent years.

Generally, broccoli thrives during cooler weather, making it sensible to grow two crops annually, one in spring and another in the fall. Broccoli plants will need at least an inch of rain per week, or its equivalent in terms of watering. Fertilize your broccoli patch every few weeks, as they are generally heavy consumers of nutrients from the soil. Sprouting broccoli can produce multiple crops of tender buds if cut regularly.

Romanesco broccoli or Roman broccoli is well known for the visually striking arrangement of its buds, forming a pattern that has been described as a naturally occurring fractal. The color is light green and the taste is milder, creamier and nuttier than one would expect from broccoli or cauliflower. It is well suited to being enjoyed raw, but should not be overcooked. First mentioned in 16th century Italy, it is sometimes called broccoflower, a term also used for cultivars that combine the properties of cauliflower and broccoli. Each plant takes up a fair amount of space in the patch. They require regular watering, nitrogen rich soil and temperatures around 80 Fahrenheit. The growth cycle is longer, 75 to 90 days in spring and 85 to 100 days during fall. This type of broccoli can be challenging to cultivate.

A slightly less known variant of broccoli is rapini, also known as Broccoli Raab, which is commonly used in Southern Italy, in the Galicia area of northern Spain and also in China. It is characterized by spiky leaves surrounded by clusters of buds and has a nutty, slightly bitter taste. It has a shorter growth cycle than the other types of broccoli and thrives in cooler climates of between 60 and 65 Fahrenheit (15.5 to 18.3 degrees Celsius). For the best performance, favor it with a spot that gets the full sun and has a soil PH balance of around 6.5 to 7.5. It requires a moderate amount of water, but plenty of nitrogen and grows well in the company of tomatoes, cucumber, onion, celery, spinach and potatoes. Avoid the proximity of snap and pole beans. Expect to wait 40 to 55 days for your spring crop and 50 to 75 days during the fall cycle.  Rapini should ideally be harvested while still in the bud stage, since it becomes peppery once it flowers.

Sensible vegetable gardeners with limited space may maximize their efforts by growing broccoli in spring and fall, while using the same space for other types of vegetables during high summer.

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Some Thoughts On Growing Leeks

February 24th, 2012

There are many arguments in favor of growing leeks. As a hardy type of vegetable, they thrive during times when other vegetables battle to survive, ensuring a crop when most other fresh produce is scarce.

growing leeks

There is a special relationship between leeks and the Welsh that dates back centuries. Shakespeare referred to it and earlier, in the fourteenth century, Welsh archers at the Battle of Crecy adopted it as an emblem worn with pride, a reflection from an earlier battle, between St David’s Welsh defenders and the pagan Saxons in the 6th century. Some theorize that the practice may have its roots in the nature worship of the Druids thousands of years ago. Leeks were thought to cure the common cold and labor pains. There is even a legend associated with St Patrick about the healing properties of leeks. The Roman emperor Nero believed that leeks were beneficial to his voice. There is in the United Kingdom an annual leek growing competition, where the challenge is to produce the largest specimen.

Leeks are related to onions and asparagus. They take two and a half to four months to mature, although this varies with different types of leeks. Varna and King Richard leeks might be ready for harvesting within 80 days. On the other hand, the Albinstar Baby from the Netherlands, the French type Otina and the American Flag leek can only be harvested after at least 120 days. The King Richard and the Albinstar Baby are two varieties known for their tender quality and sweet flavor. Other types of leek include Tadorna Blue, Falltime, Kilima, St Victor and Musselburgh.

Most types of leeks prefer cooler temperatures, so plan ahead to plant your leeks in spring or fall. A rainy climate is ideal, but you could compensate for a dry climate by watering frequently. Begin the process in late winter by planting your seeds indoors. Seedlings should appear in 14 to 21 days. Prepare the soil with compost before planting. In the early stages of its growth, your leek plants will require plenty of water. Leeks also benefit from hilling, a process that involves piling up the soil around the base of a plant to form ridges between rows of leeks. This technique encourages the plant to develop longer stems, but also keeps it pale and tender. If cultivating leeks over winter, protect them adequately against frost with the addition of straw or old grass clippings. Cover them with a layer of sheeting.

Dig your leeks out carefully to avoid damaging the plants. Leave the smaller specimens in the soil for another harvest at a later stage. Growing leeks leaves you with a variety of options for the best possible yield.

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The Origins Of Growing Spinach

February 9th, 2012

It appears as if the tradition of growing spinach originated among the Persians.

growing spinach

The earliest historical mention of spinach comes from Persia, somewhere between 226 to 640 AD. Thanks to the efforts of Arabian agriculture, which included a system of irrigation, spinach was established in the Arabian part of the Mediterranean as early as the 8th century AD. This was no small feat, as the plant does not generally fare that well in hot weather. It is mentioned in a medical text by al-Razi in the 10th century and also by Ibn Wahshiya and Qustus al-Rumi in two agricultural studies dating from the same period. The Arabians introduced the vegetable to Spain in the 12th century. It was a favorite of Catherine de Medici. By the 15th century, it was well established in Provence, where its popularity was only exceeded by cabbage. There are dishes particular to the Seljuk Turks and the Sephardim Jews that include spinach as a key ingredient.

Spinach is well known for being a great source of iron, vitamin A, Vitamin C, folic acid, potassium and various other necessary vitamins and minerals.

There are three types of spinach. Savoy spinach is rendered distinct by its curly, crinkly leaves and dark green color. It is a tasty addition to fresh salads and sandwiches. Although not native to the United States, it is now grown in the East, the Midwest and the near west. It produces opulently and shows great resistance to cold weather, but since it habitually grows very close to the ground, its mud-covered leaves can be quite a chore to clean. Bloomsdale and Regiment are examples of Savoy spinach.

One of the advantages of smooth leaf or flat leaf spinach is that it is easier to clean. It has a slightly sweet taste that becomes acidic when cooked. Among this type you will find Malabar spinach, New Zeeland spinach, Space spinach and a quick-growing variant known as Red Cardinal, because of its red-veined leaves. Unlike most types of spinach, Malabar and New Zeeland can be cultivated in slightly warmer climates.

Semi-Savoy or slightly curly spinach is a little easier to clean and more resistant to plant diseases. It may have been developed to combine the features of the other two types of spinach. One semi-Savoy hybrid, Tyee, can be grown all year round in mild winter regions. Other semi-Savoy variants include Catalina and Teton.

Most types of spinach is sensitive to heat and will not germinate if the temperature rises above 75 Fahrenheit (23.8 degrees Celsius). It grows best in garden loam that contains plenty of organic matter, but is not too acidic. Plant your seeds or seedlings about 6 inches (15.2cm) apart and water often, especially as the temperature rises. Expect to begin harvesting your leafy crop of spinach in about 3 to 5 weeks, when you will reap the well-deserved rewards of growing spinach.

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Growing Squash Successfully

January 25th, 2012

Growing squash dates back 8000 to 10000 years in the Americas. The word squash derives from the Native American word ‘askutasquash’ and in pre-Columbian antiquity, squash was known as one of the ‘Three Sisters’, three crop varieties considered important in their culture. The other two are beans and maize. Now the term squash is used to refer to members of the gourd family, which further divides into two basic groups, summer and winter squashes. Both have a fleshy interior with a seeded core, but the skin of winter squashes tend to be harder and they can also be stored for longer periods.

growing squash

There is a great selection available of both. Hubbard squash is the largest of the winter squashes and one of the better-known varieties. With its thick skin, it can be stored for up to five months. The sweet taste and even texture of butternut squash makes it popular for soups. Turban squashes are named for their shape and with their characteristic bumps and other features, they are often used as decoration, as are gourds. They can however be eaten roasted or in soups. One has to remember that various types of pumpkins such as White and Sugar Pie also count among the winter squash family, as do acorn squash and spaghetti squash. Summer squash includes various types of zucchini and patty pans, also known as scallops.

The cultivation process is not difficult to manage. Squash seeds usually germinate within a week. They need plenty of water and fertilizer.

Winter squash matures more slowly than summer squash. Whereas summer squash is often ready for harvesting in 50 days, winter squash can take up to 100 days to ripen. The name is slightly deceptive, as it does not grow in winter, but needs the pollinating insects of summer to bear fruit.

Summer squash should be harvested early, for a variety of reasons. Staying on the plant for too long will cause a proliferation of seeds and a mealy taste. Summer squash can develop very quickly and should be checked daily as it readies. Picking squashes will also encourage the plant to direct its energy into growing more. In terms of size, your summer squash would be about 4 to 8 inches (10.2cm to 20.3cm) long and 2 to 3 inches (5.1cm to 7.6cm) in diameter when ready. Take care, when you harvest to avoid damaging the plant. Take hold of the bulged section of the fruit and lift it upwards until you hear it snapping off from the plant. Now twist the squash in either direction to complete the severing process.

Unlike with the summer variety, the skin of winter squash hardens when it matures, becoming dull and dry. Remove the stem to avoid the potential risk of it damaging other squashes during transportation. Depending on the variety, winter squash can be stored for between two and six months.  After harvest time, you will be able to evaluate the success of your efforts towards growing squash.

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Embarking On Your Maiden Growing Broccoli Journey

December 12th, 2011

To start on your growing broccoli journey, first you have to decide on which variety of broccoli you want to cultivate. Once you get these saplings, seeds or transplants; identify the area in your garden which is suitable for planting them. Look for a place which gets full sunlight at least for 8 hours a day, there is good drainage and plenty of air and also where broccoli, cauliflower or other variety from the cauliflower family has not been grown in the past 3 years.  Make sure that the season is right in terms of temperatures, that is, in between 50 to 70 degrees F.

growing broccoli

Place the saplings or transplants at least 18 inches apart from each other as they need space to grow to its full size. If your garden area does not allow for 18 inches, then space them around 12 inches apart but keep regularly checking them for pests and insects. If you are sowing seeds, then you can get an early start by planting them indoors in pots. This can be done six to eight weeks before the last frost sets in cold places or in early spring in warmer regions and then transplanted into the soil outside just before the final week before the last frost.

After the location to plant your broccoli has been identified, dig a hole 1 or 2 inches deeper and wider than the roots of the transplants. Pour a fistful of blood meal or any other organic nitrogen rich fertilizer into the hole and mix it into the soil. Keep the transplant in the hole and cover it up with soil up to the first set of leaves. Water the plant thoroughly but make sure there is no water clogging. Once the central heads are visible, give a boost to the soil by adding a layer of compost or manure. Add mulch to keep the soil moist and to prevent weeds from growing.

From time to time, spray some liquid fertilizer to add nutrients to the growing broccoli. To keep weeds down, hoe the area around the plants. Use floating row covers to prevent the broccoli plants from pest infestations. This blanket like cover which is made from spun fiber material can be left on till the broccoli has grown to its full size. Just secure the edges tightly with pins or nails into the ground.

Start picking broccoli when the heads have grown to a considerable size and the tiny flower buds have not yet bloomed. Picking of the growing broccoli can go on for 6 weeks.

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