At a time when the diversity of food cultures tends to decrease, turning to forgotten vegetables can enrich not only our gardens but also our plates. Here is a detailed guide to cultivate three ancient but valued vegetables: parsnip, Jerusalem artichoke, and tuberous nasturtium.
1. The Parsnip (Pastinaca sativa)
Origins and benefits: Once a staple of European diets, the parsnip is a root vegetable appreciated for its sweetness, especially after the first frosts which convert its starches into sugars. Rich in fiber and vitamin C, it also offers significant nutritional benefits.
Culture: The parsnip thrives in deep, well-drained soil rich in organic matter. It is recommended to sow it directly in place from the beginning of spring, as it develops a long taproot that does not like to be disturbed. The seeds can be slow to germinate; a winter veil can accelerate this process. Thinning is crucial once the young plants are established, to allow for optimal development.
Harvest and preservation: The harvest can begin in autumn and continue throughout the winter, as parsnip is very resistant to the cold. It can even be left in the ground and harvested as necessary, or stored in a cool, dry place after harvesting.
2. The Jerusalem Artichoke (Helianthus tuberosus)
Origins and benefits: This cousin of the sunflower, introduced in Europe as a curiosity, is cultivated for its tubers with a nutty taste. It is very digestible and rich in inulin, a prebiotic beneficial for intestinal health.
Culture: Tubers are planted from January to April, about 10 cm deep and spaced 50 to 60 cm apart. The Jerusalem artichoke is very hardy and adapts to various types of soils, although it prefers sunny situations. Its invasive nature requires it to be grown in a space where it can spread without disturbing other plantations.
Harvesting and storage: The harvest begins as soon as the leaves turn yellow in the fall and can continue throughout the winter, depending on need. The tubers are better preserved in the ground, but they can also be stored in sand in a cool and dry place.
3. The Tuberous Nasturtium (Tropaeolum tuberosum)
Origins and benefits: Originating from the Andes, this plant is grown not only for its edible tubers, with a slightly spicy taste, but also for its decorative and edible flowers. It is known for its natural pesticide properties, which makes it an excellent companion in the garden to repel certain pests.
Culture: The tuberous nasturtium prefers sunny locations with the base in the shade. The tubers are planted after the last frost and require a long growing season before harvesting. In cold regions, it is advisable to protect them with mulch or dig them up and store them in a cool place during the winter.
Harvest and use: The tubers are harvested in the fall, once the leaves begin to die. In the kitchen, they can be used like potatoes, although their unique flavor is enhanced when they are consumed raw or lightly cooked.
Rediscovering and cultivating these forgotten vegetables allows you to diversify your diet and explore almost forgotten ancient flavors. Their cultivation also enriches the biodiversity of your garden and allows you to enjoy harvests that are both delicious and nutritious. These vegetables can transform your culinary experience and reconnect you with the agricultural history of the past.