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• by:
• Bird, Richard

Shoots, peas and beans are some of the choicest and most delicious of the many vegetable crops available to the kitchen gardener. Shoots have edible stems and include asparagus, celery, celeriac, globe artichokes, rhubarb and seakale. Peas and beans are legumes and include garden peas, runner beans, French beans and broad beans. These vegetables are particularly flavoursome if they are home-grown and eaten soon after harvesting.

The main types of shoots, peas and beans are described and illustrated with useful information about the different varieties that can be grown, their history, cultivation requirements and cooking uses. There is key advice on improving your soil, making compost and preparing the vegetable bed. The section on practical cultivation details essential information on growing and caring for each type of vegetable, from sowing to harvest, including dealing with any pests and diseases that may occur. Finally, suggestions are given on how to store the vegetables if you have a large crop.

A must for the novice grower, the book also provides reliable information for the experienced gardener who wants to experiment with new varieties.