Agriculture Reference
In-Depth Information
Except for specialized farming operations or specialized farms, it is typical for a
farm family to have a garden with vegetables for family needs. The area devoted to veg-
etables is usually small, that is, less than 0.1 ha, and is intensively cultivated, often by the
farmer's wife. In many countries one of the wife's roles is tending the garden, and this is
not a minor role as indicated by the fact that one Kenyan farmer complained that his wife
would not let him in her garden! The vegetables grown are locally adapted and easily
grown by the person tending the garden and are common to the local diet and palate.
4.2
TYPES OF VEGETABLES AND THEIR USES
Any attempt to discuss vegetables is complex for many reasons. First, in some cases veg-
etables that look similar may come from very different plants. Thus, the leaves of both
lettuce and spinach are eaten in salads, but lettuce belongs to the latuca and spinach the
spionacia genus. Second, plants belonging to the same family may look very different
and thus be interpreted as being different kinds of vegetables. Thus cabbage, which has a
stalk and forms a tight head made up of leaves that are eaten, and broccoli, which forms a
green flower head that is eaten, both belong to the same genus Brassica.
Third, different parts of plants are eaten. The leaf of some plants, leafy vegetables,
is eaten. In some cases other parts of the plant may also be eaten. Both the below-
ground portion of beets and their leaves are eaten as vegetables. A fourth instance is
where the mature grain, such as maize is eaten, while the immature seed or seed and
pod are also eaten such as with green beans and some types of peas.
In this chapter vegetables are combined into groups that are likely to be seen as
similar by the nonagronomist or nonhorticulturalist. In some cases the groupings are
based on the part of the plant used as a vegetable. In other cases those used in a
similar fashion as food are grouped together. In addition, as dictated by local
custom, other parts of plants may be eaten, for instance, pumpkin leaves and the
flowers of many types of plants including banana and squash are used as food.
Vegetables are used in three ways as food: as a main dish in a meal, as a garnish,
and to add color or flavor to various dishes. They also provide vitamins, minerals, and
fiber to the diet. Although they are an essential part of the human diet, vegetables do not
and cannot supply a large amount of any major dietary needs, that is, calories, protein,
carbohydrate, and fats. They do provide additional vitamins, minerals, and in some
cases significant amounts of fiber, which may be lacking or in low concentration in
other foods.
In many cases vegetables are grown in gardens and worked by hand using shovels,
rakes, hoes, and the like or using small powered equipment such as rototillers. Manual
work also includes such things as spraying to control insects and harvesting. Because
gardens are near the house and produce is used in daily meals, produce typically goes
directly from the garden to the table during the growing season. In Ohio excess
garden production may be canned or frozen for use during winter months. In the
Philippines and Ecuador gardens can be planted year around, although in Ecuador,
and some areas of the Philippines, irrigation will be necessary to have production
during dry periods.
