Category: Bulb and stem vegetables

Brassica oleracea var alboglabra Introduction: When old British gardening books talk about broccoli, they often meant Sprouting Broccoli), which is not the same as conventional Italian Broccoli, in that it … Read More

Brassica oleracea botrytis group Introduction: The cauliflower is sometimes considered to be the most refined member of the Brassica family, I don’t quite know what that means, but I do … Read More

Apium graveolens Introduction: This cool weather biennial is native to Europe and has been used as food at least since the time of the Romans (though this was probably leaf … Read More

Introduction: Rhubarb was first grown in gardens for medicinal purposes, but later began to be eaten as a food. It eventually became popular in the cooler areas of northern Europe … Read More

Brassica oleracea var gongylodes Introduction: This somewhat bizarre looking vegetable is relatively rare in American gardens and kitchens; in fact many people wouldn’t even recognise it. The edible part of … Read More

Edible flowers have become quite fashionable of late and for good reason. A handful of flowers will transform a mundane salad into an edible work of art that makes you … Read More

Allium cepa Introduction: The onion is an almost universal kitchen ingredients and one that few cooks would willingly do without. It probably originated somewhere in central Asia, but has been … Read More

Allium sativum Introduction: Garlic originated in the Caucasus region of central Asia and is thought to be one of the first cultivated plants (it no longer even occurs as a … Read More

Allium porrum Introduction: This non-bulbing relative of the onion is native to Eurasia and was first cultivated somewhere in the Eastern Mediterranean. It has been a food of the common … Read More