Rapunzel is a vegetable that has largely disappeared from market stalls. It is one of the perfect vegetables for organic cultivation, in the sense that it does not suffer from any disease yet the rapunzel is difficult to find. Of course we still find the vegetable here and there, some amateur gardeners continue to perpetuate their culture.
It is one of the root vegetables but everything is good in the rapunzel and the desire of gardeners to cultivate authentic products for the pleasure of new flavors will soon take up the torch ...
The root has a slightly nutty taste. It is creamy white in color, pointed, spindle shaped, with fairly smooth skin, when cut, it produces a milky liquid.
The leaves are more or less similar to those of the mache, they are rather eaten raw in salads or mixed in mesclun with lettuce and others. The root is eaten cooked, in a pot over the fire, or simply in water or steam.
Rapunzel is a bellflower. It produces a beautiful flowering from May to August, with blue-purple bells along an upright branch, see photo at the bottom of the page ...
• Campanula Rapunculus Linnaeus
• Family : Campanulaceae, campanulaceae
• Cycle: Biennial
• Hardiness: Very hardy plant
• Foliage : Persistent
• Exposure : Sun or partial shade and temperate climate
• Sowing: Fall or spring
• Flowering: May to August
• Harvest: 11 months after sowing (Autumn) - 6 months sowing spring
• Ground : Light, deep, loose and cool
• Harbor : Tuft and flower stems erect.
• Rooting: Fleshy roots
• Origin: Europe, Asia, North Africa
• Difficult to find information, what we know is that the vegetable is described as aiding digestion and containing vitamin C and fiber.
• A rather light, deep, loose and cool soil.
• As in the cultivation of carrots and root vegetables, the looser the soil is and cleaned to prevent the roots from branching out.
• By fall or spring sowing.
• Sow seeds preferably in autumn but spring sowing is quite possible, until June, but cultivated too late, rapunzel seedlings have more difficulty to emerge.
• Autumn sowing is preferred because emergence is easier.
• The first step is to work, loosen and clean the ground of its stones.
• Amend the potting soil and mix well to obtain a fine and homogeneous soil.
• Then draw shallow furrows 1 to 2 cm deep, space the lines 25 cm.
• Distribute the rapunzel seeds evenly in the furrows.
• Cover with potting soil for seedlings (no soil).
• Lead and water.
• Keep the soil moist if necessary (spring sowing).
• Thin out every 5 to 10 cm when the seedlings have 4 or 5 leaves.
• Emergence occurs in spring.
• Harvesting is done as needed in the kitchen from October and until spring.
• To harvest, simply pull up the plants.
• The root softens after a few days, cook them quickly after removing them.
• Mulch during the winter months to make harvesting easier.
• Watering: Important in case of drought
• Regular weeding and hoeing, they have the advantage of slowing down evaporation from the soil.
• A heavily decomposed compost mulch, in the fall and spring, will fertilize the plant, keep the soil cool while nourishing it.
• Natural fertilizer can also be added in spring and fall.
• Foliar fertilization is of no interest.
• Cut the flower stalk to prevent seed build-up.
• No illness ...
• But watch out for mollusks, especially with young plants.
• No other varieties, only one botanical type.
Photo by JF Gaffard [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/)] , via Wikimedia Commons
The photo is retouched by Our website.
Celery is a vegetable that consumes the roots as well as the petioles and leaves.
In summary, what you need to know:
Last name : Apium graveolens
Family : Apiaceae
Type : Vegetable, biennial
Height : 50 to 70 cm
Exposure : Sunny
Ground : Rich and fresh
Harvest : Fall
Autumn and winter vegetable par excellence, here are the growing tips over the seasons to have beautiful celery.
Butcher peas and potatoes in temperate climates, asparagus and broad beans.
Snails and slugs return as soon as the temperatures warm, and their appetites haven't diminished since the fall! Try to remove them by placing a little ash around the feet, or remove them manually if the mollusks are not too numerous.
Remove the mini greenhouses for a few hours when the weather is good, to ventilate the plants and frames.
We harvest the chervil during the vegetative period, that is to say between April and September. To do this, cut an entire stalk flush, this will stimulate new growth. You can taste the chervil fresh, on your dishes, in soup, in vinaigrette, in salad, in sauce… Otherwise, it is better to chop it and keep it in the freezer. It is also possible to dry it and store it in an airtight container, however, it will lose its flavor.
The common chervil (Anthriscus cerefolium) is the variety that is most planted in gardens. It is the most aromatic, it can reach 70 cm high at most. There is also the wild chervil (Anthriscus sylvestris), also called chervil. Its leaves are eaten fresh but watch out for the poisonous root. This is not the case for all varieties because the tuberous chervil (Chaerophyllum bulbosum) treats us precisely with its root. It is an ancient vegetable that looks like a small carrot. Of another species but still called chervil, we count the musk chervil, also called perennial chervil. This beautiful fern-like herbaceous smells of anise and offers pretty white flowers.
Radish loves very bright and sunny situations, but in the heart of summer, when it is very hot, he enjoys a slight shading that it can be offered by growing it near fairly large leafy vegetables as they will keep it cool. As to ideal soil, it must be very worked so particularly furniture, well drained and fresh.
One to two weeks after sowing, a thinning. This consists of keeping only one plan every 14 cm for the larger varieties and one plan every 4 cm for the smaller ones.
Phyteuma spicatum just Phyteuma, meaning В "В vigorous plantВ В" in Greek, and spicatum, meaning В "В en Г © piВ В", in Latin.
Rapunzel salad, rapunzel, wild rave, bishop's hair are some of the small names given to the rapunzel in pi (Phyteuma spicatum), often with confusion with the Rapunzel bellflower. Rapunzel comes from Latin, rapunculus, which means small root, diminutive of rapa, root. This is where the name radish also comes from.
In the Republican calendar, the rapunzel was the name given to the 1st day of the month of Frimaire.
The rapunzel bellflower was once commonly cultivated as a vegetable for its fleshy roots and young shoots. In 1946 it was still in the Vilmorin-Andrieux catalog.