Corn is an impressive crop to grow, particularly in an urban or suburban environment, as it’s such an unexpected sight to see outside of rural farm country. You can grow corn for eating, or the multicolored varieties for Fall decorating, or popcorn varieties that are harvested after they have dried on the stalk. Not all at once, however, as different varieties need at least 100 yards between them to avoid cross-pollination.
Arugula, otherwise known as Rocket or Salad Rocket, is a tangy addition to green salads and cold pasta dishes. It is a cool season crop that will bolt with too much heat; however, do not be dismayed if your arugula bolts – while the leaves will be too bitter to eat, the edible flowers will make a colorful and flavorful addition to your dishes.
Also called Lamb’s Lettuce, Mache or Rapunzel, this cold-hardy green helps make it possible to enjoy salad year-round. The flavor is quite mild.
A beautiful and tasty annual herb with an ugly name, borage is also a low-maintenance herb. Perfect for those would-be gardeners with the proverbial brown thumb. You have to really try to kill this herb off. So, why not give it a try?
A salad isn’t a salad without cucumbers, in our opinion. Thin-sliced, skin-on. There are a number of varieties to choose from, depending on the space you have available and the purpose for which you are growing your cucumbers. After all, pickles are simply puckered up cucumbers.
This post refers to common cabbage that you would put in coleslaw, rather than Chinese Cabbage – which we will cover soon! There are so many cabbage varieties, it’s difficult to know where to begin. The varieties you choose to grow will depend on when you want to harvest them – because cabbage can be harvested year-round.
Leaf beet (or Perpetual spinach), Rainbow chard, Ruby chard, Seakale beet, Spinach beet, Swiss chard…’tis all a variation of the same vegetable, a close relative to the beet. It is a sturdy, savory green that tastes equally delicious raw in salads as it does wilted as a side dish – or baked into a particularly delicious strata dish involving eggs, cheese, sausage, and bread.
Apricot propagation, like that of apples, is done by grafting different varieties onto specific rootstocks that will determine how they grow. Apricots are susceptible to brown rot, canker, and silver leaf diseases. Do not attempt to grow apricot trees from seed; instead purchase young, healthy, disease-resistant varieties from a reputable nursery to transplant into your garden.
Basil is an annual herb that is widely used in Mediterranean cuisine – you would be hard-pressed to find a pasta sauce that doesn’t have basil in it. Not to mention it is one of the staple ingredients in pesto (the others being garlic, olive oil, and pinons or walnuts).