Thrifty gardeners like to use every part of the vegetable. Why throw away luscious beetroot tops, colourful Swiss chard stems or crunchy broccoli stalks? If you use what everyone else tosses away, then you are a ‘root-to-stem’ gardener. This is the latest trend in a world that’s conscious of waste and the rising cost of food.
Creative gardeners and cooks are taking this trend even further with recipes for carrot-top pesto, radish greens chimichurri and roasted cauliflower steaks.
It has also been discovered that the parts we throw away (hopefully on the compost heap) are just as rich in nutrients, if not richer, than the parts we eat, such as broccoli stems, beetroot leaves and more. There are plenty of summer veggies that can be eaten root-to-stem. Here are our suggestions:
Swiss chard: ‘Bright Lights’ varieties with colourful stems offer the most options. Chopped small, they can be added to soups and stews, sautéed with onions, peppers and other veggies in stir-fries, or steamed and added to pasta, quiche and other baked dishes. Those with the large white rib can be steamed and served with hollandaise sauce, as an asparagus substitute.
Growing tips: In summer, Swiss chard grows better in partial shade. Water regularly and feed monthly with a nitrogen-rich fertiliser to boost leaf production. Harvest 2 – 3 outer stems at a time from each plant.
Summer squashes like baby marrows and patty pans, as well as winter squashes (pumpkins and butternut), produce edible flowers, and the young leaves can be eaten like spinach, often referred to by people in rural areas as marog.
Cook the leaves as soon as possible after picking because they wilt quickly. Wash well and shred. Sauté an onion and some garlic and add the leaves. Add some water or stock and some chopped tomatoes and potatoes and stew until the vegetables are very tender. The ‘hairiness’ of the leaves diminishes with cooking.
Growing tips: Plant in full sun, in well-composted soil that drains well. Allow enough space for plants to grow (overcrowding may cause fungal disease). Water at the base of the plant and avoid wetting the leaves.
In our eagerness to grow our own vegetables, we often forget that most vegetables and herbs need at least six hours of sunlight to grow and produce fruit efficiently. This is a challenge when you live in a built-up urban area, complexes or in small apartments. But knowing which herbs and vegetables to plant and harnessing the sunlight energy that is available to you, you are able to grow your own. You might not end up with the vegetable garden that your gran had, but there is always hope. Nevertheless, it’s all about clever planning and knowing your surrounds. Where does the sun come up? Do you get afternoon rays hitting a particular wall? Do you have space for a nifty trellis to grow some patio variety vegetables? Many new patio varieties were bred especially for you, the small space gardener.
But before we get to the vegetables and that perfect salad bowl…Herbs have long been banished to the corner of the garden, and I have no idea why. We were taught that specific plants should go into allocated areas of the garden. Herbs come in a variety of colours, purposes and beautiful textures, as long as my arm! Why not plant up a pot or an old bucket with these beauties. You can have a pot for braai, a pot for salads and a pot to add flavour to your stir fries. These do not need to take up a lot of space in your garden or on your balcony. Take a look at this handy zinc bucket for herbs. As long as you remember, good afternoon sun and a warm wall could be sufficient to grow herbs. Surround your seating area with textures and aromas and be inspired to try them in the kitchen. Sage, thyme and rosemary for braai. Rocket, parsley and mint for the freshest salads and Vietnamese coriander, chives and fennel for those Asian stir fries. Add some flowers to your pots, nasturtiums and pansy flowers are edible. The good news is, to give any dish a bit of flair, you can grow microgreens! Jam-packed full of goodness and so easy to grow. Read my blog on microgreens to show you how to grow these little guys. You could even go all-out and install a square metre garden.
Don’t be afraid to experiment, try different spots and see how your plants do. They will be quick to tell you that they are not happy – lanky growth and fewer flowers are usually the first signs. These signs are messages to cut your losses and try again. The following edibles can grow in your garden or on your balcony or patio, with less than 6 hours of sun…yes there is hope for you the avid gardener!
Celery, coriander, fennel, oregano, rocket and parsley to mention but a few. Chives and leeks will survive too.
Lettuce, kale, cabbage and many oriental green varieties like pak choi and tatsoi. Spinach will grow in dappled light in hot areas (remember that afternoon sun against the wall?)
You can train your fruits and vegetables to grow upwards using a trellis, as long as the plant receives sun, the roots can be shaded. Look out for those special patio varieties.
Start planning your spring garden now, sow your seeds and enjoy the fruits of your labour!
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