Tomatoes, potatoes and carrots. None of the varieties I grow are available in the shops, and as for taste, the shop bought ones may as well be made from cardboard!
A trowel in the hand is worth a thousand lost under a bush.
I'll add tomatoes and onions, you know you've grown good onions when they make your eye's water, can't remember the last time a supermarket one could do that.
It is a relative of the Jerusalem Artichoke. This range of plants contain 'inulin', which humans cannot really digest. This is why meals made from Jerusalem Artichoke and it's relatives may end up making you ...how can I say this delicately? JET PROPELLED (was that tactful enough?)
On another note, I am growing Calaloo for the first time; had it in some soup in the Caribbean in '91, loved it, (it is a spinach type plant, slightly slimy but in the nicest possible way) but never thought it would grow here, but went to the Compost Master's day out at Garden Organic last Autumn and there it was, growing in a sheltered spot out of doors.
So I got some seeds, put them in the heated propagator (my new toy) and they germinated in 4 days!! So any advice is v. welcome as to growing them on
Yacon does not have the same effect on me that Jerusalem Artichokes do...
I bought some slips and put in pots until frosts had gone and then planted outside. When the first frosts.got to the leaves I dug up the crowns and the tubers. The tubers are peeled like a potato and can be eaten like a fruit or diced/ sliced and added to salads. I mainly use in stir fries and curries where the flesh picks up the taste of added spices. I have experimented with the crowns, one was planted immediately and kept frost free, one was cut into pieces and planted up but not immediately, the final crown was kept whole in a frost free place and planted much later. The one kept whole showed signs of growth much earlier but has had problem with white fly. This will be dissected and planted post frosts together with all the others except those that are being passed on to others.
Posts
philippa, Mooli grow a lot larger and are better suited for cooking with.
Tomatoes, potatoes and carrots. None of the varieties I grow are available in the shops, and as for taste, the shop bought ones may as well be made from cardboard!
I can vouch for White Icicle radish too.
I'll add tomatoes and onions, you know you've grown good onions when they make your eye's water, can't remember the last time a supermarket one could do that.
It is a relative of the Jerusalem Artichoke. This range of plants contain 'inulin', which humans cannot really digest. This is why meals made from Jerusalem Artichoke and it's relatives may end up making you ...how can I say this delicately? JET PROPELLED
(was that tactful enough?
)
On another note, I am growing Calaloo for the first time; had it in some soup in the Caribbean in '91, loved it, (it is a spinach type plant, slightly slimy but in the nicest possible way
) but never thought it would grow here, but went to the Compost Master's day out at Garden Organic last Autumn and there it was, growing in a sheltered spot out of doors.
So I got some seeds, put them in the heated propagator (my new toy) and they germinated in 4 days!! So any advice is v. welcome as to growing them on
I bought some slips and put in pots until frosts had gone and then planted outside. When the first frosts.got to the leaves I dug up the crowns and the tubers. The tubers are peeled like a potato and can be eaten like a fruit or diced/ sliced and added to salads. I mainly use in stir fries and curries where the flesh picks up the taste of added spices. I have experimented with the crowns, one was planted immediately and kept frost free, one was cut into pieces and planted up but not immediately, the final crown was kept whole in a frost free place and planted much later. The one kept whole showed signs of growth much earlier but has had problem with white fly. This will be dissected and planted post frosts together with all the others except those that are being passed on to others.