Top Five Perennial Vegetables

In one of our earlier article we have stressed on some points on the importance of growing perennial vegetables. There are so many vegetables which can be grown as perennials. Here in this article we will give you five of the most common perennials which are our favourite also. So here is a list of our fav five:

1. Papaya: A good choice as a fruit and also as vegetable (the raw ones). A papaya plant can produce more than 100 kgs of fruit in a year. They can be grown from seeds as well as through vegetation.
   
2. 
   Garlic: Though in most of the places garlic is grown as annuals it is basically a perennial plant. It is one of the healthiest vegetable you can get in the nature. 
   
    
3. Groundnut: Apart from their perennial features they are also known for their ability to fix nitrogen in the soil. The edible part of the plant is tubers. You can easily grow them by sowing tubers in moist soil.
   
   
4.  Sweet Potato: Apart from the roots of the plant leaves are also edible and are used in many parts of the world. The leaves are much more enriched in protein than the tubers.
   
   
5. Bitter Melon: as the name suggests they are bitter in taste. Their immature fruits are the most consumed part of the plant. They growing techniques are more or less similar to that of growing cucumbers.

This is a short list of our favourites. Which one do you grow? Share your experience with us.

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Storing Your Vegetables You Must Know the Basics

Storing of vegetables properly is a very important part of practicing gardening. Though we are doing very well in gardening, the importance of storing of vegetables can’t be ignored. All our efforts for producing good quality crops will be wasted if the vegetables are not stored properly. This article will give you some tips on how you can store your garden yield.

While storing fresh vegetables 2 main points you need to take into consider.

1. Water loss
2. Respiration rate

The meaning of proper storage is to place the harvested vegetables in an environment where essential life processes like respiration can continue in a very slow rate and the water loss can be minimal.

Preventing water lossis one of the important factors in storing vegetables. Water loss can cause wilted and dull looking vegetables. Storing in low temperature with high humidity will prevent the vegetables from loosing water.

Respiration of the vegetable is another reason which you need to take into consideration while storing. The rate of respiration varies with the water content of the vegetables. For example at a given temperature leafy vegetables such as spinach and lettuce will respire more than potato or carrots. The rate is also higher in immature vegetables.

During respiration oxygen is absorbed and sugar present within the cells breaks down into energy, carbon Di oxide, water and heat.  For keeping the vegetables in a proper edible condition the respiration level should be held at very low level. You can slow down the respiration level by reducing the oxygen level.  This is done by keeping the vegetables in perforated plastic bags or by covering the pot in which the vegetables are kept. Please don’t use total airtight containers these will stop the respiration process entirely and the vegetables will not be as tasteful as it should be.

We usually store vegetables in refrigerators. The refrigerators keep the temperature usually uniform but the temperature may vary within different compartments. In most of the cases temperature is lowest just beneath the freezer.  This causes the warmer air to circulate around the side. This air is also sometime lower in humidity and thus causes any uncovered vegetables to dry out.

For the storing purposes the vegetables are divided in 4 groups:

Group 1: these vegetables are the most sensitive to temperature and humidity. These have the highest respiration rate and water loss can be huge if not taken proper care. They should be stored in 30-40 deg F and 90% humidity. It can be sub divided into group A and group B.

Group A: Lettuce, Spinach, green onions, Swiss chord etc.

Group B: Broccoli, beet, Cabbage, Celery, Radishes etc.

Group A vegetables are best stored when kept in crisper state and washed before storing. Store Group B vegetables in plastic bags or containers and keep them in the main compartment of the refrigerator.

Group 2: These types of vegetables are little less sensitive to temperature but very sensitive to humidity. Storing these vegetables requires 40-50 deg F temperature and 90-95% humidity. Though most of the time it is not possible to maintain such a customized temperature and humidity, don’t keep these vegetables in refrigerator for more than 7 days.

Vegetables such as Bell peppers, Cucumbers, Squash, ripe Melons etc. are in included in this category.

Group 3: Vegetables such as ripe tomatoes, Sweet Potatoes, Okra, Eggplants are included in group 3. These vegetables are prone to chilling injury. Ideal temperature for storing is 60 deg F You don’t need to put them inside the refrigerator for storing. Rather it is better to keep them in a cool and dark place.  

Group 4: Dry Garlic, melons are grouped in this group. Store them where there is an absence of direct sunlight.

Another piece of advice, don’t store many ripen food together with fresh vegetables. Ripen fruit emit ethylene gas. It will cause the vegetables to become yellow, sprout the potatoes and cause bitterness in carrots.

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Easiest Vegetables to Grow for the Beginners

As a beginner, most of us are worried about the success of our gardening endeavor. Will we get our desired results? Or will our effort will turn out to be a fruitless labor? As I always emphasis on the point to start small and gradually increase the level of difficulty as you gain experience with gardening. In this article I have mentioned few of the plants which are easy to start. Though these are not totally full-proof, you can definitely try your luck with these plants than to attempt the plants which need much more sophisticated approach, particularly at the beginning.

Tomato:

When we talk about starting your own kitchen garden, may be 80% of us first think about fresh, homegrown tomatoes into our garden. Growing tomatoes are not difficult either. With fertile soil, Little bit of watering from time to time(see watering guide) and lot of sun light, your tomato plant will grow and give you fruits all year long(depending on the variety). Just look out for blight signs and little caterpillars which can hamper the growth of your tomato plant.

Tomatoes are packed with plenty of iron, magnesium, potassium, vitamin A, B6, and C and last but not the least Lycopene(antioxidant) which prevents cancer. you can check tomato growing tips for more in detail.

Pea:

The tender sweetness of pea just plucked from you kitchen garden, is so much better when you compare it with the pea from the store. Most of the varieties can be grown very easily from the seeds. You can grow peas in the containers that is at about 10’’ deep. Peas are easy to care and much fun for kids to harvest them. Just try not to harvest peas in the hot environment(ideal range 40-85 degrees Fahrenheit).

Peas are high in fiber, iron and various vitamins.

Radish:

Radish is another vegetable which is ideal for the starters. The seeds can be sown outdoors, indoors or in the containers. In case you have fertile soil extra feeding are rarely necessary. They can mature withing 25-50days (depending on the variety). They can add a peppery addition to our favorite salads. Want to know more about growing radish? Check out this article.

Carrots:

They are the sweetest, crunchiest and in best condition when taken out from your own garden. Carrots are easy to grow. They need only water,sunlight and careful weeding. Carrots are the tastiest when harvested small. If you leave them in the ground for too long it can result in overly large and woody carrots. Make sure to keep the soil moist. Dry soil can result in bitter and more fibrous carrots. Make sure that the soil is free from rocks and deep enough to handle root growth. Presence of rocks can result in crooked carrots which though are taste wise perfect but aesthetically not soothing. Want to know more about growing carrots. Check out this article.

Spinach:

Leafy green plants such as spinach can be grown very easily from seeds. Cool and moist weather are better for spinach. It is better to sow the seeds 4-5 weeks before the winter. In fertile soil, it can grow very rapidly. It takes one and a half month to mature. Once the the leaves are of reasonable size you can pick them to encourage new growth.

Spinach is high in iron and can be a wonderful addition to salads and soups. want to know more about growing spinach? check out this article.

Cucumber:

Cucumber can be sown in containers, garden, hills almost anywhere. Warm weather, regular sunlight and watering is enough to yield high quality cucumber. You need to provide the plants with ample space to stretch their roots as the plants sprawl. Avoid planting cucumber at the time of frost.

It is a must addition to our salads. For details on  how to grow cucumber click here

Beans:

Almost any type of beans are easy to grow from seed. Plant directly into the soil or the container when the soil is warm. It requires plenty of water, ample sunlight and some cage to provide the support for the vines to grow.

Beans are the powerhouse in terms of nutritional value. They are high in iron, fiber, protein, manganese and phosphorous.

I hope you got some idea about what to plant as a beginner. There might be plenty of other such plants which you have experience as easy to grow and maintain. I will be really happy if you can share some more.

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