Roots and bulbs

0,00 

Garden & Nature

Terre Vivante

Language of origin

Publication date

Infos :

120 pages

Vegetables whose roots, stems or bulbs are consumed are essential in the vegetable garden and on the table, eaten raw or cooked. They accompany us all year long, freshly picked or after storage under cover. Colors, shapes, nutritional value and varied tastes are always present. But growing them is not always easy: delicate sowing, risk of rotting or insect attacks… These vegetables must be particularly well cared for to give us full satisfaction. So let’s see how to succeed with roots (beet, carrot, turnip, parsnip, tuberous parsley, summer radish, winter radish, salsify, scorzonera), bulbs (garlic, shallot, onion, leek) and celeriac (celeriac, kohlrabi), without forgetting a “bonus tuber” with sweet potatoes and Jerusalem artichokes. The objective of the project is also to bring back into fashion vegetables that are less cultivated than before, such as turnips, and more generally to make people want to increase the diversity of their vegetable garden, especially by giving pride of place to winter vegetables. Growing a vegetable garden is not only about growing tomatoes!

Agence Schweiger

Agence Schweiger