A member of the brassica family, along with broccoli and cabbage, cauliflower was first eaten in Europe in the 13th century and was originally from the Middle East. Cauliflower was originally known as coleflower, meaning cabbage flower. With its classic creamy white florets and delicate flavour it is an attractive and popular choice. As well as the familiar white variety, Romanesco cauliflowers are available. These are conical-shaped and pale green in colour.
February
Carrots
Carrots develop normally within a great range of temperatures and are grown throughout the world with the exception of the very warmest areas.
Turnip
Turnips are a quick crop which matures in 6 weeks from sowing seed to harvest. It is therefore worth having in the vegetable plot to fill in gaps between other crops
An easy to grow vegetable that matures quickly with a delicate flavour.
Celeriac
Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots; these are sometimes collectively (but erroneously) called celery root.
Typically, celeriac is harvested when its hypocotyl is 10–14 cm in diameter.
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Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel.
February veg planting...
Conventional advice is to sow parsnips now but if their reputation for poor germination is connected to being placed in cold wet soil there may be better germination by sowing in March. ‘Avonresister’ is an early maturing variety and has very good resistance to canker, and ‘Gladiator F1’ is the worlds' first hybrid parsnip producing a heavy crop
Jerusalem artichokes and shallots can be planted now - shallots will benefit from covering with a cloche.
Last chance to plant garlic.
In trays or pots . . .
Broad Beans
The Broad bean, Vicia faba, Fava Bean, Field Bean, Bell Bean or Tic Bean is a species of bean (Fabaceae) native to north Africa and south-west Asia, and extensively cultivated elsewhere.
Broad beans can be eaten as both green shelled and dry shelled beans. Dried broad beans are large, very hard beans that need to soak overnight before cooking.
Broad beans are popular in Mediterranean cuisine and are often added to pasta, risotto, and soups. They have a sweet, nutty taste and a creamy texture.
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