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  1. Winter

January

Cauliflower

Submitted by webmaster on Tue, 01/09/2015 - 12:00am

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.

Related Link: 
How to grow cauliflower / RHS Gardening
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Jerusalem artichokes

Submitted by webmaster on Thu, 01/01/2015 - 12:00am

This statuesque plant is a relative of the sunflower. Although it boasts attractive yellow flowers perched on 3m (10ft) stems, it is mainly grown for its below-ground tubers that can be cooked or eaten raw. Needing plenty of space to grow, this perennial is ideal when planted as a windbreak or screen.

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Radish

Submitted by webmaster on Mon, 15/07/2013 - 2:20pm
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  • 1 comment

Celeriac

Submitted by webmaster on Fri, 01/03/2013 - 12:00am

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. 

Related Link: 
Celeriac / RHS Gardening
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