Planting / Retrieving: vegetables from the vegetable garden

TOMATO designates both the species of herbaceous plants and its fleshy fruit. The species has several thousand cultivated varieties, including the most famous: cherry tomatoes, Marmande tomato, beefsteak tomato, ribbed tomato, Crimean black tomato and many more. The plant is grown in the open field at almost all latitudes.

PEPPERS and PEPPERS, in their multiple varieties (2,300 exactly) belong to the same species, that of Capsicum annuum! Among the best-known varieties, there are of course the banana pepper, the Espelette pepper, the green pepper, the red, green or yellow pepper. They must be planted in a warm, dry place, in the sun and sheltered from the wind in a soil enriched with compost at the time of planting.

AUBERGINE is a species of annual herbaceous plants, widely cultivated for its edible fruits as vegetable or market garden plants. The term also designates the fruit. There are 3 species of cultivated eggplant. Eggplant is grown in open fields or in greenhouses in the climates of the South of France. However, care must be taken in its cultivation, because eggplant stops growing below 11°C)

ZUCCHINI is a species of plant in the Cucurbitaceae family which includes several varieties of squash of very different shapes, colors and sizes, cultivated zucchini, squash and real pumpkin. Among the best known varieties, we can mention the Black beauty, the Patidou squash (or Sweet Dumpling), the Delicata (or Sweet potato), the Styrian squash (var. styriaca), the long Sicilian white squash, the Jaspée melonette of Vendée, the sugar plantation of Brazil...

ONION is a species of herbaceous biennial plants widely and for a long time cultivated as a vegetable plant for its bulbs of strong flavor and smell or for its leaves. The term also refers to the bulb of this plant harvested as a vegetable. By extension, it sometimes designates colloquially in gardening the bulbs of other plants, generally inedible (for example: tulip onion). The onion is used both as a vegetable and as a condiment.

SALADS exist in multiple varieties! These vegetable plants are transplanted (chicory, lettuce), others (lamb's lettuce, dandelion, arugula, purslane) are sown. There are 3 main families: chicory (escarole, endive, frisee, sugar loaf), lettuce (head, butter, batavia, European, American or iceberg), lettuce, romaine lettuce, oak) and finally a 3rd category watercress, lamb’s lettuce, arugula, purslane, dandelion among others!

AROMATIC PLANTS are used in cooking and herbal medicine for their aromas and essential oils that can be extracted. These aromatic plants are grown as needed for their leaves, stems, bulbs, roots, seeds, flowers, bark, etc. Fine herbs has three botanical families: Alliaceae (garlic, onion, spring onion, chives, shallot, etc.), Apiaceae (angelica, caraway, chervil, fennel, parsley, etc.) and Lamiaceae (lemon balm, mint, basil, etc.)

THE STRAWBERRY is a perennial stoloniferous plant whose leaves are 10 to 15 cm high. Its strawberry fruit is generally unanimous, in humans, but also in animals. It is rich in vitamin C, iron and iodine. It is planted in autumn and harvested between mid-June and the end of July. There are more than 600 varieties of strawberries, of which only 35 are grown in France. Strawberries grow in well-drained soil in full sun (for classic varieties). Remember to water your strawberries often because the strawberry is a fruit rich in water!