Endive
Endive
Endives have a special and mildly bitter taste, and also have a high nutritional value. Like most leafy vegetables, they are rich in fiber, vitamins and antioxidants. In addition, andias contain several minerals such as potassium, iron, calcium and magnesium. It is a plant of temperate climates and does not tolerate prolonged hot and dry periods well.
It is quite resistant to the relatively low winter temperatures during which it will also give a better quality final product, (higher percentage of internal, white leaves). The soils in which it can be cultivated are varied, but it prefers medium texture or somewhat light and irrigating, drained and rich in organic matter.
Sowing takes place mainly in August or September and can go as far as early spring if conditions allow. The seeds are placed in a seedbed or directly in the field. Sowing is done in furrows or in lines that are 40-50 cm apart and after germination the plants are thinned so that they are 20-30 cm apart. The quantities of seeds that will be needed are 400-500 grams/hectare.
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Spinach Baby
Spinach BabySpinach needs cool weather and sunny locations to grow and thrive in the fall season. It is also particularly resistant to low winter temperatures. In the spring season, we prefer to plant it in semi-shaded places, as in places with a lot its flowering stem develops prematurely, which stops the vegetation and the production of tender leaves. We plant spinach in fertile, fluffy soil, enriched in nutrients that ensure good growth. Till the soil well before planting and incorporate compost, well-digested manure and complete organic fertilizer.
Celery
CeleryCelery varieties, depending on the part of the plant for which they are grown, are divided into two main categories: a) leafy ones that have rich foliage vegetation and b) rhizomes that have less growth of the above-ground part of the plant and more root growth. The best-known varieties are the traditional variety of celery, the variety of celery and the variety of celery which have the following characteristics: Common variety of celery: Traditional local leafy variety of celery with thin shoots and leaves that have a strong aroma and flavor Celery variety: Classic leafy variety of celery with thick, crunchy stems that reach a height of up to one meter and large leaves that do not have as strong a scent as the common variety. Celery root variety: Characteristic variety of root celery eaten for its large round root, fresh or cooked in salads and soups.
Chard
ChardThe chard, the beet’s cousin! Swiss chard is not grown for its underground part, the root like beetroot, but for its tasty leaves, which we eat cooked or boiled in various recipes. A fall planting vegetable, Swiss chard is an easy crop with no particular requirements, and very healthy as it helps regulate sugar. It is grown as an annual vegetable, as it blooms in the second year. There are many varieties of chard, with light green to dark green leaf color and red or white stems and veins, depending on the variety.
Varieties of Swiss chard with red veins make them visually similar to beets. Note that due to its impressive foliage, the chard also adds decorative value to our autumn vegetable garden. The chard prefers cool weather. Although it does not tolerate high temperatures, the chard seeks sunny or semi-dark places, while it is also relatively resistant to light frost. It wants deep fertile soils, enriched in organic matter that also have good drainage.
Fennel
FennelFennel belongs to the apiaceae family. The root is white and penetrates to a great depth and the shoot is upright, green and cylindrical. The main part of the plant is its lower part, which is the pseudobulb of the fennel and is basically a thickening of the leaves at their base. The flowers are small and the fruits are 5 mm in diameter, oblong with shades of green and light grey-brown.
Carrot
CarrotCarrot, one of the most delicious and nutritious vegetables that we plant in the spring and autumn season. Famous for the sweet, crunchy and aromatic taste of its fleshy root, the carrot is a favorite food for young and old. It grows in the ground with its leaves protruding above the soil, as is the case with beetroot, radish, onion and garlic. The carrot is eaten fresh in winter salads along with cabbage and lettuce, but also cooked in various recipes, such as in the traditional bean salad. We can also make carrot cake, thanks to its sweet taste. Carrots need relatively cool conditions to grow and perform well, as well as plenty of sunlight. Ideal temperature conditions for carrot cultivation are between 16-18°C. Carrot cultivation is relatively resistant to winter frost, while at high temperatures that exceed 25°C the growth of the carrot root stops, it becomes woody and its color fades.
Thyme
ThymeThyme is an aromatic low shrub, a typical plant found in the countryside of our country. Thyme has a creeping but also upright growth and reaches a height of up to 40 cm. There are many varieties of thyme that we can grow. A special and hardy variety of thyme is lemon thyme, the leaves of which have a strong lemon aroma.