Vegetable garden in the North: which vegetables to grow?

The North: a particular climate.

The climate of the Nord department is predominantly oceanic, characterised by mild, wet winters and relatively cool summers. Average winter temperatures range from 3 to 7 °C, while in summer they generally sit between 15 and 20 °C. This climate is influenced by the proximity of the North Sea and the Atlantic Ocean, which leads to more moderate climatic variations than in other parts of France.

Rainfall is well distributed throughout the year, with an annual average varying between 600 and 900 mm. Humidity is therefore a constant factor to consider for vegetable crops. The growing season is relatively long, often beginning in early spring and extending into early autumn. However, frost periods are possible, especially in late autumn and early spring, which can limit growth of some frost-sensitive plants.

A vegetable crop can be delicate at times

Among the advantages, the mild temperatures in summer help prevent heat stress in plants, thereby enabling a prolonged cultivation of vegetables that prefer cooler conditions, such as cabbages, leeks and spinach. In addition, the constant humidity supports the growth of many crops, reducing the need for frequent watering, which is a significant advantage for gardeners. However, high humidity promotes the development of cryptogamic diseases, such as late blight or powdery mildew, which particularly affect crops of tomatoes, potatoes and cucurbits. Mild but wet winters lead to root rot problems, especially in poorly drained soils. Furthermore, low light levels in winter and early spring slow the growth of seedlings and young plants.

Finally, the risk of late frost in spring or early autumn can limit the growing period for some more sensitive species, necessitating the use of protections such as row covers or tunnels to extend the growing season. The gardeners must therefore adapt their cultivation practices to these specific conditions, choosing cold-tolerant varieties, delaying certain sowings and adopting protective techniques.

To succeed with a vegetable garden in the North, soil preparation is essential. It is important to properly amend the soil with compost or manure to improve its structure and drainage capacity, especially in areas where humidity is constant. Good drainage avoids root rot problems, common in overly damp soils. Crop rotation is also crucial to prevent soil exhaustion and reduce the spread of diseases specific to certain vegetable families. Companion planting, such as carrots and leeks, helps repel pests and promote balanced growth. Finally, protecting crops in spring with mulching, cloches or tunnels helps shield plantings from the cold and extend the growing season, while avoiding late frosts that can damage young shoots.

Mulching is perhaps more essential in the North’s vegetable garden than elsewhere

Root vegetables for the North

The Tilques carrot

Originating from the village of Tilques in the Hauts-de-France region, the Tilques carrot is an old variety highly valued for its tender and sweet flesh. It is distinguished by its bright orange colour and delicate flavour. Grown on sandy soils, it forms part of local specialties often found at markets in the North.

The parsnip

Parsnips have long been a staple vegetable in the North before falling out of favour and making a comeback on the gastronomic scene in recent years. They are characterised by their white flesh and sweet flavour, with notes of hazelnut. Parsnips, for example the Guernsey Half-Long variety, are eaten raw, grated or cooked in pot-au-feu, potée or soup.

The Croissy turnip

The turnip is another emblematic root vegetable of the North. The Croissy turnip is particularly renowned for its white, firm flesh, with a slightly peppery flavour. It is frequently cooked in pot-au-feu, in a ragout or simply boiled with butter and parsley.

The leek

The Carentan leek is a hardy variety with a short stalk and a large diameter, ideal for autumn and winter harvests. It is an essential vegetable in soups, and can also be used in tarts, gratins or in salads.

The Jerusalem artichoke

This tuber played an important role during World War II, but is now back in modern kitchens for its culinary qualities. The Jerusalem artichoke ‘Culinary Spindle’ has a subtle flavour reminiscent of artichoke, and is often prepared as purée or gratin in the North.

Leafy vegetables

Corn salad

Although corn salad is grown in several regions of France, it is particularly prized in the North. This small salad with tender, rounded leaves is rich in vitamins and minerals. Corn salad ‘Verte de Cambrai’ is usually eaten in a salad, accompanied by eggs, beetroot, or potatoes, to create simple but tasty dishes.

Curly kale

Curly kale ‘Beurré de Jalhay’ is an old Belgian variety that is becoming quite popular in the North, especially in autumn and winter. Its rough, frizzy leaves are rich in nutrients and frost‑resistant, making it an ideal crop for this region. It is often used in soups, as an accompaniment to meats, or even braised with potatoes and bacon lardons.

Butterhead lettuce

Butterhead lettuce ‘Lilloise’ is a variety of pommée lettuce originating from the North, hence its name. It is used in salads, of course, but also to fill sandwiches or accompany seafood dishes typical of the region. Another lettuce suited to the North, the lactuca ‘Reine des Glaces’ is very resistant to cool temperatures. This butterhead lettuce is crisp and delicious.

Brussels sprouts

Although Brussels sprouts are generally talked about for their popularity in Belgium, they are also grown in the North of France. These small cabbages, called choumettes in the North, are considered leafy vegetables, and they feature prominently in regional cooking, particularly as accompaniments to meats or in slow-cooked dishes. The ‘Roodnerf’ variety is distinctive with its small cabbages that have reddish veins.

Chicon or endive

The Witloof chicory endive, or, more simply, chicon, is an essential vegetable in the North of France (and Belgium!). It comes from chicory cultivation, whose roots are forced in darkness to produce the famous chicons. This vegetable with a slightly bitter taste is widely used in gratin or in salads, especially during the cold season. Among the varieties, the chicon ‘Atlas’ F1 is an excellent, highly productive selection.

Chicory ‘Barbe de Capucin’

Chicory ‘Barbe de Capucin’ is grown for its very finely cut and dentate leaves. It forms a rosette of leaves that are eaten raw in salads. This chicory can also be forced in a cellar throughout the winter for extended production.

Spinach ‘Giant Winter’

Perfect for autumn and winter crops, spinach ‘Giant Winter’ is cold-hardy and yields good harvests during the colder months. Its large dark-green leaves can be eaten raw or cooked. It is a so-called ‘short-day’ variety that should be sown in full sun, from August to October for a harvest from October to January.

Other vegetables

Rhubarb

Although often regarded as a fruit, rhubarb is technically a vegetable, and is widely grown in the North. It is mainly used in desserts, such as rhubarb tarts or compotes, but also in chutneys to accompany savoury dishes. Its tart flavour is highly valued in Northern cooking.

Potatoes

Potatoes are a staple vegetable in the North, not only because of their importance in local cuisine, but also because the climate there is particularly favourable for growing them. The Charlotte potato is one of gardeners’ and cooks’ favourite varieties. It is prized for its versatility in the kitchen, and its ability to thrive in various soil types, including those in the North. And let us not forget, ‘Bintje’ potato is undoubtedly one of the North of France’s most iconic varieties, particularly associated with chip production, a true institution in the region.

Beans

Even though beans yield better harvests in warmer climates, some varieties fare remarkably well in the North. This is the case with the Soissons bean. Renowned for its white, flat seed with a very thin epidermis, the pole bean ‘Soissons Gros Blanc’ is a very hardy variety. It produces light-green, very plump pods measuring 20 to 25 cm at ripeness. When they reach this size, harvest can take place. But dwarf beans are not left out, with Verdelys bean. This dwarf shelling bean is an improvement of the Flemish Green Flageolet bean. It is a local variety that was introduced into the Lys Plain in the North of France, hence its name. It bears long green, flat and bulging pods, containing a handsome oval seed with square ends and pale green.