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Spring is a season of explosion of flavors and tastes and ... it is certainly no coincidence that at this time of the year we have the opportunity to find vegetables really unmissable for our recipes.
Let's get to know them better!
THE peas they are very precious little gems, considering that they are an excellent source of iron, protein, vitamin C and soluble fiber. Sowing can be done as soon as the soil becomes workable after the harshest winter. Peas generally mature in 54 - 72 days, depending on the variety. Younger peas have a sweeter flavor than more mature peas.
We recommend that you harvest your garden peas when the seeds are visible, but before they get too big and the weather gets too hot. Remember that regular harvesting encourages the plant to continue pod production.
There lettuce It is an easy-to-grow vegetable, produces a large yield in small spaces and is largely resistant to pests and diseases. What more could you want?
As for sowing, about two weeks before the last frost, plant the seeds in full sun or partial shade, in fertile and well-draining soil. For an autumn or early winter harvest, sow every two weeks, starting at least eight weeks before the first frost. The vegetable is ready for harvesting in 40 - 85 days. Considering that lettuce doesn't keep for long, eat it right away!
Green leafy vegetables (Swiss chard, cabbage, spinach)
With great taste and excellent nutritional values, with a prolific production, low maintenance and high resistance to diseases, the green leafy vegetables they grow in shade and with poor soil.
As for sowing, about a week or two before the date of the last frost, plant the seeds (which are actually more similar to dried fruits that contain several seeds each) in the ground. A second plant is possible in late summer.
Read also: How to grow medlars
The asparagus they are another form of very tasty and very healthy spring vegetable. To get a good harvest, soak the year-old crowns in warm water for a short time, then plant them in well-drained soil, as soon as it is workable after winter.
Asparagus plants take at least a year to establish, so don't expect a first season crop, just a light crop in the spring of the second year. Cut the spears on the ground when they are as thick as pencils and store them as cut flowers in a container full of water.
Rich in vitamin C and beta-carotene, a good source of protein and fiber, they can be sown by planting the seeds in the ground five or seven weeks before the last frost. Three weeks before the last frost, transplant the seedlings a little deeper than they were indoors.
Generally i broccoli they are ready for harvest in 55-60 days. Don't wait too long, or the flowers will bloom. Broccoli can be stored in the refrigerator for a couple of weeks in airtight plastic bags. To freeze, cut the head into small pieces and leave a small stem on each piece.
THE Brussels sprouts they are a tasty and delicious vegetable, rich in vitamins and minerals.
To get a good harvest, sow the seeds indoors four to six weeks before transplanting the seedlings, about 90 - 100 days before the first expected fall frost. Plant in full sun and well-drained soil. The harvest can take place in about 90 days, when the shoots are firm and before the leaves turn yellow. The sprouts can be stored in the refrigerator for about 10 days in an airtight refrigerated bag, and up to a year if frozen.
The cabbage it's rich in vitamins K and C, iron and folate, and it's cheap. To get a good harvest, as soon as the post-winter soil becomes workable, plant the seedlings in full sun. Remove the heads after they are firm and fully formed, and before they open. If you leave the outer leaves intact, smaller clumps may form for a later harvest.
The rhubarb it is a vegetable that is easy to grow and can be used for many dishes thanks to its sour taste. To get a good harvest, when the soil is workable, or in late autumn, it is possible to plant the crowns in full sun and well-drained soil. It will take about a year to establish, so don't harvest until the following spring, and only slightly for a week or two. Enjoy the full harvest for 8 - 10 weeks, but only in the third growing season, when you can gently remove each stem from the ground.
THE radishes they are small but tasty, rich in potassium, vitamin C and fiber. The longer they grow, the spicier they become, so harvest them early enough to have a good, mild flavor.
For the harvest, when the soil becomes workable, plant the seeds at a shallow depth. Spring varieties ripen from 22 to 28 days; those in winter from 52 to 70 days. Spring radishes don't keep for long; winter varieties last for several months if kept cool and moist.
We hope that this brief overview will be useful for you to improve your knowledge of spring vegetables. An overview obviously not complete but ... we hope it was sufficiently delicious!