Maltes Folk Music- L-Ghana Maltija



What is Maltese Għana?
by John J. Cassar
Maltese għana (song), pronounced aana, the għ is silent, is the foremost traditional Maltese music. A typical Maltese quatrain is the four-line poem or stanza, with each strofa (verse) consisting mostly of eight syllables. Għana verses are half-oriental airs, something between a Sicilian ballad and the rhythmic wail of an Arabic tune. There are various forms of ghana - these are some of them:

BOTTA U RISPOSTA: This type of għana is also commonly known "Spirtu-Pront". Nowadays this is the most popular type of għana. It is sung by two or more għannejja (singers) as a song-duel. The għannejja carry on an impromptu conversation, stanza for stanza with a guitar interlude between each stanza. This requires a great deal of quick thinking as well as the ability to rhyme. If four għannejja are taking part, għannej one sings with għannej three, and ghannej two sings with għannej four. This usually last for an hour, ending with a KADENZA which has two or more stanzas.

GĦANA BIL-QASMA: This type of għana is like the above, but the stanza is split between two għannejja. The second għannej replies within the same quatrain immediately after the first two verses presented by the first għannej. The għannej who finishes the last two verses, starts the next stanza and so on.

GĦANA FIL-GHOLI: Also known as LA BORMLIZA. This type of ghana is sung on a high note and the phrases are long. It is not frequently sung nowadays, which is a great pity, but there are still one or two places in Malta where you can hear this type of ghana.

GĦANA TAL-FATT: Is usually melancholic. In this form of għana, the għannej recounts a tale of a tragic event.

MAKJETTA: This type of għana is more like a song and is usually very lively.

In modern times the guitar has become the most popular backing instrument for għana, but there were times where other instruments where said to have been used, such as:

IŻ-ŻAQQ
:

Which is a form of bagpipes
IŻ-ŻAVŻAVA or
IR-RABBABA:
A friction drum.
IT-TAMBUR:
A kettledrum or tambourine.
L-ARGUNETT:
Simply a mouth organ or mouth harp.
ACCORDION:
In more modern times the accordion has been used as well.

Nowadays a group of three guitars accompany the għannejja. The lead guitarist is called IL-PRIM. Between each stanza of ghana, IL-PRIM plays what is called PREJJEM. This is where IL-PRIM shows how good he is to the delight of the audience.

To find more about these instruments and how they are made, see the page (The Sound Of Maltese Falklore)
 
 
 

History of Għana
by Manuel Casha
Għana Paper - Presentation
For the Malatese Historical Association (Australia)
11th October 1994
OVERVIEW - BRIEF HISTORY
Maltese għana singing has been with the Maltese nation for centuries, and has always been regarded as the music of the peasant, the farmer, the labourer, the washer-woman and has generally been associated with the working classes.

The Maltese have a natural in-built ability to sing and rhyme. And this was documented by a number of visitors to the islands who were impressed by this phenomenon. We will look at some of their impressions as outsiders as well as others from Maltese academics which are views from within.

FOREIGN OBSERVERS OF GĦANA
Għana has attracted attention of foreign writers and scholars, who wrote about and observed the beauty of the song, and the ability of the Maltese to sing and rhyme through the centuries.

G. CASSAR-PULLlCINO who is the ultimate student of Maltese folklore this century, claims that "The first study of għana on record, goes back to 1792, during the last years of the knights."

A French knight, called St. Priest published a book called "MALTE PAR UNE VOYAGEUR FRANCAIS", which included three għanjiet, as told to him by a Maltese librarian, Gioacchino Navarro. I'll read them to you in Maltese first and then give you a rough translation.

"L-Għajn li trid tixrob minnha
nghidlek la ddardarix:
Għax imur żmien u jigi ieħor
tfittixha u ma ssibhix"

which translates:
"Do not dirty the stream
from which you drink,
because the time will come,
when you will seek and not find it".

Around the turn of the century HANS STUMME and BERTA ILG gathered about 400 għana quatrains and published them. GEORGE PERCY BADGER, who visited the Islands in the beginning of British rule, around 1838, published a work called "A DESCRIPTION OF MALTA AND GOZO".

In those times għana was sung by villagers and workmen, and indeed by women going about their household chores. It was not sophisticated and organised as it is today, where għana Spirtu Pront dominates and has its own famous għannejja and kitarristi.

So this is the għana that was heard by these non-Maltese students of the topic as they wandered the countryside.

PERSONAL OBSERVATION
I remember living in the small fishing village of Kalkara, which is a Grand Harbour inlet, and hearing women sing għana as they hung the washing. Or the fishermen as they brought in their catch on their boats at sunset.

I remember street sellers using għana to sell their products, and singing għana quatrains praising their goods and claiming how much better their produce was, over the other sellers. Those able to do this always seemed to get the edge and attract more attention than the straight sellers.

GĦANA IN THE 2OTH CENTURY
Għana in the 20th century has progressed from music sung by peasants to a more organised and professional form of entertainment. The top għannejja in Malta are celebrities in their own right. They sing regularly on the air-waves. They appear on għana television programmes. They also visit countries like CANADA, ENGLAND, AUSTRALIA and wherever else għana has a following.

Later on in this talk we will be seeing some examples of this, but the point I make here is this. While għana as we know it today, belongs mainly to the SPIRTU PRONT genre, which has progressed in leaps and bounds this century, and is more refined in its structure as well as rhyme, there is a great difference between what Stumme, Ilg, Priest, Badger etc. witnessed and għana as we know it today.

STIGMA
Għana carries a STIGMA which has impeded its progress in the last 50 years or so, and which threatens to eventually render it extinct, if the root of it is not examined.

So what is the STIGMA attached to this music? Is it a question of a peasant mentality struggling in the sophistication of the 20th century? Is it political? Is it religious?

THE MIDDLE EASTERN CONNECTION
One of the articles which was sent to me by the University of Malta, contained this interesting point of view by għana scholar PAUL SANT CASSIA in his article "BEJN IL-FOLKLOR U L-ĦABI". . . ". Between folklore and the hidden" sheds a new light, and perhaps helps us understand better the root of this STIGMA and general prejudice that għana suffers. This is not a direct translation but my own interpretation of his statements. Għana, because of its ancient nature, carries with it the remnant sounds of a forgotten past, which takes us back to a more barbaric time from which we have progressed through our history, as we have become more sophisticated and civilised, and which we would rather forget and disassociate ourselves from.

Although as a nation, we identify more with Europe nowadays, both by culture and religion, għana still carries the echo of an oriental or Arabic, Muslim past. That is not to say that we have ever lost our resolve to hold firm to our Christianity, but even the slightest resemblance to a Muslim or Arabic; Oriental cultural influence, is not only a threat but not representative of how we see ourselves in the world in the late 20th century.

Perhaps we have a time in our history which we would rather forget, and wipe out any reminders of a time which threatened us both as a race and a nation and more importantly as a CHRISTIAN nation. This is not to say that għana is an Arabic musical art-form which we inherited, but the sounds suggest a link to an Arabic, middle-Eastern culture.

After the colonization of the Islands by the British, the Maltese perception of themselves changed to becoming Anglo-European where it was decided to throw away the "Old" and go with the "New". Ironically in spite of the Semitic quality of the Maltese language, it survived all perils and prejudice and għana which after all is sung in the Maltese language has been cast aside almost underground in the higher strata of Maltese society.

The general reason for għana's demise this century is due to some indiscretions by some għannejja who have left a indelible stain on it. This cannot be denied and even the għannejja themselves concede these unfortunate misadventures. (Although I have always found the great majority of għannejja very prudent.) But to accept that għannejja's indiscretions as the only singular reason, for għana's unfortunate stigma is a grave misconception.

At times in this modern age, it is easy to assume that there is no room for għana in the modern scheme of things, and it should be left to die a natural death but art is more resilient than that, and in spite of the stigma that għana carries to date, it has survived and lives on.

MODERN GĦANA
In the last decade something has happened to għana which in my opinion will see it survive forever.

Għannejja such as FRANS BALDACCHINO, "II-Budaj" have introduced theatre in the presentation of għana. "Budaj" has opened new horizons with his brand of għana, and the people cannot get enough of it. He has taken it overseas and has even managed to record his first għana CD. He has his own team of Karmenu Bonnici "II-Baħri" (għannej) and guitarists John Saliba (prim) and Manwel Parnis, who performed with him in Paris and are included in his CD. Frans is a very charismatic man, of great presence but ironically is a man of great simplicity, in spite of his tremendous intelligence. I suspect this is where għana's future lies. And as it gathers momentum in this field, we shall see the other genres revitalised and women għannejja coming back to the fold after a great absence.

It is my belief that as it gathers greater dignity and acceptance in society, it will bring in more young għannejja and kitarristi into the fold.

Whatever happens, we must keep in mind that ghana is the true music of Malta, and should be treasured as an integral part of our cultural heritage. And we should appreciate the "Positives" as well as judge it by the "Negatives".

Modern musicians have also taken għana melodies and arranged them in various fields and more importantly, recorded and published them. I emphasise the recording side, because once music is recorded, it becomes frozen in time, and kept for others who will follow, to appreciate, particularly the young. Cassettes, discs and CDs finish up in libraries and in people's record collections.

Maestro CHARLES CAMILLERI has shown us what could be done in the classical field with għana melodies, in his album . . . "Għanjiet minn Malta" and other fine works.

Here in Australia, various musicians have written għana arrangements. - I have heard fine pieces by Evarist Azzopardi, Laurie Bugeja and others.

Vince Pulo has expressed his own feelings of għana, in his recorded works on record and on various television productions.

In my cassette "NEON" I played għana melodies exclusively, and although I produced nearly an hour of music I had to leave some out, such is the wealth of għana melodies and themes.

The big question now is whether GĦANA will make the transition into the 21th century. Being an optimist I believe it will in some form or another, but if you lose it and the skill is not passed on to the young, our loss will be tragic.
 
 
For more information- Click this link     
http://www.allmalta.com/ghana/history.html

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Perfect peaches


Our peach blossom beginning to bloom
The peach blossom here in Bagni di Lucca this spring has been just fantastic. With no adverse weather conditions at the time of flowering that means, this year will be a bumper year for peaches. There are many varieties of peaches on sale here in Bagni di Lucca from June onwards. If you are staying in the area, look for the deep purple peaches called “Sanguina” with its deep red colour inside or the unusual flat peaches or as they call them in Italian “pesca piatta”. These come in two types Bianco (white) or Giallo (Yellow). This refers to the colour inside the peach, the white are very sweet compared to the yellow variety however, both are so delicious and very different in flavour to the traditional peach.


This is what a "platicarpa bianca (pesca piatta)" or white flat peach looks like. Notice the white flesh inside. As oppose to the Giallo, which inside the flesh is yellow
These are very difficult to grow in this area due to our cold weather however, we have managed to be successful in growing some of these trees. These trees are our best bloomers, although the fruit yield tends to be lower than many other types of peaches, hence the price. Expect to pay over €6 euros per kilo as oppose to €3 euros for traditional looking peaches from this area such as Elbereta and the delicious Buca Incavato.
 
Our blossoming peach tree with Prato Fiorito in the distance
 
We often get asked where to buy organic or antique local varieties of peach trees nearby?. The nearest is DeParis (where most locals go) on the road to Fornaci di Barga just past Fornoli on the right handside in Piano Di Coreglia www.fiorideparis.com. Alternatively you can try visit Elena who speaks good English at Pierantoni on the right hand side of the road, just before you arrive in Fornaci di Barga in loc. La Quercia. Tel 0583 – 709853.


Fiori Rita in Molazzano, near Gallicano tel 0583 – 74265, is our favourite, as this azienda (farm) produces and sells only local types of antique varierties of trees. Unfortunatley they don’t speak English so ask for a copy of their “Catalogo” as this is easy to understand, and it has pictures of all the trees they sell. The prices here are really cheap and ours yielded fruit year one! Prices start from €4 per tree radici nudi.
 
 

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Suncrest Peach
 
 

Large, very firm, fine-flavored, with yellow freestone. The Suncrest Peach has a bright red skin over yellow. The red skin is about 80% red with the yellow background. The flesh is yellow and exceptionally firm with good texture and flavor. The tree is vigorous, self-fruitful, and a consistent producer. Its blossoms are frost hardy, and it has a hardiness record that was tested in Eastern sites.


The Suncrest Peach is a good shipper that proves to be a good commercial market peach. It is ready to harvest at the end of July in central California and requires 700 hours of chilling. The Suncrest Peach originated in Fresno, California and was introduced in 1959.

Plant Facts


Family
Prunus persica 'suncrest'
Mature Height
Standard: 15 - 20 feet
Soil
Widely Adaptable
Zones
5-8
Sun Exposure
Full Sun
Characteristics
Large, firm
Bloom Period
Early
Pollinator Required
None Required
Harvest Period
July


 

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Marjoram Plant Care: Tips For Growing

 Marjoram Herbs

 

Image by Andreja Donko
Growing marjoram is a great way to add both flavor and fragrance in the kitchen or garden. Marjoram plants are also great for attracting butterflies and other beneficial insects to the garden, making them ideal for use as companion plantings. Let’s look at how to grow marjoram.

What is Marjoram?

Marjoram is an easy to grow herb well suited for growing in containers as well as the garden. There are generally three varieties that are commonly grown: sweet marjoram, pot marjoram, and wild marjoram (also known as common oregano). All types of marjoram are popular for use in the kitchen as seasoning for numerous dishes. They’re also grown for their enticing fragrance.

How to Grow Marjoram Herbs

Although marjoram plants are tender perennials, they are typically treated as annuals, as freezing temperatures will cause serious injury or death to the plants.
When growing marjoram plants, it’s generally best to start the seeds indoors during late winter or early spring. Push seeds just below the soil surface. Seedlings can be transplanted outdoors once all threat of frost has passed.
Marjoram should be located in areas receiving full sun with light, well-drained soil. Likewise, marjoram plants can be grown in containers indoors and treated as houseplants.

 
 
 
 

Marjoram Plant Care

Established plants require little care, other than occasional watering. Since marjoram is tolerant of drought, it makes an exceptional plant for beginner herb growers. If you happen to forget to water it, that’s ok.
There’s no need for fertilizer either when growing marjoram herbs. It’s hardy enough to basically care for itself.
During mild weather, marjoram plants grown indoors can be taken outside and placed in a sunny area. However, container-grown plants should always be moved indoors or to another sheltered location once cold temperatures or frost is imminent.

Harvesting and Drying Marjoram Plants

In addition to growing marjoram herbs for aesthetic purposes, many people harvest the plant for use in the kitchen. When harvesting marjoram, pick the shoots just before flowers begin to open. This results in the best flavor, as fully opened blooms produce a bitter taste. Bundle marjoram cuttings and hang them upside down in a dark, dry, well-ventilated area.
Know that you know how to grow marjoram, you can add it to your herb garden.
 
 
Grilled Whole Shrimp with Lemon and Marjoram
 
Grilled Whole Shrimp with Lemon and Marjoram
 
TOTAL TIME:2 hr 27 min
Prep:20 min
Inactive Prep:2 hr 0 min
Cook:7 min
YIELD:6 servings
LEVEL:--

Ingredients

  • 2 pounds jumbo shrimp
  • 1 cup olive oil
  • 1/2 cup fresh lemon juice
  • 2 tablespoons chopped fresh marjoram
  • 2 teaspoons lemon zest
  • 2 teaspoons kosher salt, plus 1 teaspoon sea salt, for seasoning
  • 1 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley leaves
  • 1 lemon, cut into 6 wedges
 
Directions
Use a pair of kitchen shears to cut through the backs of the shrimp and remove the veins. Place in a large casserole dish. In a medium bowl, combine the olive oil, lemon juice, marjoram, lemon zest, kosher salt and pepper. Whisk to combine, and drizzle the marinade over the shrimp. Cover the shrimp with plastic wrap and refrigerate for up to 2 hours, turning the shrimp to the other side after the first hour.

Preheat the grill to high heat. Remove the shrimp from the marinade and place on the grill. Cook for 3 1/2 minutes. Turn over and cook for another 3 1/2 minutes. Remove from the grill and place on a large platter. Season the shrimp with the sea salt and sprinkle with the chopped parsley. Serve with lemon wedges.


  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Mediterranean Maltese Liqueur

Maltese Liqueur
 
Savina Amarettu
Amarettu ta` Mari is a traditional Mediterranean Liqueur which is very popular in Malta. Highly recommended to give a distinctive almond flavor to sweets, pastries and cocktails.


Hanini Digestiv
Hanini is a carob based digestive liqueur.This liqueur is named after M.V Hanini; a ship that rendered an impeccable service to the Gozitan commercial community.


Laringina
A traditional Mediterranean liqueur made from orange peel aroma, finest alcohol and natural spices. The distinctive taste of Laringina adds a pleasant twist of orange zest to fruit desserts, pastries, ice cream and cocktails.


Lumicetta
Served chilled or on the rocks, Lumincetta is an exquisite lemon based Mediterranean liqueur guaranteed to refresh your taste buds


Nozzi Supreme
Nozzi Supreme (Cream Liqueur) is an all-natural blend of fine whiskey, fresh cream and Mediterranean seasoning made the traditional Gozitan way.


Harruba


The carob tree, in Maltese called Harruba (Ceratonia siliqua) has been a prominent component of the Maltese vegetation for several centuries. The fruit beans of this tree, also known as ‘St. John’s bread’ formed a substantial part of the diet of the local population during the hard times of World War II.
Carob beans, harvested by Maltese farmers, are crushed, roasted and boiled to produce a syrupy liquid with aromas and colour reminiscent of cocoa to which orange extracts are then added. Zeppi’s Harruba liqueur can be served chilled, on the rocks or can also be taken neat to close off an exquisite meal. Harmless sediment may form at the bottom of the bottle due to the nature of the product.


Bajtra
Typical of the rubble-walled countryside opuntia Ficus-indica, commonly know as the prickly pear, has been introduced from the Americas into the Mediterranean region in the late 15th century. Eventually it found its home in a prolific way in Malta and Gozo First used by the knights for its moisturizing property, the cactus fruit or prickly pear has lent its enticing fragrance and unique flavour to various local delicacies. The fruit is collected between August and September of each year from local farmers. The pulp from the fruit is extracted from the plant which is the typical “plate shaped” leaf, is sieved into vets and fermented with the addition of a yeast species.


Rummiena


Native from Iran and the Himalayas, the Pomegranate tree in Malta called Rummiena Punica Granatum, has been cultivated in the Maltese islands for several centuries. The fruit has long been associated with medicinal properties and is a common sight in local shrines and paintings devoted to the “Madonna tar-Rummiena” (Our lady of the pomegranate).


__________________________________________________________________
Drink with responsability, alcohol may effect your way of life..
Do not abuse to drink while driving... you can risk to kill yourself and others...

This part is not suitable for persons under 16 years of age. Adults have to be with children to read these parts.

Safi fields will not take any responsabiltiy for any over drinking and abuses of alcohol.

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Cultivating and Harvesting Cabbage

Cultivating and Harvesting Cabbage

 
Cabbage is a nutritious vegetable that can be grown easily in the family garden. Here is how to grow and harvest your home grown cabbage.
 
cabbages - morguefile (www.morguefile.com)
cabbages - morguefile
Cabbage comes from the same family as cauliflower, broccoli, kale, collards, kohlrabi, and Brussels Sprouts, the Cruciferea family. These crops, also called cole crops, originated along the Mediterranean and Western Europe. Cabbage was one of the first of these types of crops to be domesticated about 2,000 years ago. Before this they grew in the wild and were used medicinally.
Cabbage is a cool season crop and can tolerate nearly to 32 degrees. It prefers temperatures about 60 to 65 degrees. If the temperature gets any higher it can result in sparse small heads. If the temperature gets too cold stems can become long and the outer leaves might start to drop.
Cabbage likes a pH of up to 6.5 and loves nitrogen and potassium. Because of this Cabbage is hard on the land and needs to be rotated frequently. It prefers well drained soil and requires about 1 inch of water per week. Cabbage can be transplanted or direct sown in the ground. Sow March through June depending on the type. When direct sown, plant seeds ½ inch deep at about 5 seeds per foot. Thin to space about 18 inches apart.
There are many different varieties of cabbage. The early type grows fast and must be harvested quickly. Derby Day takes 58 days from planting to harvest. Flavor is sweet and tender and heads run about 3 to 5 pounds. Charmant takes 66 days to produce dense heads of 3 to 4 pounds. It can stand several weeks without splitting and can be planted close together. Ruby Ball takes 88 days and is a red cabbage with a mild sweet flavor. Julius takes 90 days to produce a blue green well packed head of 3 to 5 pounds.
Autumn Cabbages are good for slaws. Red Rodan takes 140 days and makes a head about 8 to 10 inches in diameter that is very hard but surprisingly tender. Danish Ballhead is about 125 days to produce 10 inch, 3 – ½ pound light green heads. It is good for slaw or kraut. Gloria is really good for sauerkraut and takes 86 days to harvest large 8 to 10 pound blue green heads. Bently takes 145 days to get a 4-1/2 lb white cabbage with a sweet flavor. This one withstood a week of 20 degree weather with no effects. January King is a French heirloom and a very dependable winter cabbage taking 160 to 210 days to mature.
Cabbage is plagued by the cabbage worm. The first sign of this insect is a white diamond backed moth that flutters about the plants. The moths lay their eggs in the soil around the plants which hatch into worms that cause severe damage to the roots and heads. BT is the best thing to get rid of these worms. To get the most out of your BT solution mix wheat bran into it until all the water is absorbed by the brand then hand sprinkle it in and around the base of the plants. Reapply as necessary.
Diseases can also prevent cabbage from coming to full term. Cracking of cabbage heads can mean that over watering has occurred or the heads are over mature. Poor heading could be caused by overcrowding, dry soil, high temperatures and need for fertilizer. To control this, thin plants and supply water or make sure to rotate crops out of that area next season. Cabbage maggot or Fungal Disease can be identified by stunted plants with yellowed leaves. Use an insecticide or try resistant varieties next season.
Harvest before the heads split by cutting heads from the stems. Store up to 6 months at 32 degrees. Early varieties will only store about 1 to 2 months.
It is interesting to note that Red Cabbage water indicates pH. It will turn red in acidic solutions and green in basic solutions while staying a purple color in neutral solutions. To make cabbage water chop one large red cabbage into small pieces. Simmer until the water turns a deep shade of purple. Allow to cool and refrigerate when not in use. Add a bit of soil solution to some of the cabbage water to check the pH.
Cabbage is very low in calories but is a source of potassium, Vitamin A, and Vitamin C. Every garden should have a few heads growing in just to add to soups and to make summer coleslaw. Steamed cabbage also a great addition to the dinner plate and if you are very ambitious you can make home made sauerkraut from your home grown cabbage.




It's good to know...

Buying TipLook for crisp looking leaves and stems. For compact varieties, only three of four outer leaves should be open and separate from the head.
StoragePlace cabbage in a paper bag and keep in the refrigerator vegetable crisper.
Green and red cabbage will keep for 2 weeks; the other varieties will keep for 1 week.
Preparation
Wash the cabbage. Shred, slice or cut wedges for the more compact varieties. Bok choy can be cut in small bite size pieces. Cabbage can be braised, boiled, sautéed, steamed, stir-fried or microwaved. Equivalents one 1 1/2 pound cabbage = 8 cups, shredded
UseCabbage is relatively bland in taste. Overcooking tends to bring out an unpleasant odor. Quick cooking methods will keep cabbage crisp and relatively odor free. Use raw cabbage in salads and cole slaw. Serve cabbage as a vegetable side dish or stuff to make cabbage rolls.
Flavor Enhancers Apples, pears, raisins, curry, caraway, dill
Nutrition TipCabbage is an exceptionally high source of vitamin C. Cabbage along with cauliflower, brussels sprouts, and broccoli belong to a class of vegetables called cruciferous vegetables. Cruciferous vegetables are rich in compounds that help fight cancer.

 
 
It's Good To Eat.....


Vegetarian Dishes
Main Dishes

Side Dishes
Corned Beef and Cabbage

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

How to Cultivate Lettue- (Hassa)

How to Cultivate Lettue- (Hassa)
 
 
 
 
Sow lettuce seeds in spring and more in early summer, thin out the seedlings and harvest when mature. But there is more to knowing how to grow lettuce than this and treating them so casually will more often than not bring disappointment.

Lettuce are a vegetable that grow best in cooler climates and there are many varieties that are ideally suited to the British climate. To emphasise - this vegetable does not like hot sunny conditions. They also like lots of rain so keep them moist by watering regularly.

Pests and diseases will also have an effect, they may not be killed off but they will be severely reduced in vigour. If you sow lettuce seed all at once the plants will mature all at the same time and you will have approximately one week to pick them before they begin going to seed.

Lastly - a main reason for failure when learning how to grow lettuce is that they are not grown quickly enough, the leaves become tough and leathery. It is important to ensure that the soil has adequate humous incorporated - thats organic content to you and me. The soil must also be kept moist - golly am I repeating myself - you betcha.

It is not quite as easy as some books make out but pick the right varieties, purchase a few cloches and follow the tips and instructions on this page, you can enjoy the fruits of your newly aquired knowledge on how to grow lettuce.



Lettuce variety: Cos  http://www.vegetable-garden-guide.com/how-to-grow-lettuce.html Lettuce variety: Looseleaf  http://www.vegetable-garden-guide.com/how-to-grow-lettuce.html
Cos Varieties
Lobjoit`s Green
Paris White
Little Gem
Winter Density
Looseleaf Varieties
Salad Bowl
Lollo Rossa


Lettuce variety: Crisphead  http://www.vegetable-garden-guide.com/how-to-grow-lettuce.html Lettuce variety: Butterhead  http://www.vegetable-garden-guide.com/how-to-grow-lettuce.html
Crisphead Varieties
Webbs Wonderful
Wndermere
Avoncrisp
Lakeland
Butterhead Varieties
All The Year Round
Tom Thumb
Winter Crop
Dolly

 


How to Grow Lettuce - Soil Details



Ideally, lettuce plants require a rich, humous-laden soil that will hold moisture in the summer. They may require the soil to have lime added as a soil pH of 6.5 is just right - test your soil - but don`t be too rigid. Quite often though, lettuce is grown between rows of slower growing plants like brussel sprouts or broccoli etc. This is called a `catch crop`. Yep, here is another reminder, water is a vital ingredient so keep the soil moist at all times.

Lettuce plants do not like hot sunny conditions, a good tip when learning how toHow to grow lettuce grow lettuce properly is to choose a lightly shaded site for your summer varieties. Dig the soil and apply compost during the autumn or early winter. A week or so before sowing your lettuce seeds rake the soil over to produce a fine tilth and apply a general fertiliser like Growmore.
Sow spring lettuce seeds into a sunny site outdoors if you live in a mild area. It may not be nescesary to give glass protection (cloche). (Just experiment - vegetable growing expertise increases dramatically only when you start to "do it".)

The possibility of failure increases the more the ground becomes poorly drained or over exposed - spring lettuce is hardest to get right... who said learning how to grow lettuce successfully was easy.



How to Grow Lettuce - Sowing Seed



Many books will advise you that lettuce seed can be sown into seed boxes or beds and the seedlings transplanted about a month later when they are about 2.5cm(1") high.

For best results this is how to grow lettuce ...lettuce plants hate being moved so always sow seed directly into the position they are going to remain, and sow them very thinly - thinning out the seedlings when the first true leaves appear and avoiding overcrowding at all costs.

Allow the remaining seedlings to grow to maturity without disturbance. (You can try transplanting the thinnings but why waste your time when lettuce seed is so cheap).

Sow lettuce seed into beds very thinly (What! I`ve said that before - noooo :0]) into drills 13mm(½") deep with the rows 30cm(12") apart. Thin them out to 15cm(6")-30cm(12") apart depending on the variety.

For growing lettuce under glass or on a window sill for transplanting, sow a couple of seeds into a peat pot. When the seeds have germinated remove the weaker seedling, harden off then plant the whole pot along with the young lettuce seedling into its final position and the roots won`t be disturbed.

The picture to the right shows how to grow lettuce seedlings (Winter Density) whose seed were sown at the begining of February(2008). After sowing they were placed in my heated propagator in the greenhouse until they germinated.

I only returned them to the propagator on frosty nights. In fact they coped on the bench in my greenhouse in air temperatures down to -8°C. I will transplant the lettuce with the peat pot straight into my greenhouse border.

A useful tip for learning how to grow lettuce the 'recycling way' is to follow the instuctions in the previous paragraphs but instead of purchasing peat pots use an egg box (it has to be a cardboard type box) and fill the cells where the eggs sat with peat. Keep the peat moist and when the seedling is ready plant each individual cell into its growing position.

You can use the egg box method for sowing other seed types. Fill the flat side with peat sow your seed into it covering How to grow lettuce - egg box them lightly with a little more peat. Water and shut the egg box by putting the cell part on top until the first signs of germination then leave the lid open.

Once the seedlings are big enough - when the true leaves appear and are able to be handled - transplant the seedlings into the peat filled cells to grow on and harden-off ready for planting into their final position, egg box cell and all.

This is best suited for growing vegetables that don`t mind being transplanted or benifit from it. Eg. cabbage, brussels sprouts, broccoli etc.

To ensure a steady supply of lettuce and to avoid a glut (unless of course you are a glutton) sow little and often - every two weeks - the amount will depend on your needs.



How to Grow Lettuce - Hardening Off


This is a piece of - how to grow lettuce jargon - actually it applies to any seed you sow. Here is a quick description of what `Hardening Off` is.

This process is not only relevent in knowing how to grow lettuce correctly. It is the process of preparing all seedlings which have been grown under glass for outdoors. Initially ventilation is increased and then seedlings can be moved into cold frames.

Keep the cold frame lids (or lights) closed for a couple of weeks then begin opening them on dry frost free days and shutting at night. After a further week or when frost is not expected to be a problem leave the lids open for five days and nights before planting out.

Seedlings that have been grown on a window sill in a heated room should be moved to an unheated room and then stood outside for a couple of days prior to planting out.

If your just learning how to grow lettuce this may seem a bit tedious but you are learning a new skill which when done long enough will become second nature and you won`t notice it annnnnd - yes I will say it again ;0).... experiment because thats how you will determine what is best in your `micro climate`.



At A Glance

Expected germination time
6-12 days (germination is patchy in hot weather)
Life expectancy of stored seed
3 years
Approx time between sowing and harvesting
8-14wks (Butter/Crisphead & Cos Varieties)
6-8wks (Looseleaf Varieties)
Cultivation facts
Not difficult, sow properly and water often. Spring lettuce the hardest





How to Grow Lettuce - Caring For Your Plants



When your seedlings are tall enough they are ready to be thinned out. You must avoid overcrowding. Water your plants the day before thinning and then continue to thin out in stages until your lettuce plants are at the required distances recommended for your variety.

This adjacent picture is a look into the delicate heart of a young Winter Density lettuce plant. The differing shades of green are fresh and enticing with the outside ambient light seen gently permeating its way through the thin translucent leaves. I took this photo to show how easy the plant could be damaged at this stage.
How to grow lettuce - a delicate heart
I have had a lot of success with shop bought variaties but when transplanting make sure that the lower leaves are not buried.


My success here is probably put down to the fact that these shop bought lettuce have a vigorous root system already established and so the root ball tends to stay together when transplanted.

But as I said earlier - whenever you can, sow lettuce seed where the crop will grow to maturity. How to grow lettuce to get the best out of them needs just a little attention to detail and you will be fine - you will pick great crops at harvest.

Protect your lettuce seedlings from slugs and birds (see pest control below). Hoe regularly to keep weeds down. Remove rubbish from around plants - this can harbour pests like slugs and snails. Water regularly to keep the soil moist - this is important - but less so for plants grown in soil under glass, keep it a bit dryer to stop fungus diseases taking hold, keep ventilated.

Watering in the evening increases the risk of diseases so water in the morning or midday.



How to Grow Lettuce - Pest Control



As I have indicated above lettuce is an easy crop to grow, but not necessarily easy to grow well - this is why I have said give just a little attention to some details and you will become a master at knowing how to grow lettuce plants.

Protecting against soil pests, slugs and birds is important to knowing how to grow lettuce successfully. Equally important is to prevent any check to the lettuce plants growth.

Cool, damp weather encourages the two major diseases of downy mildew and grey mould to become active and very destructive.

Good preparation and aftercare will help keep these pests and diseases to the minimum. Don`t despair and think there is too much working against us - after all there always seems an abundance of these tasty plants to go round each year.



Downy Mildew - large yellowish patches appear between the veins of older leaves. Whitish mouldy areas develop on the underside of the leaves. Diseased patches eventually turn brown and die. Worst in cool, wet conditions.

Treat by:

  • removing affected leaves as soon as the disease is observed. Spray the lettuce plants with Dithane - from any good garden centre.



Grey Mould - plants become infected through dead or damaged areas. The fungus produces a redish brown rot when it reaches the stem, causing the plant to wilt and even break off at soil level.

Masses of grey mould are produced at the point of infection. The disease is encouraged by low temperatures and high humidity. On outdoor lettuce, grey mold is a common problem in the spring and autumn when weather conditions are often favorable to it.

Treat by:

  • being careful to avoid wounding the plant during hoeing.
  • reducing the duration of leaf wetness - water in the morning or midday (not at night).
  • using wide spacing within the row - especially at susceptible times of the year - spring and autumn.
  • controlling weeds.
  • minimising crop debris around the beds at time of planting.
  • use of raised beds.
  • use crop rotation methods.

If you would like to treat the infection using a spray then talk to your friendly garden centre about what sprays are best and safe.



Root Aphid - greyish coloured aphids colonise the roots and become covered with white powdery patches. A yellowing of the leaves may occur and the plant will be stunted and wilt - disheartening if your only just learning how to grow lettuce. These attacks are worst in late summer.

Treat by:
How to grow lettuce - root aphids
  • pulling up and destroying affected plants. Don`t put them on the compost heap. There are sprays that can be used but chat with your garden centre team for what is safe and effective.


There have been trials using barriers against these type of pests which have shown promise.

By barriers I mean such things as horticultural fleece - a very thin white covering that can be draped over your crops. It allows water and light through but keeps out the baddies.

Anything that reduces the use of chemical sprays has to be good but the one drawback for me about using barrier type protection is that you don`t get see your plants growing in the same way.

When I learned how to grow lettuce and other vegetables this was all part of the excitement - but we are engaged in a war ;0).

Remember... prevention is better than cure (which is not always available), keep plants well watered during dry weather - water in the morning or midday (not at night). If attacks happen again try using resistant varieties.



Greenfly - a good understanding of how to grow lettuce must include greenfly as they not only affect the growing of lettuce but many other plants too. They spread mosaic virus (stunts plant growth) and cover the plants in an unsightly sticky honeydew (excreted by the green fly) which makes the lettuce plant unusable. Attacks are worst in a dry spring, the leaves may become badly distorted.

Treat by:

  • using fleece as a barrier or spray at the first signs of attack.

Great information can be got from the Royal Horticultural Society on greenfly pest control. A new page will open - please make sure that if your pop-up page blocker is operating that you accept this page opening.



Slugs - can also be a problem and can be dealt with using a combination of different methods. These slug pest control pointers are not only relevant in how to grow lettuce but for all the vegetable growing you will be doing!

Treat by:

  • going into your vegetable garden at night with a torch and collect the slugs by hand - they can be disposed of by placing in a box containing salt.
  • place barriers around the plants... something rough that makes it difficult for them to slither on - like egg shells or sand. Or cover your seedlings with plastic bottles with both ends cut off and pressed into the soil over them.
  • nematodes are a very effective way to kill slugs without harming people or wildlife and is becoming a popular method of control. Nematodes are naturally occuring organisms which can`t be seen by the human eye. Sold in packets - purchase them at garden centre or nursery, place the the contents as directed into a watering can, add water then apply to your vegetable garden. These little darlings then enter the slugs and kill them. They go on being effective in the soil for about six weeks.
  • slug pellets are effective but need to be used sparingly as they can be a danger to wildlife because the chemicals metaldehyde or methiocarb they contain. There are wildlife friendly pellets around these days.
  • I live next to a small stream so I am blessed with lots of frogs in my vegetable beds - they love slugs. Encourage beneficial wildlife around your veg patch - for example, purchase a purpose built hedgehog home. This all increases the enjoyment of your vegetable growing experience.

I expect that when you thought to yourself that you would like to know how to grow lettuce you didn`t realise that you would be getting so close to the wild life that frequents your beds and containers - scary stuff eh :0).



Bolting - Lettuce plants produce thick flowering stems if not picked after their hearts have formed (you have about 5-7 days max). Follow these tips how to grow lettuce and you should be ok.

One cause is a check in their growth at some stage in its life. Careless transplanting or transplanting too late maybe one cause (remember they don`t like having their roots disturbed).

Letting the lettuce plants get too dry or become too overcrowded could be another.

Best to plant into ground where they can stay undisturbed (am I repeating myself - sorry ;0]) or sow into peat pots or egg boxes under glass.(See `Useful Tip` above).

Any `bolted` plants can be pulled up and put on the compost heap - cover so aphids won`t be attracted to them.



Birds - it goes without saying that birds are to be encouraged to populate your garden. One reason is that many varieties actively eat pests, a main reason though is that they just bring life, colour and joy into our lives.
How to grow lettuce - cloche
There are a few species, however, that are a serious nuisance to seeds, seedlings and mature crops. Two that come to mind are sparrows and wood pigeons.

Whilst you might be tempted to go for your air rifle remember - learning how to grow lettuce and other vegetables means learning how to compromise - you can do all you can to protect your plants but if a few get nibbled don`t fret it.

Use fleece or netting to minimise problems if these birds come-a-calling.

The photo on the right pictures some plastic coated wire mesh cloches I created. They are dead easy to make so when I get time I will post an explanation how I made them. The only material I needed was the 13mm(½") wire mesh, short cable ties and some poly pipe if you want to make arched cloches. They are very flexible as you can also cover them with fleece, shading or polythene sheet.



General precautions:

  • keep bed weeded
  • remove the stumps from harvested lettuce plants - attractive to aphids
  • remove decaying plant debris from bed




How to Grow Lettuce - Harvesting



As soon as the heart has formed the lettuce plant is ready for cutting. Check for firmness by gently pressing down on the top of the heart area with the back of your hand. This is the safest way as squeezing may damage plant tissue and if the Lettuce variety: Little Gem plant is not ready to pick some horrible diseases may enter, as discussed above.

If the plant is ready and left in the ground too long (5-7 days) the heart will start to grow upwards - a sure sign it is begining to bolt. Cut them immediately for use or dig up and compost.

When cutting for use it is best to lift the whole plant, cut off the root and lower leaves, placing them on your compost heap - don`t leave on the bed to attract pests and diseases.

You should now be holding a delicious looking lettuce plant of some variety. This is the end game - after applying your knowledge of how to grow lettuce you can now go and enjoy with pride the very real fruits of your labour, there are not many thrills greater than this.

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS