Fortunella japonica is an evergreen Shrub growing to 2.5 m (8ft 2in).
It is hardy to zone (UK) 9 and is frost tender. It is in leaf all year. The species is hermaphrodite (has both male and female organs).
Suitable for: light (sandy), medium (loamy) and heavy (clay) soils. Suitable pH: acid, neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.

Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).
These vegetables are both variant cultivars or subspecies of the turnip and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower. Both have many variations in name, spelling, and scientific classification, especially bok choy cultivars.

Don’t display organic cantaloupe alone. Group it with organic honeydew and other organic melons. Try displaying organic melons on the same table with conventional melons, using the appropriate barriers between the two.Organic cantaloupe may look sturdy, but they are easily bruised so be sure to keep your stacks limited to just one or two high. This also helps to avoid cantaloupe rolling off the display and creating a slipping hazard.

Cantaloupes and other summer melons serve as the quintessential take-along snack for summer picnics and barbecues.Cantaloupe cross section.Their high water content helps ward off dehydration and combat the heat while their refreshing taste provides a guilt-free, low maintenance dessert for kids and adults alike. The mildly sweet and juicy flavor of cantaloupe makes it a perfect fruit for even the pickiest palates.

Kohlrabi is a hardy, annual vegetable that is primarily consumed in European countries, although it has also become a vegetable staple in northern India. It is actually a cultivar of cabbage and was specifically bred as a hardier version of cruciferous vegetables, which often can’t grow in harsh conditions. The small bulbous vegetable is encased in two harder shells of leaves, which typically do not soften when cooked. However, kohlrabi can be eaten raw or cooked and has been a staple of German cuisine for hundreds of years. You can use the kohlrabi root as well as the leaves in your diet, as they both have significant amounts of nutrients.

The health benefits of Swiss chard are amazing and include an ability to regulate blood sugar levels, prevent various types of cancer, improve digestion, boost the immune system, reduce fever, and combat inflammation. It also helps lower blood pressure, prevent heart diseases, increase bone strength, detoxify the body, and strengthen the functioning of the brain.

Maybe you’ve been lured in by some of the fabulous seasonal produce at a farmers market. Maybe you’ve joined a CSA. Maybe you’ve heard good things about broccoflower, or tried them at a restaurant and you’d like to introduce them into the home meal rotation.
And maybe you don’t know exactly how to cook (or shop for or store or prepare) some of the vegetables and fruit you bought home.

Cucumbers are scientifically known as Cucumis sativus and belong to the same botanical family as melons (including watermelon and cantaloupe) and squashes (including summer squash, winter squash, zucchini and pumpkin). Commercial production of cucumbers is usually divided into two types. “Slicing cucumbers” are produced for fresh consumption. “Pickling cucumbers” are produced for eventual processing into pickles. Slicing cucumbers are usually larger and have thicker skins, while pickling cucumbers are usually smaller and have thinner skins.

Garlic comes from the mountainous regions of Central Asia and has adapted to extreme changes in temperature, including very cold nights. As a result, garlic performs best when subjected to a cold period of one or two months. Ground temperatures of between 0 — 10º celsius encourages optimum clove formation, making it very suited to our Irish climate and Autumn planting often produces better crops than garlic sown in Spring. Garlic enjoys a long growing season, so if planted in October up to early December, the harvest usually occurs in July/August and the bulbs are much bigger.