We always tend to think of winter as this grey colourless season where nothing grows, anxiously waiting for Spring’s warm embrace. Yet, winter holds so much potential, especially in the veggie department where we can still expect a bumper crop. For a culinary twist consider planting some tasty heirloom veggies this year, but more on heirlooms later.

  Why we should grow veggies in winter

rainbow carrots - winter veggies
A rainbow of carrots is sure to brighten up any meal

Best bets for winter veggies

Planting your root vegetables now and waiting to harvest them in spring will guarantee a big, bumper crop, or  you can still harvest young if you fancy baby vegetables.  Spinach and beetroot give quick yields, so remember to plant them regularly.  Some cabbages can take a while (Savoy cabbages) while others give you a quick harvest (Baby cabbage). Getting your beds ready for winter veggies is basically the same as for winter annuals. Remember to feed your Brassicas regularly as they require more nutrients.

What is an heirloom seed?

Being able to harvest your seed and sow the next year is                   one of Heirloom veggies biggest benefits.

Although definitions vary, an heirloom is a seed that was handed down from generation to generation. Not only in families, but also between gardeners and/or sold by seed companies. Heirlooms could have developed through natural selection or specific breeding and selection by humans. An heirloom will always be special with specific characteristics, otherwise, the seeds would never have been passed on from year to year and person to person. Some heirloom seed origins can be traced back more than a thousand years, whilst some heirlooms can only be traced back a few decades or so. By definition, an heirloom vegetable seed will always be open pollinated.

Must have heirlooms this winter

Black palm kale 

Black palm kale derives its name from the palm tree like appearance that the plant takes on as you start to harvest the leaves. Harvest the larger leaves from the bottom and leave the smaller top leaves to mature.  Kale is part of the Brassica family, however, is cooked and eaten like spinach. Many people prefer the taste of kale over spinach.  As long as you keep on picking the leaves from the bottom you will get an extended harvest.  Kale is very healthy, even more, nutritious than spinach.

winter veggies - palm kale
Healthy and tasty to eat, black palm kale will also make an attractive addition to the garden

Savoy cabbage

There are few variations of this old heirloom.  What all of them have in common is that Savoy has frilly leaves and produce large heads.  Gourmet chefs prefer savoy for taste whether cooked or used in stir-fries or slaws- the frilly texture adds to the appeal.

Savoy Cabbage
Seen it on Masterchef, grow it yourself.

Red Grano onion

Red Grano onion has been available for many years in the America’s and has only been introduced in South Africa recently.  It is even more dependable than Texas Grano onion.  Red Grano is referred to as a short day type onion and thus does better during the shorter days.  Red Grano typically germinates much better than other onions and will give you a fantastic crop of onions with an extended shelf live.

Red Grano Onion
Red Grano really wants to be made into                                          caramelised onion

Chioggia beet

Chiogga beet has the most fantastic colour and does not bleed when cooked. This medium sized beet dates back centuries and originated in Italy. Beetroot does well in composted soil and does not ask for much more.  Turnaround on harvesting is normally between 65 and 75 days depending on conditions.  You can cook the leaves like spinach as an added bonus.

Chioggia Beet
Think of all the beautiful dishes one can create                            with these colours

This just goes to show you can grow your own tasty veggies, Heirloom or otherwise, even during winter. Time to give food prices a ‘beeting’ this winter!

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