Do you know these three rare vegetables?

Do you know these three rare vegetables?

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Long forgotten, leafy vegetables are attracting more and more gardeners and chefs who are rediscovering their flavor. Very decorative, these vegetable plants are easy to grow and cook. So this summer, to change salad and spinach, we grow arroche, tetragon and colorful carded perry!

The garden arch

Would you like a bit of fresh salad? Unless you prefer braised arroches? More common than it looks in gourmet gardens, this magnificent herb native to Siberia can be recognized by its large leaves, green or red depending on the variety. Its long stems, which can sometimes exceed two meters in height, are extremely decorative and one could almost believe that gardeners plant it in their vegetable garden for aesthetic reasons! Yet the arroche is indeed delicious, in salads, omelettes, steamed or cooked like spinach or sorrel. And in addition to being original, this vegetable plant is excellent for health, with in particular diuretic and detox virtues. Very easy to cultivate, the sprout is sown from March to September in loose soil enriched with compost. Six to eight weeks later, the young leaves are harvested before flowering until late fall.

The arroche is also called love cabbage, belle dame, folette or faux-spinach

Horned tetragon

But what is this vegetable plant with thick, shiny green leaves? We could say that it is called Tetragonia tetragonioides and that it is from the Aizoaceae family, but that would not be of much use! So we will rather remember that the horned tetragon is nicknamed "New Zealand spinach" and that it is cultivated and cooked almost like spinach. Originally from Oceania, it was discovered by Captain Cook who gave it food to his crew suffering from scurvy before bringing it in his luggage. Easy to cultivate, the horned tetragone sows from March to June, first in a greenhouse then in the ground as soon as the Ice Saints have passed. Chilly, it likes rich and cool soils but tolerates heat well. With regular watering, the horned tetragon is harvested from June to September, and sometimes even much later in the South. In the kitchen, the tetragon is eaten raw in a salad, or cooked like spinach.

The horned tetragon is also nicknamed "summer spinach" ...

Red card perry

This vegetable plant is so beautiful with its large green and embossed leaves and red carding that some gardeners cultivate it for strictly decorative purposes in flower beds. Originally from the Mediterranean Basin, chard can be eaten as a gratin, pan-fried, in soup, with pasta or simply returned with a little oil and salt. The perry (or chard, or chard, question of vocabulary), are sown in spring in a rich and fresh soil. The leaves are harvested from the beginning of summer and until the first frosts. As they do not like drought, it is recommended to water them regularly and to mulch the soil to avoid evaporation. Last decorative tip: for the beauty of the vegetable patch and plates, also cultivate a few feet of yellow chard, the mixture will be beautiful!

So, perry, chard, Swiss chard or Swiss chard? 4 words for a vegetable!