Documentos de Académico
Documentos de Profesional
Documentos de Cultura
CONTAINER GARDENING
Alabama
Birmingham March 19 November 14 241
Mobile February 17 December 12 298
Montgomery February'27 December 3 279
Alaska
Anchorage May 18 September 13 118
Cordova May 10 October 2 145
Fairbanks May 24 August 29 97
Arizona
Flagstaff June 8 October 2 116
Phoenix January 27 December 11 317
Winslow April 28 October 21 176
Arkansas
Fort Smith March 23 November 9 231
Little Rock March 16 November 15 244
California
Bakersfield February 14 November 28 287
Fresno February 3 December 3 303
Sacramento January 24 December 11 321
Colorado
Denver May 2 October 14 165
Pueblo April 28 October 12 167
Connecticut
Hartford April 22 October 19 180
New Haven April 15 October 25 193
District of Columbia
Washington April 10 October 28 200
Florida
Jacksonville February 6 December 16 313
Orlando January 31 December 17 319
Tallahassee February 26 December 3 280
Tampa January 10 December 26 349
Georgia
Atlanta March 20 November 19 244
Macon March 12 November 19 252
Savannah February 21 December 9 291
Idaho
Boise April 29 October 16 171
Pocatello May 8 September 30 155
Illinois
Cairo March 23 November 11 233
Chicago April 19 October 28 192
Springfield April 8 October 30 205
Urbana April 22 October 20 151
Indiana
Evansville April 2 November 4 216
Fort Wayne April 24 October 20 179
Indianapolis April 17 October 27 193
First and last frost dates for major cities in the United States (cont.)
state and city Average date of Average date of Number of days in
last frost first frost growing season
Iowa
Des Moines April 20 October 19 183
Dubuque April 19 October 19 184
Kansas
Concordia April 16 October 24 191
Topeka April 9 October 26 200
Wichita April 5 November 1 210
Kentucky
Lexington April 13 October 28 198
Louisville April 1 November 7 220
Louisiana
Lake Charles February 18 December 6 . 291
New Orleans February 13 December 12 302
Shreveport March 1 November 27 272
Maine
Greenville May 27 September 20 116
Presque Isle May 31 September 18 110
Portland April 29 October 15 169
Maryland
Baltimore March 28 November 17 234
Cumberland May 1 October 10 163
Massachusetts
Amherst May 12 September 19 130
Boston April 16 October 25 192
Nantucket April 12 November 16 219
Michigan
Detroit April 25 October 23 181
Grand Rapids April 25 October 27 185
Lansing May 6 October 8 155
Minnesota
Duluth May 22 September 24 125
Minneapolis April 30 October 13 166
Mississippi
Jackson March 10 November 13 248
Biloxi February 22 November 28 279
Vicksburg March 8 November 15 252
Missouri \
Columbia April 9 October 24 198
Kansas City April 5 October 31 210
St. Louis April 2 November 8 220
Montana «
Billings May 15 September 24 132
Glasgow May 19 September 20 124
Havre May 9 September 23 138
Nebraska
Lincoln April 20 October 17 180
Norfolk May 4 October 3 152
Omaha April 14 October 20 189
First and last frost dates for major cities in the United States (cont.)
State and city Average date of Average date of Number of days in
last frost first frost growing season
Nevada
Las Vegas March 13 November 13 245
Reno May 14 October 2 141
New Hampshire
Concord May 11 October 1 143
New Jersey
New Brunswick April 21 October 19 179 .
Trenton April 8 November 5 211
New Mexico
Albuquerque April 16 October 29 196
Santa Fe April 23 October 19 179
New York
Binghamton May 4 October 6 154
Buffalo April 29 October 23 178
New York April 7 November 12 219
North Carolina
Charlotte March 21 November 15 239
Raleigh March 24 . November 16 237
Wilmington March 15 November 19 274
North Dakota
Bismarck May 11 September 24 136
Fargo May 13 September 27 137
Williston May 14 September 23 132
Ohio
Cincinnati April 15 October 25 192
Cleveland April 21 November 2 195
Columbus April 17 October 30 196
Dayton April 20 October 21 184
Toledo April 24 October 25 184
Oklahoma
O k l a h o m a City March 28 November 7 223
Tulsa March 31 November 2 216
Oregon
Medford April 25 October 20 178
Portland February 25 December 1 279
Salem April 14 October 27 197
Pennsylvania
Harrisburg April 10 October 28 201
Philadelphia March 30 November 17 232
Pittsburgh April 20 October 23 187
Rhode Island
Providence April B October 27 197
South Carolina
Charleston February 19 December 10 294
Columbia March 14 November 21 252
Greenville March 23 November 17 239
South Dakota
Huron May 4 September 30 149
Rapid City May 7 October 4 150
Sioux Falls May 5 October 3 152
First and last frost dates for major cities in the United States (cont.)
state and city Average date of Average date of Number of days In
last frost first frost growing season
Tennessee
Chattanooga March 26 November 10 229
Knoxville March 31 November 6 220
Memphis March 20 November 12 237
Nashville March 28 November 7 224
Texas
Brownsville February 15 December 10 298
Dallas March 18 November 22 249
Houston February 5 December 11 309
Plainview April 10 November 6 211
Utah
Blanding May 18 October 14 148
Salt Lake City April 12 November 1 202
Vermont
Burlington May 8 October 3 148
Saint Johnsbury May 22 September 25 126
Virginia
Norfolk March 18 November 27 254
Richmond April 2 November 8 220
Washington
Seattle February 23 December 1 281
Spokane April 20 October 12 175
West Virginia
Charleston April 18 October 28 193
Parkersburg April 16 October 21 189
Wisconsin
Green Bay May 6 October 13 161
La Crosse May 1 October 8 161
Madison April 26 October 19 177
Milwaukee April 20 October 25 188
Wyoming
Casper May 18 September 25 ' 130
Cheyenne May 20 September 27 130
Sheridan May 21 September 21 123
7 here are a great many garden tools on the
market. Some are necessary, some are helpful,
and some are a complete waste of money. If you're
you'll be able to tell at a glance if you've put
everything away or if you've left some small item out in
the rain to rust.
a beginning gardener, approach all this equipment 3. Use each tool the way it was meant to be used.
with caution—be sure that you're going to enjoy For instance, a rake—even a good-quaiity rake—^won't
being a gardener before you spend a small fortune on last long if you consistently use it to dig holes or
tools. Remember, too, that one of your motives in turn soil. You've got a perfectly good spade for those
being a gardener Is to save money by growing your tasks.
own vegetables; you'll have to grow a lot of lettuce Follow these three simple rules and your tools
to pay for a $300 rototiller. will give you long, efficient, and economical service.
When you decide which tools you need, buy the
best you can find and take good care of them. As in so BASIC GARDENING TOOLS
many other activities, it's a long-term economy
move to buy good equipment right away—ask any The following are the basic tools of the gardener.
serious cook. Good tools work better and last You may not need them all. Consider the type and
longer than the cheap kinds that fall to pieces the first amount of gardening you do, and choose the
time you need them to do any real work. implements that best suit your needs.
The first test of a tool is how it feels in your hands. Shovel and spade. A shovel has a curved scoop and
Is it well-balanced? Can you lift it when it's full as well a handle with a handgrip. It's used for lifting, turning,
as when it's empty? Gardeners and gardening tools and moving soil. A spade is a sturdy tool with a thick
come in different sizes and weights; since you'll be handle (and a handgrip) and a heavy blade that you
working together, you and your equipment should press into the ground with your foot. The blade is
be compatible. usually flatter and sharper than the shovel's, and often
In caring for your tools, there are three basic squared off at the bottom. A spade is for hard
rules that are often stated and seldom followed: digging work; it should be strong but light enough to
1. Clean your tools before putting them away. It handle comfortably. A nursery shovel or nursery
may be a bore, but it's even more boring to have to spade is an excellent all-around tool in the vegetable
clean them before you can use them again. garden.
2. Have a regular storage place for each tool. Spading fork. A spading fork is also used for heavy
Visitors will be impressed by your orderliness, and digging, and its two to four prongs make it the best
tool for breaking up compacted soil, lifting root m o u n d i n g the soil and for making rows, and it's one
vegetables, and digging weeds. The handle is sturdy of the gardener's most necessary tools. It's also used
and has a handgrip; your foot presses the prongs for cutting off weeds and cultivating.
into the g r o u n d . Forks with flexible prongs are called Trowel. This is a short-handled implement with a
pitchforks; the ones w i t h sturdier, rigid prongs are pointed scoop-shaped blade. It can be used as a hand
called spading forks. shovel or spade and is useful when transplanting
Rake. A rake w i t h a long handle and short sturdy young plants into the garden.
metal prongs is used for leveling and grading soil, Hose. A garden hose is essential for carrying
stirring up the soil surface, and removing lumps, water to your garden. Hoses are usually made from
rocks, and shallow-rooted weeds. It's an essential tool rubber or v i n y l ; rubber is more expensive, but it's
for the home gardener. You can also get rakes with w o r t h the initial extra cost because it's far more
longer, flexible fingers. This type is not as versatile as durable than vinyl and much easier to work w i t h .
the first type, but it's good for gentle cultivating, Make sure your hose is long enough to reach
cleaning-up chores like raking the leaves, and comfortably to all parts of your garden. An effective
collecting trash from between plants. hose should probably be no less than 50 feet long.
Hoe. The hoe is a tool with a flat blade attached at
right angles to a long handle. It's used for stirring or
Choose the planter best suited to your needs. TOOLS FOR CONTAINER GARDENING
Planting row guide. A row guide is simply two
stakes w i t h a line marked at six-inch intervals If you're a container gardener, special tools—in
stretched between t h e m . It helps you mark straight many respects scaled-down versions of regular
rows and plant seeds or plants evenly and quickly. A garden tools—are available for your use.
row guide you make yourself works every bit as well Hand cultivator. A hand cultivator helps you
as an expensive store-bought one. To make your o w n , control weeds. O n e type has three prongs. The pickax
just tie a good string line (as long as your garden at kind has one single-pointed end and a double point
its longest point) between two stakes, and mark the on the other end. Choose whatever type you like best.
line every six inches with colored markers. Come Hand hoe. This has a shorter handle and a smaller
plantingtime,setupyourguideandpiantalongit.The blade than a regular garden hoe.
straight rows of plants you get when you use a guide Trowel. No container gardener should be without
are easier to w e e d , water, and harvest than random a trowel—it's even more useful here than in a full-size
plantings. garden for filling containers, transplanting,
Plant cages. Although these are commonly dividing clumps of plants, and leveling soil.
referred to as tomato cages, you can also use them to Watering equipment. A watering wand makes it
support vining crops like cucumbers and squashes. easier to reach the less accessible corners of your
They're usually made of wire or covered wire and container garden. The wand is a hollow metal tube
come in a variety of sizes. They contain the plant in a that attaches to the end of your hose, and it lets you
manageable space and keep it off the ground. Round water the back rows of your container garden
cages are the most c o m m o n , but you can now buy w i t h o u t reaching over and possibly crushing the front
square ones that are a lot more convenient because rows. If you're an indoor gardener, you will also
they fold flat for storage. When you're buying make good use of a small watering can, and a spray-
cages, make sure that they're big enough and sturdy mister to freshen foliage. Any household spray
enough for the plant variety and that you can get bottle makes a good mister, provided it is thoroughly
your hand inside to harvest your crop. washed out first.
S oil is the thin blanket that exists between
sterile rock and the sky. Soil supports all life and
is itself, in some measure, the product of living
enough to support the plant securely. The ideal soil
is a middle-of-the-road mixture, holding moisture and
nutrients while letting excess water drain away to
things. For all that, we often treat the soil like, literally, make room for air.
the dirt under o u r feet. We've developed this D o n ' t make the mistake of assuming that your
careless attitude partly because for generations soil garden contains only one type of soil; several different
has been dirt cheap. There was never any problem soils can exist in one backyard. Each natural soil is
about having enough of it. This is no longer t r u e ; good composed of fine rock particles, organic matter, and
soil is getting harder to f i n d . You can no longer take microorganisms. A good soil is 50 percent solids
it for granted that you'll find good garden soil lying and 50 percent porous space, which provides room for
around in your backyard. If you live in a residential water, air, and plant roots. The solids are 80 to 90
or industrial area, you can be pretty sure that after percent inorganic matter and 10 to 20 percent organic
the developers left, not much good soil remained. It materials. Water and air should each occupy about
was probably removed and sold before the half of the porous space.
construction began, or buried under the excavation
for the foundation of the new buildings. Types of soil
Unless you're a farmer or a commercial grower,
chances are you simply lay out your garden in the most There are four basic types of soil, and the texture of
convenient spot and make the best of whatever soil each is determined by the different proportions of
happens to be there. But even if what happens to be various-sized soil particles. These four types of soil
there is less than ideal, there's a lot you can do to are clay, sand, silt, and loam.
t u r n it into a healthy, productive garden. Clay soil. A clay soil is composed of particles that
Understanding soil and how plants grow in it will are less than 1/31750 of an inch (1/200 mm) in diameter.
help you make the most of what you've got right there These minute particles pack together more closely
in your o w n yard. than larger particles and have a greater total
surface area. Clay soil can hold more water
H O W SOIL WORKS WITH YOUR PLANTS than other soils. It often drains poorly, but drainage
can be improved by the addition of organic matter
Essentially the function of the soil in relation to the to break up the clay particles. If you try to w o r k with a
plants that grow in it is f o u r f o l d : It must supply water; clay soil w h e n it's wet, you'll compress the particles
it must supply nutrients; it must supply gases even more closely; t h e n , w h e n the soil dries, you'll be
(carbon dioxide and oxygen); and it must be firm left w i t h a surface something like baked brick or
concrete. Properly managed, however, clay soils can hands. Try this test: Take a small handful of moist
be the most productive of all. garden soil, and hold some of the sample between
Sandy soil. A sandy soil is made up mostly of your thumb and the first knuckle of your forefinger.
particles that are over 1/3175 of an inch (1/20 mm) in Gradually squeeze the soil out with your thumb to
diameter. They are much larger than clay particles form a ribbon. If you can easily form a ribbon that
and irregular in shape, so they don't pack as closely holds together for more than one inch, you have a very
together as clay particles. Because they have less total heavy clay soil. If a ribbon forms, but it holds
surface area, these larger particles hold less water together for only three-quarters of an inch to one
than smaller particles and are much more porous. inch, your soil is a silty clay loam. If the ribbon forms
Sandy soil drains like a sieve, but can be improved but breaks into pieces shorter than three-quarters of
by the addition of organic matter, which helps retain an inch, you have a silty soil. If a ribbon won't form
moisture and nutrients. at all, you have a sandy soil.
Silt soil. In a silt soil the size of the particles is
intermediate — between clay and sand. Depending IMPROVING YOUR GARDEN SOIL
on the size of its particles, a silt soil can act either
like a clay soil or like a fine sandy soil. Silt consists of Unless you're one of the lucky people with a garden
small, gritty particles that can pack down very hard, full of rich, productive loam, it's probable that you will
and it's not very fertile. Silt soil is often found on top of want to improve your soil in the interests of
heavy clay, which slows or stops drainage. harvesting a bigger and better crop of vegetables at
Loam. Loam is a mixture of clay, silt, and sand the end of your growing season. When you're
particles. A good garden loam is something to cherish, planning your soil-improvement program you have to
particularly if it also contains a heavy supply of take two issues into account: the texture of the soil
organic matter. All soil improvement is aimed at and the nutrient content of the soil. You can improve
achieving a good loam — when you add organic both quite easily.
matter or make other improvements to your clay or
sandy soil, you're trying to provide the type of loam Improving soil texture
that lucky gardeners have without all that extra work.
The physical texture of any soil can be improved by
A do-it-yourself test of soil mixture the addition of large amounts of organic matter. You
can use materials like ground corncobs, sawdust,
The best way to determine the approximate texture bark chips, straw, hay, peat moss, and cover crops; it's
of the soil in your garden is by feeling it with your a great way to recycle a lot of garden wastes. You
can use grass clippings, provided the lawn has not that do the tests. Either way, you will be charged a
been treated with a herbicide or weed killer; these fee for the test.
substances will damage the plants you want to grow. The results of the soil test will give you the pH
Also avoid walnuts or walnut leaves. They contain (acid-alkaline balance) of the soil and its content of
iodine, which is a growth retardant. Making your own three essential nutrients: nitrogen (N), which
compost pile gives you excellent organic matter to promotes leafy growth (although too much nitrogen
enrich the soil and will be discussed later in this will encourage too much foliage growth and slow
chapter. down crop ripening); phosphorus (P), which is
The more organic matter you add, the more you important for root growth and the production of
can Improve the texture of the soil. Blend the organic flowers, fruits, and seeds; and potassium (K), which is
matter into the soil to a depth of 12 inches, making necessary for the development of leaves and roots.
sure that it's evenly dispersed through the whole The pH is measured on a scale of 1 (most acid or sour)
planting area. When organic matter is added to the to 14 (most alkaline or sweet), with 7 representing
soil, it will absorb some of the soil's nitrogen; to neutral. Most vegetables do best in soil that has a pH
compensate for this, you should add two handfuls between 5.5 and 7.5, and most of them prefer soil to
of a complete, well-balanced fertilizer (10-10-10) for be on the acid side of neutral.
each bushel of organic matter, working it How to take a soil sample. Soil samples can be
thoroughly into the soil. taken any time of the year, as long as the ground isn't
frozen hard. Use a plastic bucket instead of metal,
Improving nutrient content especially if the soil sample is to be used for testing
micronutrients. You'll also need a digging tool,
The next step in your soil-improvement program is such as a spade or a trowel, and a clean container (a
to have the soil tested to identify deficiencies — carefully washed-out one-pint milk carton or the
unless you correct those deficiencies, they can container provided by the testing service). All
cause poor plant growth. In some states the equipment should be perfectly clean.
Cooperative Extension Service will act as If there's any grass on the spot you're sampling,
middleman and send your soil sample to the remove it. Then take a slice of soil half an inch thick
laboratory for you; in all states the extension and about eight inches deep straight down from a
service can give you information on firms in your area number of locations throughout your garden. If
you're sampling a large area, 20 samples mixed
together will do as fine a job as 40 or100. if your garden
is small, a minimum of five samples will be enough.
Place all the samples in the plastic bucket, and then
mix them thoroughly. If the soil is very wet, let it air-
dry before mixing. Do not heat it in the oven or on a
radiator; heat will kill the microorganisms and
cause nitrogen and other elements to change form,
making the test inaccurate. If there are a lot of
lumps, crush them with a wooden spoon or a
rolling pin on a wooden surface. After the soil is
thoroughly mixed, fill your container and follow the
laboratory's instructions for sending the sample.
Adjusting the pH balance. The results of your soil
test will give you the pH balance of the soil. If you're
lucky, the laboratory may say that the pH is just fine
and you need make no adjustment. Or the laboratory
may advise you to raise the pH by adding a
recommended amount of lime or to lower the pH by
adding a recommended amount of a sulfur
product — ammonium sulfate is the one most
commonly used. Don't use aluminum sulfate in
your vegetable garden; the aluminum can be
absorbed by the plant, making it toxic to you when
you eat the vegetable. You can get lime and sulfur
products from hardware stores and garden
centers; the laboratory report will tell you how much don't fertilize at all, but you w o n ' t be getting their best
to use and how to apply it. effort. Vegetable plants that are properly fertilized
It's a good idea to have your soil tested every will be healthier and better able to resist disease and
three to four years to make sure that the pH is in an attacks from pests, thus giving you more — and
acceptable range. If you've had a problem with the higher-quality — produce.
p H , it may be a good idea to test your soil even more
often. This may seem like a lot of work, but good Organic vs. synthetic fertilizers
soil is essential to a good harvest, and your care and
labor will pay off in higher yields and better-quality There are two types of fertilizer: organic and
vegetables. inorganic. They're both means to the same end, but
their composition and action differ in a number of
FERTILIZING: H O W TO DO IT (AND WHY) ways. Some people make a sharp distinction between
the t w o , and organic gardeners — as the name
Many inexperienced gardeners have the idea that suggests — are strongly in favor of organic fertilizers
since their vegetables have been doing fine so far and strongly opposed to the use of synthetics. This
w i t h o u t fertilizer, they'll do fine without it next is more a matter of personal philosophy than of
year, t o o . But it's not quite that easy. Certainly, your horticulture, because plants can't read the label on
plants may provide you w i t h vegetables even if you the package and can only absorb nutrients in an
can save t i m e , t o o , because it gives you a place to
dispose of leaves and grass clippings.
Very hardy vegetables: Hardy vegetables: Tender vegetables: Very tender vegetables:
Plant 4 to 6 weeks before the Plant2 to 3 weeks before the Plant on the average date of Plant 2 to 3 weeks after the
average date of last frost. average date of last frost. last frost. average date of last frost.
Natural controls
Sucking pests
Leaves and stems are spotted Fertilizer or chemical burn Follow instructions; read all fine
print; keep fertilizer off plant
unless recommended
Disease Use disease-resistant varieties
of seed; dust or spray; remove
affected plants
Plants are weak and spindly Not enough light Remove cause of shade or
move plants
Too much water Improve drainage; stop watering;
pray for less rain
Plants are crowded Thin out
Too much nitrogen Reduce fertilizing
Young plants die Fungus (damping-off) Treat seed with fungicide or plant
in sterile soil
Rotting Do not overwater
Fertilizer burn Follow recommendations for
using the fertilizer more closely;
be sure fertilizer is mixed
thoroughly with soil
Leaves have holes Insects, birds, rabbits Identify culprit and take
appropriate measures
Heavy winds or hail Plan for better protection
Tortured, abnormal growth Herbicide residue in sprayer, in Use separate sprayer for
grass clippings used as mulch, in herbicides; spray only on still
drift from another location days; use another means
of weed control
Virus Control insects that transmit
disease; remove infected plants
(do not put them on the
compost pile)
Blossom ends of tomatoes and Dry weather following a wet spell Mulch to even out soil moisture
peppers rot
Not enough calcium in soil Add lime
Common problems in vegetable gardening (cont.)
PROBLEM POSSIBLE CAUSES POSSIBLE CURES
Special handling
For the roots to survive the
winter in cooler areas, cut the plant
back to about 10 inches, cover
with a bushel basket, and then
mulch with about two feet of
leaves to help maintain an even soil
temperature. Artichokes bear
best the second year and should be
started from new plants every
three to four years.
Pests
Aphids and plume moths plague
the artichoke. The plume moth is
not a serious problem except in
artichoke-growing areas. Aphids
can be controlled chemically
by spraying the foliage with
Malathion or Diazinon or
nonchemically by hand-picking
or hosing them off the plants.
Detailed information on pest
control is given in "Keeping Your
Garden Healthy" in Part 1.
Diseases
Crown rot may occur where
drainage is poor or where the
plants have to be covered in legitimate to use your fingers. establish an asparagus bed, but
winter. To avoid this p r o b l e m , Stuff artichokes w i t h seafood or a it's w o r t h it; once established, it's
d o n ' t mulch until the soil meat mixture and bake t h e m . To there for the duration. Fresh
temperature drops to40°F, and stuff, spread open the leaves and asparagus is a delicacy that
d o n ' t leave the mulch in place remove some of the center commands a devoted fol-
longer than necessary. leaves; cut off some of the hard l o w i n g — the first asparagus is
Cut d o w n on the incidence of tips of the outer leaves. An as welcome to the gourmet as the
disease by planting disease- interesting Italian-style stuffing first crocus is to the gardener.
resistant varieties w h e n they're mix is seasoned breadcrumbs
available, maintaining the general w i t h anchovies, t o p p e d w i t h a Where and when to grow
health of your garden, and tomato sauce. For an Armenian-
avoiding handling the plants w h e n style dish, try ground lamb and Asparagus grows well in most
they're wet. If a plant does bulgur (cracked wheat). Baby areas of the United States, w i t h the
become infected, remove and artichokes are delicious in exception of the Deep South. It
destroy it so it cannot spread stews, or marinated in olive o i l , likes a climate where the winters
disease to healthy plants. Detailed vinegar, and garlic as part of an are cold enough to freeze the
information on disease pre- antipasto. The Romans used to t o p few inches of soil and provide
vention is given in "Keeping bottle artichokes in vinegar and it w i t h the necessary period of
Your Garden Healthy" in Part 1. brine. dormancy. Advance planning is
essential w h e n you're starting
When and how to harvest an asparagus b e d , because it's
virtually impossible to move the
Time from planting to harvest is bed once it's established. You'll
50 to 100 days for artichokes grown probably have to order aspar-
' f r o m suckers; at least a year agus crowns by mail through a
until the first b u d forms when nursery catalog; order early, and
they're grown from seed. To plant asparagus four to six
harvest, cut off the globe artichoke weeks before your area's average
b u d w i t h one to 11/2 inches of date of last frost.
stem before the bud begins to
open. How to plant
Special handling
Do not handle the plants when
they are wet. Asparagus does not
relish competition, especially
from grass plants. Weed
thoroughly by hand; control
weeds conscientiously, or they will
lower your yield considerably.
Pests
Diseases
Description
Serving suggestions
How to plant
Varieties
Few varieties are available.
Grow whichever variety is
available in your area, or plant
the seeds that are sold for
sprouting.
Description
How to plant
Special handling
Special handling
Special handling
Pests
The cabbage family's traditional
enemies are cutworms and
caterpillars, and cauliflower is
particularly susceptible to t h e m . Detailed information on disease Cauliflower freezes satisfactorily
However, cutworms, cabbage prevention is given in "Keeping and can also be dried or used in
loopers, and imported cabbage Your Garden Healthy" in Part 1. relishes or pickled. Detailed
worms can all be controlled by information on storing and
spraying w i t h bacillus When and how to harvest preserving is given in Part 3.
thuringiensis, an organic
product also known as Dipel or Time from planting to harvest is Serving suggestions
Thungicide. Detailed 55 to 100 days for cauliflower
information on pest control is grown from transplants and 85 Boil the w h o l e cauliflower head
given in "Keeping Your Garden to 130 days for cauliflower grown just until the base yields to the
Healthy" in P a r t i . from seed. Under good growing touch of a fork. Add lemon juice
conditions the head develops to the boiling water to preserve the
Diseases rapidly to about six or eight curd's whiteness. Coat the head
inches in diameter. The mature w i t h a light cheese sauce or simply
Cauliflower may be susceptible head should be compact, f i r m , w i t h melted butter and parsley.
to root rots; the first indication of and w h i t e . Cut the whole head Tartar sauce is an original
this disease is yellowing of the from the main stem. The leaves accompaniment to cauliflower,
leaves. Cut d o w n on the incidence can be cooked like collards or or sprinkle it w i t h browned
of disease by planting disease- cabbage. breadcrumbs for a crunchy
resistant varieties when they're texture. The flowerets can be
available, maintaining the Storing and preserving separated, t o o , and french
general health of your garden, and fried. Raw cauliflower lends a
avoiding handling the plants Unwashed and wrapped in distinctive flavor to salads and is
when they're wet. If a plant does plastic, cauliflower can be stored good served w i t h other raw
become infected, remove and for up to one week in the vegetables with a mustard- or
destroy it so it cannot spread refrigerator, or for two to three curry-flavored dip. Cauliflower
disease to healthy plants. weeks in a c o l d , moist place. pickles are g o o d , t o o .
How to plant
Special handling
Pests
Serving suggestions
Chayote can be prepared any
way you prepare squash. Chayote
Is best eaten young and tender.
If It overripens, scoop out the
flesh, remove the seed (a large
seed, in what looks like a terry
cloth bag), mash the flesh with
cheese or meat, restuff the empty
shell and bake. The tubers of
very mature plants are edible and
filling, but not very flavorful.
Varieties
Few varieties are available; grow
the variety available in your area.
Description
How to plant
D o n ' t bother the plants when If you want to eat them raw, pick
they're wet or covered with heavy chick peas in the green shell or
d e w ; handling or brushing immature stage. For drying,
against them w h e n they're wet harvest the chick peas when the
spreads fungus spores. plants have matured and the
Cultivate thoroughly but with care, leaves have turned completely
so that you d o n ' t disturb the b r o w n . At this time the seeds
bean plants' shallow root systems. should be dry and hard — bite a
couple of seeds; if you can
Pests hardly dent them they're properly
dry and ready to harvest.
Chick peas may be attacked by
aphids, bean beetles, flea beetles,
Storing and preserving Varieties
leafhoppers, and mites. Aphids, For chicory root: Brunswick;
Unshelled chick peas can be M a g d e b u r g ; Zealand. For Belgian
leafhoppers, and mites can be
kept up to one week in the endive: Witloof.
controlled chemically by
refrigerator. You can freeze,
spraying with Malathion or
can, or dry the shelled chick peas, Description
Diazinon. Bean beetles and flea
beetles can be controlled and they can also be sprouted.
chemically by spraying with Dried shelled chick peas can be Chicory is a hardy perennial
carbaryl. Chick peas are almost stored in a c o o l , dry place for 10 w i t h a long, fleshy taproot and a
always attacked by large to 12 months. Detailed flower stalk that rises from a
numbers of pests that cannot be information on storing and rosette of leaves. It looks much like
controlled by organic methods. preserving is given in Part 3. a dandelion except that the
This doesn't mean the organic flowers grow on a branched stalk
gardener can't grow t h e m , but Serving suggestions and are pale blue.
yields may be lower if only organic Chicory is grown either for its
controls are used. Detailed Shelled chick peas can be root, w h i c h can be roasted to
information on pest control is steamed or boiled like peas, or produce a coffee substitute, or
given in "Keeping Your Garden roasted like peanuts. Vegetarian for its tender leaf shoots, which are
Healthy" in P a r t i . cooks often use chick peas with known as Belgian or blanched
grains as a protein-rich meat endive. This plant is not to be
substitute. In the Middle East confused w i t h endive or
Diseases they're pureed w i t h garlic, escarole, w h i c h are grown as salad
lemon juice, and spices. greens. Both chicory and endive
Chick peas are susceptible to belong to the same family, and the
blight, mosaic, and anthracnose. names are often used
You can cut d o w n on the interchangeably, but they aren't
incidence of disease by planting the same plant. If you want to
disease-resistant varieties when produce the chicory root or the
they're available, maintaining the Belgian endive, you grow
general health of your garden, chicory (Cichorium intybus) — you
and avoiding handling the plants can eat the leaves, but that's not
when they're wet. If a plant does Common names: chicory, why you're growing the variety. If
become infected, remove and witloof, French endive, Belgian you're growing specifically for
destroy it so it cannot spread endive, succory greens, you grow endive
disease to healthy plants. Detailed Botanical name: Cichorium (Cichorium endivia).
information on disease intybus Chicory has t w o stages of
prevention is given in "Keeping Origin: Asia, Europe development. The first produces
Your Garden Healthy" in P a r t i . the harvestable root. In the
second stage, you harvest the root Special handling
and bury it upright in damp sand
or soil until it produces sprouts or If chicory is planted in well-
heads of pale, blanched leaves; cultivated soil that's rich in organic
these heads are the Belgian matter, it should develop large
endives. Once you've harvested roots. If you're growing the plants
the heads, you can still use the for the roots alone, they'll be
roots, although they won't be as ready to harvest about 120 days
satisfactory as roots grown after planting. If you want to
specifically for their own sake. produce the blanched heads,
follow this procedure. Before
Where and when to grow the ground freezes, dig up the
chicory roots and cut off the
Chicory is very hardy, tolerates tops about two inches above the
cold, and can be grown for Its roots crown or top of the root. Store
anywhere in the United States. the roots in a cool, humid
Since the second stage that place — an outdoor pit or a root
produces the heads takes place cellar. In winter and spring, bury
after harvesting, climate is not an the roots to "force" them and
issue. Plant chicory seeds in the produce the blanched sprouts —
garden two to three weeks before for a continuous supply repeat
the average date of last frost for the procedure every few weeks.
your area. To prepare the roots for
forcing, cut off the tips so that the
roots are six to eight inches
How to plant
long, and pack them upright in a
box, pot, or other container
Chicory tolerates partial shade.
filled with fine sand or a mixture of
The soil should be well-drained,
sand and peat moss. Cover the
high in organic matter, and free
tops of the roots with seven or
of lumps that might cause the roots
eight inches of sand or sawdust,
to fork or split. Work a
water thoroughly, and keep at a
complete, well-balanced fertilizer
temperature of 60° to 70°F. Put
into the soil before planting, at
them in your basement or in a cold
the rate of one pound per 100
frame or trench in the garden.
square feet or 10 pounds per
You may need to water
1,000 square feet. Plant the seeds
occasionally during the three or
an inch deep in rows 24 to 36
four weeks the heads take to
inches apart, and thin them to 12 to
develop. When the heads break
18 inches apart when the
the surface, remove the potting
seedlings are four inches tall. You
material and cut the heads with a
can eat the thinnings.
knife where they meet the root. Diseases
Fertilizing and watering Chicory has no serious disease
Pests
problems.
Fertilize before planting and
again at midseason, at the same Chicory has no serious pest When and how to harvest
rate as the rest of the garden. problems. It's a good crop for the
Detailed Information on fertilizing organic gardener who doesn't It takes more than 100 days to
is given in "Spadework: The mind doing the extra work that produce a mature chicory root. For
Essential Soil" in Parti. chicory requires in its second the traditional blanched endive,
Keep the plants evenly moist. stage of growth. you'll have to wait three or four
weeks after starting the forcing
procedure. You should be able to
get 30 to 50 blanched heads from
a 10-foot row of chicory plants.
Serving suggestions
The roots of chicory are
sometimes roasted and ground to
add to coffee or used as a coffee
substitute. Wash and dice the root,
then dry it and roast it before
grinding. Blanched endive heads
are good braised or in salads.
Mix endive with peppers,
artichoke hearts, and sardines
for an Italian-style salad, or with
olives, cucumbers, anchovies,
and tomato wedges in the Greek
manner.
Special handling
Serving suggestions
Dandelion wine is a brew much
beloved of do-it-yourself vintners.
Or make dandelion tea, and
drink it well-chilled. Remove the
stalks from the dandelions and
toss the leaves in a vinaigrette
dressing. Or try a hot dressing,
as for a wilted spinach salad. Cook
the leaves quickly and serve
them with lemon and oregano,
Greek-style. To use the roots,
wash and dice them, then dry and
roast them before grinding.
Description
How to plant
Description
Pests
Diseases
Serving suggestions
Fennel is featured in many
Italian dishes. The leaves add
flavor to soups and casseroles,
and fennel goes well with fish. You
can prepare Florence fennel in
many ways as you do celery. Cut
the fennel stalks into slices,
simmer them in water or stock
until tender, and serve buttered.
Bake slices of fennel w i t h
cheese and butter as an
accompaniment to a roast, or eat Common name: horseradish
the stalks raw as a dipping Botanical name: Armoracia
vegetable. French and Italian rusticana
cooks have been using fennel Origin: Eastern Europe
for generations — hence the
variety of names by which it's
k n o w n . The French served grilled Varieties
sea bass on a bed of flaming New Bohemian.
fennel stalks, and the dried stalks
can be used for barbecuing, too. Description
How to plant
Pests
Varieties
Horseradish has no serious pest Few varieties are available; grow
problems. the varieties available in your area.
You may find Jerusalem
Diseases artichokes growing w i l d by the
side of the road. Commercial
Horseradish has no serious Jerusalem artichokes are
disease problems. sometimes sold in supermarkets;
use these to start your own crop.
When and how to harvest
Vegetables." You can also dry Description
Plants grown from roots cannot horseradish or store the roots in
be harvested until the second year. a c o l d , moist place for 10 to 12 Jerusalem artichokes are large,-
A 10-foot row should give you months. Detailed information upright, hardy perennials, w i t h
six to eight roots. Horseradish on storing and preserving is given small yellow flowers two to
makes its best growth in late in Part 3. three inches across and rough,
summer and fall, so delay hairy leaves four to eight inches
harvesting until October or Serving suggestions long. This plant, w h i c h grows five
later. Dig the roots as needed, or in to 10 feet tall, was grown by the
areas where the ground freezes Horseradish is a classic North American Indians for its
hard, dig them in the fall. Leave a accompaniment to beef roasts and tubers, which look like small
little of the root in the ground so steaks. Serve it solo, freshly potatoes. The tubers are low in
that you'll have horseradish the grated, to brave souls w h o starch and taste a bit like water
following year, t o o . appreciate its full flavor. For the chestnuts.
less stern of stomach, calm the The Jerusalem artichoke isn't
Storing and preserving flavor w i t h w h i p p e d or sour an artichoke, and it didn't come
cream. Serve it as one of the f r o m Jerusalem. It's related to
Store in a glass jar in the dipping sauces with a beef the sunflower, and the name is
refrigerator one to two weeks. To fondue. Since the fumes are very probably derived from the
freeze, grate the roots and mix strong, grate horseradish Italian name for a sunflower,
w i t h vinegar and water, as outdoors if you can. If you must do girasole, which means turning
specified in " H o w to Freeze it indoors, use a blender. to the sun.
where and when to grow How to plant
Varieties
Dwarf Blue Curled (55 days);
Dwarf Blue Scotch (55 days); Vate;
(55 days); Dwarf Green Curled
(60 days).
Description
How to plant
Pests
Diseases
Pests
Diseases
Mushrooms grown at home
have no serious disease problems.
muskmelon is usually called a have a smoother surface than
cantaloupe, but it should not be muskmelons, and lack their
confused w i t h the real distinctive odor. They also ripen
cantaloupe, which is a warty or later and require a longer growing
rock m e l o n . The w o r d season, w h i c h means that they
cantaloupe means " s o n g of the will not ripen fully in short-season
Common names: muskmelon, w o l f " and was the name of an areas. Your Cooperative
cantaloupe, cantaloup Italian castle. In 1885, w h e n Extension Service will advise you
Botanical name: Cucumis melo William S. Ross brought two on growing honeydews in your
Origin: South Asia, tropical barrels of muskmelons into the area. The following growing
Africa South Water Market in Chicago, information for muskmelons
everyone laughed at the little applies also to honeydews.
melons. Ross, however,
Varieties laughed all the way to the bank. Where and when to grow
Muskmelons are very The U.S. Department of
dependent on climate and Agriculture spells it cantaloup, M u s k m e l o n is a tender, warm-
growing conditions. Check with w i t h o u t the final " e . " weather plant that will not tolerate
your garden center or local Another type of melon you even the slightest frost. It also
extension office for the varieties may like to try in your garden is the has a long growing season, which
that grow best in your area. honeydew. It's sometimes means that you must be careful
referred to as a winter m e l o n , but to select a variety suited to your
Description again the name is inaccurate — area's climate. In cool areas
the true winter melon is a you'll do better w i t h small-fruited
The muskmelon is a long, Chinese vegetable. Honeydews varieties; in warmer areas,
trailing annual that belongs to the where you can accommodate their
cucumber and watermelon need for a longer season, you
family. The netted melon or can grow the large varieties. In
cool areas grow muskmelons
from transplants, using individual,
plantable containers at least
four inches in diameter so that the
root systems are not disturbed
when you plant t h e m . Set the
plants in the garden when the
ground is thoroughly w a r m , two to
three weeks after your average
date of last frost.
How to plant
Pests
Mustard is almost always
attacked by some pest or other and
is more susceptible than other
crops to attack by flea beetles and
aphids. Hand-pick or hose these
pests off the plant, or pinch out
crinkled leaves that grow up to accommodate it w i t h o u t any aphid-infested foliage. Or use a
three feet in length. The leaves and problems. chemical spray of Malathion or
leaf stalks are eaten. The seeds Diazinon. Because of its pest
can be ground and used as a How to plant problems, mustard is not the ideal
condiment. If you had lived in crop for the organic gardener.
ancient Rome, you w o u l d have Mustard tolerates partial shade Detailed information on pest
eaten mustard to cure your and needs well-worked soil, high control is given in "Keeping
lethargy and any pains you in organic matter, w i t h good Your Garden Healthy" in Part 1.
suffered. drainage and moisture retention.
W h e n you're preparing the soil, Diseases
Where and when to grow dig in a complete, well-balanced
fertilizer at the rate of one Mustard has no serious disease
Mustard is a cool-season crop; p o u n d per 100 square feet or 10 problems.
it's hardy, but the seeds will not pounds per 1,000 square feet.
germinate well if you sow them Plant the seeds half an inch deep in When and how to harvest
too early, so plant seeds in the rows 12 to 24 inches apart, and
garden on your average date of when the seedlings are large Pick off individual leaves as they
last frost. Mustard is grown like enough to handle, thin them to grow, or cut the entire plant.
lettuce; it is more heat-tolerant stand six to 12 inches apart. Harvest w h e n the leaves are
than lettuce, but long hot summer Transplant the thinned seedlings, young and tender; in summer the
days will force the plants to bolt or eat them in soups or as greens. leaf texture may become tough
and go to seed. As mustard has a For a continuous harvest, and the flavor strong. Harvest the
very short growing season, most plant a few seeds at intervals, w h o l e crop w h e n some of the
areas of the United States can rather than an entire row at one plants start to go to seed.
storing and preserving
Serving suggestions
Varieties
Emerald (56 days); Clemson
Spineless (58 days); Dwarf Green
Long Pod (52 days).
Description Essential Soil" in Parti. grow for a year if not killed by frost
Keep the plants on the dry and if old pods are not left on
Okra, a member of the cotton side. The stems rot easily in wet or the plant. Keep picking the pods
and hibiscus family, is an erect, cold conditions. while they are quite small; when
tender annual With hairy stems they're only about two inches long
and large maplelike leaves. It Special handling they are less gluey. If you let the
grows from three to six feet tall, pods mature you can use them in
and has large flowers that look like Don't work with okra plants winter flower arrangements;
yellow hibiscus blossoms with when they're wet. You may get an the pods and the stalks are quite
red or purplish centers. When allergic reaction. dramatic.
mature, the pods are six to 10
inches long and filled with Pests Storing and preserving
buckshotlike seeds. Okra is
used in Southern cooking, in Flea beetles and aphids may visit Pods will store in the
gumbo or mixed with tomatoes. okra. Spray flea beetles with refrigerator for seven to 10 days.
carbaryl. Pinch out aphid- You can also freeze, can, or dry
Where and when to grow infested vegetation, control the them. Detailed information on
aphids chemically with storing and preserving is given
Okra is very sensitive to cold; Malathion or Diazinon. Detailed in Part 3,
the yield decreases with Information on pest control is
temperatures under 70°f, but it given in "Keeping Your Garden Serving suggestions
has a short season, which permits Healthy" in Parti.
it to be grown almost anywhere Many people are disappointed
in the United States. Plant okra Diseases because their first mouthful often
from seed in the vegetable tastes like buckshot in
garden about four weeks after your Okra may be attacked by mucilage. A taste for okra is
average date of last frost. Okra verticillium or fusarium wilt. Okra perhaps an acquired one. Try it
does not grow well in containers. varieties are not resistant to in gumbo, mixed with
these diseases, but maintaining tomatoes, or sauteed.
How to plant the general cleanliness and
health of your garden will help cut
Okra will grow in almost any down the incidence of disease.
warm, well-drained soil and needs If a plant does become infected,
a place in full sun. When you're remove it before it can spread
preparing the soil, dig in a disease to healthy plants. Rotate
complete well-balanced crops to prevent the buildup of
fertilizer at the rate of one pound diseases in the soil. Detailed
per 100 square feet or 10 pounds information on disease
per 1,000 square feet. Plant the prevention is given in "Keeping
seeds a half inch to an inch deep Your Garden Healthy" in Part 1. Common name: onion
in rows 24 to 36 inches apart, and Botanical name: Allium cepa
when the seedlings are growing When and how to harvest Origin: Southwest Asia
strongly, thin them to stand 12 to
18 inches apart. Time from planting to harvest is
50 to 65 days, and a 10-foot row will Varieties
Fertilizing and watering yield about six pounds of pods. Soil and growing conditions
When the plants begin to set their affect the flavor of an onion as
Fertilize before planting and pods, harvest them at least much as the variety, so check
again at midseason, at the same every other day. Pods grow with a garden center or with your
rate as the rest of the garden. quickly, and unless the older Cooperative Extension Service
Detailed information on fertilizing ones are cut off the plant will stop for specific varieties that will do
is given in "Spadework: The producing new ones. Okra will well in your area.
Description sets are, the better; any sets
larger than the nail of your little
Onions are hardy biennial finger are unlikely to produce
vegetables usually grown as good bulbs. Sets are the easiest to
annuals. They have hollow plant and the quickest to
leaves, the bases of w h i c h enlarge produce a green o n i o n , but they
to f o r m a b u l b . The flower stalk are available in the least number
is also hollow, taller than the of varieties, and are not the most
leaves, and t o p p e d w i t h a reliable for bulb production —
cluster of w h i t e or lavender sometimes they'll shoot right on
flowers. The bulbs vary in color to the flowering stage w i t h o u t
f r o m white t h r o u g h yellow to red. producing a bulb. Transplants
All varieties can be eaten as are available in more varieties than
green onions, t h o u g h spring sets and are usually more
onions, bunching onions, reliable about producing bulbs.
scallions, and green onions are Seeds are the least expensive
grown especially for their tops. and are available in the greatest
Green onions take the least time to variety, but they have disease
grow. Bermuda and Spanish problems that sets d o n ' t have and
onions are milder than American take such a long time to grow
onions. American and Spanish that the forces of nature often kill
onions generally take longer to them before they produce
mature than Bermuda onions. anything.
In limited space you can grow
Where and when to grow onions between other vegetables,
such as tomatoes or cabbages,
Most onions are sensitive to day or tuck them in among
length. The American and Spanish flowers — they d o n ' t take much
onions need long days to r o o m . They can also be grown in
produce their bulbs, and the containers. An eight-inch
Bermuda o n i o n prefers short flowerpot can hold eight to 10
days. Onions are also sensitive to green onions.
temperature, generally Onions appreciate a well-
requiring cool weather to produce made, well-worked bed w i t h all the
their tops and warm weather to lumps removed to a depth of at
produce their bulbs. They're frost- least six inches. The soil should be
hardy, and you can plant fertile and rich in organic matter.
whichever variety you're using Locate most bulbs in full
four weeks before your average sun — green onions can be placed
date of last frost. In the South, in a partially shady spot. W h e n
onions can be planted in the fall you're preparing the soil, dig in a
or winter, depending on the complete, well-balanced
variety. fertilizer at the rate of one pound
per 100 square feet or 10 pounds
How to plant per 1,000 square feet.
W h e n you plant transplants
Onions are available in three and sets, remember that large
forms — seeds, transplants, and transplants and large sets (over
sets. Sets are onions w i t h a case three quarters inch in diameter)
of arrested development — their will often go directly to seed smaller transplants or sets for
growth was stopped when they and should be grown only for bulbs. Plant transplants or sets
were quite small. The smaller the green or pulling onions. Grow an inch to t w o inches deep, and
is given in "Spadework: The
Essential S o i l " in P a r t i .
The soil should not be allowed
to dry out until the plants
have started to mature — at this
stage the leaves start to get yellow
and b r o w n and to d r o o p over.
Then let the soil get as dry as
possible.
Special handling
Pests
t w o to three inches apart, in rows 12 to 18 inches apart, and thin
rows 12 to 18 inches apart. The final to one to t w o inches apart. O n i o n thrips and maggots are
size of the onion will depend on the pests to watch for. Discourage
h o w much growing space it has. Fertilizing and watering thrips by hosing them off the
The accompanying illustration plants, or control them chemically
shows h o w to plant onion Fertilize before planting and with Malathion or Diazinon.
transplants or sets. If you're again at midseason, at the same Prevention is the best
planting onions f r o m seed, plant rate as the rest of the garden. nonchemical control for
the seeds a quarter inch deep in Detailed information on fertilizing maggots — put a three- or four-
inch square of plastic around mature onions. You can also annuals and belong to the same
the plants to discourage flies from freeze, dry, or pickle onions. family as celery, carrots, and
laying their eggs near the plants. Detailed information on storing parsley. A rosette of celerylike
To control maggots chemically, and preserving is given in Part 3. leaves grows f r o m the top of the
drench the soil around the w h i t i s h , fleshy root. Parsnips taste
plants with Diazinon at the first Serving suggestions like sweet celery hearts. Roman
sign of damage. Detailed Emperor Tiberius demanded
information on pest control is Onions are probably the cook's annual supplies of parsnips
given in "Keeping Your Garden most indispensable vegetable. from Germany. Parsnips were the
Healthy" in P a r t i . They add flavor to a huge variety potato of medieval and
of cooked dishes, and a meat stew Renaissance Europe.
Diseases or casserole w i t h o u t onions
w o u l d be a sad thing indeed. Serve Where and when to grow
In areas that produce onions small onions parboiled with a
commercially, onions are cream sauce, or stuff large ones for Parsnips need a long, cool
susceptible to bulb and root baking. Serve onion slices growing season. They will tolerate
rots, smut, and downy mildew. baked like scalloped potatoes. cold at both the start and the
Planting disease-resistant Perk up a salad w i t h thin onion end of their growing season, and
varieties w h e n possible and rings, or dip thick rings in batter they can withstand freezing
maintaining the general and deep-fry t h e m . Serve temperatures. Plant them from
cleanliness and health of your onions as one of the vegetables for seed two to three weeks before
garden will help cut d o w n the a tempura. Add c h o p p e d , the average date of last frost.
incidence of disease. If a plant sauteed o n i o n to a cream sauce for
does become infected, remove vegetables, or fry a big panful of How to plant
it before it can spread disease to slices to t o p liver or hamburgers.
healthy plants. Detailed Serve pickled onions w i t h Parsnips prefer full sun but will
information on disease prevention cheese and crusty bread for a tolerate partial shade. Before
is given in "Keeping Your "farmer's l u n c h . " It's virtually planting, w o r k a 5-10-10
Garden Healthy" in P a r t i . impossible to run out of culinary fertilizer into the soil at the rate of
uses for your onion crop. half a cup to 100 square feet.
When and how to harvest Turn the soil thoroughly to a depth
of 10 to 12 inches, and remove
Harvest some leaves for all lumps and rocks. This initial-soil
flavoring t h r o u g h o u t the season, preparation is essential for a
and harvest the green onions healthy c r o p ; soil lumps, rocks, or
w h e n the bulb is full but not much other obstructions in the soil
larger in diameter than the will cause the roots to split, fork, or
leaves. Harvest dry onion bulbs become d e f o r m e d . Don't use
after the leaves have dried. Lift manure in the soil bed for root
them completely out of the soil; if Common name: parsnip crops unless it is very well-
the roots touch the soil they may Botanical name: Pastinaca sativa rotted; it may also cause forking.
start growing again and get soft Origin: Europe Plant seeds a half inch deep in
and watery. wide rows 18 to 24 inches apart.
W h e n the seedlings develop
Storing and preserving Varieties t w o true leaves, thin them to t w o to
H o l l o w Crown improved (95 four inches apart. Thinning is
Store green onions in the days). All American (105 days), very important; parsnips must
refrigerator for up to one week. Let Harris M o d e l (120 days). have adequate space for root
mature bulbs air-dry for about a development. Do not pull out the
week outside; then store them in a Description thinned seedlings; cut them off
c o l d , dry place for up to six or at ground level to avoid disturbing
seven months. Do not refrigerate Parsnips are biennals grown as the remaining seedlings.
Fertilizing and watering some people think this makes
them taste better. The low
Fertilize before planting and temperatures convert the roots'
again at midseason, at the same starch to sugar. Dig them up
rate as the rest of the garden. before the ground becomes
Detailed information on fertilizing unworkable.
is given in "Spadework: The
Essential.Soil" in P a r t i . Storing and preserving
To keep parsnips growing
quickly, give them plenty of water.
Store parsnips in the i
As they approach maturity,
refrigerator for one to three
water less; too much moisture at
weeks, or in a c o l d , moist place
this stage may cause the roots to
for t w o to six months. You can also
crack.
freeze t h e m . Detailed
>>
information on storing and
Special handling
preserving is given in Part 3.
In areas with high soil
temperature, roots will grow short Serving suggestions
unless you mulch to regulate
the soil temperature. Control Parsnips can be cooked like
weeds, especially during the carrots. If the roots are very large,
first few weeks, but cultivate remove the tough core after
shallowly to avoid damaging the cooking. Put parsnips around a
young roots. beef roast so that they cook in
the meat juices, or puree them and
Pests add butter and seasonings.
Varieties
Few varieties are available. Try
either Virginia or Spanish peanuts,
whichever is available in your
area. If you can find raw peanuts at
the grocery store, plant those.
Description
How to plant
How to plant
How to plant
Serving suggestions
Serving suggestions
You can use sorrel leaves raw, as
salad greens or very lightly
steamed or boiled and tossed in
butter. Sorrel soup is a classic
French favorite, and the
Russians use sorrel in a green
borscht soup. In the time of
Henry V I I I , sorrel was used as a
spice and to tenderize meat.
The English also mashed the leaves
with vinegar and sugar as a
dressing for meat and fish —
hence the name green sauce.
How to plant
After the last frost is over,
choose a bed in full sunlight;
soybeans tolerate partial shade,
but partial shade tends to mean a
partial yield. Prepare the soil by
mixing in a pound of 5-10-10
fertilizer — don't use a high-
nitrogen fertilizer, because too
much nitrogen will promote
growth of foliage but not of the
beans. Work the fertilizer into
the soil at the rate of one pound
per 100 square feet or 10 pounds
per 1,000 square feet. The seeds
may crack and germinate poorly
when the moisture content of the
soil is too high. Don't soak the
seeds before planting, and don't
overwater immediately
afterwards.
Plant seeds an inch deep, one
to two inches apart in rows 24 to 30
inches apart. When the seedlings
are growing well, thin the plants
Varieties flowers are white with lavender to two inches apart. Cut the
A number of varieties have been shading, and the pods are one to seedlings with scissors at
bred to adapt to certain types of four inches long and grow in ground level; be careful not to
climate. Ask your Cooperative clusters. The soybean is disturb the others. Soybeans
Extension Service for specific extremely high in protein and don't mind being a little crowded;
recommendations for your area. calcium and is a staple of a in fact, they'll use each other for
vegetarian diet. It's also very support.
Description versatile and can be used to
make milk, oil, tofu, or a meat Fertilizing and watering
The soybean is a tender, free- substitute. The ancient Chinese
branching annual legume. Though considered the soybean their most Soybeans set up a mutual
it can grow five feet tall, it's important crop. The United exchange with soil
usually only two to 3y2 feet tall. The States now produces about 75 microorganisms called
stems and leaves are hairy; the percent of the world's soybeans. nitrogen-fixing bacteria, which
help them produce their own off the vines, or spray w i t h made into o i l , milk, or tofu — a
fertilizer. Some gardeners carbaryl. Rabbits, raccoons, and major foodstuff among
recommend that if you haven't woodchucks love soybeans and vegetarians. Soybeans are also
grown soybeans or beans in the can be strong competitors for your used as a high-protein meat
plot the previous season, you crop. Discourage them by substitute or ground into flour.
should treat the seeds before removing places where they can Soybeans supply about half the
planting w i t h a nitrogen-fixing nest or hide or by fencing them vegetable fats and oils used in this
bacteria inoculant to help them out of your garden. Detailed country.
convert organic nitrogen information on pest control is
compounds into usable organic given in "Keeping Your Garden
compounds. This is a perfectly Healthy" in P a r t i .
acceptable practice, but it isn't
really necessary; the bacteria in Diseases
the soil will multiply quickly
enough once they've got a Soybeans have no serious
growing plant to w o r k w i t h . disease problems.
Fertilize before planting and
again at midseason, at the same When and how to harvest Common name: spinach
rate as the rest of the garden. Botanical name: Spinacia
Detailed information on fertilizing Time from planting to harvest is oleracea
is given in "Spadework: The 45 to 65 days, and a 10-foot row will Origin: Asia
Essential S o i l " in P a r t i . supply one to two pounds of
Keep the soil moist until the beans. The yield is not generous,
soybeans have pushed through so except for novelty value,
the g r o u n d . Water regularly if soybeans are not the ideal crop for Varieties
there's no rain, but remember that a small home garden. Harvest Spinach: Bloomdale
water on the flowers can cause when the pods are about four Longstanding (43 days); America
the flowers and small pods to fall inches long or when they look (52 days). New Zealand Spinach:
off. W h e n the soil temperature p l u m p and f u l l . O n l y a few varieties of New
reaches 60°F you can mulch to Zealand spinach are available; use
conserve moisture. Storing and preserving the variety available in your
area.
Special handling Store fresh unshelled soybeans
in the refrigerator up to one week. Description
Don't handle soybean plants Shelled soybeans can be frozen,
when they're wet or covered w i t h canned, or dried. They can also be There are two kinds of
heavy d e w ; handling or sprouted. D r o p p i n g the pods spinach — the regular kind which
brushing against them when into boiling water for a minute or is a hardy annual, and the less
they're wet spreads fungus two makes shelling easier. well-known New Zealand spinach,
spores. Cultivate thoroughly but Dried, shelled soybeans can be which is a tender annual and is
w i t h care, so that you d o n ' t stored in a c o o l , dry place for 10 not really spinach at all. Spinach,
disturb the plants' shallow root to 12 months. Detailed the regular k i n d , is a hardy
systems. information on storing and annual with a rosette of dark green
preserving is given in Part 3. leaves. The leaves may be
Pests crinkled (savoy leaf) or flat.
Serving suggestions Spinach is related to beets and
Soybeans do not have many chard. The cartoon character
pest problems, unless you're The Japanese cook soybeans in Popeye made spinach famous
growing them in an area where salted water, serve them in the with young children because he
soybeans are produced shell, and then squeeze out the attributed his great strength to
commercially. Flea beetles may seeds and eat t h e m . Soybeans are eating spinach — probably with
appear; hand-pick or hose them extremely versatile; they can be some justification, because
spinach has a very high iron Heat makes regular spinach bolt, area. Plant New Zealand spinach to
content. Spinach was brought or go to seed, very quickly. supply you with a summer
to America by the early colonists; harvest long after it's too hot for
the Chinese were using it in the Where and when to grow regular spinach.
sixth century, and the Spanish
used it by the 11th century. Spinach is very hardy and can How to plant
New Zealand spinach tolerate cold — in fact, it thrives in
(Tetragonia expansa) comes — cold weather. Warm weather Both spinach and New Zealand
as the name indicates — from New and long days, however, will make spinach are grown — like beets
Zealand. It's a tender annual with it bolt, or go to seed. Ideal and chard — from seed clusters
weak, spreading stems two to spinach weather is 50° to 60°F. that each produce several
four feet long, sometimes longer, Spinach grows well in the winter seedlings. This means they must
and it's covered w i t h dark green in the South, and in early spring be thinned w h e n the seedlings
leaves that are two to four inches and late summer in the N o r t h . appear. Both types tolerate
long. New Zealand spinach is Plant it about four weeks before partial shade and require well-
not really spinach at all, but when your area's average date of last drained soil that's rich in
it's cooked the two are virtually frost. organic matter. Spinach does not
indistinguishable. The leaves of New Zealand spinach likes like acid soil. W h e n you're
New Zealand spinach are long warm days. It grows best at preparing the soil for planting,
smaller and fuzzier than those of 60° to 75°F and w o n ' t start work in a complete, well-
regular spinach, and it has the growing until the soil warms up. It balanced fertilizer at the rate of
advantage of being heat-tolerant has a short season, however (55 one pound per 100 square feet
and able to produce all summer. to 65 days), so it can be grown or 10 pounds per 1,000 square feet.
successfully in most areas of the Plant spinach seed clusters half
United States. Plant it on the an inch deep, two to four inches
average date of last frost for your apart, in rows 12 to 14 inches
apart, and w h e n the seedlings are
large enough to handle, thin
them to leave the strongest
seedling from each cluster.
For New Zealand spinach,
plant the seed clusters half an inch
deep, 12 inches apart, in rows 24
to 36 inches apart. Thin when the
seedlings are large enough to
handle, leaving the strongest
seedling from each cluster to
grow. Cut off the others w i t h
scissors at soil level.
Serving suggestions
Special handling
Description
How to plant
Anise has no serious disease The dry seeds can be stored for
problems. months in airtight containers.
Detailed information on storing
When and how to harvest and preserving is given in Part 3.
Common name: basil
Harvest the anise seed heads Serving suggestions Botanical names: O c i m u m
approximately 100 days after basilicum, O c i m u m crispum,
planting, while they are still Add anise to bouillon for fish or Ocimum minimum
green and immature. Be sure to veal stews. Sprinkle anise seeds on Origin: India, Central America
harvest before the first frost. an apple crisp. Aniseed balls are
an old-fashioned favorite
children's candy. Varieties
Citriodorum (lemon-scented);
Dark Opal (purple-red leaves and
rose-colored flowers); M i n i m u m
(dwarf variety). Or grow the variety
available in your area.
Description
How to plant
Diseases
Basil has no serious disease
problems.
Serving suggestions
Borage prefers well-drained Fresh borage leaves have a Caraway prefers full sun but will
sandy soil in full sun. W h e n cucumberlike taste and can be tolerate partial shade; it grows best
you're preparing the soil, dig in used in salads, soups, and stews, in a well-drained sandy soil.
a complete, well-balanced or cooked like spinach. You can W h e n you're preparing the soil,
fertilizer at the rate of one p o u n d peel the stems and use them in dig in a complete, well-balanced
per 100 square feet. Plant borage salads. Borage flowers are fertilizer at the rate of one pound
from seed in early spring after sometimes candied for use as a per 100 square feet. Caraway has
the average date of last frost. garnish in fruit drinks. a taproot, which makes it difficult
Plant the seeds (which to transplant, so grow it from
germinate readily) a quarter inch seed sown in early spring in the
deep in rows 18 to 24 inches South or in fall in cooler
apart, and w h e n the plants are six northern areas. Plant the seeds a
to eight inches tall, thin them to quarter inch deep in rows 18 to
stand 12 inches apart. 24 inches apart, and thin the plants
to stand 12 to 18 inches apart.
Fertilizing and watering Caraway will reseed itself in most
areas, assuring you a constant
Do not fertilize borage again at Common name: caraway supply.
midseason. Detailed information Botanical name: Carum carvi
on fertilizing is given in Origin: Europe Fertilizing and watering
"Spadework: The Essential Soil" in
Part 1. Fertilize before planting and
Let borage dry out between again at midseason, at the same
waterings. Varieties rate as the rest of the garden.
Few varieties are available; grow The second year do not fertilize at
Pests the variety available in your area. midseason. Detailed information
on fertilizing is given in
Borage has no serious pest Description "Spadework: The Essential
problems. Like most herbs, it's a S o i l " in P a r t i .
good choice for the organic Caraway is a biennial grown for Allow caraway plants to dry
garden. its leaves and seeds. It has fine out between waterings.
Pests salads. Harvest the seeds in the fall flavor cheeses. They add a nice
of the second growing season. crunch, as well as a distinctive
Caraway is a member of the Harvest when they dry out and turn flavor.
parsley family, so you may brown or before the first frost.
encounter a parsley caterpillar.
Hand-pick it off the plant. Storage and preserving
Description
How to plant
Serving suggestions
Add fresh chervil leaves to
salads; it also makes an attractive
alternative to parsley as a garnish.
Chervil is an especially appropriate
seasoning for fish, chicken, and
egg dishes.
Pests
Diseases
Special handling
Pests
Dili, like most herbs, is a good
choice for the organic gardener.
It's a member of the parsley
family, so you may encounter a
parsley caterpillar; hand-pick it
off the plant.
Diseases
Dill has no serious disease
problems.
Serving suggestions
Varieties
Few varieties are available; grow
the variety available in your area.
Description
How to plant
You grow garlic from cloves or
bulblets, which are planted with
the plump side down. Use the common enough to be a
plumpest cloves for cooking and problem. Keep the garlic fairly dry.
plant the others. They need full
sun and well-worked soil that When and how to harvest
drains well and is high in organic
matter. Do not fertilize the soil. Harvest the bulbs when the tops
Plant the cloves four to six start to dry—that's the sign that the
weeks before the average date of bulbs are mature.
last frost. Plant them an inch or
two deep, four to six inches apart, Storing and preserving
in rows about a foot apart.
Store the mature bulbs under
Fertilizing and watering cool, dry conditions. Braid the tops
of the plants together with twine
The organic content of the soil is and hang them to dry — very
important, but fertilizing isn't; Gallic; in France you can still see
don't fertilize because it will rural vendors on bicycles with
decrease the flavor of the garlic strings of garlic slung over their
bulbs. Detailed information on handlebars. Detailed information
fertilizing is given in "Spadework: on storing and preserving is
The Essential Soil" in Part 1. given in Parts.
Keep the garlic slightly dry,
especially when the bulbs are near Serving suggestions
maturity; this also improves the
flavor. Keep the area cultivated. Garlic is indispensable to
French cooking, and its use is now
Pests generally accepted in this
country. If you still know anyone
Occasionally onion thrips may who disapproves of the strong
attack garlic, but they don't flavor of garlic, try to convert
constitute a real problem; hose him—he'll thank you later.
them off the plants if they do Spice up your next spaghetti
appear. Garlic is a good crop for dinner with garlic bread. Rub a
the organic gardener. Detailed salad bowl with a cut clove of garlic
information on pest control is before tossing the salad. Add a
given in "Keeping Your Garden clove of garlic to a homemade
Healthy" in Parti. vinaigrette; let the dressing
stand for a while before use if you
Disease like your salad good and
garlicky. Insert slivers of garlic into
Mildew may occur in a warm, small slits in a roast, or rub a cut
moist environment, but it's not clove over a steak before grilling.
Common names: marjoram,
sweet marjoram
Botanical name: Marjorana
hortensis
Origin: Mediterranean
Varieties
Few varieties are available; grow
the variety available in your area.
Description
How to plant
Serving suggestions
Pests
Diseases
Serving suggestions
Serving suggestions
Pests
Savory has no serious pest
problems.
Diseases
Savory has no serious disease
problems.
Serving suggestions
Special handling
If you live in an area where the
ground freezes and thaws often in
the winter, mulch after the first
freeze so that a thaw will not push
the plant up and out of the
ground. Mulching also helps the
tarragon survive the cold.
Subdivide the plants every three
or four years.
Pests
Diseases
Serving suggestions
Varieties
Argentens; Aureus; Rosens;
Broadleaf English; Narrowleaf
French.
Description
Beans, green or snap Trim roots and wash thoroughly in cold water;
drain well. Cut off leaves and store in plastic bag for 3
Do not wash until ready to use. Store in plastic bag to 5 days. Store stalks attached at root in plastic bag
up to 1 week. f o r i to 2 weeks.
Beans, broad, dry, lima, or mung
Chard
Do not shell or wash until ready to use. Store in
plastic bag up to 1 week. Wash thoroughly in cold water; drain well. Trim any
bad spots on leaves and cut off tough stalks. Store in
Beets plastic bag for 1 to 2 weeks.
Do not shell or wash until ready to use. Store in Cut off leaves and trim root; wash thoroughly in
plastic bag up to 1 week. cold water and pat dry. Mix with vinegar and water
according to recipe in " H o w to Freeze Vegetables."
Chicory Store in airtight glass jar in refrigerator f o r i to2weeks.
For stronger flavor, grate as soon as possible after
Do not wash until ready to use. Store in plastic bag picking; store in airtight glass jar.
up to 1 week.
Jerusalem artichokes
Chinese cabbage
Wash tubers thoroughly in cold water and pat dry.
Trim roots and wash thoroughly in cold waters- Store in plastic bag for 7 to 10 days.
drain w e l l . Store in plastic bag up to 1 week.
Kale
Collards
Wash thoroughly in cold water; drain well. Remove
Wash thoroughly in cold water; drain w e l l . Remove any damaged leaves. Store in plastic bag up to 1 week.
any damaged leaves. Store in plastic bag up to 1 week.
Corn Kohlrabi
Do not husk or wash; store in plastic bag for 4 to 8 Cut off leaves and trim root; wash thoroughly in
days. For best flavor, do not store; use immediately. cold water and pat dry. Store in plastic bag up to 1
week.
Cress, garden
Leeks
Wash thoroughly in cold water; drain well. Store in
plastic bag up to 1 week. Cut off roots and all but 2 inches of leaves. Do not
wash until ready to use. Store in plastic bag up to 1
Cucumbers week. Wash very thoroughly in cold water before
using.
Wash thoroughly in cold water and pat dry. Do not
cut until ready to use. Store in plastic bag up to 1 week. Lentils
Fennel Muskmelon
Do not separate stalks or wash until ready to use. Do not wash. Store in plastic bag up to 1 week;
Store in plastic bag up to 1 week. cover cut surfaces with plastic wrap.
Mustard Shallots
Wash thoroughly in cold water; drain well. Remove Wash thoroughly in cold water; drain well. Store in
any damaged leaves. Store in plastic bag up to 1 week. plastic bag up to 1 week.
Okra Sorrel
Do not wash until ready to use. Store in plastic bag Wash thoroughly in cold water; drain well. Remove
for 7 to 10 days. any damaged leaves. Store leaves or stalks in plastic
bag f o r i to 2 weeks.
Onions^ green
Soybeans
Wash thoroughly in cold water; drain well. Store in
plastic bag up to 1 week. Do not refrigerate mature Do not shell or wash until ready to use. Store in
onions. plastic bag up to 1 week.
Cut off tops, leaving about 1 inch of stem. Do not Trim roots and tough stalks. Wash very thoroughly
wash until ready to use. Store in plastic bag for 1 to 3 in cold water; drain well. Store in plastic bag up to 1
weeks. week.
Do not shell or wash until ready to use. Store in Store in plastic bag up to 1 week. Use sprouts as
plastic bag up to 1 week. soon as possible.
Salsify Watermelon
Cut off tops, leaving about 1 inch of stem. Do not Wash thoroughly in cold water; pat dry. Store
wash roots until ready to use. Store in plastic bag for 1 uncovered up to 1 week; cover cut surfaces with
to 3 weeks. plastic wrap.
COLD STORAGE: KEEPING VEGETABLES FRESH example, squash have to be kept warmer than do
ALL WINTER carrots, so these two vegetables can't be stored In
the same spot. Or, if you plan to keep cabbages or
Cold storage is an old-fashioned but time-tested turnips, don't store them indoors in the basement;
method for keeping raw, whole vegetables through you'll soon find their strong, distinctive odor
the winter. If you've planted a big vegetable garden penetrating up into the house. And, if you live in a
and if you've got (or can construct) the storage space, climate where heavy snow is common in winter,
storing can be the most practical way to go. outdoor storage of vegetables in mounds or barrels
You'll find many vegetables from your garden isn't going to be practical for you, because deep snow
well-suited to cold storage, including beets, carrots, will make them inaccessible In winter.
onions, parsnips, potatoes, pumpkins, sweet Although storing vegetables may sound easy, it's
potatoes, turnips, winter squash, and many others. a lot more complex than at first meets the eye.
For a complete list, see "Directions for storing Although you don't have to do any chopping,
vegetables," later in this chapter. Other vegetables blanching, or processing of vegetables to be stored,
should be used fresh or preserved. Vegetables that each vegetable does have to be handled in a special
are not suitable for cold storage include asparagus, manner. Perhaps the trickiest part of all is that you've
fresh shelling beans, green beans, chayote, corn, got to keep a weather eye on your stored food.
cucumbers, eggplant, fresh greens — beet greens, Since the temperature of cold storage depends on the
chard, cress, dandelion, endive, lettuce, mustard, temperature outdoors, you may sometimes have to
and sorrel — fresh lentils, mushrooms, okra, green move or change the location of stored vegetables,
onions, fresh peas and chick peas, fresh peanuts, open windows or vents, or adjust the humidity
new potatoes, radishes, rhubarb, fresh soybeans, level. When storing food indoors, keep a
spinach and New Zealand spinach, summer thermometer as well as a humidity gauge in the
squash, and ripe tomatoes. Shelled dried beans, storage area so you can accurately monitor
lentils, peas and chick peas, soybeans, and dried temperature and moisture conditions.
peanuts can be kept up to one year in cold storage. Because it's harder to control the temperature of
Late-ripening and maturing vegetables are the stored food, spoilage can happen more easily than
best choices for cold storage. Certain varieties take with any other form of food preservation. Routine
better to this method than others — late cabbage, checks for spoilage will help you prevent food losses
for example. Check seed catalogs and packets before when storing vegetables indoors — but, once you
you buy and plant, and talk to the specialists at your open up an outdoor mound or barrel, you'll have to
County or State Extension Service Office. They can empty it of all the stored vegetables at once.
help you decide what vegetables to plant when
you're planning your garden, and what storage Storage methods for vegetables
methods work best in your area.
Before the days of refrigerators, freezers, and
How cold storage works supermarkets, most families depended on cold
storage to keep a supply of vegetables all year long.
Like any other method of food preservation, cold In colonial times, a certain portion of every harvest
storage keeps food from decomposing by stopping or was kept in cool caves or in straw-lined pits that
slowing down the activity of enzymes, bacteria, could withstand freezing temperatures. In later times,
yeasts, and microbes that can eventually spoil food. In most houses were built to include root cellars or
cold storage, this is done by keeping fresh, raw, cold, damp basements intended as storage areas.
whole vegetables at temperatures between 32°F and These chilly spots were perfect for keeping root
40°F. In this range, the food won't freeze, but it stays vegetables, celery, pumpkin, squash, potatoes, arid
cold enough to stop the spoilers. The length of storage other vegetables through the cold months.
time varies with each vegetable, from a few weeks Compared to houses of a century ago, our
for broccoli or cauliflower to four to six months for modern dwellings are snug, warm, and dry. Today,
potatoes. Dried beans and peas will keep the very few homes offer the cool, damp basement
longest —10 to 12 months. corners, outdoor sheds, or attics that formerly served
One of the advantages of storing your vegetables as food storage areas. That means you'll have to
is that you don't risk eating unwholesome, spoiled plan, and perhaps construct, one or more special
food. If the food goes bad, you can tell almost spots for cold storage of your garden's bounty —
immediately by the way it looks, smells, or feels. But particularly if you plan to store a variety of
there's still a lot to learn about storage. For vegetables.
In milder climates, where fros^t is infrequent and temperatures of 32°F to 35°F and humidity of 60 to 75
doesn't penetrate too deeply, vegetables can be kept percent.
in specially prepared outdoor locations. In colder The cool-dry group is composed of pumpkin and
areas, you'll have to store the vegetables indoors as an winter squash, dried peas and beans, and live seeds,
extra precaution against freezing. In the directions all of which must be stored at temperatures of
for storing vegetables that follow, you'll find the 50°F to 55''F and at a humidity of 60 to 70 percent.
proper storage method for each vegetable. Vegetables in the cold-moist and cool-moist
groups can be stored outdoors in a mound or barrel,
Four vegetable groups or indoors in a specially insulated basement storage
room that is partitioned off from the central heating
Where and how you store each vegetable will area or a root cellar. Vegetables in the cold-dry and
depend on how much or how little cold it can take and cool-dry groups can be stored indoors in a cool area
the amount of humidity it needs to keep fresh. of a heated basement, but they must be kept away
Vegetables to be stored fall into four groups: cold- from water that might condense and drip down
moist, cool-moist, cold-dry, and cool-dry. from overhead pipes. Cold-dry storage can also be
Vegetables that should be cold-moist stored provided by a dry shed or attic, window wells, or
make up the largest group, and include beets, cellar stair storage.
broccoli, Brussels sprouts, cabbage, carrots, The accompanying chart shows how vegetables
cauliflower, celery, turnips, and many others. These in each of these four groups should be stored — at
vegetables require the coldest storage what temperature, at what humidity, and for how
temperatures — 32°F — and the highest long. Any one of the storage methods discussed in this
humidity — 95 percent — of all vegetables that can chapter can be used if it supplies the necessary
be stored. conditions of temperature and humidity. For some
The second group of vegetables requires cool- vegetables in the cool-moist group, the refrigerator
moist: melons, peppers, potatoes, and green is an ideal storage area. And when cold storage
tomatoes. These vegetables can be kept at doesn't add significantly to the length of time you
temperatures ranging from 38°F to 60°F and at can keep a vegetable from the cold-moist group, you
humidity levels of 80 to 90 percent. may prefer just to refrigerate your crop, as detailed
Dry onions and shallots require cold-dry storage above.
Mound storage mixed vegetables instead of all carrots or all potatoes.
However, several small mounds are more practical
When planning mound storage, first find a spot in than one large mound. Once you've opened a mound,
your garden where the mound will have good it can't be repacked again—which means you'd
drainage. Dig a shallow, dish-shaped hole six to have to take out all the vegetables at one time. With
eight inches deep, and line it with straw or leaves. several smaller mounds, you can bring manageable
Spread the straw bed with some metal screening (to portions of vegetables into the house, without having
keep 6ut burrowing animals), and then stack your to disturb the whole store. The U.S. Department of
vegetables in a cone on the prepared bed. Wrap the Agriculture recommends changing the location of the
individual pieces and separate the layers of food with pits every year to avoid contamination.
packing material.
Making a cone or volcano shape, cover the Cabbage mound storage
mound with more straw or leaves, then shovel on
three or four inches of dirt. Cover all but the top of If you want to be able to remove cabbages a few at a
the cone. Pack the dirt firmly with the back of your time, you can store heads in a mound that's
shovel. Pile on another thick (six- to eight-inch) rectangular rather than volcano-shaped. Prepare a
layer of straw, but don't cover the top of the cone — it long, narrow, rectangular mound with the same base
must be left open for ventilation. Put a piece of of straw or leaves, metal screening, and more straw,
board on top of each mound to protect it from the as directed for mound storage. Then put in the
weather. If necessary, weight the board with a individual heads of cabbage head-down in one
stone or a brick to keep it in place. Finally, dig a layer, more straw, and a final layer of dirt. Dig a small
shallow drainage ditch around the mound. trench along each long side of the mound to drain
You can store several kinds of vegetables in the off water. With this type of mound, you can remove
same mound, if they're separated by packing just a few cabbages at a time, because there's only
material — that way you can enjoy a bushel of one layer of heads.
Barrel storage leave the trench open until the celery tops are dry.
Build a lean-to over the celery with the boards — set
Choose a well-drained spot in your garden for a wide board on edge along one side of the trenched
barrel storage. Dig out a hole deep enough to cradle celery, and prop another wide board against this
the barrel on its side — the barrel doesn't have to be support to make a slanted roof over the bunches of
completely buried. Line the hole with straw, and nest celery. Finally, cover the lean-to with straw and
the barrel into it. Pack in the vegetables, cover the then with dirt.
barrel opening with metal screening or tight-fitting
wood covers to keep out rodents, then cover the INDOOR STORAGE — THE ROOT CELLAR
whole barrel with several insulating layers of straw and
dirt. Be sure to mark the location of the barrel If you live in a region where freezing or very snowy
mouth, so you can find it easily when you're ready to weather is common in winter, you'll need to store
dig out the vegetables. your vegetables indoors. Your house (or possibly
another building on your property) may offer several
Frame storage of the storage areas described in this section, or you
may decide to build a basement cold storage room. If
Frame storage is a special method that works best you live in an older house, there may be a fruit cellar
for celery and celerylike vegetables, such as Chinese or cold corner that could easily be closed off to stay
cabbage and fennel. In this little underground lean- cold and moist. Or, your newer house may have a
to, you store the celery bunches upright with their crawl space that's cold and damp. However it's done,
roots in the ground. Dig a trench about one foot indoor storage calls for a bit more upkeep than
deep, two feet wide, and as long as needed to hold the outdoor storage, since you've got to keep an eye on
celery you've grown. Harvest the celery, leaving the the temperature, the ventilation, and the humidity
roots intact, and stand the bunches up — closely to which your vegetables are exposed, as well as make
together— in the trench. Water the roots, and routine checks for spoilage.
Check around your property to see if it offers
storage areas like those described in this section. Test
the temperature and humidity in any area you're
considering before you use it for storing your
vegetables. The ideal time to plan your storage area
is in winter before you plant.
Temperature. You'll need to put up a reliable
indoor/outdoor thermometer in your storage area.
Most vegetables are stored at temperatures below
40°F but above freezing. However, there are some
exceptions; watery vegetables such as tomatoes,
green peppers, winter squash, and pumpkins, must
all be cool-stored at temperatures above 40°F to keep
from spoiling.
Humidity. Unless extra humidity is provided,
your cold-moist and cool-moist stored vegetables will
dry up and shrivel when stored indoors. Keep a
humidity gauge in your storage area to be sure the
vegetables are getting neither too much nor too
little humidity, and make any necessary adjustments
from time to time. You don't need fancy equipment
or techniques for maintaining the right humidity. You
might put pans of water or a tub of dampened sand
on the floor; cover the floor with damp straw, sand, or vegetables. In colder climates, you may need to go
sawdust; use damp sand or sawdust for packing the through the basement. Cover the outside door to
food; or line packing boxes with plastic bags. keep your vegetables from freezing.
Ventilation. You need ventilation in your storage Use a thermometer to check the temperature on
area in case the indoor temperature grows too warm each step and put barrels or boxes of food where the
for the vegetables you're keeping. If that should temperature is right for each item. It's a good idea
happen, you must let in some cold winter air to cool to set a wooden plank as insulation on each step. If you
things off. Good ventilation can be provided by a need to add more humidity, set a bucket of damp
vent to the outside, a window, or a door. Although it's sand on one of the steps.
simple enough to open a window or a door to lower
the temperature of your storage place, you must also Window well storage
protect your stored vegetables from contact with
the air. Oxygen reacts with other substances in food to Window wells can make nifty little storage areas, if
cause changes that will spoil the food. Since whole they don't collect and hold water. Line the wells with
vegetables "breathe," they must be wrapped or
packed in materials that will prevent oxidation. You
must also keep the vegetables separate from one
another so any spoilage won't be able to spread. To do
this, layer the vegetables with clean, dry leaves,
sand, moss, or dirt, or wrap each vegetable
individually in paper.
Dig the roots when the soil is dry, and leave them on Dig up mature onion bulbs and leave them on the
the ground for 3 or 4 hours. Remove the tops, leaving ground to dry completely, usually about a week. Cut
off the tops, leaving 1/2 inch of stem. Pack the bulbs Potatoes
loosely, without any packing material, in well-
ventilated containers. If you like, braid the tops Choose late-maturing varieties. Early potatoes are
together and hang the onions from hooks in a cold difficult to keep in cold storage. Dig the potatoes
storage area. Store at 32°F to 34°F and 60 to 75 when the soil is dry, and leave them on the ground
percent humidity (dry), with some air circulation. for 3 or 4 hours. Avoid sun and wind damage. Cure
Onions freeze at just under 31°F. Store in a dry shed by storing them at regular basement temperatures —
or attic for 6 to 7 months. 60°F to 65°F—in moist air for 10 days. Then pack
them into boxes or other well-ventilated containers,
Parsnips but without additional packing material. Store at
38°F to40°F, and 85 to 90 percent humidity (moderately
Choose late-maturing varieties and leave them in moist), with a little air circulation. Potatoes will
the ground until after the first few frosts. Dig them up freeze at just below 31°F. Store in a basement storage
when the soil is dry, and leave them on the ground room or root cellar for 4 to 6 months.
for 3 or 4 hours. Remove the tops, leaving about 1/2
inch of the crown. Don't remove the roots. Pack in
Pumpkins
packing material in wooden boxes, barrels, plastic
bags with air holes, or in a mound or buried barrel. Harvest just before the first frost, leaving an inch or
Store at 32°F to 34°F and 90 to 95 percent humidity so of stem. Cure at 80°F to 85°F for 10 days, or for 2 to 3
(moist), with a little air circulation. Parsnips freeze weeks at slightly lower temperatures. After curing,
at 30°F. Store in a basement storage room, mound, move them to a cooler spot for long-term storage.
buried barrel, or root cellar for 2 to 6 months. Store at 50°F to 55°F and 60 to 75 percent humidity
(dry), with a little air circulation. Pumpkins will freeze
Peanuts, dried at just above 30°F. Store on shelves in a basement
storage room, dry shed, or attic for 3 to 6 months.
Dried peanuts won't freeze, and will store well for
10 to 12 months when properly dried and packaged.
Dry them according to the instructions in "How to Rutabagas
Dry Vegetables." Then store them at 32°F to 50°F and
65 to 70 percent humidity (dry), in a dry shed or Choose late-maturing varieties and leave them in
attic. the ground until after the first few frosts. Dig them
up when the soil is dry, and leave them on the ground
Peas, dried for 3 or 4 hours. Remove the tops, leaving about 1/2
(shelling, black-eyed) inch of the crowns. Don't remove the roots. Pack in
packing material in wooden boxes, barrels, or
Dried peas won't freeze, and will store well when plastic bags with air holes, or in a mound or buried
properly dried and packaged. Dry them according to barrel. Store at 32°F to 34°F and 90 to 95 percent
the instructions in "How to Dry Vegetables." Then humidity (moist), with a little air circulation.
store them at 32°F to 50°F and 65 to 70 percent humidity Rutabagas will freeze at about 30°F. Store in a
(dry), with some air circulation. Store in a dry shed basement storage room, mound, buried barrel, or
or attic for 10 to 12 months. root cellar for 2 to 4 months.
Peppers Salsify
Harvest before the first frost. Choose only the Harvest in late season. Dig them up when the soil is
firmest peppers for storing, since they're easily dry, and leave them on the ground for 3 or 4 hours.
damaged. Pack into plastic bags punched with air Remove the tops, leaving about 1/2 inch of the
holes; then place in boxes. Peppers must be crowns. Don't remove the roots. Pack in packing
monitored very carefully during storage to be sure material in wooden boxes, barrels, plastic bags with
they don't become too moist or too cold. Store at 45°F air holes, or in a mound or buried barrel. Store at 32°F
to 50°F and 85 to 95 percent humidity (moderately to 34°F and 90 to 95 percent humidity (moist), with a
moist), with a little air circulation. Peppers will freeze little air circulation. Salsify freezes at about 30°F. Store
at just below 31°F. Store in a basement storage room in a basement storage room, mound, buried barrel,
or root cellar for 2 to 3 weeks. or root cellar for 2 to 4 months.
Seed^ live humidity (moderately moist), with some air
circulation. Sweet potatoes freeze at just below
Most gardeners buy seeds to plant, but you may 30°F. Store in a basement storage room or dry shed for
want to harvest seeds to sprout when your vegetables 4 to 6 months.
mature. Cabbage and lettuce seeds, for instance,
can both be sprouted, as detailed in "How to Sprout Tomatoes, green
Vegetables." Leave the seeds on the plant until
they're dry and fully mature; then harvest them. Store Plant late so the vines will still be vigorous when you
dried seeds in airtight plastic bags in a metal pick the tomatoes for storage. Harvest green tomatoes
container, or in airtight glass jars; keep glass jars in a just before the first killing frost. When you harvest,
bag or wrap in newspaper to keep light from remove the stems from the tomatoes, then wash and
reaching the seeds. Store at 32°F to 40°F and 65 to 70 dry them before storing. Be careful not to break skins.
percent humidity (dry). Store in a dry shed or attic Separate the green tomatoes from those that are
for 10 to 12 months. showing red. Pack green tomatoes 1 or 2 layers deep in
boxes or trays; you can also ripen a few tomatoes
Shallots for immediate use by keeping them in closed paper
bags in the house and out of the direct sun. Store
Dig up mature bulbs and leave them on the ground green tomatoes at 55°F to 60°F and 85 to 90 percent
to dry completely, usually about a week. Cut off the humidity (moderately moist), with good air
tops, leaving about 1/2 inch of stem. Pack the bulbs circulation. At room temperature mature green
loosely, without any packing materials, in well- tomatoes ripen in 2 weeks; at 55°F, ripening will be
ventilated containers. Store at 32°F to 34°F and 60 to slowed down to nearly 1 month. Immature green
75 percent humidity (dry), with some air Circulation. tomatoes will take longer to ripen at either
Shallots freeze at just under 31°F. Store in a dry shed temperature; tomatoes showing some red will ripen
or attic for 2 to 8 months. faster, and can't be held in storage as long as totally
green ones. Check your tomatoes once a week to
Soybeans^ dried monitor the ripening; remove the ripe ones and
any that have begun to decay. Tomatoes will freeze at
Dried soybeans won't freeze, and will store well about 31°F. Store in a basement storage room or dry
when properly dried and packaged. Dry them shed up to1 month.
according to the instructions in "How to Dry
Vegetables." Then store them at 32°F to 50°F and 65 to Turnips
70 percent humidity (dry), with some air circulation.
Store in a dry shed or attic for 10 to 12 months. Choose late-maturing varieties and leave them in
the ground until after the first few frosts. Dig them up
Squashy winter when the soil is dry, and leave them on the ground
for 3 or 4 hours. Remove the tops, leaving about 1/2
Harvest just before the first frost, leaving on an inch inch of the crown. Don't remove the roots. Pack in
or so of stem. Cure at 80°F to 85°F for 10 days, or for 2 to packing material in wooden boxes, barrels, plastic
3 weeks at slightly lower temperatures. After bags with air holes, or in a mound or buried barrel.
curing, store at 50°F to 60°F and 70 to 75 percent Since the strong odor of turnips can escape from the
humidity (moderately dry), with some air basement up into the house, it's wisest to store
circulation. Squash freezes at just above 30°F. Store in them separately and outdoors. Store at 32°F to 34°F and
a basement storage room, root cellar, dry shed, or 90 to 95 percent humidity (moist), with a little air
attic for 5 to 6 months. circulation. Turnips will freeze at about 30°F. Store in a
mound or buried barrel for 4 to 5 months.
Sweet potatoes
Watermelon
Choose late-maturing varieties. Put sweet potatoes
directly into storage containers when you harvest Harvest melons when fully ripe; they will not
them. Cure them under moist conditions at 80°F to continue to ripen during storage. Store at 45°F to 50°F
85°F for 10 days. At lower temperature, curing takes and 80 to 85 percent humidity (moderately moist),
longer—2 to 3 weeks. Stack storage crates and with some air circulation. Pile or stack melons loosely,
cover them to hold in the humidity while curing. After with no packing material, on shelves in a basement
curing, store at 55°F to 60°F and 85 to 90 percent storage room or root cellar for 2 to 3 weeks.
Freezing foods is one of the fastest and simplest STOPPING THE SPOILERS
methods of food preservation. It's easy to
prepare food for the freezer and easy to prepare Extreme cold — and that means temperatures of
food for the table from the freezer. Best of all, foods 0°F or lower — is what stops the growth of the
preserved by freezing taste more like fresh than microorganisms In or around food that can cause
their canned or dried counterparts, and they retain spoilage. Zero temperatures also slow down enzyme
more color and nutritive value. activity and oxidation, which are chemical changes
Almost all vegetables take well to freezing. In affecting the color, flavor, and texture of food.
fact, some vegetables shouldn't be preserved and Although cold doesn't kill off these spoilers the way
stored by any other method. The list of heating at high temperatures for canning does,
better-frozen vegetables includes broccoli, freezing halts their activity during the time the food
Brussels sprouts, cabbage, cauliflower, eggplant, Is stored.
mushrooms, parsnips, edible-pod peas, pumpkins, There are five major spoilers that can affect
rutabagas, and winter squash. frozen food If it isn't handled properly:
Although the techniques are simple and easy,
freezing is a more expensive form of storage than • Bacteria^ yeasts^ and molds are normally present In
canning. The freezer itself Is an investment, and it all fresh foods. When these begin to multiply
takes electricity to run. But if you manage your freezer rapidly, spoilage occurs. You can stop these spoilers
wisely, it can still help you save on food costs. In their tracks by using the highest-quality
Frozen vegetables can be stored a lot longer than vegetables and other foods, by preparing them
many other foods, but shouldn't be kept stored for under the most sanitary conditions, and by
more than 12 months. By keeping your frozen storing food at the specified, very cold
foods in a constant state of turnover, the freezer space temperatures.
is being given maximum use. To get the most value • Enzymes, also normally present in all food, work
from your freezer, use up the foods you've stored and to bring about chemical changes In it. These
replace them with others in season. The higher the changes result in spoilage — unless enzyme activity
rate of turnover, the lower the cost per pound of food. is stopped before food is frozen, enzymes can
Keep a list near the freezer to indicate what destroy the fresh flavor of vegetables and cause
you've used, what's left, and what new foods you may them to take on an off-color. You can stop
be adding from time to time. By keeping track of enzyme activity by blanching vegetables (a brief heat
what you have and how long it's been in the freezer, treatment) before freezing them.
you'll be sure to use up all your frozen foods within
the recommended storage period. • Freezer burn affects foods that haven't been
wrapped carefully enough. If exposed surfaces
on the food come in contact with the dry air of the
Getting started freezer, moisture Is lost, and dry, tough surfaces
develop. You can control freezer burn by using
Freezing is a simple method of food preservation moisture vaporproof packaging materials that are
and requires only a few steps. Having selected airtight when sealed.
good-quaiity vegetables, then prepared and
• Large ice crystals occur when food isn't frozen
packaged them for freezing, you can sit back and let
quickly enough. Quick-freezing means storing
cold temperatures do the rest of the work.
foods at O^F or even subzero temperatures. If foods
Starting with the highest-quality vegetables and freeze too slowly, moisture from the cells in the
other foods is the single most Important factor In food fibers forms ice crystals between the fibers,
guaranteeing the quality of your frozen foods, but and the product loses liquid and may darken.
you must follow the directions for all freezing Quick-freezing at zero temperatures locks the
procedures exactly. Select the most perfect foods, cells in the food fiber in their proper places.
and always exercise the strictest sanitary conditions
and precautions when handling them. You can • Oxidation is a chemical change that occurs when
never be too careful about properly packaging and frozen foods are exposed to oxygen. The oxygen
sealing foods for freezer storage. reacts chemically with other substances In the foods
If you follow freezing directions to the letter and to create changes that affect the quality of that
keep food In a well-managed freezer, your frozen food. To prevent loss of quality due to oxidation, fill
vegetables will be as delicious when you serve them and seal your freezer containers correctly and
as when you preserved them. carefully.
BASIC FREEZING EQUIPMENT
Freezer containers
• A scale to weigh food before and after drying. BASIC DRYING TECHNIQUES
• An oven thermometer that will read as low as
100°F for maintaining proper oven temperature. Although the techniques for drying vegetables
• Sharp stainless steel knives that won't discolor aren't as precise as those for freezing or canning,
there's definitely a right way to go about it. As with end up with an inferior product.
all preserving methods, you must always begin with Boiling water blanching. Heat one gallon of water
the freshest and highest-quality vegetables to to boiling in a blancher. Put no more than one pound
insure good results. Cleanliness and sanitation when or four cups of prepared vegetables at a time into
handling and preparing the food are also crucial. the blancher's insert, colander, or strainer, and
And, though drying vegetables isn't difficult to do, it carefully lower it into boiling water for the time
demands plenty of careful attention. The vegetables given in the recipe.
must be stirred, the temperature checked, Steam blanching. Pour enough water into the
and tray positions changed about every half hour. blancher to cover the bottom, but not touch the
That means you must be at home during the whole insert. Heat to boiling. Arrange the prepared
time it takes to dry your vegetables. vegetables in a single layer in the blancher's insert;
Speed is of the essence when preparing foods to put them in the blancher over boiling water, cover
dry. For best results, vegetables should be blanched, tightly, and steam for the time given in the recipe. You
cooled, and blotted dry within a very short time of can use any large pot or kettle for steam blanching
harvesting. And you must never interrupt the drying by putting a rack about three inches above the bottom
process once it's begun. You can't cool partly dried to hold the vegetables in the steam and up out of
food and then start it up again later, because there's a the boiling water. You may also wish to put the
chance bacteria, molds, and yeasts will find a home vegetables in a cheesecloth bag to keep the pieces
in it. Always schedule your home drying for a day together during blanching.
when you're certain your work won't be
interrupted. Chilling
Cleaning and cutting You must always chill blanched vegetables before
drying them, to be certain the cooking process has
Harvest only as much food as you can dry at one stopped. After removing the vegetables from the
time. Using a kitchen oven, that's about four to six blancher, immerse the colander or steamer rack full of
pounds; an electric dryer or dehydrator can handle vegetables in a sink full of ice water or a dishpan full
up to 14 pounds of fresh produce. Wash and drain the of ice water. The vegetables should be chilled for the
vegetables, then cut and prepare as the recipe same amount of time the recipe gives for blanching
directs. Depending on the size of the vegetables and in boiling water. Drain well, then blot with paper
the dryer, that could mean slicing, grating, cutting, towels.
or simply breaking the food into pieces so it will dry
evenly on all sides. Remember that thin pieces dry Preparing to dry
faster than thick ones. If you have a choice between
French-cutting and crosscutting green beans, Spread the blanched and drained vegetable pieces
remember that the French-cut beans will dry faster. in a single, even layer on the drying tray. (You can dry
more than one vegetable at the same time, but
Blanching strong-smelling vegetables such as onions, cabbage,
and carrots should be dried separately.) Put the
Nearly all vegetables must be blanched before trays in the oven or electric dryer, leaving at least
drying. Blanching—a brief heat treatment—stops one to two inches between the trays for air
the action of enzymes, those catalysts for chemical circulation.
change present in all foods. If certain enzymes aren't
deactivated before vegetables are dried, the flavor Maintaining proper drying temperature
and color of the food will be destroyed. The drying
process alone isn't enough to stop enzyme activity. Vegetables must be dried at low, even
Although blanching can also help seal in temperatures — just enough heat to dry the pieces
nutrients, some other water-soluble nutrients are without cooking them. The proper temperature for
leached out into the cooking water. You may want drying in a conventional oven is 140°F, 1S0°F for
to steam blanch your vegetables; it takes a bit longer, convection ovens. Follow the manufacturer's
but won't lead to as great a loss of nutrients. directions for microwave ovens and all other
Always follow the blanching times given in the appliances. Maintaining the right temperature
recipes exactly. Overblanching will result in the loss of steadily, with some air circulation, is the trick to
vitamins and minerals; underblanching won't do successful drying. Electric dryers and dehydrators
the job of stopping enzyme action. Either way, you'll automatically maintain the right temperature. For
oven drying or w h e n using a homemade box dryer, W h e n you think the vegetables are dry, remove a
check your oven thermometer every half hour. (To few pieces from the tray, then return the tray to the
insure even drying, you must also stir the oven. Let the sample pieces cool before testing —
vegetables every 30 minutes or so, shift the trays from even f o o d that's perfectly dry will feel soft and
top to b o t t o m , and rotate the trays from front to moist while still w a r m . When the pieces are cool,
back.) f o l l o w the test for doneness given for the vegetable
Although rapid drying is important, too rapid in each recipe. A rule of t h u m b is that properly dried
drying in an oven will result in the outer surface of the vegetables are hard and brittle to the touch.
f o o d hardening before the moisture inside has Exceptions to the rule are mushrooms, sweet
evaporated (case hardening). You can prevent case peppers, and squash, which will feel pliable and
hardening by keeping a constant watch on the oven leathery w h e n dry. Some f o o d experts recommend
temperature and doing whatever is needed to the hammer test: if sufficiently dry, the vegetable
maintain the heat at 140°F. pieces will shatter when struck with a hammer.
Scorching. Each vegetable has its own critical
temperature beyond which a scorched taste will Conditioning
develop. Although there's not much danger of
scorching at the start of the drying process, vegetables Foods don't always dry evenly, nor does each piece
can scorch easily during the last couple of hours. or slice dry at exactly the same rate as all the others. To
Even slight scorching will ruin the flavor and affect the be sure all the f o o d in a single batch is evenly dried,
nutritive value of dried foods, so be extravigilant you'll have to condition it. Put the cooled, dried
about maintaining the proper temperature toward the vegetables into a large, deep crock, dishpan, jar, or
end of the drying process. coffee can; then store it in a w a r m , dry room for a
Ventilation. W h e n vegetables are drying, the week to 10 days. Cover the jar or can lightly with
moisture they contain escapes by evaporating into the cheesecloth to keep out insects, and stir the dried
surrounding air. If the air around the food is pieces at least once a day so that the moisture from
trapped, it will quickly reach a saturation point. any underdried pieces will be absorbed by the
Trapped, saturated air w o n ' t be able to hold any overdried pieces.
additional moisture — and drying w o n ' t take place. After conditioning, give the vegetables one final
For this reason, ventilation in and around your oven treatment to get rid of any insects or insect eggs. Either
is as important as keeping the temperature constant. put the dried vegetables in the freezer for a few
Electric dryers or dehydrators automatically hours, or heat them on a cookie sheet in a closed oven
provide proper ventilation. W i t h oven drying or when at 175°F for 15 minutes. Be sure to let the food cool
using a homemade box dryer, you'll need to leave completely again before packaging.
the oven door slightly ajar — and possibly use an
electric fan to insure good air circulation. H O W TO STORE DRIED VEGETABLES
In addition, the cookie sheets or trays you use for
drying should be at least one to two inches smaller all Keeping out air and moisture is the secret to good
around than the inside of your oven so air can dried foods. To maintain the quality and safety of your
circulate around the front, sides, and back of the trays. dried vegetables, you'll need to take special care
There should also be at least three inches of air when packaging and storing t h e m .
space at the t o p of the oven. Even w h e n you're using an oven or an electric
dehydrator, you'll have to watch out for the effects of
Testing for doneness humidity on drying foods. Choose a bright, sunny
day for your home drying—that way you'll keep the
In most forms of f o o d preserving, processing times dried vegetables from picking up moisture from the
are exact. You k n o w just how long it takes before the surrounding air after they leave the oven or dryer.
food is done. However, the times for drying vary
considerably — from four hours to more than Packaging
12 — depending on the kind of vegetable, how
thinly it's sliced, how much food is on each tray, and Dried foods are vulnerable to contamination by
how much is being dried in the oven or dryer at one insects as soon as they're removed from the oven or
time. The recipes that follow give you the drying electric dryer. To protect t h e m , you must package
time range for each vegetable, but the only way you dried vegetables in airtight, moisture/vaporproof
can be sure the f o o d is sufficiently dry is to test containers just as soon as they're completely dry.
sample pieces. Canning jars that have been rinsed out with boiling
water and dried, of course, make good containers, Rehydrated vegetables are best used in soups,
as do coffee cans and plastic freezer bags. When using stews, salads, casseroles, and other combination
a coffee can, first wrap the vegetable pieces in a dishes. See the recipes that follow for some serving
plastic bag to keep the metal of the can from affecting suggestions.
the flavor of the food.
Pint-size containers or small plastic bags are best BASIC DRYING STEPS
for packaging dried vegetables. Try to pack the food
tightly but without crushing it. If you're using The recipes that follow give you specific directions
plastic bags, force out as much air as possible before for drying each vegetable. To prevent problems, keep
closing them. By using small bags, several may be these basic steps in mind when home drying foods.
packed into a larger jar or coffee can — that way you Remember that only the highest quality vegetables are
can use small portions as needed, without exposing suitable for drying.
the whole container to possible contamination each
time it's opened. 1. Select vegetables that are freshly picked,
tender, and just mature enough to eat.
Storing foods safely 2. Set out all ingredients and equipment. Wash
and dry all utensils, counter tops, working
Store your packaged, dried vegetables in a cool, surfaces, and your hands.
dark, dry place. The cooler the temperature of the 3. Preheat your conventional oven to 140°F, or
storage area, the longer foods will retain their high follow the manufacturer's directions for your
quality. However, dried foods can't be stored electric dryer or dehydrator, or a convection
indefinitely, since they do lose vitamins, flavor, or microwave oven.
color, and aroma during storage. Your pantry or 4. Wash the vegetables thoroughly, scrubbing
kitchen cupboards may provide good storage, if the with a brush if necessary, but handling them
area remains cool. A dry basement can also be a good gently to avoid bruising.
spot. Dried vegetables can be stored in the freezer, 5. Cut, slice, or grate the food according to the
too — but why take up valuable freezer space with recipe directions.
foods that will keep at cool, room temperature? 6. Blanch the vegetables in small amounts at a
Many dried vegetables will keep up to 12 months. time, according to recipe directions. For steam
If properly stored. Carrots, onions, and cabbage will blanching, fill the blancher with just enough
spoil more quickly, so use them up within six water to cover the bottom, but not to touch the
months. basket or rack. For blanching by boiling, fill
To be on the safe side, check the packages of the blancher about half full, then begin
dried vegetables from time to time. If you find mold, heating. After blanching, chill the vegetable
the food is no longer safe and should be discarded pieces in ice water for the same amount of time
immediately. If you find a little moisture, but no the recipe gives for blanching in boiling water.
spoilage, heat the dried vegetables for 15 minutes 7. Drain the chilled vegetables well, blot them
in a 175°F oven; then cool and repackage. If you find dry, then spread them in a single, even layer on
much moisture, the vegetables must be put cookie sheets or on the racks of an electric
through the entire drying process again. Remember, dryer. Don't crowd the vegetables on the sheet
you must always cool dried foods thoroughly and don't prepare more vegetables than you
before packaging; if packaged while still warm, they'll can dry at one time.
sweat and may mold. 8. For conventional oven drying, put an oven
thermometer toward the back of the tray. Put the
H O W TO USE DRIED VEGETABLES tray on the top shelf in a preheated oven, and
maintain an oven temperature of 140°F.
To use dried vegetables, you have to reverse the 9. For box drying, turn on the light bulb for 10 to
drying or dehydration process to rehydrate them. This 15 minutes to preheat the box. Place the tray on
is accomplished in water or other liquid. If you soak top of the box.
dried vegetables before using them, they'll cook 10. For convection oven drying, place the racks
much faster. To rehydrate, add two cups of water for full of food into a cold oven. Set the temperature
each cup of dried vegetables; boiling water will at 150°F. Open the oven door 1 to VA inches.
shorten the soaking time. After soaking, the Set the oven timer to the "stay o n " position, or
vegetables should regain nearly the same size as when for as long as it will run, resetting as needed.
fresh. 11. For drying in an electric dryer or dehydrator.
or a microwave or convection oven, follow the
manufacturer's directions.
12. For both oven and box drying, check the trays
often, and stir the vegetables on the trays,
moving the outside pieces to the center. For
oven drying, turn the tray from front to back
and — if drying more than 1 tray —
change the trays from shelf to shelf for even
drying. Check the trays more frequently during
the last few hours of drying to prevent '
scorching. For microwave oven drying, follow
the manufacturer's directions. Use the lower
end of drying times given in the recipes as a
guide for doneness when you're using a
conventional, microwave, or convection oven.
The upper range of drying times is a guide to
doneness when you're using an electric dryer or
dehydrator.
13. To test for doneness, remove sample pieces,
c o o l , and then f o l l o w the recipe directions for
testing for doneness. When the vegetables
are completely dry, as described in each recipe,
remove them from the oven or box and let
stand until cooled. Test the vegetables again
after cooling. If the f o o d still shows some
moisture, return it to the oven or dryer until
completely dried.
14. Turn the dried vegetables into a deep
container, cover lightly w i t h cheesecloth, and
c o n d i t i o n , stirring once a day for a week to 10
days.
15. Pack into vapor/moistureproof, airtight
containers or double plastic bags and store in a
c o o l , dark, dry place for up to 12 months.
16. To rehydrate, put the vegetables in a pan or
b o w l , and add just enough boiling water to
cover — usually 2 cups of water per cup of
dried vegetables, anywhere from 1/2 hour to
several hours, depending on the vegetable.
17. Cook vegetables in their soaking water until
tender, or drain and add to recipes just as you
w o u l d fresh vegetables.
S prouting is one of the easiest ways to grow
fresh vegetables for e a t i n g s both in and out of
season. While mung bean sprouts have long been
diseases — and you shouldn't eat sprouts started
from these chemically treated seeds.
You also can't sprout seeds that have been heat-
familiar in Chinese cooking, alfalfa and other sprouts treated, because even relatively low temperatures kill
have become equally well-known in recent years. the seeds, leaving them edible but no longer
M o r e and more ingenious and health-conscious capable of g r o w t h . For this reason, if you're growing
cooks are adding a variety of sprouts to salads, beans, peas, or other vegetables for sprouting, be
sandwiches, soups, and other dishes — for both the sure to use the drying method recommended for this
crunch and the nutrition. Sprouts are bursting with purpose. Seeds dried by blanching, chilling, and
nutrients, and certain vitamins even increase when heating will not sprout.
seeds are sprouted — up to 600 percent. The only other ingredient you'll need for
And sprouts are economical, too — from a single sprouting is water. Some experts recommend that you
p o u n d of seeds, you can produce from six to eight let city water (which may be high in chlorine) sit for
pounds of sprouts. All you have to do is add a little a day or t w o before you use it, in order to let the
moisture and a little warmth to the seeds, set them in a chlorine dissipate into the air. When sprouting
dark place, then sit back and watch your garden seeds, use lukewarm or room-temperature water,
grow in just a few day's time. rather than cold or hot.
It's fun to have several jars of sprouts going at
once, so you'll always have variety as well as a good
BASIC SPROUTING TECHNIQUES
supply. For example, put a couple of tablespoons of
alfalfa seeds in one jar, a cup of wheat or rye berries in
Sprouting can be done in a jar, in a tray, on a towel,
another, and a half cup or so of lentils in a third jar.
in a clay saucer, or in a thin layer of soil. Each method
Alfalfa takes about five days to reach just the right
works best for certain kinds of seeds, as you'll see
stage for eating, but your wheat sprouts will be
from the following descriptions.
ready by the end of the second day. It's a fast, easy,
Although the basic steps are quite similar from
and very rewarding way to enjoy vegetables — both
one method to the next, the times and temperatures
the ones you grow yourself and the ones you don't.
for sprouting will vary due to temperature and
humidity variations in your home. That means you've
BASIC SPROUTING EQUIPMENT
got to check sprouts frequently. After your first
couple of batches, you'll have a good idea how long it
All you need to sprout seeds is a jar, some
takes to produce the flavor you prefer in sprouts.
cheesecloth, plastic mesh, or plastic screen to cover
Many sprouters also like to save the water drained
the jar, and a rubber band to hold it in place. But
from sprouts for use in soups or sauces, or for
you can also sprout seeds on a tray, on damp towels, in
watering houseplants.
a clay flowerpot saucer, or in a thin layer of soil. You
may also want to try the ready-made sprouters that are
Jar sprouting
available in large department stores and health
food stores. For example, you can buy mesh trays or
sprouting lids made of plastic mesh that fit on This method works best for small seeds, such as
standard one-quart canning jars. It's a good idea to try alfalfa, clover or radish.
various methods to find ones that are most 1. Rinse the seeds in lukewarm water.
convenient and w o r k best for y o u . 2. Put the seeds in a jar, then add 3 times as
much water as you have sprouts. Cover with a
BASIC INGREDIENTS plastic mesh lid, cheesecloth, or nylon net,
then fasten w i t h a rubber band or canning jar-
You can sprout all kinds of seeds, legumes, and screw band. (You w o n ' t need to remove the
grains. Try wheat, rye, alfalfa, mung beans, chick peas, mesh covering until the sprouts are ready to
soybeans, p u m p k i n seeds, sesame seeds, or any of harvest.) Set aside and soak for the time
the other sprouting seeds, grains, and vegetables given in the recipe.
suggested in "Directions for Sprouting," later in 3. At the end of the soaking time, drain off the
this chapter. Only one thing is essential — when water (through the mesh covering).
buying seeds for sprouting, always check to be sure 4. Rinse the seeds w i t h lukewarm water and
you're getting live, untreated seed. Seeds that are drain.
intended to grow crops are specially treated to 5. Set the jar in a warm (60°F), dark place, at an
make them resistant to insects and plant angle so that the sprouts can drain.
6. Rinse and drain the sprouts twice a day, or as 1. Rinse the seeds in lukewarm water.
the recipe directs. (In hot, dry weather, rinse 2. Put the seeds in a jar, then add 3 times as
them 3 to 4 times a day.) Turn the jar gently as much water as you have sprouts. Cover with a
you rinse and drain so that the sprouts w o n ' t plastic mesh l i d , cheesecloth or nylon net,
break off. If the weather or your kitchen is then fasten w i t h a rubber band or canning jar
very h u m i d , move the sprouts to a dry place, screw band. Set aside and soak for the time
such as near the stove or wrapped in a towel given in the recipe.
(to keep out light) near a sunny w i n d o w . Too 3. At the end of the soaking time, rinse the
much humidity will prevent sprouting. seeds and spread in a tray. (The tray can be a
Temperatures above 80°F can also prevent w o o d e n box w i t h a plastic, nylon, or wire
sprouting. mesh b o t t o m , or a perforated plastic tray.)
7. On about the fourth day, move the jar of 4. Cover the tray w i t h plastic wrap and then
sprouts into the sunlight so that chlorophyll can w i t h newspaper or another light-blocking
develop and t u r n the leaves green. Continue cover. Keep one end of the tray bottom
to rinse and drain. propped up so the sprouts can drain. Set the
8. Move the sprouts from the jar to a strainer, tray in warm (70°F), dark place.
and rinse well to remove the hulls, if desired. 5. Rinse and drain sprouts twice a day. (In hot,
Hulls can shorten storage life of sprouts, but dry weather, rinse them 3 or 4 times a day.)
they also add flavor. Rinse gently (so the sprouts w o n ' t break)
9. Use sprouts immediately in salads, under a faucet (not full-force), the sprinkler
sandwiches, or as the recipe suggests. To store, attachment of your sink, or by lowering the
put in plastic bags and refrigerate. tray slightly into a sink of lukewarm water.
10. Wash and dry all equipment and put away for Cover the tray again after each rinsing.
next use. 6. On about the fourth day, move the tray of
sprouts into sunlight so chlorophyll can
Tray sprouting develop and turn the leaves green. Continue
to rinse and drain.
This method works best for seeds such as mung 7. Move the sprouts from the tray to a strainer,
bean, chia, and lettuce. and rinse well to remove the hulls, if desired.
Hulls can shorten storage life of sprouts, but 7. Move the sprouts from the saucer to a
they also add flavor. strainer, and rinse well to remove the hulls, if
8. Use sprouts immediately in salads, desired. Hulls can shorten storage life of
sandwiches, or as the recipe suggests. To store, sprouts, but they also add flavor.
put in plastic bags and refrigerate. 8. Use sprouts immediately in salads,
9. Wash and dry all equipment and put away for sandwiches, or as the recipe suggests. To store,
next use. put in plastic bags and refrigerate.
9. Wash and dry all equipment and put away for
Towel sprouting next use.
As soon as the leaves are dry, store herbs whole in You can salt away some herbs to preserve them for
labeled, airtight containers in a dark, cool, dry place. future use. Use pure granulated or pickling salt, not
Coffee cans lined w i t h a plastic bag or tinted glass iodized table salt. This method is most popular for
containers are best, since they keep out light. Don't basil, but it can be used for other herb leaves too.
crush the leaves until you're ready to use t h e m , To salt herbs d o w n , follow these step-by-step
because w h o l e herbs hold their flavor the longest. procedures:
During the first week after drying, check the herbs
to be sure they're completely dry. If you notice any 1. Have ready pickling salt, paper towels, and
moisture at all, dry the leaves a little longer. jars or other containers with tight-fitting lids,
You can keep dried herbs up to a year, if they're and labels.
stored properly in a dark, cool, dry place. If your 2. Choose perfect, fresh basil or other herb
storage area is too w a r m , the leaves will begin to leaves. Wash and drain, then pat them
lose flavor. If the area is too moist, the herbs may cake, completely dry w i t h paper towels.
change color, or spoil. Always remember to close 3. Pour a layer of salt into the container and
the containers tightly after each use to prevent the loss arrange a layer of leaves on top.
of the volatile oils which are what make herbs so 4. Pour in another layer of salt, then add a layer
flavorful. of leaves. Repeat until the container is full,
If you want to verify the freshness of herbs you've ending with a layer of salt. Press down firmly.
been storing for some time, rub a leaf between your 5. Cover the container tightly, label, and store
palms. If the herb is still potent, strong aroma will it in a dark, cool, dry place. Use salted herbs just
be released. If there's little or no fragrance released, as you w o u l d fresh herbs, but be sure to
the flavor has faded, and you'll need to put up a rinse thoroughly to remove the salt before
fresh supply. adding them to f o o d .
SPECIAL TREATS WITH HERBS Herb butters
A little herb goes a long way in cooking, so you'll Herb-flavored butters make marvelous toppings
want to find other uses for the bounty of your herb for bread, vegetables, meats, and seafoods. Use anise
garden. Herb vinegars, herb teas, herb butters, and or oregano butter on your own sweet corn; basil
herb jellies are easy to make and delicious to use. butter on broiled tomato slices; tarragon butter on
broiled fish filets; garlic and oregano butter on
Herb vinegars French bread slices; and marjoram butter on fresh
green peas.
Adding sprigs of fresh herbs to vinegar provides You can chop or crush fresh or dried herb leaves
wonderful flavor. Pretty bottles of your own herb to cream with softened butter, or mix the leaves and
vinegars make wonderful gifts, too. You can use butter together in a blender or food processor. Use
any herb you like, or any combination you prefer. about two tablespoons dried or 1/2 cup fresh herbs for
Tarragon in white wine vinegar, basil and garlic in each stick 1/2 cup) of butter. Store herb butters
red wine vinegar, and mint or savory in white or cider tightly covered in the refrigerator. Use in a few days.
vinegar are just a few examples.
1. Have ready measuring cups, glass mixing
bowl, saucepan, strainer, jars or bottles, and
labels.
2. Select perfect, fresh herb leaves. (You'll also
want perfect sprigs to go in the bottles, but
don't harvest these until after you've let the
leaves steep in vinegar for a few days.)
3. For each pint of herb vinegar, lightly crush
about y2 cup of fresh herb leaves in large glass
mixing bowl. Add 1 pint white, cider, or wine
vinegar. Cover and set aside for 3 to 5 days.
4. Now gather as many perfect herb sprigs as
you'll have bottles of vinegar. Wash them.
5. Wash the bottles well, rinse, and then
sterilize them by simmering in water to cover
for about 5 minutes.
6. Strain the vinegar and discard the herbs.
Heat the vinegar to boiling.
7. Pour the hot vinegar into hot bottles or jars.
Add a sprig of fresh herb to each bottle or jar.
8. Close the bottles with corks, lids, or other
airtight seals. Label and store in a dark, cool, dry
place.
Herb teas