Organic Gardening How To Blog

I’ve just finished picking the organic horseradish that I planted this year… this is the second year that I have grown this organic vegetable. And, as I always do, I began to think about what new type of vegetable there was that I could grow in my vegetable garden come next year… something that I had never grown before. Well, what came into my mind was wasabi (perhaps that came into my mind because we had just eaten wasabi at a Chinese restaurant last night). I decided to do some research on the possibility of growing it.

I found out that wasabi is a perennial plant in the mustard family and is native to Japan. It’s grown for it’s stem or root which when ground up produces a hot, pungent flavor similar to horseradish. The biggest difference, however, is that after is is eaten it leaves a rich, sweet taste in the mouth with no burning sensations… unlike horseradish.

The most important thing that I found out about growing wasabi is that it is incredibly difficult to grow. The plant grows in cool and moist temperate climates… that’s why it is mostly grown in selective regions in the mountains within Japan. There are very few regions in North America that have a climate suitable for growing wasabi, with the exception of certain coastal regions in the Pacific Northwest.

I did find a well-written PDF on growing this organic vegetable in the Pacific Northwest. If any of the visitors to this website live in that area and would like to learn more about growing their own wasabi, click on this link to get a FREE copy of Growing Wasabi in the Pacific Northwest.

For the rest of us, we need to look elsewhere else to find something new and unique to grow in our organic gardens next year. I did enjoy growing horseradish again this year and, if you have not done this, you can find read an article I wrote on growing organic horseradish by reading Organic Gardening How To – Growing Organic Horseradish.

Before I leave you, I did find an interesting Youtube video that explores a Japanese wasabi farm. The video is only 3-1/2 minutes long and you can view it below:

You know, I just thought of another interesting organic vegetable that I might be able to grow next year… how about mushrooms? I’m off to do some more research…

Until next time from the Organic Gardening How To Blog!

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If you have not already planted your organic vegetables for fall, now is the time to do it. The ground is still warm enough to give your seeds a good start and there are at least 60 days left before the cold season starts. Most fall vegetables grow really quickly. Here is a list of our 12 most favorite fall vegetables and some tips to get you started.

Growing fall vegetables is easier than growing earlier season vegetables. Why? Because the weather is generally cooler, especially when you start to harvest the crops. The cooler weather is delightful after the long summer months.

You will also find fewer destructive insects in your fall garden. The season for these insects is almost over. This is true for weeds, too. You will spend less time weeding your garden. And, in most places, rainfall increases in the fall co you will spend less time irrigating your organic garden.

Crops maturing in the fall can withstand longer periods of time in the garden without losing their quality and freshness. Vegetables like broccoli and cabbage can be harvested over a much longer period of time and will still taste great at your dinner table. Leafy greens such as spinach and arugula can be picked a few leaves at the time, leaving time for the smaller leaves to mature.

Below is a list of our favorite 11 organic vegetables that we regularly grow in the fall. These vegetables grow quickly and can withstand the cooler fall weather.

• Arugula – Green and leafy, ideal for salads and exotic recipes.
• Broccoli – Healthy and easier to grow than cauliflower. Provides a high amount of fiber and calcium.
• Cabbage – You can start these from seeds indoors under lights, but it is easier to use transplants purchased from your local nursury.
• Collards – Also, green and leafy. Similar to kale, but stonger in flavor.
• Kale – A nutrient rich, leafy green that can withstand much colder weather.




• Leeks – One of the hardiness plants in your garden and it can withstand the early freezes.
• Lettuce – Especially bred for growing in the cold seasons.
• Mustard – A very fast growing vegetable with an enjoyable spicy taste.
• Rutabagas – Sweeter than turnips. Plant early in the summer season for full growth in the fall.
• Spinach – Leafy gren vegetable, high in fiber and zinc. .Can be eaten raw or cooked.

Following is a short video that you can enjoy. It will help you with your fall organic vegetable garden.

If you are new to organic gardening or you would like to learn more, try either one of these two great eBooks: Organic Gardening Magic or My Organic Food Garden. Or, try them both! Satisfaction Guaranteed for your organic gardening how to needs, or your money back.

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Next to tomatoes, growing organic peppers is the most popular organic vegetable grown. They come in all different shapes and sizes. Some are terribly hot and others are sweet. There are hundreds of different types of peppers and they are easy to grow and maintain.

Often, gardeners buy a few pepper plants from their nursery and they find out how easy they are to grow, that they start to increase the number and types of peppers that they are growing. Most nurseries’ only have a limited number of different types of peppers. So, gardeners start buying their own seeds and raising their own. Soon, the organic garden is filled with a wide variety of peppers.

Peppers need to be grown where there is plenty of sunshine. Plants need to be placed about 18 inches apart and rows should be kept 3 feet apart. The soil should have plenty of organic matter with slightly higher nitrogen and phosphorous levels. Use tomato cages to keep the plants upright when the peppers start to develop.

Crops should not be planted until the average nighttime temperature is above 50 degrees – this is typically in May or June. For a large harvest, protect the plants from damaging wind and excessive cold weather.

Peppers are relatively pest free which makes them a favorite among many organic vegetable gardeners. Perhaps you may want to protect the stem from cutworms by using a paper collar or a 6-inch plastic pot with the bottom cut out. Using the pot method will also allow protection from the wind for small seedlings.

Be careful when harvesting your crop. Use gloves and don’t rub your skin or eyes. Oil from the peppers will get on your gloves and will irritate your skin and eyes. When finished, wash your hands thoroughly. Peppers can be harvested when they are green or after they turn red – all of them will turn red and their flavor is not influenced by the color. Peppers can be eaten fresh, but also try drying, pickling, and marinating with them. So, spice up your life, try growing peppers in your organic vegetable garden.

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Overview of our gardening DVD on turning your backyard into a your own organic produce department, step-by-step from soil prep, planting, pest control, harvesting and storage of your bounty

Duration : 0:5:7

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