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Growing Vegetables In France – Planting Calendar

Growing Vegetables in France

Hello Gardeners, we are back with a new topic and the topic is all about growing vegetables in France and the vegetable planting Calendar of France. Do you live in France and do you want to grow your own vegetables? Well and then you will need to follow this complete article to grow your own vegetables in France. In this article, we will also mention all the requirements for growing vegetables in France.

Introduction to Growing Vegetables in France

Few experiences can match the delight of suggesting your own home-grown vegetables. The process is virtually magical, especially when raised beds from a seed or seedling. The flavour and the appearance far exceed anything you can buy in a grocery store. Growing vegetables in France is also a delightful activity in its own right, giving you an excuse to go through time outdoors. It is not essential to have a wide space to start a vegetable garden you do not even require a garden. You can select to grow vegetables in containers or a raised bed.

The technique of raised vegetable garden grounds has come down to us from the Middle Ages so that disease would spread less fastly. Vegetable gardeners are planting vegetable plants in the raised beds system. Of course, another substantial advantage of the raised garden ground is that the soil is not as low down for the vegetable gardener. The raised vegetable garden ground can be purchased in a modular kit form or made from untreated railway sleepers. A simple plastic tarpaulin as the base forms adequate protection from obtrusive weeds.

A Planting Guide for Growing Vegetables in France and Vegetable Planting Calendar

Growing vegetables and herbs in France is very easy wherever you live; you are bound to have ideal conditions for at least some types of herbs and vegetables. So the first thing to do before you begin is to think about the climate weather condition. If you live on the Roussillon coast, you may have trouble growing ideal Cauliflowers, but you should have a bumper plant of Tomatoes and Melons. You also require thinking about the garden confined space obtainable. With a small vegetable garden, it’s in all probability best to stick with very easy-to-grow vegetables so you make the most of your limited and confined space. If you have a large vegetable garden, it’s tempting to be very aspiring and grow too much. This is normally a bad idea.

Most root vegetables can only be grown from seed into directly garden ground because transplanting damages their roots. Radishes are very easy, as long as you plant them in spring after the coldest weather condition is over but before the hot dry season arrives they like an enormous quantity of water and will be woody and hot without. Carrots are not the easiest plant to grow, but worthwhile essential if you worry about chemical build-up in profit-oriented carrots for example if you have a baby to feed. We also grow parsnips have never seen them on sale in France so it’s either grow them or do without. Having experimented with Beetroot, Swedes, and Turnips greens would put these in more trouble than they are worth the category of growing vegetables.

 Basic Things to Remember When Growing Vegetables

  • Sunshine

Select a location that gets at least 6 hours of sunlight per day. Most vegetables grow very best with a lot of suns some vegetables, such as Tomatoes and Peppers required to sunbathe for a wide part of the day, while leafy greens and soft fruit are frequently complete happy with a little partial shade.

  • Prepare the soil

Something between rock-hard clay soil and loose soil. Correcting poor soil, luckily, is not hard. Placing your vegetable garden near to the house will mean less walking to harvest your vegetables, but it will put an extra charge on retaining the garden neat and substantial. Wherever you choose to put your garden, begin small. A well-tended 3m x 3m garden will supply much more than a weed-infested vegetable garden three times the size. The perfect size for your vegetable garden will become clear as your exertion through the planning process described here. Planting as vegetables fall into well-defined groups, which can be a helpful indicator of the growing climate conditions they require. Grow your vegetables according to plant families and you will observe you have only four planting groups to deal with. By moving those throughout you will master the art of plant rotation.

  • What to grow

It is appealing to try growing a wide variety of vegetables. An improved approach for an inexperienced vegetable gardener is to observe what you most like to eat and then small the list down to the very easiest and most productive varieties. Some of the growing vegetables that will meet this test such as Tomatoes, Lettuce, Radishes, Peppers, Snow Peas, Onions, Squash, and Green Beans. Some vegetables may not make the Sweet corn too much room, too few ears, Asparagus needs waiting for a together of years for the first harvest, and Green Peas growing season too limited.  Garden classify are a very good source of ideas to select which vegetables to grow. Once your small your options for types of vegetables, pick two or three varieties that seem encouraging. Growing more than one variety will give you some insurance if one does not execute well in your type of soil. Next year, grow the best performer again and select a different one to experiment with. When choosing varieties, pay near attention to the description. Some varieties supply smaller plants that are perfect for small gardens or containers. It is always sensible to look for varieties that are described as disease-resistant.

  • Watering

The best way to water your vegetable garden with tubing is to leave the tubing running at a trickle in a basin close to each vegetable plant until the water has soaked down at least 6 inches deep.  A sprinkler is virtual for watering vegetables planted in sandy soil that absorbs water fastly.

  • Harvesting

Fast-maturing vegetable plants for your garden are ready to get harvest about two months or sooner after you vegetable plant them. Many of the faster-maturing plants are observed cool-season vegetables, although a few are summer vegetable varieties.

Seasonal Vegetables in France

  • Oceanic climate

Winters are temperate to soft and summers are cool to warm seasons. This virtually advantageous climate condition makes it possible to have an increased vegetable growing season that begins very early in the year. For example, you can begin sowing seeds Carrot, Lettuce in a shade place Onion, Leek, and Radish even in the last week of February between Februarys to March. Near after that comes growing Potato at end of March, your beans end of April, and some vegetables growing such as Tomatoes, Zucchini, and Cucumber starting in May.

  • Semi-oceanic climate

In these climate regions, some growing vegetable such as Carrots, Lettuces, Onions, Leeks, and Radishes can be sown seeds during the total month of March, more or less early depending on the area potatoes are very best-planted from the end of April to the starting of May excluding in Aquitain where they can be put in the garden ground starting of April. Lastly, the summer vegetable is such as Tomatoes, Beans, Zucchini, and Cucumber are seeds sown beginning of mid-May, again except for Aquitaine where gardeners can start growing vegetables at beginning of May.

  • Semi-continental climate

Champagne Ardenne, Lorraine, Bourgogne, Limousin, and the most popular of the Rhône-Alpes region is included in this climate condition area. If you don’t live in the mountains and in areas that are already mentioned above Oceanic and Semi-oceanic climates regions, you live in a semi-continental climate. Your winters are very cool, even cold and your summers are very hot.

  • Mediterranean climate

As its shows, this climate condition relates to those areas directly adjoining the Mediterranean ocean. Winters are soft, and summers are warm and dry. The growing season is very long. You can begin your winter vegetables as early as February and your summer vegetables in mid-April.

#1 Asparagus

Asparagus is a long-living perennial that can supply vegetables for up to 15 years when properly cared for forgive this one a shot for your delicious vegetable garden and enjoy the help for years to come. For truly French Asparagus, choose for the white or purple varieties, which grow the same but supply stunningly beautiful contrasting colours.

Just like artichokes, well-harvested asparagus requires little preparation to be served a la France. Note, however, that in French cooking, asparagus is frequently peeled first a preparation procedure that seems off to most Americans, but it removes any possibility of the stringy outer layer of the stems, leaving purely mild and sweet Asparagus behind for your sauces and kinds of butter.

#2 Artichokes

Artichokes are a handful to prepare and cook with, but they are not closely so difficult to grow. These tall, stunning vegetables can grow very well in almost any climate condition in the States excluding areas where extreme heat just does not let up, such as Florida. 

In French cooking, Artichokes and their hearts are distributed warm with hollandaise sauce, butter, mayonnaise, or lemon sauce all things warm, bright, and just a bit sour. Simple is best, as normal in the French style just prepare them properly and let the well-speed dressing do the rest.

#3 Chards

You possibly know it as Swiss chard, but chard is a major in French cooking. There are different varieties to try growing in your vegetable gardens, such as Lucullus, Ford hook Giant, Ruby Chard, and Rhubarb Chard. It’s relatively very easy to grow, supplied it can get a bit of cool weather condition, and it gives any garden lovely streaks of yellow, pink, purple, and red found in its stems. 

Use in the site of Spinach in any eventual recipe for a French touch in soups, stews, casseroles, and egg dishes.

#4 Cucumbers

Cucumbers (Iamge credit: pixabay)

Most vegetable gardens already have Cucumber growing in them Cucumbers are just as much a part of our cultural cooking as with French. In France, however, they don’t just grow the wide English Cucumbers we are accustomed to they also grow very well and eat the smaller cornichons. Cucumbers require rich, fertile soils to grow in, and once they get begin, they are fast to produce. French preparation of cucumbers is to normally slice them up and eat them raw, whether immerse in mayonnaise- and yogurt-based sauces or added to salads. The smaller cornichons are frequently pickled and used in pates, served with very small toasts and noshing platters.

#5 Leeks

Leeks are used in French cooking like Yellow Onions are used in normal American cuisine. They are in the same family as Garlic and Onions, and their growing climate conditions are about the same they like decompose cooler soil with richness and fruitfulness.

Use Leeks in place of Onions in any of your different recipes for a more enchant flavour with a hint of sweetness. Leeks don’t have the same raw munch as Onions or Garlic, and so they are frequently eaten raw in French cuisine, give out alongside creamy sauces and herb-infused kinds of butter. Heated them and use them in pies, casseroles, and tarts for simply divine results.

#6 Basil

This popular member of any herb and vegetable garden will grow in grounds or containers and likes a sunny location with good drainage. If you are growing from seed, wait up until the last frost has passed before sowing. Alternatively, begin your basil in seed trays and transplant when temperatures start to rise. The more you harvest Basil the more it grows very well. Just remember to reduce any flowers as soon as they seem, as flowering causes them to lose their flavor. By reducing the flowers, the leaves will retain their flavor in a few days. Then you can harvest them to use in seeds.

#7 Marjoram

You may also check this: How To Grow Vegetables In Shade.

Marjoram Herb
Marjoram Herb (Image source: pixabay)

Marjoram is also called a Marjolaineis a useful companion to other plants that charm scores of pollinators to the vegetable garden. Furthermore, there are normally grown different varieties of this herb are like sweet marjoram, pot marjoram, and wild marjoram or oregano. All do well in grounds or containers. These fragrant plants need little care apart from traditional watering and are low-care vegetable plants for people new to herb gardens. In soft climates, marjoram can sit outside in a sunny location. Once temperatures fall and frosts start, the plant should be moved indoors and on garden grounds.

#8 Parsley      

Popular for its flavour, this is another major amongst French vegetables and herbs. While Parsley requires well-draining, rich soil, it will grow in less-than-perfect conditions. It needs little maintenance apart from daily watering and will grow in full sun or partial shade. Parsley is very best used fresh, but can also be chilled for use at a later date.

#9 Oregano

Oregano is another very easy-to-care-for herb and vegetable that can either be grown indoors or outside. It originates in hot, arid regions, and as such requires full sun positions. Logan likes the soil to be dry almost dry spell-like so don’t water it too frequently. It’s also a useful companion to other plants, repelling insects that target beans and broccoli in particular.

#10 Savouries

There are two forms of savoury winter and summer, and both are used to weather condition season French vegetables. Winter savoury is perennial with an extreme flavour, whereas summer savoury is an annual plant with a more subtle flavour. While summer savoury will need a new planting every year, it’s frequently suggested that you start with this variety before planting winter savoury.

#11 Tarragon

Although it may not be the most beautiful herb in the garden, Tarragon is nonetheless useful and flavourful. It’s most popular for its aromatic leaves and peppery more delicious flavour and complements many dishes and kinds of vinegar. The leaves have a particular anise-like flavour, but this plant can’t be grown well from seed. It must be propagated by divisions or cuttings as a substitute.

#12 Thyme

Thyme is a herb garden major, and an overall gorgeous, versatile plant. It’s also very easy to grow either from seed or divisions. Unusually it helpful from active abandonment and growing it in poor soil with little water will encourage the plant to thrive. In colder areas, mulching it in the fall will protect it from winter temperatures climate. Remember to reduce the mulch in the spring.

#13 Fennels

Fennel grows very well in wild all over much of the West Coast, but it also makes a fragrant and beautiful to any home vegetable garden. Growing tall with downy fronds and outbursts of slight yellow flowers, Fennel plants can be used for cooking and medicinal purposes plus, you can use the total vegetable plant fronds, stems, and bulbs in your recipes. The French have no problem using Fennel in just about any meal around the day. It’s frequently served gratin-style with Potatoes, Root vegetables, and cheeses, or baked with Tomatoes, Garlic, and enough olive oil.

#14 Celeriac

Normally called Celery root, Celeriac is a gnarly-looking, uneven vegetable that can very easily scare away small and weak-hearted. It’s said to be much very easier to grow than celery itself, so if that’s a flavour you enjoy, try beginning with celeriac for very easier gardening. Used raw, celeriac tastes like Celery leave a bit green, floral, and moderately bitter. Cut-up or grate it and use raw in salads or slaws with mayonnaise-found dressings. Or chop it and use as any other root vegetable, like Potatoes or yams roast it, mash it, or even French-fry.

#15 Bays

Bay leaves are commonly used to season French vegetables and are often flavourings in stews and soups. If you do live in a climate soft adequate to grow a bay tree, you will enjoy flowers around the spring and summer.

The French vegetables and herbs included here will tolerate you to create some classic French recipes simply by harvesting your vegetable garden.

Common Vegetables to Grow in France

#1 Carrot

In a major vegetable garden, Carrots happily grow in containers flower grounds and small vegetable gardens. They need shady locations and cool temperatures and do their very best in the fall or early spring.

If you are unsure how many carrots you require to plant, remember that a 1-feet row equates to approximately 1lb of Carrots. To check the size of your roots before harvesting them, kindly brush some soil from the top of the root. If the root might a good size, the plant is ready to harvest.

#2 Onions

Les oignons are some of the most popular French vegetables. These members of the allium or shallots family grow in layers. The more leaves there are on top, the wider the bulb will be. They do best in a sunny spot, in well-draining soil. Plant them at least 4 inches apart, though this gap may require being bigger if you are growing wider varieties.

#3 Celery

This is one of the most popular French vegetables, and also has a reputation for starting difficult. This is because Celery needs a long growing season and dislikes the greatest possible temperatures. It likes rich soil and requires at least 6 hours to 8 hours of sun every day.

Don’t plant Celery outside until the temperature is consistently above 10°C. Once planted, you will require to daily water and feed the plant. Some gardeners blanch their Celery, believing that it makes to plant more to dispose of. However, this isn’t essential and can decrease the several vitamins in the plant.

#4 Peppers

Piment d’Espelette is a fiery red, hand-picked chilli pepper with a very strong smell similar to fruit and smoke, supplied in the Pyrenees-Atlantiques region in France. It was originally used in the southwest of France for curing wilted ham.

Their taste is very spicy and tangy, but not too hot on the soft palate. It can be sold in a few ways – as fresh, whole Peppers strung in pairs of twos, threes, or fours on a string, or garden ground into orangey-red chilli powder after the peppers have ripened adequately. 

#5 Lettuces

It is possible to harvest Lettuce all season year-round, and even during the winter season. Select winter head Lettuce different varieties such as Imperial Winter, Winter Marvel, Batavia Goutte de Sang, Val d’Orge, or Brune deliver. These can be sown from August to October directly in the garden ground. As soon as the cold hits, prevent your seedlings and plants with a small greenhouse, a tunnel, or any other device that will help your Lettuce grow even though temperatures are below freezing temperature, supplying as much light as possible. At right they require, light snow on Lettuce leaves.

#6 Potatoes

The garden ground must be well defined before planting to make the well-drained soil as light as possible. You need to till the earth to a depth of 1 foot or 30 cm. The planting period depends on the climate zone you are in because frost spells must be behind you already. Don’t hurry to plant because Potatoes need that the garden ground beneath them to be suitably warmed up first since 10°C at the root level is required for the Potato to sprout.

#7 Tomatoes

In case if you miss this: How To Grow Spinach In Greenhouse.

Toamtoes (Pic credit: pixabay)

If you purchase Tomatoes in nursery containers, it means you will have purchased them in spring.  Plant them in a sun-bathed area, shade from stronger winds, once freezing is over. Confined space each plant around 30 inches or 80 cm apart. For improved Tomatoes, add organic Tomato fertilizer once or twice a month.

#8 Beans

Pole Beans can reach 10 feet or 3 meters tall, so give them support to climb on and follow is important. The best is to Beans poles along rows, encasing 2 rows of Beans between the stems. Stakes should then be the dry spell to meet at the top, where a long horizontal rod connects them all. Stakes should also be 10 feet or 3 meters high and are best made out of bamboo or hazel branches to keep the weight and the moisture. Place stems pairs every 16 inches or 40 cm so that Pole Beans can cover the total area.

Vegetable Planting Calendar in France

VegetablesPlanting SeasonDays to Harvest
AsparagusMarch to May50 to 60 days
ArtichokesMarch to May85 to 100 days
LeekMarch to May120 to 150 days
ChardJuly to September50 to 60 days
CucumberJune to August70 days
BasilJune to August7 to 20 days
MarjoramMarch to May70 to 90 days
ParsleySeptember to December70 to 90 days
OreganoMarch to May10 to 20 days
SavoryJune to August10 to 15 days
TarragonMarch to May70 to 90 days
ThymeFebruary to June30 days
FennelMarch to May65 days
CeleriacMarch to May90 to 120 days
BayMarch to May90 to 120 days
CarrotsJune to September70 to 80 days
OnionsSeptember to December80 to 150 days
CelerySeptember to December85 to 120 days
PepperJune to August150 days
LettuceSeptember to December50 to 65 days
PotatoesMarch to May80 to 100 days


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