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Hubert Cormier’s advice: getting ready for your vegetable garden (+ a Jerusalem salad recipe)

Hubert Cormier’s advice: getting ready for your vegetable garden (+ a Jerusalem salad recipe)

Eating healthy is an essential component of overall good health. Not only is it good for our bodies, it is also beneficial to the planet. Every gesture counts when it comes to the environment. Growing my food is one of my favourite activities: I get fresh vegetables, save money and decrease my ecological footprint. Keep on reading for some easy gardening tips!

The easiest vegetables to grow

If you don’t have a green thumb yet, put the odds in your favour by choosing easy to grow vegetables such as cabbage, cucumber, zucchini, lettuce, onion, pepper and tomato.

When to start planting?

Since each plant is unique, it is important to refer to the date indicated on the envelope. It is often found on the back of the envelope, along with the last frost date, which varies according to your gardening zone: May 15 (Montreal), June 1 (Quebec) and June 15 (Sept-Îles).

The perfect gardener’s material

No need to spend a lot of money here…just use your imagination and DIY skills! Yogurt containers (with a hole in the bottom) can be used for planting seeds and your plastic fruit and vegetable Styrofoam trays can be turned into dome-style trays. You can also make your labels with material such as cardboard or old blinds. As for the rest, you already have everything you need in your kitchen: bowls, spoons, scissors, pencils, etc.

The fine herbs myth

Despite general belief, very few fine herbs like being indoors. The best place to grow them is outside. However, if you insist on growing them indoors, take note that bay laurel, stevia and parsley are the easiest to grow. Speaking of fine herbs, you will find below my revisited version of Jerusalem salad featuring parsley!

Jerusalem salad recipe

INGREDIENTS

- ½ cup of dry couscous

- ½ cup vegetable broth

- 2 bunches flat parsley, chopped

- 2 medium tomatoes, diced

- ¼ red onion, finely chopped

- ½ cup black olives, finely chopped

- ½ cup of dried grapes

- 15 ml (1 tbsp.) lemon juice

- 15 ml (1 tbsp.) sherry vinegar

- 15 ml (1 tbsp.) extra virgin olive oil

PREPARATION

1. Bring the broth to a boil and pour over the couscous. Cover and let sit for 10 minutes.

2. In a large bowl, mix all ingredients and serve!

About Hubert Cormier

Title: Nutritionist

Hubert Cormier is a young and dynamic nutritionist (member of the Ordre Professionnel des diététistes du Quebec) passionate about the world of health and nutrition. He shares his findings and knowledge via social media or through traditional media such as television, radio, magazines or books.