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    How to Grow 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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    How to Grow Celeriac

    Celeriac is a cool-season biennial grown as an annual. It is similar in growth habit and requirements as celery. Celeriac is best when it comes to harvest in cool weather. It is best started indoors and later transplanted into the garden. Sow seed indoors as early as 10 weeks before the average last frost date […] More

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    How to Grow Shallots

    Grow shallots

    Shallots are a cool-weather vegetable usually grown from cloves, not seeds. Set cloves in the garden as early as 4 to 6 weeks before the average last frost date in spring. Shallots require a dormant period of about 30 days soon after planting with temperatures between 32° and 50°F (0-10°C). Shallots will grow in soil […] More

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    How to Grow Beets

    Beets growing

    Beets are a cool-weather crop. Beets thrive in moderate temperatures from 50°F to 65°F (10-18°C). Sow beets in the garden 2 to 3 weeks before the last average frost date in spring. Continue succession plantings every 3 weeks until temperatures reach 80°F (26°C). Beets can again be planted in late summer or early autumn 6 […] More

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    Planting Onions

    Grow onions from seed, seedlings, or sets (small dry onion bulbs started the year before). Bulbing onions require 80 to 120 days to reach harvest. Green onions are harvested before they form bulbs, in 40 days or less. Spring onions form small, immature bulbs and are harvested in 40 to 60 days. Onion Planting Calendar. […] More

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    Shallots: Kitchen Basics

    raw 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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    Soft-neck and Hard-neck Garlic

    There are hundreds of named varieties of garlic, but all of them can be categorized into two major types: soft-necked and hard-necked. The stalk that grows up from a garlic bulb is called a “neck.” The stalk of soft-necked garlic is pliable and soft at maturity. The stalk of hard-necked garlic is stiff at maturity. […] More

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    How to Cook and Serve Garlic

    Garlic roasted

    Garlic is one of the most common vegetables used for flavoring other foods. It is also one of the best-tasting cooked vegetables. Garlic Flavor A whole garlic clove sautéed in oil will have a sweet, delicate flavor. A whole garlic clove cooked slowly will have a mellow, nutty flavor. Cut garlic—raw or cooked—will be pungent […] More