Growing Salads in Your Garden - Good Health through Greens
Introduction
It does not matter whether you are an epicure, or just a person too busy to eat a meal in a leisurely fashion – the meal that you enjoy is often accompanied with a side dish of green leafy vegetables. These vegetables can include spinach, lettuce, cabbage leaves, and other green vegetables which are low in calories. No wonder so many dietitians recommend lots of salads as an excellent dieting food.
Apart from these greens, salads can also be dishes of bite-size pieces, mixed with salad dressing or with spices and sauce
So who were the first people to eat salads? According to historical books, the ancient Romans and Greeks were the first persons who mixed up greens with olive oil, and a salad dressing to eat as an accompaniment to their meals. The word Salad in itself comes from the Latin word for salt- salata- due to the reason that the Romans made a salad dressing of vinegar as well as brine or salt in which the salad greens were put before serving.
Table of Contents
- Introduction
- Choosing the Best Location
- Cabbages and Savoys
- Spring cabbages
- Tips for Growing Cabbages
- Harvesting the Crop
- Summer and Autumn Cabbages
- Winter Cabbages
- Red cabbages
- Savoys
- Carrots
- Tips for Carrot Care
- Harvesting Your Carrots
- Clamping
- Lettuce, Mustard, and Cress
- Cos Lettuces
- Mustard and Cress
- American Cress
- Cucumbers
- Stopping Cucumbers
- Growing tips For Cucumbers
- Tomatoes
- Sowing of Seeds
- Onions
- Chives
- How to Make the Perfect Salad
- Salad Dressings
- Mayonnaise
- Thousand Island Dressing
- Green Goddess Dressing
- Conclusion
- Author Bio
- Publisher
Important:
This is for the Digital Book Download only. For the Printed Copy, click HERE