Lettuce Lettuce is an indispensable vegetable in the kitchen: if we want fresh and crunchy salads it is a choice that will surely not leave us disappointed. Its cultivation is very simple and with few and essential tricks we can have collected for most of the year. It is an annual plant with more or less broad, ovoid or elongated leaves and depending on the variety it has different shades of color from green to yellowish or red.
Category Fruit and Vegetables
Welcome to the section dedicated to the vegetable garden. Inside you will find numerous articles on the cultivation of the vegetable garden and on vegetable plants with many tips on irrigation, multiplication etc. If you want to get in touch with other friends who like you have a passion for growing vegetables, we suggest you visit the specific section of our vegetable garden forum.
Growing cucumbers Cucumber, cucumis sativus, is an annual plant, belonging to the genus of cucurbits, climbing, native to Asia; produces twining stems, which tend to develop rapidly, until they reach 120-150 cm in length; the leaves are wide, thin, bright green; the elongated fruits are dark green, fleshy, covered with small white growths, which come off quickly at harvest time.
The onion is perhaps the most cultivated vegetable plant in Italy, both for its organoleptic qualities, and for the high content of salts and vitamins present in it. It is assumed that the origin of this vegetable is western Asia. There are many varieties of this species that can take both different forms and colors.
Parsley The Petroselinum hortense is a biennial plant, native to the Mediterranean areas, where it grows spontaneously. The leaves and stems of the Petroselinum hortense are the parts used, both for fresh consumption and for the preparation of sauces. The plant grows well in temperate climates, it does not tolerate intense cold and for this reason it is not recommended to sow before March in the north and February in the south.
Garlic Garlic is a herbaceous, perennial, bulbous plant cultivated for bulbs widely used in cooking and for antiseptic and refreshing properties. Its botanical name is allium. It can be grown throughout Italy. It grows well in fertile and well-drained soils. It does not tolerate wet soils in which, in fact, it is more likely to be affected by fungal diseases.
Pea is a species that can be grown in the open field. In its early stages of development it resists temperatures around zero, while in the growth phase the optimum temperature ranges from 10 to 20 degrees. It adapts to medium-textured and well-drained soils. It does not tolerate watery stagnation, which favors rottenness, nor water scarcity, which favors an early flowering and a poor product.
The artichoke is a perennial herbaceous plant, belonging to the genus cynara, species cardunculus; produces a large rosette of large leaves, gray-green, which can reach a meter in height, or even more. The basal leaves are large, opaque, with a divided margin; the roots are rhizomatous, and from each head more rosettes are produced; from the center of the rosette a fleshy stem develops, erect, more or less branched, which at the apex carries oval leaves, sometimes provided with thin pale spines; at the beginning of spring at the apex of the stems large inflorescences begin to appear, called calatids, of roundish or elongated shape, which are the edible part of the plant.
Bean The bean, like many vegetables belonging to the Fabaceae family, is an interesting crop in many respects. The product is undoubtedly of considerable interest, but so is the regenerative capacity of these plants in relation to the soil. In fact, they fall within the traditional renewal cycle.
The tomato The tomato, whose scientific name is Lycopersicon esculentum, is part of the family of the Solanaceae and is native to the American continent, in particular of the central-southern area: Perщ, Colombia and Ecuador. When he arrived in Europe his fruits were long considered poisonous (as indeed are those of many members of his family).
The carrot The carrot is a plant native to the temperate regions of Europe, cultivated for the roots with taproots used for food purposes both raw and cooked. The cultivated varieties have fleshy roots of variable shape and white, orange or red color and are rich in dyes and vitamins.
Spinach are biennial plants, cultivated as annuals, belonging to the amaranthacee family; there is only one species of spinach, whose botanical name is spinacia oleracea, and is native to central and western Asia. In Europe spinach has been cultivated for centuries, it was the Saracens, at the time of the conquest of Sicily and Spain, who introduced them into European cuisine, but only in the following centuries they became among the most cultivated vegetables.
The melon The Cucumis melo is an annual plant with a flexible herbaceous stem, creeping or climbing, sarmentose with lateral branches. Melon is a product of great interest for our tables, in particular for summer ones. It can in fact be eaten as an appetizer, as a fruit or as an accompaniment to a dessert.
Known since ancient times, it has been and still is much loved for its fresh and dissecting pulp. The watermelon, also called watermelon, (Cuccumis citrullus or Citrullus vulgaris) is a plant with an annual vegetative cycle; it has a herbaceous stem, long prostrate, creeping, hairy leaves, petiolate, yellow flowers with a bell-shaped corolla.
The red beet is cultivated for the round root of red color with violet reflections, which is consumed cooked for salads and other preparations. Climate: temperate climates prefer it, not being a winter variety, in fact it must be planted at the end of winter, when there is no longer the risk of late frosts.
Broccoli Broccoli is a vegetable of great interest both from the nutritional point of view and for their taste. Their cultivation is rather simple and can give great satisfaction to all. The name "cauliflower" indicates those types of cabbage grown not for their leaves, but for their inflorescences.
Eggplant Eggplant is an annual plant belonging to the Solanaceae family, cultivated for its fruit which is generally consumed and considered a vegetable. It is considered annual in temperate countries; in fact, it is particularly afraid of the cold and tends to find the ideal cultivation conditions where there are rather hot springs and autumns.
Beans, string beans, jackdaws, these are the same vegetables, or plants that produce large edible pods; in the case of beans, but also of peas, the pod is coriaceous, so the seeds contained in it are eaten; in the case of green beans and jackdaws instead, the pod is tender and fleshy, it can therefore be eaten, after cooking of course, practically the beans are harvested when the seed is almost ripe, the green beans and the snow peas instead are picked when the seed is still immature , and then the pod still fleshy.
The Brassica oleracea var. capitata is a vegetable grown in Europe for millennia; it seems to have been cultivated and consumed already in the times of the ancient Romans; there are three main groupings, the white cabbage, the purple cabbage and the cabbage; it is the same plant, tens of cultivars are available for each group, different for maturation time, development season, shape and size of the hood.
The radish The radish originating in the areas of China and Japan, is mainly cultivated for the roots, the edible part, which can be of different colors (red, white, green), shape and size. It is an annual, with a very short vegetative cycle. The aerial part is presented with quite small lobed leaves covered by a hair on the upper page.
Horseradish or ramolaccio The ramolaccio, also known as winter root, is a common root vegetable in our country. Generally speaking it is very similar to the more common radish, but acquires a different name to emphasize its ability to grow even during the coldest months of the year. It has the peculiar characteristic of having a more intense and spicy taste than the others.