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British Columbia Garden – Part 2

(Part Two of Three) Dr. Weil continues the tour of his summer garden. He discusses how and why he grows Tuscan black kale, tomatoes, culinary herbs, lettuce, dahlias, broccoli, zucchini, scallions, Swiss chard, and some of the biggest purple cabbage plants you’ll ever see.

Watch Part One and Part Three.

See all of Dr. Weil’s videos here.

Video Transcript: British Columbia Garden – Part 2

This is Tuscan black kale; full of calcium, minerals and vitamins. More tomatoes. Have some culinary herbs here: thyme, oregano, tarragon, more thyme, some basil. Cucumbers — these are pickling cucumbers, which haven’t started to fruit yet that l’ll make natural pickles from. Some crisp head lettuce, dahlias; ornamental. They grow very well here. Some more kale, broccoli, which is pretty much finished; it’s finished making its main heads, but now producing side shoots, which are quite good. This is a golden zucchini, just beginning to do its thing. I think the first ones are probably just about ready to harvest here. So I think maybe tomorrow I’ll pick the first one. This is chervil, an herb used by the French. It has a slight licorice taste. It has gone to seed now, so I’m going to pull that up. Scallions, fennel; the bulbs on this, I like to slice and braise in olive oil, some white wine, garlic.
Italian parsley, flat leaf parsley, purple cabbages. Some onions, Swiss chard down at the end, which I’ve been neglecting, but I’m going to start eating. These are summer gladiolas. Chives, more lettuce. Cilantro that’s going to seed, some more broccoli. These are edamame, green soybeans. They don’t do terrifically well in this climate and we’re still looking for the right variety. Most parts of the country, they are very easy to grow and you know, you pick the pods and just steam them or boil them in some salted water. I like putting some chili in with it, and eat them hot or cold. Good fiber, good source of phytoestrogens. These are potatoes which do extremely well up here. I’m not a big potato eater, but they’re very good, just steamed or boiled.