Growing Your Vegetables
Tired of getting vegetables below the freshness level you are looking for from the supermarket, or of waiting in line just to grab a missing vegetable you absolutely need in your meals? Maybe the perfect solution for your dilemma would be to grow your very own vegetables; the benefits range from skipping the long queues to getting fresh produce right from the comfort of your own home. More and more people have also started to grow their own vegetables and it is never too late to begin.
Types of Vegetables
Here are some examples of easy and fast-growing vegetables you can start your vegetable garden with. They can be grouped into these groups: cruciferous, roots and others.
To start off, cruciferous vegetables include kale, arugula, and bok choy and they are usually enriched with vitamins and minerals such as folate and vitamin K.
Kale is the perfect role model to kickstart your vegetable garden as it is usually cooked during the colder months. The leaves come in many variations of colors such as green or deep red and can take the shape of frilled, flat or curly. Something to note is that the color as well as its flavor will definitely improve with the cooler seasons. As for growing them, simply pick the baby leaves no more than 30 days after planting the seeds, and harvest the adult leaves no more than 40 days later. To have the plant continuously produced, the outer leaves should be harvested while ensuring that the center area continues to flourish.
For Arugula, it is a type of cruciferous, leafy green vegetable that will add a hint of spice to your meal with its interesting flavor that leaves a nutty undertone. Arugula leaves can be harvested from the plant about four weeks after the seeds are planted and individual leaves should be handpicked to ensure continuity of the harvest.
Since Bok Choy is a fairly common vegetable seen and bought, it is not surprising to find out that this vegetable is extremely easy to grow as well. Complementing salads as well as stir-fried dishes, this vegetable plant is usually ready to be harvested no more than 50 days after planting and all it takes is a limited amount of sun. In addition, it is not a fussy plant and can be a good plant for growing indoors as well.
Next, we have the Root vegetables, which include turnips, carrots and radishes. These underground vegetables are typically packed with a high volume of antioxidants and can help cleanse the body.
Turnips are relatives of cabbages and are best grown for their greens and roots being respectively spicy and mild. These vegetables also thrive best in cooler weather so they should be planted during early spring or late summer for a productive crop. They are also known as one of the fastest-growing vegetables and can be harvested as soon as they reach up to six inches tall or around 50 days after they have been planted.
For carrots, they can come in a plethora of colors and shapes; ranging from red to purple, and from small and round to large and cylindrical. Carrots should be dug up once they have developed color entirely, similar to about 60 to 80 days after they have been planted. Carrots are usually stored throughout winter, and to ensure that they remain sweet or grow even smarter, harvesting can wait until the surface of the carrot has been through a couple of frosty weathered days.
As for radishes, they make the perfect plant to grow with kids around as they grow quickly, and do not require much effort. Some radish types can be ready for harvest as soon as three weeks from the seeding process; but the general rule of thumb is that they should be harvested as soon as you deem them large enough to be consumed. The longer a radish resides underground, the spicier they will be and radishes that are too mature will turn woody with the cracks in their roots. Their plants are also likely to develop a seed stalk as well.
To end off, we will be talking about spinach, green beans, cucumbers and green onions. These vegetables belong to their individual categories and have their respective health benefits.
Spinaches are adequately easy to grow on your own, and they reap additional rewarding experiences in gardening if done well. Spinach leaves can be harvested individually around 20 to 30 days after the seeds have been sowed for consumption as baby leaves, while the entire plant can be harvested around 35 to 50 days after seeding has been done; by pulling them from or cutting at the line where the soil meets the plant. The leaves of spinach are undoubtedly nutritious and contain protein, vitamin A and calcium.
Green beans are probably the most essential plant one must have in their very own homegrown vegetable garden. It is a low maintenance plant to grow whereby they are not bothered much by pests and do not take up much space in the landscape, especially if a pole type is chosen. Beans also come in an array of colors, forms and their pods can be variably colored as well. Most beans are harvested when their pods reach around eight inches, and before pods and their seeds reach their optimum size.
Cucumbers are the epitome of growing one plant to reap many. Cucumbers can be grown on mesh frameworks or along garden fences to reduce the need to take up space. They should be constantly watered to ensure that they do not get dehydrated, which can lead to the cucumber tasting bitter. Once the fruits are set, they develop relatively fast and should be harvested once every few days, to prevent the fruits from becoming oversized. Oversized fruits can potentially be extremely seedy and bitter.
Lastly, green onions, also known as scallions or spring onions, can be referenced to onions that have just bulbed and are harvested in advance. Most green onion plants can be harvested in 70 to 90 days and regular, mature onions will develop if the plants are left underground. The green onions should only be picked when they are at least six to eight inches and or when a bulb is observed.
Now that you have read about the different types of vegetables that can be grown in your own vegetable garden, why not give it a try today and be on your way to reaping fresher vegetables than ever.