Gardening - Vegetables

These pages include 'how-to' stories, planting guides and useful hints from Tim Marshall's personal experience, and his friends. Find out how to grow healthy, successful organic vegetables, and return to see regular updates and seasonal advice.

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The onion family (alliums) have been prized for many centuries and are an indispensable flavouring ingredient in many recipes.
Legumes have an association with a particular family of bacteria, called rhizobia that convert nitrogen from the air into protein.
Except for horseradish and radish, all of these members of the cabbage tribe are subject to club root.
Artichokes are very tolerant of soil conditions, and little in the way of soil preparation is needed.
Fennel is an unsociable plant that inhibits the growth of other plants in the vicinity.
Herbs are useful as companion plants to repel pests, when they are planted throughout the vegetable garden.
The members of this family are all very competitive with weeds and fast growing, so little in the way of weeding is needed after the first few weeks.
Tomatoes are the most widely grown vegetable by the backyard gardener.
Sweet corn rapidly deteriorates in flavour after picking and ideally should be cooked within minutes of harvest.
One of the main reasons store bought produce is so lacklustre is the fact that the fruit and vegetables have been stored, and poorly at that.
They should all be sown in spring and summer, allowing plenty of time for them to mature before the onset of cooler weather stops growth.
It sometimes seems that only Tasmanians really appreciate their potatoes.
All of this group should be sown direct where they are to grow. While transplanting is possible, they will establish better when sown direct.
All of these very different vegetables are merely different strains of one, Brassica olereaca, bred for the leaves, buds, or flower buds as the desired edible portion.
Rhubarb, asparagus and globe artichokes are all perennial vegetables needing a permanent location in the garden.
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