Purslane, also known as anthrakla, is an annual, native, multi-branched plant of the Mediterranean with characteristic smooth and fleshy shoots. Wormwood grows in cultivated fields and especially in vegetable gardens that are watered in late spring and bears small yellow flowers. Although often considered an unwanted grass (weed) in the garden, buttercup is edible, very tasty and has a high nutritional value.

Stevia is a perennial plant, also known as melophyllo or sweet leaf of Paraguay. Stevia contains a substance, steviol, which has a high sweetening power, which is why it is used as a sweetener instead of sugar. We can grow stevia in a pot or in the garden and harvest its leaves to sweeten our coffee, tea or to use in various homemade sweets.

There are many popular native and traditional bean cultivars, both low and climbing, to choose from. Most growers prefer fresh bean varieties that do not have fiber, as they are more pleasant to eat. We should note that the dry bean varieties have a harder shell and more fiber. Well-known varieties of fresh beans are chauli, terli, broad bean (black-eyed), broad bean (snake bean), mullets (beads), canary beans (yellow beans), bulgara (early mullet), zargana, climbing mullet, while in some regions we will meet other interesting local varieties. An excellent traditional variety of dry beans are the giants of Prespa. It is worth noting that the climbing bean varieties are much more productive than the low varieties, while at the same time they have a longer production period, although they take longer to enter production than the low ones.

Bean cultivation needs fertile soil, rich in organic matter and with good drainage to have good growth and fruiting. When preparing the soil for cultivation, we first plow the field to make the soil sufficiently loose, as it is necessary for the formation of a rich and strong root system of the bean. Then, before planting the bean, we incorporate enough compost, digested manure and organic manure to enrich the soil with organic matter and nutrients.

Eggplant, the summer’s favorite vegetable! Eggplant is one of the main ingredients of the Mediterranean cuisine that we enjoy in unique summer recipes, from the world-famous moussaka, to the wonderful shoes and the Asia Minor imam baildi. Eggplant is a vegetable with high nutritional value that contains many antioxidants and vitamins. It is eaten mainly grilled, fried but also stewed. We avoid eating eggplant raw, because of its bitter taste, as well as the solanine, a toxic substance it contains when harvested prematurely.

The eggplant crop grows to a height of about 80-90 centimeters and usually does not need subtiling. Eggplant leaves have a smooth upper surface and are smooth while the underside is relatively fluffy. It is planted in the spring and forms characteristic purple flowers that give us the fruits in the summer.

There are many known varieties and hybrids of eggplant to grow. It is important to choose eggplant varieties from our own seed that we keep, so that we know the special characteristics of each variety and how it adapts to the conditions of our region. Among the traditional and local eggplant varieties, we distinguish the Lagada eggplant variety with its long, narrow purple fruits, the purple flask eggplant used in stuffed foods, as well as the teardrop eggplant with its characteristic shape. The two-colored Tsakonian eggplant with its white and purple stripes is also unique and particularly popular and does not taste bitter. Also, the Santorini eggplant is a very distinctive variety with impressive white round fruits and a delicious sweet taste that is not bitter.

Eggplant cultivation grows best in areas with a warm climate. It is worth mentioning that the eggplant needs more heat than the tomato crop and the pepper crop, as well as being much more sensitive to low temperatures and frost. Eggplant planting takes place from April onwards, when the temperature has risen noticeably. Eggplant grows in loose, fertile soils that have good drainage to remove excess water. When preparing the soil for cultivation and before planting the eggplant, we plow the garden and incorporate enough organic matter into the planting pits in the form of compost and digested manure, as well as complete organic fertilizer.

The 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.

Chives thrive in fertile soils, rich in organic matter and with very good drainage. It seeks a cool environment, it is resistant to cold and in sunny places it shows better growth and production, however, excessive moisture tends to cause it to rot in the root. Chives are propagated by seed. We can plant the chives directly by sowing in the field as long as when it reaches a growth of 10-15 cm we thin them at distances of 20-30 cm. If we get ready-made plants from a nursery, we plant them at suitable planting distances of 30-40 cm between plants and 50-60 cm between rows. To plant the chives on the balcony, choose a pot with a diameter of 30 cm and add general-purpose potting soil, enriched in nutrients, that ensures good drainage.