These vegetables, adored by our grandmothers, are making a comeback in the vegetable garden and should be planted before the end of April. Over time, some vegetables have been forgotten and no longer feature in our gardening practices today. These so-called old vegetables were appreciated by our ancestors and are now making a comeback in our kitchens. Although they sometimes have an unflattering reputation, they are in fact very tasty and excellent for your health! Discover their benefits and how to plant them in April.
Grandma’s vegetables: you won’t regret adopting them in the garden
The vegetables of yesteryear are making a comeback, and it’s not just a passing trend! There are many (and very good) reasons to include them in both our vegetable gardens and our meals, just as our grandmothers used to do!
First of all, most of these vegetables are robust and resistant, and will thrive easily in a range of climates and soils. They are varieties that require fewer resources in terms of water, pesticides or fertilizers, ideal for coping with environmental changes and developing a more sustainable gardening practice. They also provide a variety of nutrients, vitamins, minerals and antioxidants that are excellent for your health and will help keep you in great shape! Finally, it is also an opportunity to rediscover unique and different flavors, to diversify and enrich your culinary palette as well as your creativity in the kitchen!
Grandma’s vegetables: before the end of April, plant these in the vegetable garden
In April, here are all the old-fashioned vegetables that you absolutely must plant before the end of the month in your vegetable garden:
- Jerusalem artichoke: this tuberous plant is a relative of the potato, with a similar but slightly sweeter taste.
- Japanese artichoke: also known as the earth chestnut, the Japanese artichoke produces edible tubers with a slightly sweet flavor and a crunchy texture.
- Parsnip: the parsnip is an ancient root vegetable that resembles a white carrot. It has a mild flavor and is often used in soups, stews and purees.
- Kohlrabi: Kohlrabi is a root vegetable that grows above the ground and has a sweet, crunchy flavor.
- Lamb’s lettuce: Also known as “doucette,” lamb’s lettuce is a small salad with tender, sweet leaves.
- Beet leaves: also called “Swiss chard” or “pear greens”, these are leafy vegetables related to spinach, and easy to grow.
- Lamb’s-quarters: this ancient plant, also called “wild spinach”, produces edible leaves similar to those of spinach.
- Black radish: black radish is a variety of radish with a black skin and white flesh, and a pungent flavor.
- Salsify: salsify are root vegetables with a slightly sweet flavor. They are often used in soups, stews and casseroles.
- Tuberous chervil: this plant produces edible tubers with a nutty flavor.
Grandma’s vegetables: varieties to harvest this month from the vegetable garden
In early spring, the harvest season slowly begins, but it is still possible to have good harvests of certain forgotten vegetables, to enhance your plates in April:
- Rhubarb: rhubarb is a perennial plant that produces edible stalks used in a variety of desserts and sweet recipes. In April, you can harvest the mature stalks for use in pies, jams or compotes.
- Spinach: Spinach is a nutrient-rich leafy vegetable that can be harvested throughout the spring. In April, you can harvest the most tender leaves and use them in salads, stir-fries or soups.
- Radishes: Radishes are fast-maturing root vegetables that can be harvested from early spring.
- Lettuce: several varieties of lettuce can be harvested in the spring, including leaf lettuce, romaine lettuce and butterhead lettuce.
- Green onions: green onions, also called spring onions or scallions, can be harvested as soon as they have reached a suitable size.
- Watercress: watercress is a plant with dark green leaves and a slightly peppery taste.
- Curly kale: curly kale is a variety of leaf cabbage that can be harvested throughout the spring.
- Chives: this fast-growing aromatic herb can be harvested as soon as the leaves are sufficiently developed.
