Consider the following ...
An edible garden doesn’t need to be large to produce plenty of nourishing ingredients for your table. Start off small with a few basics, and as the vegetables and fruits begin to thrive, you can use what you learn to make changes and additions to your Kitchen Garden.
You will soon discover that recipes made with vegetables, herbs and fruit you have grown yourself are more nutritious and have so much more flavour than those recipes made using shop bought ingredients. Why? Because, you harvest the produce at it's peak and it doesn’t need to travel far to get to the table. You can also be confident that no chemicals or pesticides have been added to your food.
Location, location, location ...
Choose a location as close to the Kitchen as possible, you have all heard me say ‘right outside the kitchen door’ this is because the more convenient the location is to you when you are cooking, the more you are likely to enjoy using your Kitchen Garden. This is especially true when growing herbs, you need to be able to easily snip and harvest whilst you are cooking.
If you really don’t have any nearby space at the kitchen door, then a patio or deck are a good option. Herbs and small plants can even be grown in pots on a sunny windowsill.
Size isn’t everything ...
If you are planning your first edible garden, it’s best to start off small. Once you begin to water, tend and harvest your plants, you’ll have a better idea of what size garden or how many gardens will be optimal for your culinary interests and lifestyle.
By the Light of the Midday Sun ...
Almost all vegetables, herbs and fruits require significant sunlight to flourish. As a rule of thumb, herbs and plants that produce edible fruit (basil, tomatoes, peppers) need maximum light, whilst vegetable with edible leaves (lettuce, spinach, chard, and other leafy greens) do better with less sunlight, some even prefer partial shade.
Keeping your head above water ...
When it comes to watering raised beds are a smart solution as you need a level area that allows water to drain from the soil naturally.
A bountiful harvest will require good soil, and almost all soil will require a little amending to increase its organic makeup and provide roots with oxygen and nutrients. Try to keep your soil light, if your soil becomes compacted and heavy, water will run off without soaking in and plants spread out shallowly rather than growing deep down. If this happens supplement the soil with an organic growing mix and incorporate it well for aeration. A good organic compost helps achieve the optimum pH levels for nutrient production and primes it with beneficial microorganisms.
Morning is the best time to water plants so they begin the day well hydrated. Avoid wetting the foliage when you are watering, instead apply the water directly to the soil. A thorough soaking will reach the roots deep in the ground, helping plants tolerate high temperatures and environmental challenges.
Spoilt for choice ...
Focus your efforts; start with a few vegetables and herbs to avoid getting overwhelmed and give you confidence as your garden grows. Think about the vegetables, herbs and fruits you buy regularly and enjoy cooking. Could you grow these instead?
The secret to a successful harvest is in the planning, sowing seeds is a fun and cost-effective way to introduce a wide variety of foods into your edible garden. Alternatively, young established plants save time and can ensure that you don’t miss out on any growing season.
Hopefully, I have inspired you to plan your Kitchen Garden, if you want a little more help, then email me - I love to hear about your growing experiences.
Samantha x
