WHAT'S A HORTICULTURIST? Horticulturists are scientists who use a variety of tools to study a variety of plants, from fruits, vegetables, and flowers to ornamentals. They may focus on a variety of issues, from fruit yield to appearance to the ability to endure cold or drought. They are interested in everything from plant genetics to breeding to aesthetics and may work everywhere from greenhouses to gardens to parks.
HIGH TUNNEL CULTIVATION: Encapsulating plants under an unheated plastic cover can make a big difference in the success of cultivating plants on many levels. They are unheated, and therefore cause no greenhouse gas pollution, but they offer a modicum of environmental protection, extend growing seasons, improve produce quality, and lead to higher yields.
CONSUMING ANTIOXIDANTS: Fresh produce is one of the most important ways for the body to obtain crucial antioxidant nutrients. Sulfurophane is present in foods such as broccoli, cabbage, and Brussels sprouts and acts as an anti-oxidant in the body. The four most common antioxidants are vitamins E and C, beta-carotene, and selenium. For vitamin E, look to walnuts, peanuts, almonds, olives, avocado, wheat germ, and liver. Leafy green vegetables are an excellent source of both vitamin E and vitamin C. Citrus fruits, tomatoes, peppers, potatoes and broccoli can also boost your vitamin C intake. Common sources of beta-carotene include mangoes, papaya, pumpkin, spinach, kale, squash and apricots. Finally, you can get your required dose of selenium by eating seafood, beef, pork, chicken, brown rice, and whole wheat bread, which can nicely supplement the intake of nutritious produce.