Rhubarb is fantastic to grow in the garden. It is one of the easiest fruit that you can grow in the garden and allotment. You can grow so much that you have to store your rhubarb by freezing it and give your friends bundles to make crumbles and pies with. Here we will be giving you the benefits of using a rhubarb forcer to grow your it with.
A Rhubarb forcer is usually a bell shaped pot which has a lid on top of it. The forcer is usually a terracotta pot but some people improvise using a bucket or an old metal bin.
The job of a rhubarb forcer is to limit photosynthesis when it just starts growing at the beginning of the year. It will encourage it to start growing early at the start of the year.
As well as helping the rhubarb grow in the garden a it looks attractive and extreamly artistic in the garden and allotment.
A forcer can also be used on chicory and asparagus to help you get great crops in the garden and allotment.
These are extremely popular with gardeners and they will last you many years in the garden. Helping you to get a great harvest of rhubarb to pick
Allotment and Kitchen Garden Book
Are you starting an allotment or planning on growing your own fruit, vegetables, herbs, and flowers in a kitchen garden? If so we highly recommend the book Allotment Month By Month. This does exactly what it does on the cover to help you with what you should be doing in the allotment and kitchen garden each month. Below you can see the link for Amazon where you can purchase the book directly. This book is extremely popular with all allotment holders as you will read in the reviews:-
You can check out all the allotment and kitchen garden books we recommend here.
How to use a rhubarb forcer
To use a forcer you need to cover the 3 year old plant at the start of the year when the plant is not growing so that no light can get to the plant – make sure the lid is left on the terracotta pot. When you start to see the shoots coming on the plant you can take the lid off the terracotta rhubarb forcer. This will then encourage the rhubarb to grow towards the light causing it to grow upwards. The rhubarb will be ready in just around 8 weeks.
Rhubarb Forcer For Sale
Here you can purchase one for the garden to help get the great harvests and early crops in the garden.
Overview:-
Get a great crop and a head start in picking crops in the garden.
Speeds up rhubarb harvests
Plastic terracotta rhubarb forcer – will last years
Replica of the old Victorian style – light to move and will not damage as easy
Helps you rhubarb become more juicy, tender and sweeter.
Comes with a lid and a handle
Purchase a rhubarb forcer
Here you can purchase the it directly from Amazon. To purchase you are looking at around £70 but it is well worth the money for great harvests. Click the amazon link and picture below to purchase or find out more information.
You can find out more hints and tips for growing fruit and vegetables here on our website.
We hope you have found these tips useful. You can find out where to purchase rhubarb crowns here if you need any. Find out how to grow rhubarb in pots here. If you want to know about how to force rhubarb you can find out our tips here.
Butterhead lettuce are great to grow especially in the UK. Butterhead lettuce are known for how easy they are to grow. Anyone should be able to grow them, whether it be in an allotment or in the garden in pots. Butterhead lettuce can withstand cold weather is it is ideal to grow in the UK with it’s fluctuating temperatures. When picking butterhead lettuce start from the outer leaves and work your way inside.
Allotment and Kitchen Garden Book
Are you starting an allotment or planning on growing your own fruit, vegetables, herbs, and flowers in a kitchen garden? If so we highly recommend the book Allotment Month By Month. This does exactly what it does on the cover to help you with what you should be doing in the allotment and kitchen garden each month. Below you can see the link for Amazon where you can purchase the book directly. This book is extremely popular with all allotment holders as you will read in the reviews:-
You can check out all the allotment and kitchen garden books we recommend here.
Butterhead Lettuce Varieties
There are many different varieties of butterhead lettuce that you can try growing in the garden and allotment. These are the varieties that you can try growing:-
All Year Round
As the name of this lettuce suggests you can actually grow it most of the year. If you have a polytunnel and its warm inside you can extend the gardening season by growing it inside. All year round lettuce is the main variety of butterhead lettuce.
Arctic King
Arctic King lettuce is one of the toughest lettuces that you can grow. For this lettuce sow the seeds in autumn and start picking the leaves from the arctic king lettuce in spring.
Clarion
Clarion lettuce can be sown in Spring all the way through to Summer. This lettuce is extremely tasty and its resistant to most diseases which is great. The leaves on the clarion lettuce is a light green colour.
Diana
Diana lettuce is a lettuce that is resistant to bolting, there is nothing worse than loosing all your lettuce to bolting. This is a great choice for that summer crop.
Marvel of four seasons
This variety of lettuce will grow for quite a few months providing you with lots of tasty leaves. Marvel of four seasons lettuce originally came from France and dates back to over 1885.
Roxy
This lettuce has attractive leaves with reddish ends. Creating a bit of colour to the vegetable patch and also to the salad bowl rather than it just all being green.
Sangria
Sangria Lettuce has great texture and taste and is resistant to bolting. It changes colour when growing from green to a purple colour.
Tom Thumb
Tom Thumb lettuce is a variety that everyone should grow as it is hardy to the cold. You can either grow it for the full heads or pick off a few leaves at a time. You can plant this variety in early spring under clotches or indoors ready to transplant outdoors.
Butterhead lettuce is a great variety of lettuce to grow providing great crops in the garden. You can pick the leaves as and when you require them. When growing lettuce it needs to be grown in full sun. You have to keep your eyes on the lettuce though as to much heat can cause the leaves on the lettuce to wilt or the plants to bolt and start seeding.
Lettuce is not that fussy when growing it in soil. It does however like to be grown in loose soil that is well drained. Keep the soil weed free when growing lettuce as it will not like competing with the weeds.
How to sow butterhead lettuce seeds
When sowing the butterhead lettuce seeds either sow them in seed trays in the greenhouse where it is warmer for a better germination or once it has warmed up outdoors you can sow the seeds directly outdoors in rows in the garden or allotment.
Transplanting butterhead lettuce
When your lettuce seeds have started germinating in the seed trays or in your rows in the allotment and garden you can transplant them when they are big enough to handle and survive the transplant.
If you have started your seeds in seed trays first when they have got big enough transplant your lettuce to plant pots so that the lettuce can grow bigger and stronger before planting outdoors. Once the butterhead lettuce are big enough plant outdoors in rows. Plant the lettuce in spaces of around 18 inches so that it has plenty of space to grow. Lettuce can take up quite a bit of room.
If you are growing your lettuce in rows outdoors when the lettuce is big enough to handle you will need to transplant you lettuce to the final growing positions. Plant the lettuce in rows at round 18 inches apart so that it gives them enough room to grow in the garden. If it is cold outside cover your butterhead lettuce with clotches to help it grow and to keep it warm – you don’t want the frost killing it off.
Looking after your butterhead lettuce
To look after your lettuce you will need to keep the soil moist as it has shallow roots on the lettuce. Keep sowing lettuce every few weeks so that you have a succession of leaves regularly.
We hope that you have found these tips useful for growing butterhead lettuce. You can find lots more tips and advice for growing fruit and vegetables here
Have you grown an abundance of Brussels Sprouts? Have you bought to many sprouts? Well here in this article we will help show you about freezing sprouts so that they taste delicious when you defrost them.
Love them or hate them Brussels sprouts are a popular vegetable especially at Christmas. Are you someone who tries them every year just to see if you like them or are you the one that finishes everyone else off as they don’t like them?
Brussels sprouts are extremely easy to grow in the garden as long as you protect them from pigeons. They do however take a long time to grow in the garden so you just need to be patient. Sprouts are actually a member of the cabbage family. They are like mini cabbages on a stalk. Homegrown sprouts actually taste a lot nicer than shop bought ones.
When you purchase sprouts you are better buying them on the stalk as they will taste a lot more fresher and juicy. You can even cook the stalk so you are not wasting any of the plant. However what you want to do with your sprouts either roast them, boil them or freeze them we will be showing you the freezing sprouts method in this article.
Allotment and Kitchen Garden Book
Are you starting an allotment or planning on growing your own fruit, vegetables, herbs, and flowers in a kitchen garden? If so we highly recommend the book Allotment Month By Month. This does exactly what it does on the cover to help you with what you should be doing in the allotment and kitchen garden each month. Below you can see the link for Amazon where you can purchase the book directly. This book is extremely popular with all allotment holders as you will read in the reviews:-
You can check out all the allotment and kitchen garden books we recommend here.
How to freeze blanched Brussels Sprouts
The way most people freeze Brussels Sprouts is to blanche them first before freezing them. Here we will provide you with the step by step process to blanching the freezing sprouts.
Weigh 1 pound of fresh sprouts
Sort out the sprouts discarding any damaged ones, remove any leaves which are turning yellow or any that do not look healthy.
If you are growing your own sprouts there will probably be insects lurking behind the leaves so they will need soaking in cold water. Leave them to soak for around 1-2 hours. Add 1 tablespoon for every gallon of water you have the sprouts soaking in. This will get the insects to leave the sprouts or any worms hiding in them,
Boil a large pan of water on a high temperature.
Sort your sprouts out into different sizes as this will make it dependent on how long you boil the sprouts for.
Add the largest sprouts to the pan these will take around 5 minutes, 4 minutes for the medium sized sprouts and 3 minutes for the small ones.
Once they have cooked you need to put them straight into a bowl of water that has got ice in – this will immediately stop the cooking process of the sprouts. You do not want them overcooked.
You can now put a piece of baking paper on a baking tray. LAy the sprouts on the baking tray so they are not touching. Dry them down by patting them with a clean towel.
Place the sprouts in the freezer for around 1 hour. This should then freeze the sprouts.
Get a freezer bag and write on it the date and that it contains frozen sprouts. Place all of the sprouts in the freezer bag and remove as much of the air as possible. You can store frozen sprouts for up to one year.
When you are ready to eat them you can boil them on a low heat on the hob for around 15 minutes until the sprouts are soft and tender to eat.
How to freeze roasted Brussels sprouts
Instead of freezing sprouts straight away you can roast them first. Capturing all the flavour of them, they will also be ready for when you want to heat them back up. Here we will tell you how to roast brussels sprouts before freezing them.
Weigh 1 pound of fresh sprouts
Sort out the sprouts discarding any damaged ones, remove any leaves which are turning yellow or any that do not look healthy.
If you are growing your own sprouts there will probably be insects lurking behind the leaves so they will need soaking in cold water. Leave them to soak for around 1-2 hours. Add 1 tablespoon for every gallon of water you have the sprouts soaking in. This will get the insects to leave the sprouts or any worms hiding in them.
Heat the oven to around 200 degrees Celsius.
Pour two tablespoons of olive oil in the bowl of sprouts and roll around in the oil.
Place the sprouts on a baking tray so they are not touching.
Roast the sprouts in the oven for around 35-40 minutes.
Keep turning the sprouts while they are cooking so that it cooks them all till they are tender.
Once cooked remove the sprouts and leave to cool completely
Get a freezer bag and write the date and contents on it.
Place the roasted sprouts in the freezer bag.
They can then be frozen for up to one year.
When you are ready to eat them they can be reheated in the microwave.
We hope you have found these tips useful for freezing sprouts. Find lots more tips and advice on fruit and vegetables here
Grow your own sprouts
Why not try growing your own sprouts in the garden or allotment. They are simple and fun to grow. You can find the seeds for sale below.
Butternut squash are fantastic to grow in the garden and you can end up with some fantastic results. They require them to be kept weeded and watered while they are growing through out the summer and autumn. The more you look after your butternut squash the better the crops you will get on your plants. They will not like fighting against the growing weeds as they take all the nutrients and the water from the soil – hence this will affect your crop growth. When you have lots of butternut squash on your plants you will want to know when to harvest butternut squash?
You can store butternut squash right the way through winter for when you actually need them. You can just put them on a wooden shelf until needed in a dry cool room. Butternut squash are part of the winter squash family. It has some fantastic health benefits to it. It is a great source of potassium, beta carotene and iron.
Allotment and Kitchen Garden Book
Are you starting an allotment or planning on growing your own fruit, vegetables, herbs, and flowers in a kitchen garden? If so we highly recommend the book Allotment Month By Month. This does exactly what it does on the cover to help you with what you should be doing in the allotment and kitchen garden each month. Below you can see the link for Amazon where you can purchase the book directly. This book is extremely popular with all allotment holders as you will read in the reviews:-
You can check out all the allotment and kitchen garden books we recommend here.
When to harvest butternut squash?
You need to leave the butternut squash on the vine as long as possible so that the butternut squash skin (rind) is as hard as possible. You should be able to pick them from early October. But you need to make sure that you pick the butternut squash before the first frost as this will damage the crop if you leave them on when a frost occurs and you might not be able to store them. Keep your eyes peeled on overnight temperatures and if you notice it getting colder at night get the butternut squash picked and stored away.
How to harvest butternut squash?
So your butternut squash are now ready to pick, the rind is hard and the temperature is getting colder at night so you need to harvest your squash before the frost comes. You can now harvest the squash by cutting the squash from the plant. To do this get a sharp knife and cut the stem off. Leave around 3-4 inches of the stem on the squash though as this will stop the butternut squash from rotting. If you end up cutting the full stem off you will end up letting bacteria into the squash – this then causes the rotting of it – which you do not want after you have spent so long growing the butternut squash.
When you harvest your butternut squash you need to inspect them to make sure that none of them are damaged, bruised or you have not left enough of the stem on the plant. If any of your butternut squash are damaged you can use these first as they will not store for long. If any are not worth saving you can chuck these on your compost heap.
How to store butternut squash
Once you have harvested your butternut squash and inspected them for the ones that can saved for storing you are ready for the squash to be cured. This means when you harden the squash skin and make sure it’s fully ripe. To do this you have to put your squash in a room that the temperature is room temperature which is usually classed as around 20 degrees. Leave them at room temperature for two weeks. You are now ready to leave them for storing.
To store butternut squash you need to move them to a dry cold room which is around 7 degrees. Do not put the squash in a room where they will freeze as this is not good for them. If you store your butternut squash at the right temperature you can actually store them from three to six months.
Purchase Butternut Squash Seeds
Now you have read about Butternut squash why don’t you purchase some butternut squash seeds and try growing your own. These can be grown in the ground or in pots.
Do you want to know how to grow Spaghetti Squash? Find out with all our tips and advice here or would you like to learn how to grow butternut squash? Find out here.
A question you may want to know the answer to as it may come up in a quiz one day – Are peppers a fruit or a vegetable? It’s like the question is a tomato a fruit or a vegetable? Here we will look into the logic’s and help you get to your answer.
Fruit and vegetables have a lot in common – they are both extremely healthy. They can contain all the nutrients that you need to stay healthy from vitamins, fiber. You need these nutrients from the fruit and vegetables to help you function and stay fit and healthy. We know that fruit and vegetable help your organs function correctly and also help your skin. Obviously Fruit is mainly eaten raw and vegetables are often used for cooking.
There are many fruits and vegetables that people think are either a fruit or a vegetable and get confused around. This is why people ask is a pepper a vegetable or a fruit?. Fruit is classed as the sugary edible parts of a plant. Where as a vegetable is classed as for all other edible parts of a plant. With a pepper we will only eat the fruit part we do not eat the seeds or the core on a pepper. People still class peppers as vegetables though so this is where the difference in opinion comes from.
We tend to class the pepper as a vegetable here in the UK and the rest of the world. Whenever you would go shopping you would not see peppers in the fruit department they would always be found with the vegetables on the shelf. So most peoples perception is that they are a vegetable.
Allotment and Kitchen Garden Book
Are you starting an allotment or planning on growing your own fruit, vegetables, herbs, and flowers in a kitchen garden? If so we highly recommend the book Allotment Month By Month. This does exactly what it does on the cover to help you with what you should be doing in the allotment and kitchen garden each month. Below you can see the link for Amazon where you can purchase the book directly. This book is extremely popular with all allotment holders as you will read in the reviews:-
You can check out all the allotment and kitchen garden books we recommend here.
Does a gardener think peppers are a fruit
From a gardeners view on if peppers are a fruit or a vegetable is that everything that grows on a herbaceous plant is a vegetable and everything that is grown on a woody plant is a fruit. So if you ask a gardener if a pepper is a fruit they will say no it’s a vegetable as it’s grown on a herbaceous plant. Another point a gardener will put across is that fruit grows on a tree that does not die off at the end of the year – as pepper plants die at the end of harvest they only produce once then die.
Does a botanist think peppers are a fruit
If you asked a botanist the question if a pepper is a fruit or vegetable they would say a fruit because the produce grows the seeds on the inside rather than vegetables growing the seeds on the outside of the plant.
Does a chef think peppers are a fruit
If you were to ask a chef the same question they would say a vegetable as everything served in the starter and main course is a vegetable and all the deserts are classed as a fruit.
Do I think peppers are a fruit
My personal opinion if a pepper is a fruit or a vegetable is that is actually a fruit. I believe that all fruits grow there seeds on the inside of them and vegetables set the seeds on the outside of the produce.
I hope you have come to a conclusion and decided what your opinion is of a pepper. Let me know in the comments if you think pepper is a fruit or a vegetable.
A lot of people in gardens don’t necessary grow pumpkins to eat but either for Halloween or to see how big they can actually grow one. Whether it be for a show or just for fun. Growing a pumpkin can be extremely fun for you and the whole family. Checking to see if it has got bigger each day. Once you have grown it though you will need to store your pumpkins until Halloween or until you need to use it. Here we will explain the best ways for storing pumpkins.
Allotment and Kitchen Garden Book
Are you starting an allotment or planning on growing your own fruit, vegetables, herbs, and flowers in a kitchen garden? If so we highly recommend the book Allotment Month By Month. This does exactly what it does on the cover to help you with what you should be doing in the allotment and kitchen garden each month. Below you can see the link for Amazon where you can purchase the book directly. This book is extremely popular with all allotment holders as you will read in the reviews:-
You can check out all the allotment and kitchen garden books we recommend here.
What is the best time to harvest when storing pumpkins
When storing pumpkins you need to harvest them at the correct time so they the pumpkins store for longer. You will need to harvest your pumpkins when they have reached there optimum colour. You can check online the variety of pumpkin you are growing and the colour it should be.
Pick the pumpkin when the skin will not scratch, it needs to be tough, and not shine. You will notice that the plant will be going brown and it will also be dying back. You need to make sure that you harvest the pumpkin before the first frost of the year so keep an eye on the weather at night and the temperature. IF the weather is getting cold and the rain is cold harvest your pumpkins but store them indoors – the temperature needs to be around 28 degrees Celsius. You will need to let them ripen for at least 10 days. Scratch the pumpkin to see if it is firm and hard.
To harvest the pumpkin cut it off the vine – you need to leave around 4 inches of stem on the pumpkin, this is so that the pumpkin does not start rotting
When you need to move the pumpkins make sure that you lift them properly bending correctly and not damaging your back. Try and use a wheelbarrow to transport them to where they need to go. Do not use the stem as this got snap off. Make sure that if your using a wheelbarrow to put something under the pumpkin as it could get damaged during transportation.
How to store pumpkins – best way of storing pumpkins
Before storing pumpkins you need to prepare them and get them ready for hibernation. To do this you need to wash them with bleach. You need a gallon of water and 2 teaspoons of bleach – Do not make it any stronger. Use gloves when washing your pumpkins with bleach. Once they have been washed make sure they are dried down completely by rubbing them with a towel.
Your pumpkins are now ready for storing until they are needed. The best place to store pumpkin are in a dry dark location where the temperature is about 15 degrees. It cannot be any colder than 11 degrees Celsius or any warmer than 15 degrees Celsius.
Do not store you pumpkins on the ground or on concrete as this can cause them to start rotting and you would not want to lose all your harvest. You need to rest your pumpkins on either cardboard, hay/straw, or on wooden shelving.
If you store your pumpkins correctly you can actually have them for around 3-6 months. The quicker you use them the better though just in case they do start rotting.
Make sure that you do keep checking you pumpkins on a regular basis though for soft spots on them – this can be done by just pressing your finger on them. If one is rotting it will need chucking away. Either chuck it on a compost heap or dispose of it in the bin. Make sure that no pumpkins are touching each other when you are storing them as if one starts rotting it could start the others rotting.
You now know the best way to store pumpkins the best way to make them last as long as possible until you actually need to use them.
Purchase Pumpkin Seeds
Are you wanting to grow your own pumpkins? Well here you can buy some pumpkin seeds to grow massive pumpkins in your garden or allotment.
Welcome to our comprehensive guide on the age-old debate: Swede vs Turnip. Here, we delve into the unique characteristics, culinary uses, and gardening tips for these two root vegetables. Whether you’re a home cook curious about the differences in flavor and texture, or a gardener deciding which to plant in your garden, this is your one-stop resource. Join us as we explore the world of swedes and turnips, uncovering their histories, nutritional benefits, and the best ways to enjoy them in your kitchen and garden. Let’s demystify these humble yet versatile vegetables together!
There are two vegetables that tend to get muddled up with one another and these are a swede and a turnip. A lot of people think that a swede and a turnip are the same vegetables. If you put the two vegetables at the side of one another you will certainly be able to tell the differences between the swede and the turnip. In this web article, we will be looking at Swede Vs Turnip and looking at the two root vegetables telling you the difference between them both. If you are not from the UK a Swede can also be called a Rutabaga. A Swede and a turnip are popular vegetables to grow in the lead-up to winter and are often used either in mashed potato or they can be used in a winter soup that tastes delicious.
Allotment and Kitchen Garden Book
Are you starting an allotment or planning on growing your own fruit, vegetables, herbs, and flowers in a kitchen garden? If so we highly recommend the book Allotment Month By Month. This does exactly what it does on the cover to help you with what you should be doing in the allotment and kitchen garden each month. Below you can see the link for Amazon where you can purchase the book directly. This book is extremely popular with all allotment holders as you will read in the reviews:-
You can check out all the allotment and kitchen garden books we recommend here.
Gardening With Ben Podcasts
Did you know that I am an award-winning podcaster winning the award for best Gardening Podcast in the Grow your Own Magazine Awards 2021. You can listen to our regular gardening podcasts on any platform Spotify, Apple Podcasts, Alexa plus lots more – search Gardening with Ben and you will find my podcasts. You can listen to my latest podcast below:-
Swede vs Turnip: What’s the Difference?
Swede and turnip are two root vegetables that often confuse home cooks and gardeners alike. Though they may appear similar at first glance, these vegetables have distinct differences in flavor, texture, and culinary uses. Understanding these differences can help you make informed choices in your cooking and gardening endeavors. In this comprehensive guide, we will explore the characteristics of swede and turnip, their nutritional benefits, culinary uses, and how to grow and store them. Let’s dig in!
What is Swede?
Swede, also known as rutabaga, is a root vegetable that belongs to the Brassica family, which also includes cabbages, broccoli, and kale. It is a hybrid between the turnip (Brassica rapa) and the wild cabbage (Brassica oleracea). Swedes are typically larger than turnips and have a thicker skin.
Characteristics of Swede
Appearance: Swede has a round shape, with a yellowish-orange flesh and a purple-tinged skin. The skin can vary from smooth to rough, depending on the variety.
Flavor: Swedes have a slightly sweet and earthy flavor, often described as a cross between a turnip and a carrot. The sweetness intensifies when cooked.
Texture: The flesh of swede is firm and dense, making it ideal for roasting, mashing, and pureeing.
Nutritional Benefits of Swede
Swede is not only delicious but also packed with nutrients. Here are some of the health benefits:
Low in Calories: Swede is low in calories, making it a healthy addition to various dishes.
Rich in Vitamins: It is an excellent source of vitamin C, which supports immune function, and vitamin A, which is essential for eye health.
High in Fiber: Swede contains dietary fiber, promoting digestive health and helping regulate blood sugar levels.
Antioxidants: It is rich in antioxidants, which can help protect the body from free radical damage.
What is Turnip?
Turnip is a root vegetable that belongs to the same family as swede but has distinct characteristics and uses. Turnips are typically smaller and have a more pungent flavor compared to swedes. They are commonly used in various cuisines worldwide.
Characteristics of Turnip
Appearance: Turnips have a smooth, white or purple skin, and their flesh is typically white or pale yellow. The shape is usually round or bulbous.
Flavor: Turnips have a sharp, slightly bitter flavor, which can be more pronounced when eaten raw. Cooking them tends to mellow their taste.
Texture: The flesh of turnips is crisp and firm, making them suitable for both raw and cooked preparations.
Nutritional Benefits of Turnip
Turnips offer several health benefits as well:
Low in Calories: Like swede, turnips are low in calories, making them a great choice for weight management.
Vitamins and Minerals: Turnips are rich in vitamin C, potassium, and calcium, which are important for overall health.
High in Fiber: They are also a good source of dietary fiber, aiding in digestion and promoting a feeling of fullness.
Detoxifying Properties: Turnips contain compounds that may help support liver function and detoxification processes in the body.
Key Differences Between Swede and Turnip
While swede and turnip share some similarities, several key differences set them apart. Let’s explore these differences in more detail:
1. Botanical Classification
Swede: Swede (Brassica napus) is a hybrid of turnip and wild cabbage.
Turnip: Turnip (Brassica rapa) is a distinct species, primarily cultivated for its edible root.
2. Size and Shape
Swede: Swedes are generally larger and rounder than turnips, often weighing between 1 to 2 pounds.
Turnip: Turnips are smaller, typically weighing less than a pound, and have a more bulbous shape.
3. Flavor Profile
Swede: Swedes have a sweeter and milder flavor compared to turnips, making them a favorite in comfort foods like mashed swede or swede fries.
Turnip: Turnips have a sharper, more pungent flavor, which can be off-putting when eaten raw. They are often cooked to enhance their sweetness.
4. Culinary Uses
Swede: Swedes are commonly used in soups, stews, mashes, and roasted dishes. They can also be used as a substitute for potatoes in various recipes.
Turnip: Turnips are versatile and can be eaten raw in salads, roasted, pureed, or added to soups and stews. Their strong flavor pairs well with stronger meats and savory dishes.
5. Nutritional Content
Swede: Swedes tend to be higher in calories and carbohydrates compared to turnips, making them more energy-dense.
Turnip: Turnips are lower in calories and carbohydrates, making them a great option for low-calorie diets.
Culinary Uses of Swede and Turnip
Both swede and turnip are incredibly versatile in the kitchen. Here are some delicious ways to use each vegetable:
Creative Recipes Using Swede
Mashed Swede: Boil peeled and chopped swede until tender, then mash with butter, cream, and a pinch of nutmeg for a creamy side dish.
Swede Fries: Cut swede into fry shapes, toss with olive oil and seasonings, and roast in the oven until crispy.
Swede and Carrot Soup: Sauté onions, garlic, diced swede, and carrots in a pot, add vegetable stock, and blend until smooth for a hearty soup.
Baked Swede Chips: Thinly slice swede, toss with olive oil, and bake until crispy for a healthy snack.
Creative Recipes Using Turnip
Turnip Greens Salad: Use the greens from turnips in a fresh salad with lemon vinaigrette for a nutritious side dish.
Roasted Turnips: Cube turnips, toss them with olive oil and herbs, and roast until golden and caramelized.
Turnip Mash: Steam and mash turnips with garlic and olive oil for a flavorful alternative to mashed potatoes.
Turnip Soup: Combine sautéed turnips, onions, and garlic in vegetable broth and blend until smooth for a comforting soup.
How to Grow Swede and Turnip
Growing swede and turnip is relatively easy, making them great choices for beginner gardeners. Here’s how to grow each vegetable:
Growing Swede
Planting Time: Swede is best sown in late spring to early summer, allowing it to mature before the first frost.
Soil Requirements: Choose well-drained soil with a pH between 6.0 and 7.0. Swedes prefer rich, loamy soil amended with compost.
Sowing Seeds: Sow swede seeds directly into the soil about 1 inch deep and 12 inches apart in rows.
Watering: Water regularly to keep the soil consistently moist, especially during dry spells.
Harvesting: Swedes are typically ready to harvest in late summer to early autumn, around 12 to 16 weeks after sowing. Harvest when the roots are firm and about the size of a tennis ball.
Growing Turnip
Planting Time: Turnips can be planted in early spring or late summer for a fall harvest.
Soil Requirements: Similar to swede, turnips thrive in well-drained soil with a pH of 6.0 to 7.0.
Sowing Seeds: Sow turnip seeds directly into the soil about 1/2 inch deep and 4 to 6 inches apart in rows.
Watering: Keep the soil consistently moist, especially when the seedlings are young.
Harvesting: Turnips can be harvested when they are small (1 to 2 inches in diameter) or larger (up to 4 inches). Generally, they are ready to harvest in 6 to 10 weeks after sowing.
Storing Swede and Turnip
Proper storage is essential for preserving the freshness and flavor of swede and turnip.
Storing Swede
Cool and Dark Place: Store unwashed swedes in a cool, dark place, such as a root cellar or a cool garage. They can last for several months when stored correctly.
Refrigeration: If you’ve cut or cooked swede, store it in an airtight container in the refrigerator for up to 4 days.
Storing Turnip
Cool and Dark Place: Like swedes, unwashed turnips should be stored in a cool, dark place. They can last for several weeks when kept in a suitable environment.
Refrigeration: Cut or cooked turnips can be stored in the refrigerator in an airtight container for up to 4 days.
Conclusion
In summary, while swede and turnip may appear similar, they have distinct differences in flavor, texture, and culinary uses. Swede is known for its sweeter, milder taste, making it an excellent choice for mashes and roasts, while turnip offers a sharper, more pronounced flavor, ideal for salads and soups. Both vegetables are nutritious, versatile, and easy to grow, making them valuable additions to your kitchen and garden.
Now that you understand the differences between swede and turnip, you can confidently incorporate these vegetables into your cooking. Whether you’re making comforting winter dishes or fresh summer salads, swede and turnip will add flavor and nutrition to your meals.
Swede Vs Turnip Common Questions
Here we answer some of the common Swede Vs Turnip questions that you may have on the root vegetables:-
Swede vs Turnip: Exploring the Differences
Swedes and turnips are both root vegetables that often cause confusion due to their similar appearance. However, they have distinct differences in taste, appearance, and culinary uses. Let’s delve into the characteristics that set swedes and turnips apart.
1. Appearance:
Swede: Also known as rutabaga, swedes have a larger size compared to turnips. They typically have a purplish-brownish skin and yellow flesh.
Turnip: Turnips are generally smaller with a white or light cream-colored exterior and white inner flesh.
2. Flavor Profile:
Swede: Swedes have a sweeter and milder flavor, making them a versatile option for both savory and sweet dishes.
Turnip: Turnips are known for their slightly peppery and earthy taste, adding a distinctive flavor to dishes.
3. Nutritional Content:
Swede: Swedes are rich in vitamin C, fiber, and various minerals, contributing to a healthy diet.
Turnip: Turnips are also a good source of vitamin C and provide dietary fiber, promoting digestive health.
4. Culinary Uses:
Swede: Commonly used in stews, soups, and mashed dishes, swedes add a sweet and hearty element to various recipes.
Turnip: Turnips are often roasted, boiled, or used in salads and pickles, offering a peppery kick to dishes.
5. Growing Conditions:
Swede: Swedes thrive in cooler climates and are often cultivated in regions with colder temperatures.
Turnip: Turnips can tolerate a broader range of climates and are suitable for cultivation in various environments.
6. Storage:
Swede: Swedes have a longer shelf life and can be stored for several weeks in a cool, dry place.
Turnip: Turnips have a shorter storage life compared to swedes and are best kept in the refrigerator.
7. Culinary Pairings:
Swede: Swedes complement a wide range of dishes, including casseroles, pies, and even desserts like swede cake.
Turnip: Turnips add a distinctive flavor to salads, stir-fries, and can be mashed or roasted as side dishes.
8. Cultural Significance:
Swede: Rutabagas have historical significance and have been a staple in Scandinavian and Scottish diets for centuries.
Turnip: Turnips have cultural importance in various cuisines, including European and Asian culinary traditions.
9. Health Benefits:
Swede: Swedes contribute to a healthy diet by providing essential nutrients, promoting immune function, and supporting digestion.
Turnip: Turnips offer nutritional benefits, including antioxidants and vitamins, contributing to overall well-being.
10. Culinary Misconceptions:
Swede: Sometimes confused with turnips, swedes are distinct in taste and appearance, offering a unique culinary experience.
Turnip: While often mistaken for swedes, turnips have their own set of characteristics that make them stand out in various dishes.
In conclusion, while swedes and turnips share some similarities, their differences make each root vegetable unique. Understanding their distinct qualities can enhance your culinary experiences and allow you to fully appreciate the diverse flavors they bring to the table.
Conclusion
In conclusion, the swede and the turnip, each with their unique qualities and uses, are both valuable additions to any kitchen or garden. While they may be similar in appearance, their distinct flavors, textures, and growing conditions set them apart. Whether you choose to roast them for a hearty meal, mash them for a comforting side dish, or grow them in your garden for a reliable harvest, both swedes and turnips offer a world of culinary possibilities and gardening enjoyment. We hope this guide has shed light on these root vegetables, helping you appreciate and utilize their versatility to the fullest. Happy cooking and gardening!
Raspberries are fantastic to grow in the garden or allotment. You can get great crops from the raspberry canes that you have growing. There are two types of raspberries that you can grow – Summer Raspberries and Autumn Raspberries. Obviously, they grow in those seasons. Summer Raspberries grow on the previous year’s plant whereas in Autumn you prune back to the ground each year. Unfortunately, raspberries do not last long once picked so you need to freeze them. Here we will tell you how to freeze raspberries whole.
Allotment and Kitchen Garden Book
Are you starting an allotment or planning on growing your own fruit, vegetables, herbs, and flowers in a kitchen garden? If so we highly recommend the book Allotment Month By Month. This does exactly what it does on the cover to help you with what you should be doing in the allotment and kitchen garden each month. Below you can see the link for Amazon where you can purchase the book directly. This book is extremely popular with all allotment holders as you will read in the reviews:-
You can check out all the allotment and kitchen garden books we recommend here.
How to freeze raspberries whole
Raspberries need to be frozen if you are not eating them that day when you pick them as they do not last long at all. They do not have all the preservatives on them which they will have been sprayed on in the shops. Freezing raspberries whole is an easy process and will not take you long. It is better to freeze the raspberries rather than waste and loose them.
The best thing about storing raspberries in the freezer is that you can store the raspberries up to 12 months in the freezer and use them as and when you want. You can add the raspberries to your smoothies (frozen) use them in pies, baking or just eat them as they are once they have thawed. If you freeze raspberries they will keep there red colour, taste, nutrients. The only thing that will deteriorate is the texture. When freezing raspberries pick them when they are just ripe – do not pick them when they are unripe or when they have gone past the ripeness and are squishy.
If you don’t want to freeze raspberries you can always dehydrate them or can the raspberries up.
Step by step process to freezing raspberries
Wash your raspberries in a clean bowl ( or rinse them). Do not leave the raspberries soak in the water.
Put your raspberries in a colander give them a shake to let any excess water come off them. Leave them to dry.
Put a piece of baking paper on a baking tray and arrange your raspberries out on them. Make sure they are not touching. Discard any raspberries that do not look very good.
Place your tray of raspberries in the freezer to freeze. This process should take around half an hour.
Once they are frozen you can put them in a plastic container or a sandwich bag. Write on them the date you put in the freezer.
Place the plastic tub or sandwich bag back in the freezer until you require them.
When you are thawing the raspberries you can either put them in the fridge – this will take around 12 hours to thaw fully, or you can leave them on the side board for a couple of hours and they will be ready to eat or use. Do not thaw the raspberries in the microwave as this will make the raspberries soft and the texture not as good.
We hope you have found these tips useful for freezing and thawing raspberries. You can always have frozen raspberries in your smoothie or even in your cereal – just grab a few out everyday. You could have raspberries all the way through to the year after. It will save you lots of money not purchasing raspberries from the shops.
You can purchase raspberry plants for your garden and allotment from the link below.
Do you grow sage in your garden? Sage is a fantastic herb to grow and is extreamly easy to dry. In fact sage is one of the best herbs to dry as it does not hold much moisture like many other herbs – it is less tender than other herbs. There are many ways you can dry sage. In this article we will tell you how to dry sage and the different methods you can use.
The methods you can use for drying Sage is:-
Air drying
Food Dehydrator
Oven cook
Before you decide which method you would like to use, you need to prepare your Sage leaves first.
Allotment and Kitchen Garden Book
Are you starting an allotment or planning on growing your own fruit, vegetables, herbs, and flowers in a kitchen garden? If so we highly recommend the book Allotment Month By Month. This does exactly what it does on the cover to help you with what you should be doing in the allotment and kitchen garden each month. Below you can see the link for Amazon where you can purchase the book directly. This book is extremely popular with all allotment holders as you will read in the reviews:-
You can check out all the allotment and kitchen garden books we recommend here.
Preparing your Sage Leaves for drying
The first step to drying sage leaves is to prepare your leaves. This is done by pulling the sage leaves off the stem. Do this gently and lay them on a towel – make sure it is clean. Pulling them off is quicker than cutting them off with scissors.
Once you have got enough sage leaves you next need to inspect everyone of these – looking to see if any leaf is damaged, it has been eaten and looks diseased. You only want the nice healthy leaves to use.
While you are inspecting for damaged leaves you need to check them for insects they could be extremely small. Look for any tell tale signs like eggs or webs. Any sign of insects chuck them away.
Now you need to wash your sage – the easiest way is to get a colander like what you use for washing salad leaves. Wash the leaves for a few seconds. make sure you shake the colander to get the water off. You can now lay your sage leaves on a clean towel for them to dry – you can speed it up by blotting them with the towel to get off any water.
Now you have prepared your sage you are ready to choose a drying technique for the sage. Below are 3 different ways of drying sage. Choose the method you would like to try
Drying Sage Techniques
How to dry Sage by air drying.
First you need to gather 10 leaves on top of one another into a little bundle of leaves. Then you can tie them together at the stalk end – leave some extra string for when you want to hang them up. The best item to tie them together is a rubber band as when the sage dries out the rubber band will get tighter around the stalks keeping them held together.
Next you need to place you sage bundles in small paper bags which have holes in them for ventilation – do not use plastic bags as this can cause mold on the leaf.
You can now hang your sage upside down from the stalk end. Make sure the paper bag stays on as this stops dust getting on them. Leave them to hang in a dry area of the house.
Take the bundle of sage down every day and turn them around in the paper bag. This is because one side could be drying faster than the other. When turning them around watch out for any mold forming – this is usually obvious from the black spots appearing. If this is the case take them down and choose a different method. This happens if your house is humid.
You will need to leave them to dry for around 10 days to get them to full crispness. You will know they are ready when they just crumble in your fingers from how dry they are.
The last step is to do a final check for insects. Either put them in the over for 30 mins on 160 degrees Fahrenheit or put them in the freezer for 48 hours.
How to dry sage using a Food Dehydrator
One way of drying your sage leaves is to use a food dehydrator – this is a faster process than hanging the sage. Here are the simple steps for using the food dehydrator.
Set your dehydrator at a temperature of around 110 degrees Fahrenheit
Lay the leaves spread out on the tray so that they are not touching each other. This can affect the drying.
Keep checking the sage leaves every 30 minutes to see how they are drying. They could take between 2- 4 hours depending on your dehydrator.
You will know when the leaves are dry as they will crumble in your hands.
Pre heat your oven on the lowest temperature on the oven. Drying them in the oven needs to take a long time as you don’t want to risk cooking them.
Lay your sage leaves on baking paper. Do not let the leaves over lap this can affect the drying process.
If you use an electric oven use something to wedge the oven door partially open as the air needs to circulate plus the oven won’t get too hot. You cannot risk cooking them. If you are using a gas oven keep opening the door every 5 minutes as gas is harmful if the door is left open.
Every 30 minutes you need to flip the leaves over. This can be done with oven tongs.
You need to check the sage every 15 minutes you cannot let the herb dry too much. It should take up to an hour for the sage to dry in an oven.
You will know your sage has dried when it crumbles in your fingers.
You now know the 3 ways of drying sage. The quickest way is in the oven but you just have to make sure you do not cook the sage instead of dry it.
You can find out lots more hints and tips for gardening here.
Mint can be fantastic to grow, you can use it for so many things. You can use it for mint sauce, cocktails or for cooking with. The only thing with mint is that you have to make sure that you grow it in pots as it has a tendency to spread and can take over the whole of your garden. If you grow mint in pots you can keep it under control. You could have a couple of plant pots with some mint plants in – this will keep you with enough supply to last you, your friends and your family. Here we will explain the best methods for taking mint cuttings.
The best time to take mint cuttings is in spring. You will then have a plant bursting with leaves for you to use. Whether you are growing mint indoors on a windowsill or outside it’s the same method for taking mint cuttings.
Allotment and Kitchen Garden Book
Are you starting an allotment or planning on growing your own fruit, vegetables, herbs, and flowers in a kitchen garden? If so we highly recommend the book Allotment Month By Month. This does exactly what it does on the cover to help you with what you should be doing in the allotment and kitchen garden each month. Below you can see the link for Amazon where you can purchase the book directly. This book is extremely popular with all allotment holders as you will read in the reviews:-
You can check out all the allotment and kitchen garden books we recommend here.
Step by step guide to Mint cuttings
First you will need to get some secateurs (click here to purchase secateurs) and cut off some mint from the top of the plant. It needs to be around 8-10cm long in length. Do a few pieces just in case it does not all root. Maybe you want to start lots of cuttings for the whole family and friends.
Remove all the lower leaves off the mint stem – this is where you are going to put it in water. Make sure you leave some leaves at the top.
Place all the mint stems in a glass of water. You can put them all in one glass. Leave the glass with the mint in on a light sunny windowsill.
Once you see lots of roots on the mint stems you can now pot these up into small plant pots – put one stem in each plant pot. Use peat free multipurpose compost when planting up.
Make sure that the compost is firmed down round the mint stems. Cut off the top growth off the mint stems. This will help encourage the plants to take root well.
Keep the plants indoors for a couple of weeks and keep well watered.
Once the mint cuttings have taken hold you can now plant out in there final growing place.
