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As many were imported from European and Asian countries, they were soon used in gourmet restaurants in the United States. The trend has rapidly spread in recent years.
There are many types of miniature vegetables now appearing in specialty store, roadside stands, salad bars, and conventional supermarkets. Lately, more and more miniature vegetables have been grown by local growers. Some even find their way into backyard plots.
Miniature vegetables
are perishable
Still, the price is high for any miniature vegetables compared to ordinary vegetables. They are extremely perishable and have limited shelf life. To beat the high price, home gardeners ought to try to grow some of their own, since seed sources are not difficult to obtain in this country.
In general, normal vegetables production practices are used except for closer spacing and an earlier harvest for most miniature vegetables. The most difficult aspects may be selection of the appropriate variety, and timing of harvest to maintain size within a very small allowable margin for error.
Dr. Diane Relf is a horticulture specialist with Virginia Cooperative Extension and is a member of the faculty of Virginia Tech.
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