The Green Garden

In the mountains..

... the potatoes grow very well: they have a particular taste, and people attribute this goodness to the “kind” of the land. It’s the greater presence of vegetation in mountain, or the minor agricultural exploitation of the ground to render it richer; the fact is that if a mountainer offers you its vegetables, you’d better  accept it! The land for the green garden must be prepared: first digged then hoedo and the little plants, or seeds, planted in Spring.

Salad: the salad plant are transplanted and, considered the maturation of the salad of approximately 1 month, the little pants are put “to scale” that is every 15 days you plant those that will be eaten. Rucola is a wild and very resistant kind of salad. The more the earth is barren the more the leaves are spicy! The tomato must be “Cleaned up”, that is cleaned up from the little branches that grow between a flower and a fruit, in order not to remove energies to the plant for the tomatoes that grow.

Parsley: biennial plant, very tasty, you can find it in the normal shape or curly, it’s often used to decorate dishes. When you pick it, you must cut it at few centimeters from the ground. If the plant yellows, this means that it has need of iron.

Rosemary: you’d better plant it ideally close to walls in order to repair itself from the wind. The rosemary grows close also to the seaside, from which its name: ros (dew) marinis (of the sea).

Sage: the name comes from the Latin “salvus” which means healthy due to its healthness properties.

Saffron: the flowers, composed by 6 violet colored petals, are collected around half October. It lives well in barren and cold places and however beyond 700 mt. of altitude. It never needs to be watered and….to make 1 g. of saffron it takes 20,000 flowers, that is about 60 workhours!