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• by:
• Bird, Richard

Bulb vegetables have been cultivated from the earliest civilizations for their essential flavoring qualities. They are so-called because their leaves are adapted to store food reserves below or just above the ground, creating fleshy leaf bulbs. They include onions, shallots, garlic, spring onions, leeks, chives and Florence fennel. These vegetables are particularly healthy and flavorsome if they are home-grown and eaten soon after harvesting.

All the main types of bulb vegetables 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 preparing the soil for new crops, making compost and growing bulb vegetables both from seed and from sets. The section on practical cultivation details essential information on growing and caring for each type of vegetable and how to harvest and store them. There are suggestions for when and where to plant bulb vegetables, and how to keep them in tip-top condition by dealing with any pests and diseases that may occur.

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