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.

Cabbage is a cold season plant and the ideal temperature for its growth is 15-18 degrees Celsius. Cabbages are planted mainly in sunny positions in the fall, although semi-shaded positions are useful in early summer plantings when it is very hot. Cabbage can grow in all types of soil, except very acidic soils. It is important that the soil has good drainage to remove excess water from watering and to ensure good aeration of the roots. For early cabbages we prefer sandy, light warm soils, while for late cabbages we prefer heavier and more fertile soils with good drainage, rich in organic matter. 3. How do we plant the cabbages and at what distances? We can raise cabbage plants from seed to maintain traditional varieties or keep our own seeds from the plants every year. Planting in a nursery takes 4-6 weeks until the young plants are ready for transplanting in the field. Ideal temperatures for seed germination and plant growth are 15-20 degrees Celsius. Alternatively, we can get ready-made cabbage plants from agricultural stores and nurseries in our area. Cabbage is transplanted from mid-August to early November depending on the growing conditions in each region.

Strawberry, the favorite fruit of young and old with its unique juicy taste. The best way to enjoy the most delicious strawberries, full of rich aroma, is to grow our own strawberries in the garden or on the balcony. Strawberries are very healthy and have significant nutritional value. They are rich in vitamin C, potassium, phosphorus and calcium, while at the same time they offer significant antioxidant activity. Strawberries are the ideal fruit for novice gardeners of all ages, as they don’t require too much care, can be grown in a pot or in a flower bed, and each plant gives us enough fruit. The strawberry plant is a perennial and herbaceous that spreads on the ground and climbs. The strawberry has a central stem, of low height, from which the leaves, flowers and fruits that are formed in spring and summer emerge. Strawberry cultivation lasts about 3-4 years before the productivity of the plants starts to decrease significantly and we will have to replace the crop by planting new strawberry plants to ensure new strawberry plants.

Celery 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.

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.

What are the most popular radish varieties to grow? There are many species and varieties of radish to choose from and grow. First, the wild radish with its bitter taste and characteristic green jagged leaves that turn red at the base. Stamnagathi is also a variety of wild radish. And then there is the tame radish with the upright, wider leaves, lighter at the base and with less bitterness. Also, the Italian radish with its upright toothed leaves, spicy bitter taste and many harvests. Let’s not forget radicchio, the radish variety with crimson leaves and white nerves that close like lettuce leaves. Radizio has a strong spiciness when eaten raw that fades with cooking. Radish is a horticultural plant that loves the cold environment and that is why it is planted in the autumn season when we have low temperatures, humidity and few hours of daily sunshine. After all, at high temperatures, the radish blooms prematurely and is unsuitable for consumption. We plant radishes in sunny or semi-shady places and we prefer rich, fertile and cool soils that ensure good drainage. If we plant in the ground, we incorporate organic matter in the form of compost and digested manure for better root development. To plant it in a pot, we use potting soil special for horticulture, rich in organic matter and nutrients, and place the pot on a balcony with western or eastern exposure for the radish culture to thrive.