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Index
Cover
Title
Copyright
Contents
List of illustrations
Acknowledgements
Introduction
Part 1 The basics
1 Gardening basics
The gardening year
Where to put your fruit and vegetable plot
What to grow on your plot
How to grow your vegetables
Tools
Feeding the soil
Dig this!
Time to sow
Crops under cover
Grow some fruit
Making the most of small spaces
Dealing with weeds
Beat those pests and diseases
Watering
2 Healthy food basics
Carbohydrates
Proteins
Fats
Fibre
Minerals
Vitamins
Antioxidants
Phytochemicals
Getting the most from your produce
Part 2 The gardening year
3 Winter
December: Jobs for early winter
January: Jobs for mid-winter
February: Jobs for late winter
Winter feature 1: Understanding your soil
Winter feature 2: Making compost
Winter feature 3: Feeding the soil
Winter feature 4: Making a wooden compost bin
Winter feature 5: Crop rotation
Winter feature 6: Digging v. no-digging
4 Spring
March: Jobs for early spring
April: Jobs for mid-spring
May: Jobs for late spring
Spring feature 1: Seed sowing simplified
Spring feature 2: Container growing
Spring feature 3: Liquid feeds
Spring feature 4: Protected growing
5 Summer
June: Jobs for early summer
July: Jobs for mid-summer
August: Jobs for late summer
Summer feature 1: Dealing with vegetable pests and diseases
Summer feature 2: Biological pest control
Summer feature 3: Weed control
Summer feature 4: Fruit diseases
Summer feature 5: Watering
6 Autumn
September: Jobs for early autumn
October: Jobs for mid-autumn
November: Jobs for late autumn
Autumn feature 1: Making leafmould
Autumn feature 2: Green manures
Autumn feature 3: Making the most of your seeds
Autumn feature 4: Making gardens wildlife friendly
Autumn feature 5: Propagating herbs
Part 3 A crop-by-crop guide
7 Vegetables
Asparagus
Aubergines
Broad beans
French beans
Runner beans
Beetroot
Leaf beet
Broccoli (sprouting) and calabrese
Brussels sprouts
Cabbages
Carrots
Cauliflowers
Celeriac
Celery
Chicories and endive
Courgettes and marrows
Cucumbers
Florence fennel
Garlic
Globe artichokes
Hamburg parsley
Jerusalem and Chinese artichokes
Kales
Kohl rabi Leeks
Lettuces and other salad leaves
Onions
Oriental greens
Parsnips
Peas
Peppers, including chillies
Potatoes
Pumpkins and winter squashes
Radishes
Rocket
Shallots and spring onions
Spinach
Swedes
Sweet corn
Sweet potatoes
Tomatoes
Turnips
Unusual vegetables
8 Fruit
Apples
Blackberries and hybrid berries
Blackcurrants
Blueberries
Cherries
Figs
Gooseberries
Grapes
Peaches, nectarines and apricots
Pears
Plums and gages
Raspberries
Red and white currants
Rhubarb
Strawberries
Other fruits
9 Herbs
Basil
Chives
Coriander
Dill
Fennel
Marjoram
Mint
Parsley
Rosemary
Sage
Tarragon
Thyme
Part 4 Preserving the harvest
10 Storing
Storage outside
Storage in a cool shed
Storage indoors
11 Freezing
What and how to freeze
Blanching
Open freezing
Containers
Freezing fruit
Freezing herbs
Storage times and thawing
12 Drying
Equipment
Drying herbs
Drying fruit
Drying vegetables
13 Bottling
Equipment
Bottling fruit Bottling vegetables
Testing and storing bottled fruit and vegetable jars
Opening bottles and food safety
14 Jams and jellies
Equipment
Ingredients
Making jam
Making conserve
Making jelly
Making low- and no-sugar jams and jellies
15 Pickles, relishes, chutneys, sauces and ketchups
Equipment
Ingredients
Making pickles
Making relishes
Making chutneys
Sauces and ketchups
16 Juices and syrups
Equipment
Ingredients
Making fruit juices
Making vegetable juices
Making fruit syrups
Storing juices and syrups
17 Flavoured oils and vinegars
Flavoured oils
Infusing vinegars
Resources
Index
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