Bulb Vegetables
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How to Plant, Grow, and Harvest Taro
Taro–also called Dasheen–is a perennial tropical or subtropical plant commonly grown for its starchy but sweet flavored tuber. Taro is always served cooked, not raw. The taro tuber is cooked like a potato, has a doughy texture, and can be used to make flour. Young taro leaves and stems can be eaten after boiling twice […] More
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Ways to Serve Chives
You’ve tried fresh chopped chives added to sour cream and served as a filling for a baked potato. But how about chives added to sour cream to serve with borscht and tomato soup? Fresh-picked and snipped chives are a tasty garnish or flavoring in omelets, scrambled eggs, salads, and soups. Chives are also a perfect […] More
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Tasty Ways to Cook and Serve Shallots
Shallots have a sweet, delicate flavor and aroma. They are more subtle than onion and less pungent than garlic. Shallots can be served raw or cooked. Shallots are most often used as a condiment to enhance the flavor of other foods, but they can be cooked alone as a vegetable. Fresh green shallots with the […] More
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Six Ways to Cook and Serve Leeks
Leeks can be steamed, braised, grilled, and poached. You can also make leek au gratin and leek-potato soup. The flavor and fragrance of leeks are more subtle, delicate, and sweeter than onions. Favorite leek recipe Potato-Leek Soup Simply Made Leeks cooking suggestions Also of interest: How to choose leeks Kitchen Helpers from Amazon: How to […] More
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Onion Cooking and Serving Tips
Onions come in a wide range of sizes, shapes, and colors, as well as specific varieties. There are fresh onions and onions for storage. There are onions for eating raw and onions for cooking. There are mild onions and pungent onions. There are onions that grow best where the days are short and onions that […] More
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Garlic Cooking and Serving Ideas for Your Harvest Table
Garlic, with its unmistakable aroma and rich, savory taste, is a beloved staple in kitchens around the world. For home cooks, its versatility and depth of flavor make it indispensable, whether used to create a subtle, fragrant base or a bold, punchy highlight in dishes. Beyond its role as a seasoning, roasted or sautéed garlic […] More
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How to Plant, Grow, and Harvest Celeriac
Celeriac is a cool-season biennial grown as an annual. It has similar requirements as celery. Celeriac is also known as celery root. Celeriac is grown for its large, swollen root that looks something like a turnip. The root develops at the soil level similar to a turnip but celeriac is a member of the celery […] More
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How to Plant, Grow, and Harvest Shallots
The shallot is a small onion of the multiplier type. Its bulbs have a more delicate flavor than most onions. Shallots are cool-weather vegetables usually. They are usually planted in spring and autumn. Shallots can be grown from seeds or sets (small shallots). Sets can be planted in the garden 2 to 4 weeks before […] More
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Growing Bulb Onions: Pick the Right Variety for Your Garden
Bulb onions are particular about where they grow. Onion bulb development is highly dependent on daylight and temperature. Not all onions will form bulbs where you live. You must pick the right onion variety for your garden if you are growing onions for bulbs. Onion bulb formation is triggered by the number of summer daylight […] More
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How to Grow Onion Sets
Onion sets are small, dry onion bulbs grown the previous season but not allowed to mature. Grow your own onion sets from seed. It is not difficult, does not require much time, and can put you ahead in both time and money. Planted in the second season onion sets produce an early crop of bulb […] More
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Tropea Onion—the Red Torpedo
There is an onion that comes from Tropea in Calabria, Italy that you will enjoy. It is a mild or “sweet” flavored red onion—many say the sweetest-tasting onion in the world–that will be a welcome addition to the preparation of many meals, and, if all else fails, you can just about make a meal of […] More
Stephen Albert
