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Category Fruit and Vegetables
Native to Asia, these leafy vegetables have been grown in Europe for centuries; they are easy to cultivate, and the production lasts throughout the winter and throughout the spring. They tolerate freezing very well, in fact they are among the most widespread frozen vegetables. These are annual herbaceous plants, which produce small rosettes of wrinkled leaves, not too compact, which are grown after cooking, steaming or boiled.
It is one of the most unusual vegetables and has a very particular taste, the habit of eating asparagus comes from the time of the Romans, who cultivated it in large quantities. The asparagus is made up of well-developed buds of a semisempreverde herbaceous plant, native to Mediterranean and European coastal areas; being a perennial plant the flowerbeds in which asparagus are grown will be destined for this for a long time: a well cultivated asparagus can produce for at least ten years.
Eggplant is the fruit of the solanum melongena plant; like many other solanaceae it cannot be eaten raw, as it contains a toxic substance, called solanine, fortunately this substance is thermo-labile, meaning heat makes it harmless, allowing us to prepare numerous delicious and fragrant dishes with aubergines.
Potato cultivation requires different care at the time of planting and during the entire growth period. Dedicating a small piece of land (or even just a few pots) to these tubers is always a good idea: their performance is plentiful and they are among the indispensable elements in the kitchen.
The asparagus is a perennial herbaceous plant provided with an underground rhizome which in horticulture is called paw. From the paw each year sprout the shoots called turioni, which are the edible part. The collection of the shoots should be done as soon as they come out of the ground, before their aerial development otherwise lignify and turn into stems with leaves, flowers and fruits.
The chard Coast chards (beta vulgaris var cycla) and leaf beets (also called herbs) belong to the Chenopodiaceae family and are therefore closely related to beets. The beta vulgaris, also called chard, are vegetable plants and are cultivated both for the green part and for the thicker central part, called costa.
Truffles are certainly among the most famous, most expensive and most sought-after mushrooms in Italy. Adored by those who love eating delicacies, the object of the desire of budding chefs, professionals or simple enthusiasts, the hidden dream of every mushroom seeker, the truffle has over the years created a real economic induced.
Celery is a vegetable, cultivated in Italy since ancient times; the botanical name is Apium graveolens, and in particular the dulce variety is the typical celery from the coast, with fleshy and elongated tufts, which are eaten raw or cooked, another very appreciated variety is rapaceum, or the so-called celeriac or celery hunchback, whose root is consumed.
The artichoke The artichoke, cynara cardunculus var. scolymus, is a perennial rhizomatous herbaceous plant; this plant produces has an autumnal and winter development, therefore as soon as the summer temperatures become mild and humid from the underground rhizome sprout the first shoots, which will produce large greyish, finely engraved, arched leaves, inserted on a thick erect, ribbed stem and fibrous, herbaceous, of the same color as the foliage; during the winter months at the apex of the stems large flower heads are prepared, enclosed in thick bracts, which will bloom in late winter.
The courgette The courgette, which is part of the family of cucurbits and therefore its botanical name is Cucurbita, can give great satisfaction to anyone who wants to devote to the care of a vegetable garden. It is in fact extremely simple to breed and guarantees, especially the new hybrids, abundant production for a prolonged period.
It comes from Central America. The pumpkin is a plant known since ancient times, cultivated both for the consumption of the ripe fruit and for the collection of unripe fruits, that is zucchini. In past centuries pumpkin represented a food reserve in the poorest areas. Following selections and hybridizations, the market now offers the possibility of choosing among the many varieties of seeds, pumpkins and courgettes.
Endive Endive is a variety of chicory characterized by a particular bitter taste. It is a very popular vegetable on our tables, particularly during the winter period. It can be consumed in salads, then raw, but also cooked in different ways and with many combinations. Used in ancient times as a medicinal plant for its bitter taste, today thanks to the system of leaf whitening which eliminates the latter drawback, endive is used as a salad.
Rucola The rocket, Eruca sativa, is a type of salad. For a long time it has been almost forgotten, only to be very popular in recent decades. In the kitchen it finds many uses and combinations, especially when we want to give our dishes a slightly bitter and spicy taste. For this reason we can safely say that it can no longer be missing among the crops of a home garden.
On this page we will talk about: other articles: see also: Orto During the winter months it is possible to use our vegetable garden, because there are vegetables that do not fear frost, indeed, some of these benefit from the presence of night frosts. First, however, to think about growing new plants it is advisable to prepare the garden; It is essential to clean up all the soil from now-dried plants or no longer in cultivation, removing for example the remains of tomatoes and green beans, which we cultivated during the summer; in fact some vegetables, such as tomatoes, green beans, courgettes, peppers, aubergines, fear the cold and do not like the times of the year with a few hours of sunshine a day.
Chicory Chicory is a very interesting salad for the period in which it grows, for its crunchy consistency and for the bitter taste that it adds to other vegetables. It is rich in virtues also from the organoleptic point of view and can therefore be a good idea to try to cultivate it in our plot.
Fennel Fennel, whose botanical name is Foeniculum vulgaris, is a vegetable widely used in Italian cooking, both cooked and raw. It is characterized by a strong and unique taste, with a particular note of anise. The leaves and seeds are also consumed, which are equally fragrant.
Mushrooms are not part of the plant kingdom, but give rise to a real realm in its own right, that of the mushrooms, also called mycetes; we can roughly divide this kingdom into two different groups, the macromycetes, or the mushrooms that are consumed by man and animals as nourishment; and the micromycetes, or all those yeasts, rots and molds, very common everywhere, of dimensions not perceptible to the human eye.
Onions, Allium cepa, are one of the most cultivated species of allium, along with garlic, Allium sativum, and leek, Allium porrum; they are biennial herbaceous plants, cultivated as annuals, which produce an enlarged bulb, and a head the elongated leaves; at the center of the stem, in summer, a thin, fleshy stem rises, which can exceed one meter in height, at the apex of which a particular spherical inflorescence blooms, consisting of small white tubular flowers, very decorative.
Lentil is an easily grown and rather resistant legume. It is therefore widespread throughout the world, especially in disadvantaged areas. The seeds are an important source of proteins of high nutritional value, vitamins and mineral salts. Exhausted plants can instead be used as animal feed.
The lamb's lettuce, also called valerian or songino dolcetta is an essence that arises spontaneously in Italy and is generally cultivated for the leaves that are eaten raw, in salads. It is an annual herbaceous plant that produces white or blue flowers that bloom in spring.