The plants in the greenhouse
According to the vegetable gardeners who manage it, the Monsordo Bernardina Estate greenhouse is a sort of “Noah’s Ark”, where human care and wisdom make it possible for many different plants to live together. All the cultivation, both inside and outside the greenhouse, is conducted in the organic and biodynamic regime.
There are more than 400 botanical species in the greenhouse and vegetable gardens during the year
- horticultural species
- cut herbs and short cycle sprouts
These are a few of the unusual species:
- Rungia klossii. A herb tasting of wild mushrooms.
- Salvia elegans. A pineapple flavoured sage.
- Spilanthes oleracea. A flower that anaesthetizes the mouth.
- Hondbesseion lanuginosum. A plant with leaves that smell of mature French cheese.
- Mesembryanthemum crystallinum. A fig-type plant with fleshy, tasty leaves and frosty appearance.
- Mentha "Chocolate". A chocolate flavoured mint.
- Artemisia abrotanum. A plant tasting of cola.
The crucial months for work in the greenhouse and vegetable gardens are:
February/March/April: seeding in the greenhouse, tilling the ground, planting out the plants in the vegetable gardens.
May/June/July: picking, watering, protecting the plants from the heat, treating any phyto-pathological problems, planting out the winter greens.
October: picking the last summer greens, cultivating in protected culture.
December/January: planning the orders of seeds with the chef, Enrico Crippa.