Before agriculture became industrial, there were over 1,000 varieties of vegetables in home gardens.
Today, barely sixty remain!
If you want to save these heirloom varieties before they are totally gone, invite them to your garden!
By cultivating these forgotten vegetable varieties, you will contribute to the enrichment of biodiversity and bring new flavors to your dishes. Do not think that they were abandoned for lack of quality. On the contrary, they are often vegetables richer in vitamins and trace elements.
For example, among root vegetables, the parsnip has a high level of vitamin C and chervil is rich in fiber, starch and carbohydrate reserves. The root of scorsonere, less known than that of salsify, contains twice as many carbohydrates as the latter. Crambe maritime offers the double advantage of being low in nitrates and high in fiber.
As for leafy vegetables, you will discover the virtues of a cabbage Daubenton which can remain in place in all seasons.
Some forgotten varieties have been unfairly called 'weeds', such asnettle or lamb's quarters, yet they are very rich in protein and vitamins.
Others have been put aside because they have a negative image, such as the Jerusalem artichoke. However, its glycemic index being lower, it can replace potato in diabetics.
Finally, these retro vegetables are more resistant to diseases, they require less chemical treatments in the garden.
Gourmets will be able to use the forgotten vegetables in new inventive and tasty cooking recipes.
For example, maritime crambe or iced ficoïde salads and Japanese crosnes gratins.
To surprise your friends, you will make them discover a puree of vitelotte potatoes ink color or roots of mertensia with an oyster taste.
All these ancient vegetables can be found in good garden centers or by mail order.
Pierrick the Gardener
Read also: grow old vegetables