I'm putting a list together of which veg grow below the ground and which grow above, but I can't find out how these veg grow. Any help appreciated. TIA
Sprouts
Mangetout
Celery
Butternut squash
Leeks
it's why the Welsh love the leek, Tilly - all that crud around the base of the stem.....(ps - I love those baby ones - just as I have had with a parcel of wrapped lightly smoked salmon.
Sweet Corn is the most amazing. Even fertilises itself. Potatoes are from the same family of plants as Tomatoes. They share common ailments and it is best not to grow them in proximity. Blight being one such transmissible problem. The same years that potato blight caused famine in Europe, Tomato crops failed in Italy and Spain. Indeed both plants were brought to Europe from the Americas.
Celery is itself a bit of a conundrum. We all know and love the celery hearts and stalks that we crunch with a dip or in a salad, even a stew. We know the "celery tops" that again were used by my grandmas in a soup or stew, but did you know that celeriac is the knobbly root part of them and is underground?
The reason I wanted to know is because I'm on a low carb, low sugar diet (trying to lose weight) and I heard or read that root veg like Beetroot are carbs and possibly high in sugar.
So I thought Beetroot is a root veg and grows underground, but wasn't sure about butternut squash.
I'm still a bit confused about Leeks and Celery and if Sweetcorn is high in sugar.
Would those 3 be high in carbs?
You were not entirely "wrong" Shirley. The Celeriac part of the plant does grow underground and is actually more versatile. It keeps well and although it takes a bit of effort to prepare( never worry about chucking away all the outer layers) it is a very tasty and healthy dietary ingredient.
I like to make stews and have always added potatoes, swede, turnips, celery, carrot and onion. I need to think of different veg I can add that are not high in carbs but still suitable to put in a stew.
both beetroot and celeriac feature in the Canyon Ranch dietary cookbooks, excellent that they are as they brilliantly balance proteins vs carbs - even down to dishes as roasted duck breasts, (no skin), shallots, steamed green beans, roasted beet and with a blueberry sauce.....
That was "forced" Jackdaw, like pink tender Rhubarb is, kept covered in the dark in spring and harvested early. No profit margin for the business growers but a treat from the allotment or Estate Gardens that were the forerunners of our Garden Centres when it comes to method.