Celery and celeriac are not the same thing – but they are closely related. Celery is grown for its stalks and leafy greens, while celeriac is grown for its root ball (discarding the stalks and greens). If high-maintenance crops are what you’re looking for, then look no further! Celery and celeriac are the vegetable world’s version of the Drama Queen.
The Sweet Bay or Bay Laurel tree is…well, a tree. Not your typical herb, it is an evergreen whose leaves are used as an herb in cooking, often added two at a time to sauces, soups, and stews for a slightly bitter edge. The Latin name for the Sweet Bay/Bay Laurel tree is laurus nobilis, not to be confused with any other entirely different species commonly referred to as “bay.”
Carrots come in a number of shapes, sizes, and colors – those long, orange, somewhat bland carrots you see at the supermarket are but the tip of the iceberg. Carrots are divided into several groups comprised of many varieties.
Not everyone has a yard in which to plant a garden. They might live in a high-rise overlooking a major city skyline with only a deck or a large sunny window. They might live in a tightly-packed condo or apartment complex that has small “yardlets” that get no sun. They might rent a house or duplex from a landlord that won’t allow them to dig up the yard for a garden – after all, if they move away, will the next tenant do anything with the garden or will it end up being a big muddy hole?
Mini-cabbage-on-a-stick pretty much sums up Brussels sprouts. There are several varieties to choose from, including Jade Cross, Long Island Improved, Prince Marvel, and Rubine. Lightly steamed with a bit of butter, lemon juice, salt and pepper, they are a surprisingly tasty vegetable.
Caraway seeds, so prevalent in rye bread the world over, are not the only part of the caraway plant that can be eaten. The leaves and shoots make a tasty addition to salads, and the roots, much like carrots or parsnips, can be slivered or diced and added to soups.
Most people are only familiar with the dried version of the black currant, sold in boxes alongside raisins in the supermarket. Smaller and a little more tart/tangy than raisins, they make a flavorful addition to baked goods and hot cereals. The fresh fruits are a tasty alternative to grapes and are ideal for making preserves.
Apple trees are tricky things. They often fall victim to diseases such as apple scab, powdery mildew, and fireblight. Apple tree propagation is done by grafting particular varieties onto specific rootstocks that determine the disease resistance, growth rate and eventual size of the adult trees. We do not recommend that you plant from seed – you may put in a lot of effort for nothing. Instead, buy live trees that are at least 2 years old, the more disease-resistant the variety the better.
With all the emphasis on organic vegetable gardening here there and everywhere, growing fruit often gets ignored. Maybe it’s the thought of all that pruning, or the patience factor: it can take 2-3 years for a fruit tree or bush to actually produce any fruit. So you have to wait. But, if you are a patient and tenacious fruit lover, you are perfectly capable of planting a thriving fruit garden as well as a vegetable garden.
Artichokes, also called Globe Artichokes, can be grown as an annual or a perennial (ideally as part of an edible landscape feature), depending on how much space you have available and how you prefer to grow them. Annual artichokes require a minimum of 100 days without frost, are planted in the Spring and harvested in the Fall. Perennial artichokes can be planted in Spring or Fall and harvested during either season, as well. Every 3 or 4 years carefully pull them out of the ground with the help of your garden fork, divide them, and then replant.