The 12 Best All-Time Vegetables - Episode 108

grow, cook, eat, arrange with Sarah Raven & friends

Sarah Raven

Cook, Arranging, Home, Flower Arranging, Grow, Arrangements, Kitchen, Vegetables, Flowers, Gardener, Veg Garden, Lifestyle, Gardening, Leisure, Home & Garden, Food, Cooking, Arts, Eating, Eat, Growing, Planting, Produce, Garden, Sarah Raven

4.7 • 843 Ratings

🗓️ 23 February 2023

⏱️ 21 minutes

🔗️ Recording | iTunes | RSS

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Summary

Beside the visual splendour of a thriving vegetable garden, there’s such joy to be had from picking your own delicious ingredients. At a perfect time to coincide with Sarah’s new book, she takes this solo episode to share a fantastic list of the 12 absolute best vegetables, from flavoursome essentials to the simplest, most cut-and-come-again veg for all seasons. In this episode, discover: Several of the most prolific, cut and come again veg from Mizuna and Rocket to the versatile Swiss ChardV...

Transcript

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0:00.0	You can find more information, photos and advice sheets on all the plants and recipes that we talk about in this podcast
0:05.9	by heading to the links in the show notes or on our website at sarahraven.com.
0:20.2	Welcome to GrowCook Eat, arrange, the podcast of me, Sarah Raven. And today, you just have me,
0:27.0	all on my own. And that's because I really wanted to do one in the series of the 12 best. And I wanted to do the 12 best veg. And I wanted to do the 12 best veg my 12 best ever veg so the things that if I was cast off to a
0:43.7	desert island or I like to say instead because that's a bit of a cliche if I was sent to prison
0:49.2	what would be the 12 packets of seed that I would ask to take with me to then grow and feed my wingmates
1:01.0	that will give me really delicious things to eat without too much TLC and watering,
1:09.0	so quite easy to look after, that are easy, productive over a long
1:13.7	period of time and that I would want to eat on a daily basis.
1:22.5	These are my 12 and number one, without doubt, I think is flat leaf parsley. And the reason that I chose it,
1:33.0	I know it's not going to keep the wool from the door, but I find herbs are one of the
1:38.9	things that turns very ordinary food into something that is really delicious.
1:45.5	You know, whether it's you're making a parsley sauce to perhaps go with some ham
1:50.1	or whether you've got a buckwheat salad and you're making a tubule
1:54.3	or you've got just literally a mixed leaf salad that you want some sharp sort of grassy notes in the salad
2:03.1	or I could go on and on and on. But I find I go to parsley here more than any other herb and that is
2:11.6	every single day of the year. So I sew it now as winter moves into spring and I sew it again as summer moves into spring, and I sew it again as summer moves into autumn.
2:21.6	And if I sew it twice a year, I can pick flat leaf parsley.
2:25.7	As I said, I think I use Giant of Napoli as a variety because it just seems to be the
2:30.8	hardiest and yet the tenderest leaf.
2:33.5	And I personally prefer it to English
2:35.6	curly parsley. So yeah, my number one, without doubt whether I was growing in a window box,
	...

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