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To diversify your diet, rediscover the flavors of yesteryear, give pride of place to vegetables, rediscover 5 "forgotten" vegetables.
"Old vegetables or forgotten vegetables are for the most part native vegetables that have fallen into disuse," explain Valérie Garnaud and Odile Koenig in their Great Guide to Vegetable Plants. [This] for different reasons: weariness of excessive consumption as for rutabaga where the Jerusalem artichoke during the Second World War, contempt for certain "poor" vegetables such as pulses, difficulty in preparing perhaps for crosne or scorsonere... while vegetable plants introduced from other continents, such as potato or the tomato, have become “staple” vegetables. These forgotten vegetables and their flavors are gradually finding their way back to vegetable gardens and certain vegetable stalls. They are also brought to light by great chefs ”. Reintroduce them to your vegetable garden too! They are also often very productive and easy to grow.
Swiss chard (or perry, card)
This herbaceous plant known for its decorative foliage is sown between April and June, then harvested between June and October.
In cool, well-drained soil, in the sun or under light shade, "sow the seeds about 2 cm deep, in rows 40 cm apart".
You can also arrange them in the vegetable garden as in a bed, it will be the most beautiful effect.
Swiss chard is eaten cooked: the chard is fried after being cooked in water for a few minutes to soften them, and the green leaves, which are very nutritious, like spinach.
Read also :
- how to grow chard well
- health benefits and virtues of chard
This root vegetable, cousin of the carrot, is making a successful return to the markets and is starting to gain recognition. He had indeed fallen into oblivion after being very cultured in the Middle Ages.
To be sown between March and June for a harvest between August and February, parsnip appreciates sunny situations, fertile and well-drained soils. Plan for it rows 30 to 40 cm apart, then a thinning at 15 cm distance.
On the plate, it is an energy vegetable: "the root is used raw, often grated and combined with other raw vegetables, or cooked in soups and stews, mashed potatoes, crisps or gratin. Young leaves can also be eaten raw or cooked ”.
Read also :
- how to grow parsnip well
This turnip therefore suffers from a reputation as a "war vegetable" ...
Still, it's interesting raw in a salad, or more often baked, mashed, stewed, or sautéed.
Sown between April and June in deep, clayey soil, it is harvested between September and March.
Be careful, the swede fears the drought which causes stringy roots; always keep a cool, well-drained soil for it!
Read also :
- how to grow rutabaga
- health benefits and virtues of rutabaga
Stemming from a large perennial plant, Jerusalem artichoke has been cultivated in France since the 17th century. Plant it in March-April to enjoy it from November and until the end of the following winter. This tuber appreciates the sun or light shade, but not the wind. It is ideal to place each tuber 10 cm deep, spacing each about 60 cm apart. With mulching, the soil stays cool. “Once planted, it does not require any maintenance or watering! ". Be careful, however, it is an invasive vegetable, which thrives in large gardens. Do you prefer it as a gratin, soup or pan? Raw and drizzled with lemon juice, it is even more digestible. Also note that "rarely eaten, the young leaves can be cooked like spinach". Let us also mention helianti ... "Very similar to Jerusalem artichoke but introduced later in Europe", this rhizome benefits from a fine flavor after light cooking.
Read also :
- how to grow Jerusalem artichoke well
- health benefits and virtues of Jerusalem artichoke
Tasty and sweet meat for a forgotten vegetable that returns to our vegetable gardens!
This herbaceous plant which has remained wild for a long time is sown in April and May, to emerge from the ground between October and March. It can reach 1 m in height and even flower the second year!
Reserve a sunny area, deep, light and sandy soil and sow in rows about 25 cm apart. After having thinned the rows, water copiously in dry period.
It is delicious in soups, gratins, casseroles or side dishes and the young shoots and leaves are also edible. Scorsonere, or “black salsify”, can also be eaten cooked (in donuts why not) or even raw because it is sweeter and sweeter than salsify. To test !
Read also :
- how to grow salsify well
To read: The great guide to vegetable plants, by Valérie Garnaud and Odile Koenig, published by Delachaux and Niestlé, € 34.90.
Visual credits: Ancient vegetables: © Stéphane Duchateau Fotolia Chard: © Céleste Clochard Fotolia Parsnip: © Deyan Georgiev Fotolia Rutabaga: © Sergey Yarochkin Fotolia Salsify: © Martine Wagner Fotolia Jerusalem artichoke: © Reinhard Sester Fotolia