By Wesley Greene
still relevant—methods and suggestion for planting and tending a efficient vegetable garden
paper predates plastic for sheltering spring vegetation; and fermenting manure warms the seedlings. Finding
inspiration and cost in 18th-century vegetation, instruments, and strategies, the gardeners at Colonial Williamsburg have stumbled on that those conventional vegetable-growing tools are completely at domestic in today’s sleek natural gardens. in any case, within the 18th century, natural gardening was once the only kind of gardening and native produce the one produce available.
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Additional resources for Vegetable Gardening the Colonial Williamsburg Way: 18th-Century Methods for Today's Organic Gardeners
The Celts were apparently the first to cultivate the ancient cole or cabbage plant, and it is from the Celtic word bresic that the Latin genus for all cole crops, Brassica, derives. Along routes lost to history, the first cole crops migrated to the northern shore of the Mediterranean Sea. There they were refined and returned to northern Europe in their many different forms. The heading cabbage was first listed in England in the 14th century. The English word cabbage derives from the French caboche, suggesting that it was introduced from France.
Once the last seed is planted and not collected, the variety is gone. Many heirloom varieties, such as the ‘Rouncival’ pea, are probably extinct. Others, like the ‘Hotspur’ pea, survive in the form of their 19th-century progeny, in this case the ‘Prince Albert’ pea. The 18th-century gardener viewed the task of seed saving in a very different way than we do today. We are trying to freeze time and save heirloom varieties in as pure a form as possible. The 18th-century gardener was happy to discover any trait that improved a vegetable variety and would start saving seed from the newest improvement.
What this refers to is the substitution of cabbages, harvested before they mature and form heads, in place of the true colewort that provided a milder, more tender green. The American Collard The collard is a uniquely American vegetable that appeared late in the 18th or early in the 19th century and has always been associated with Southern cuisine. Lt. William Feltman recorded in his journal on August 17, 1781, as the Continental Army marched through Hanover County, Virginia, on its way to battle at Yorktown: “The negroes here raise great quantities of snaps and collerds.