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Asparagus is a perennial plant that can produce for years if grown with care. Choose a site in full sun and prepare the soil well. The plants send up 5-foot tall, ferny growth over the summer, so plant them where they won’t undesirably shade other plants.
Asparagus plants can be either male or female. The…
Brussels sprouts are a cool season crop, preferring temperatures under 70º F. Sprouts maturing in hot weather and/or dry conditions are more likely to develop bitterness. Transplant seedlings 24 inches apart in July to August, possibly September depending on weather and local conditions.
Artichokes are considered a cool season crop but can be grown as a perennial in Santa Clara County. They require lots of sun, plenty of water, and occasional protection from frost.
While first and last frost dates are important for gardeners to be aware of, it’s also good to know what you can do to prepare for frost and deal with frost damage after it happens.
The Asian Vegetable Trial was conducted in the summer of 2008 at the Nine Palms Ranch project. Five varieties of bok choy, three varieties of eggplants, and three kinds of sesame seeds were grown. All varieties were successful. Particular favorites were Fun Jen bok choy and Thai Roleks eggplant.
Three main types of raspberries are grown in the United States: red, purple and black. They differ in ways other than fruit color. Red raspberries have erect canes and are propagated by suckers. These are usually grown in the Western States. Black raspberries have arched canes that root at the tips. Purple…
Gardening tips applicable for any month in Santa Clara County, categorized by To-Dos, What to Plant, or Pests and Diseases. Tips are available for each month.
Mâche, Valerianella locusta, is a small, tender salad green, also called corn salad or lamb’s lettuce. It is popular in Europe but not well known here. It grows in little rosettes and has a mild, slightly nutty flavor.
Turnips are a cool season root vegetable that grows best between 50 and 65°F. Higher temperatures may produce strong-flavored roots. The leaves are edible and are referred to as “turnip greens”.
