Roots and bulbs
The product is only available in French language
Vegetables whose roots, stems or bulbs are eaten raw or cooked are a must in the kitchen garden and on the table. Freshly picked or stored under cover, they're a year-round companion, and their colors, shapes, nutritional benefits and varied tastes will bring joy to your plate!
But growing them isn't always easy: delicate sowing, risk of rotting or insect attack... These vegetables need special care to give you complete satisfaction.
In this book, you'll find advice from an expert gardener on the fundamentals and specifics of cultivation, adapting tillage to the species, water requirements, placement in rotation plans, diseases and pests, as well as cooking tips and the benefits of sixteen vegetables.
Beets, carrots, turnips, parsnips, tuberous parsley, radishes, salsify, scorzonera, garlic, shallots, onions, leeks, celeriac, kohlrabi, sweet potatoes and Jerusalem artichokes... Common or more unusual or even little-known, invite these vegetables into your kitchen garden to enjoy until the depths of winter and to enrich the vegetable biodiversity of your garden!
Jean-Jacques Raynal - Éditions Terre Vivante - 120 pages
