This is an illustrated gardener’s guide to the different varieties of bulb vegetables, their history and cooking uses. It includes step-by-step instructions for preparing the soil, sowing from seed and from sets, and harvesting and storing. It offers practical advice on cultivating onions, garlic, leeks, Florence fennel and many more. It also offers helpful hints on how to avoid pests and diseases, and what to do when problems occur. Bulb vegetables have been cultivated from the earliest civilizations for their essential flavouring qualities. They include onions, shallots, garlic, spring onions, leeks, chives and Florence fennel. These vegetables are particularly healthy and flavoursome if they are home-grown and eaten soon after harvesting. All the main types of bulb vegetables are described and illustrated, with useful information about the different varieties that can be grown, their history, cultivation requirements and cooking uses. There are suggestions for when and where to plant bulb vegetables, and how to keep them in tip-top condition by dealing with any pests and diseases that may occur. A must for the novice grower, the book also provides reliable information for the experienced gardener who wants to experiment with new varieties.