The Content Of The Article:
A vegetable garden is becoming more and more the focal point of garden design. From seed to harvest, it is possible to follow the development of the plants and the maturation process of the fruits. The warming sunshine in the summer not only makes the vegetables mature optimally, it also ensures that every single vegetable contains many useful ingredients. Depending on the variety, fresh, crispy vegetables from the garden are raw and also prepared a real taste experience.
Popular varietiesThere are many varieties of summer vegetables that can be easily grown in the home garden with more or less effort. Including both native and Mediterranean varieties as so-called fruit, stem, tuber or leafy vegetables.
Undoubtedly one of the best known and most sought after vegetables is tomato. Depending on the variety, red, yellow or green fruits can be eaten raw, dried or cooked. With the sowing one can begin already starting from February in the house. The harvest season starts depending on the variety from June and ends before the first frost in October. Particular attention should be paid to the avoidance of brown rot in tomatoes. Good plant neighbors are e.g. Cucumbers, head or corn salad, radishes, leeks, carrots, celery, zucchini and strawberries. Avoid the proximity to peas, bush beans, potatoes, radish and runner beans.
Cucumbers belong to the cucurbit family and consist of about 97% water. They differ mainly in size, shape and cultivation, less in taste. There are long cucumbers, mainly for greenhouse cultivation and small aromatic mini-cucumbers, which are very suitable for outdoor cultivation. What all varieties need are warm and sheltered locations. Cucumbers are so-called starvationers and must be well supplied with nutrients from the beginning. They do not mature all at once, but gradually. They should preferably be grown next to cabbage, tomatoes or radishes. Cucumbers can be freshly processed in salads, used for dipping, and placed as mustard or gherkins.
Homemade and harvested potatoes are a real treat and can not be compared to those from the supermarket. As the name implies, early potatoes are early ripening potato varieties.
- Depending on the weather and temperature, lay new potatoes between March and May
- Protect the fresh green of the plants at first with fleece before freezing
- Crop already possible during flowering around the beginning of June
- New potatoes are not as storable as late varieties
- Therefore always reap as needed
- Keep the remaining potatoes in the ground
- In the case of potatoes, the crop rotation basically takes the form of a four-year cultivation break
Paprika is an excellent summer vegetable. In contrast to longer and narrower spiced peppers, sweet peppers are rather thick and round, sometimes tapering, with a mild, almost sweetish taste. In immature condition, all varieties are green. With increasing maturity, they turn yellow, red or orange depending on the variety. Their full aroma they develop only when fully ripe. The pods find in the summer kitchen a variety of uses, whether raw in salads, stuffed, grilled or as an ingredient of Mediterranean dishes. Paprika thrives well next to cabbage, tomatoes, carrots and cucumbers. It is not recommended, however, from a neighborhood to peas, beetroot and fennel.
Like the cucumber, the zucchini is a cucurbit. The most common is the elongated, green zucchini. In addition, there are also roundish varieties and fruits with yellow coloring. Yellow zucchini are usually thin-skinned and milder in flavor than their green relatives. They can be brought into the house from mid-April or directly sown from mid-May and, depending on the variety, harvested about 8 weeks later. It is best to harvest longish zucchini with a size of 15 - 20 cm, then they are best. This way, new fruits can quickly form again. Although they are basically tasteless, zucchini are a popular and varied ingredient in the kitchen. They can be eaten raw, stuffed, baked, grilled and even processed into cakes. The zucchini is one of the few vegetables in which the flowers are a delicacy.
Eggplant can be found especially in the Mediterranean cuisine. Best known are the elongated aubergine-colored varieties, although there are also roundish varieties and those with a light shell.
- Eggplants are very wary
- Therefore preferably grow under greenhouse conditions
- Prefer the house from February and plant in the greenhouse from the end of April
- Outdoor planting only from mid-May, not in front of the igloos
- Harvest of new potatoes between late July and early August
- Peel of ripe fruit gives way to light pressure
- Mature aubergines have an intense dark purple color
- They should be white inside and not greenish anymore
Beans are very rich in species and particularly productive. In domestic gardens mainly low-growing bush beans and creeping runner beans are grown, the diversity of varieties is much larger. The cultivation is very simple and only two months after sowing, the first beans can be harvested. It is sown from mid-May and harvested around mid-July. They are the ideal partner for a mixed culture with cabbage, lettuce, potatoes, celery and radishes. Bad neighbors are peas, leeks, fennel and garlic. Beans are not delicious just as a stew. They are a delicious side dish to many main courses and can be prepared sweet-and-sour.
Peas / snow peas
The pea is one of the oldest vegetables. Among the many varieties, especially the delicate mangetout are especially popular. Here, not only the peas inside, but the entire bowl can be eaten. Fresh from the bush, of course, peas taste best. The cultivation is uncomplicated. Depending on the variety can be sown from March / April and harvested from about June. If you recharge every 3-4 weeks, this will bring you a harvest far into the summer. Peas thrive well next to cucumbers, cabbage, carrots, radishes, lettuce, zucchini and radish. Bad plant neighbors are u.a. Bush and runner beans, potatoes, leeks and tomatoes.
Tip: After the last harvest, you should not pull the plants out of the ground, but leave the roots in the soil, because they supply the soil with nitrogen, which benefits other subcultures.
Also kohlrabi is a popular summer vegetables and yummy on top of that. Raw it is a taste experience and in the kitchen a real all-rounder, be it in salads, casseroles or as a side-dish. A particularly high nutrient content have the leaves that can be processed with. Kohlrabi can be brought forward from mid-March and planted from mid-April. For a longer harvest, follow-on sowings are recommended. After 8-12 weeks depending on the variety, the delicious tubers are ready for harvest. With the harvest you should not wait too long, because is harvested too late, kohlrabis are quickly woody and inedible. Young kohlrabis are the tenderest and tastiest. They thrive in addition to peas, bush and bean beans, cucumbers, potatoes, lettuce, leeks, spinach, celery and tomatoes especially well.
Hardly any other type of vegetable is as easy to grow as radishes. Home-grown radishes have a very fine sharpness and convince with delicate pulp.
- They can be sown from spring to August
- Complete culture duration is 6-8 weeks
- Are suitable as pre-, intermediate and afterculture of other vegetables
- Crop rotation should be noted
- Do not grow there where radish, cabbage or radish used to be
- Positively, is a neighborhood to beans, peas, carrots, tomatoes and lettuce
The cauliflower related to the broccoli is a real vitamin bomb and one of the more sophisticated types of cabbage. It thrives in pots, window boxes and in the bed equally. Since cauliflower is one of the heavyweights, its nutritional requirements are particularly high. Depending on the sowing or planting time, the snow-white heads can be harvested from June to October, about 8-12 weeks later. Whether the cauliflower is ripe can be recognized by the fact that the small florets are completely closed. A special feature is the so-called Pflückblumenkohl, an F1 hybrid, which forms several side shoots, each with a head. So you can harvest fresh cauliflower from July to August. With these vegetables, too, it is important to observe the crop rotation and to observe a cultivation period of 3-4 years, during which time it should not be grown on the same bed.
Tip: For an intense white color, the head of the cauliflower must be protected from too much sunlight, even if he prefers very sunny locations. The best way to tie the leaves over the cabbage.
Leafy vegetablesPicking and cut lettuce
Among the most popular summer vegetables are also crisp picking and sliced lettuce such. Oak leaf lettuce, Lollo rossa or Lollo bionda. Oak leaf lettuce has red or light green, very tender leaves with a nutty flavor. Lollo rossa and Lollo bionda each have red or green, strongly curled leaves that form dense rosettes.
Unlike lettuces, pickles or lettuces do not form heads, but are harvested continuously by picking or cutting the individual leaves from the outside to the inside.In the course of a season can be replanted several times and the harvest time extended so much. Depending on sowing or planting time can be harvested 5-6 weeks later the first time.
Tip: The shoot axis or the heart leaves should remain untouched, so that new leaves can form again.
Iceberg or ice cream salad
The iceberg lettuce, also known as ice or Krachsalat, develops large heads with crisp leaves. He can be sown again and again during the season. Ice lettuce can handle a lot of heat without firing. It can be moved into the house from February, and if there is no risk of frost, it can be planted in the garden. Iceberg lettuce can be prepared as well as picking and sliced salads with savory, but also sweet and fruity ingredients.
It takes about 8-12 weeks to harvest.
Who does not want to spice up or spice up fresh dishes over and over again with fresh vegetables. Especially since harvested vegetables are not only delicious, but also healthy. The selection is highest in the summer, now is high season, especially for crunchy fruit. Even if you do not have a garden, you do not have to do without fresh vegetables, because most of the summer vegetables can easily be grown in a pot on the balcony or terrace.