The Ministry of Food's Miracle Food 3 was Greens!Salads of raw cabbage, broccoli, Brussels sprouts and young dandelion leaves were advocated along with watercress and mustard and cress - but lettuce and cucumber were considered to be "practically useless for vitamin C. The Radio Doctor gave sound dietary advice to eat something raw and green every day.
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HOW CAN I APPLY THE ABOVE INFO TO
MY LIFE?
The following are some of the plants I intend to grow in the coming year, complementing the herbs that already grow semi-permanently in our garden......*A variety of chicory growing in the garden will be one of my challenges for the coming year. Being deep-rooted plants adapting to a wide range of soils from light sands to heavy clay, and being able to thrive in either the wet or dry or exposed situations, I should have success with chicory.
While the majority of chicory are grown for their leaves, some are cultivated for their roots and shoots. I look forward to a new experience of using edible roots - white and tender - either eaten raw (chopped or grated in salad), or cooked and eaten cold. With roots being moderately hardy, I should be able to lift them throughout the winter for a healthy winter vegetable. And with continual sowing through spring and summer, there should be a continual supply of chicory over many months - even throughout the year in Queensland's mild climate.
*Oriental brassicas such as Pak choi accept cut-and-come-again harvesting so are a good addition to the home garden.
*Leaf beets such as Swiss chard and perpetual spinach will be eaten both raw and cooked.
*Dandelions are already growing in my garden with their flowers, leaves and roots all being edible. I will use the root tops sliced raw in salads and the young leaves raw in salads or sometimes boiled if they are tasting bitter, with the flower petals tossed raw into a salad or even pickled in vinegar and spices.
http://www.wildmanstevebrill.com/Plants.Folder/Dandelion.htmls
*Fenugreek is a hardy legume and I have sometimes bought fenugreek seeds to make my own healthy sprouts.... so now is the time to have a go at growing my own fenugreek for the first time! Or at least buy some more seeds for sprouting.
*Celeriac - a turnip rooted celery - is good in salads raw or cooked, and I have often used the stems as "celery" with a cut-and-come-again harvesting method without even using the root!
*Tomatoes are a continuous picker over many months in our garden. This coming year I hope to grow enough to also make chutneys, sauces and bottled tomatoes.
*Sweet peppers provide an addition to hot and cold dishes, plus the chutneys. I will grow a few sweet peppers interplanted with French marigolds to discourage some garden pests.