A great way to succeed with gardening Italian vegetables

Italian vegetables like all other vegetables and plants need to be cared for in a specific way for them to flourish and produce vegetables in abundance. There is a great need to learn and understand their individual requirements if ever you are going to succeed with these foreign vegetables, which desire foreign conditions. You can easily create these conditions in your own garden and successfully grow them as if they were indigenous vegetables to your own country.

You will need to master the culinary uses of the Italian vegetables to help you select the Italian vegetables that are best suited for you. Before you jump onto the garden you must select the right variety to grow. You need to take into consideration the length of the growing season. The majority of Italian vegetables mature within 70days.

However this alone can not be used as a basis for growing vegetables. You will need to select Italian vegetables that compliment your style of eating and cooking technique. Its wise to choose Italian vegetable varieties that grow well together and compliment the other culinary dishes.

You will have to start your growing season in late spring and early summer. Italian vegetables grow well in well drained, rich garden soil. The Italian vegetables seedlings need to be kept moist and make sure that the seedlings grow and germinate well. Italian vegetables should be harvested as soon as they are mature and its good gardening practice to harvest the Italian vegetables early in the morning or late in the day.

You can consume some Italian vegetables immediately after harvesting or you can boil them first. keep vegetables in a cool place such as a fridge.

Tips to enhance the flavour of Italian vegetables

  • Beans beans compliment soaps, stews and salads. Cooked beans should be soaked in cold water to prevent them from over cooking

  • Basil goes quiet well with a salad, pasta and fish. Basil should be stored in a salad container if freezing or drying

  • Chicory chicory becomes sweeter with maturity. Chicory can be mixed with lettuce to add texture and flavour.

  • Turnip tops this Italian vegetable is very rich in minerals and vitamins and can be used in a salad or stir-fries.

  • Tomatoes these red/orange plump vegetables are highly nutritious and have low fat amounts. Tomatoes are used in every cooking activity especially in salads, sauces and meat dishes. If you do not want to consume tomatoes soon after harvesting, then its good practice to can or freeze them to preserve their freshness.

  • Marrow squash marrow squash have very high vitamin C and they are normally cooked in olive oil, onions, garden herbs and garlic.

  • Lettuce contains vitamin A and C, calcium and iron. Lettuce is best served raw with vinegar and olive oil. A lettuce salad is very enjoyable.

  • Cardoon this Italian vegetable must never be consumed raw. You will need to properly broil in oven with cheese for added flavour.

  • Broccoli broccoli is normally served with a salad or stir-fry

  • Chick peas this vegetable is preferred by young children to any other vegetable because of its unique meat like taste. It can be eaten fresh or dried