Feature Photo by Ella Olsson from Pexels
During the Covid crisis, panic buying in some countries resulted in supermarket shortages and empty shelves, leading some people to begin thinking about where their food comes from for the first time, and how easily this can be disrupted.
For many people, concerns about food security led to an increase in homegrown food and kitchen gardens, with people flocking to find advice on growing their own vegetables, reminiscent of efforts during World War II, when governments encouraged people to plant “Victory Gardens” or “food gardens for defence”, which were vegetable, fruit, and herb gardens planted at private residences and public parks in the United States, the United Kingdom, Canada and Australia to supplement war-time rations and also to boost morale.
And so, as lockdown continues, I decided to test out my green fingers and see if I can egg some edibles from the earth, after all, as the Chinese proverb says: “Life begins the day you start a garden”.
For all of human history, people have managed to feed themselves, either by fishing, hunting, gathering, or subsistence farming, so off to the garden centre I went in search of organic seeds and compost in the hope of saving some money whilst contributing to saving a little patch of the world!
“Odd as I am sure it will appear to some, I can think of no better form of personal involvement in the cure of the environment than that of gardening.
A person who is growing a garden, if he is growing it organically, is improving a piece of the world. He is producing something to eat, which makes him somewhat independent of the grocery business, but he is also enlarging, for himself, the meaning of food and the pleasure of eating.”
Wendell Berry, The Art of the Commonplace: The Agrarian Essays
GROWING YOUR OWN VEG
Growing your own fruit and veg is one of the most rewarding things you can do, and you don’t need an allotment, as even the tiniest slice of space can be transformed into a lush, thriving garden, or just a few pots on the patio can grow a wide range of home-grown vegetables.
There’s also nothing quite like a delicious meal made from tasty and healthy seasonal produce that you’ve planted and tended yourself. Getting started is easier than you think with my 10 easy steps to growing your own edibles.
10 EASY STEPS TO GROWING YOUR OWN edibles
1. Getting started
Although most vegetables are pretty easy to grow, it’s best to concentrate on those that can be sown directly where they are to be harvested. Make sure you have all the tools and materials ready before you start, including something suitable to wear in the garden. For a really beautiful and practical range of heirloom-quality gardening apparel and accessories that are comfortable and sustainable check out Flora Animalia:
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2. Find the perfect spot or plot
If you have a garden, section off an area or install a couple of raised beds. Choose a sheltered, sunny spot for growing veg. Exceptions to this rule include salad leaves and some herbs, which can run to seed in full sun, and therefore do better in partial shade.
If you don’t have a lot of space, remember that many vegetables are attractive and ornamental in their own right, so can be grown alongside your flowers in beds and borders.
Alternatively, if you want to grow outside but you have limited room for planting, a hanging basket, such as La Jolie Muse Natural Seagrass Hanging Planter Basket Set, can give you above-ground growing and you can also grow things like tomatoes or potatoes in grow bags, or plant grow bags as long as you have some outdoor space, if not a little bit of space on a window sill will is perfect for small things like herbs, lettuce and cress, and you can also grow smaller veg like tomatoes in plant pots in the kitchen.
3. Plan ahead
Most fruits and vegetables have a natural season – a time in the year when harvests will be at their most ripe and delicious. What this means for you is that there’s also often the best time to plant them. Get yourself a diary or calendar, and pencil in appointments with yourself for sowing and harvesting your plants. If you have temperatures above 75 °F (24 °C) during the summer, plant your vegetable crops in May or June. Make sure they are planted after the threat of frost is over. Plant fruit in the early spring in a moderate climate. Start with planting a fruit tree in a pot to monitor the soil and water intake, and then transfer it to the ground after 1 year during the early spring. Most fruit trees will not start bearing fruit until they are 2 to 3 years old, but vine fruits, like grapes, can be grown anywhere with a trellis that they can climb.
Let root vegetables mature during the autumn. Potatoes, beets, radishes, and other vegetables that grow underground prefer to grow during the colder months. Plant root vegetables in July or August to prepare for an autumn harvest. You can grow these even if the threat of frost is near since they are hearty enough to withstand it.
4. Variety is the spice of life
Even if your vegetable garden is smaller, or you’re going to be growing food in a couple of small containers, try to vary what you’re planting. Your first bumper crop of green beans will be exciting, but several smaller crops of different vegetables over the course of the year will keep you enthused – and you’ll learn so much more.
5. Feed and enrich your soil
If you’re using compost, add a generous layer to the soil before planting. Alternatively, fertilizer can be added to help nourish your new vegetable plants; you can find organic varieties such as Organic Comfrey Pellets Natural Garden Plant Vegetable Flower Fertiliser Feed, Wormganix Worm Castings Vermicompost Organic Moist Fresh and Living Fertiliser, which is a ‘living‘ product, a 100% Organic manure created naturally by earthworms.
This extraordinary soil is scientifically proven to have incredible benefits such as increased plant growth, soil aeration, moisture retention, natural pest resistance and protection from disease, or Miracle-Gro® Performance Organics Fruit & Veg Granular Plant Food, a high performance 100% natural and organic granular plant food specially formulated for getting tastier produce in abundance suitable for edible crops.
6. Sow far, sow good
Make sure you have good neighbours, as not all vegetables get along. For example, onions should not be planted next to green beans or cabbage, however tomatoes grow well next to lettuce, spinach, parsley, and celery.
The most appropriate planting method will vary depending on the type of plant you’re growing. Bulbs and some seeds can go straight into the ground, but more vulnerable varieties can be started off in seed trays, hardened off and transplanted later. A very easy way to starting your seeds growing indoors is on a seed mat, such as Mr Fothergill’s Grow Your Own Veg Seed Mat, which is 100% Bio-degradable. Lay the mat between layers of compost and kept in a warm, draught-free spot indoors. If sowing in the garden, plant the vegetables in rows spaced wide enough apart to facilitate later maintenance of the bed. Keep in mind that some vegetables like green beans or cordon tomatoes require a trellis.
If you are a novice gardener, you can buy plug plants, which are small plants already partially grown, which can be simply transplanted into your plot.
7. Just add water
Plants need water for photosynthesis – the process that enables them to transform sunlight into food and makes them grow. Some plants can thrive with less water than others, so keep an eye on the plants themselves for signs of dehydration – and be extra vigilant during times of drought. If there is no rain, water once daily. When you do water your plants, water in the early morning or late afternoon/early evening rather than in the heat of the sun and remove the weeds in between.
8. Cover up
Some vegetables are particularly vulnerable to frost or to pests like birds and insects, so it’s a good idea to reduce the potential threat by providing them with appropriate cover. Deter slugs and snails using physical barriers such as copper tape. If possible, start off vulnerable plants, such as salad leaves and courgettes, indoors, and plant them out when they’re big enough to withstand attack.
Polythene will protect against harsh weather conditions and also pests, so it’s ideal for crops that need to retain heat or are vulnerable to frost. A fine mesh cover won’t provide the same protection from the weather but will ward off some pests. If your plants are subject to a feline threat, cover with chicken wire and the cats will give your plot a wide berth.
9. timely Harvest
With a little patience and depending on your region, your fresh vegetables can be harvested in mid to late summer. Once ripe, some crops are happy to wait in the ground or on the plant a little while longer until you’re ready to eat them. Others will be tastier if harvested quickly. You’re on the home straight, but this is a crucial time – so keep a close eye on your ripening plants. If you think a crop is ready but you’re not sure, let your taste buds decide.
9. timely Harvest
With a little patience and depending on your region, your fresh vegetables can be harvested in mid to late summer. Once ripe, some crops are happy to wait in the ground or on the plant a little while longer until you’re ready to eat them. Others will be tastier if harvested quickly. You’re on the home straight, but this is a crucial time – so keep a close eye on your ripening plants. If you think a crop is ready but you’re not sure, let your taste buds decide.
10. Enjoy
There is no comparison between the taste of a garden-fresh tomato and a supermarket bought one that’s devoid of flavour. Much of the supermarket-bought food we eat has travelled a long way meaning it can be days between harvest and your table. This process results in the quality of the produce often being compromised.
The vegetables you grow will be super fresh and in season – which means they are likely to be incredibly tasty, and if you are growing vegetables without using any type of chemical you are being eco-friendly, as growing food organically means sparing the earth of water, soil, and air pollution.
Also growing your own will mean you are buying less produce from the supermarket and will not be contributing to the use of fossil fuel from transporting vegetables to your local grocery. If you are growing crops without using pesticides or herbicides, toxic chemicals won’t seep into the soil and waterways. You can enjoy the earth’s bounty without harming the environment.
The fact that you’ve grown it yourself will be all the more satisfying, and will contribute to improving your health, saving money on groceries, getting exercise outdoors and relieving stress, as being outside in the fresh air and sunshine can improve mood and make you feel rejuvenated and overall happy.
“Gardening adds years to your life and life to your years”.
Unknown
Growing your own produce also gives you a great sense of accomplishment. Here is a list of a dozen of the easiest vegetables to grow:
Beetroot: Sow at intervals from mid-March. Beetroot grow best in full sun and can easily be grown in containers providing they are deep enough. Harvest from 11 weeks after sowing.
Beetroot are delicious when eaten raw, boiled or baked. For the best flavour, beetroot need to be grown quickly, picked when reasonably small and cooked fresh. The ornamental and colourful leaves look great in the garden – and, when young, can even be added to salads.
Broad Beans: Best sown in spring. Dwarf varieties need less space and no staking. Grow broad beans in a warm, sunny site. Protection from cold and strong winds will ensure good flower pollination by pollinating insects. Harvest around 14 weeks from sowing.
Broad beans are beneficial in many other ways apart from their eating qualities as their roots trap nitrogen for the next crop.
Bush Tomatoes: Start sowing in late January until late March. Tomatoes taste best when grown in full sun. Bush Tomatoes are easier to grow than cordon varieties and are usually planted in pots or hanging baskets in a greenhouse or outdoors. Their stems trail around the edge and they don’t need supporting and their side shoots do not require pricking out. Harvest time for tomatoes will occur at the end of its growing season, usually late summer, once the tomatoes are at their mature green stage and should be allowed to ripen off the vine. This prevents splitting or bruising and allows for a measure of control over the ripening process.
There are many different varieties of tomato to grow, including cherry, plum and beefsteak, each with its own distinctive shaped fruit, flavour and culinary use.
Courgettes/Marrows: Sow outdoors once the soil has warmed up from May to the end of June. Compact, bushy varieties are better for small areas and containers. Grow in a sheltered position in full sun and a fertile soil that holds plenty of moisture – water regularly as courgettes need plenty of water. Harvest from 10-14 weeks from sowing.
Marrows are mature courgettes – pick courgettes regularly when they are small.
Cut-and-come-again Salad Leaves: Harvest by thinning out plants to use in salads as needed, then keep cutting to provide a succession of leaves over several weeks from one sowing. Most salad leaves prefer an open, sunny position, although they will tolerate light shade. During hot, sunny summers, they may do better in light shade. Harvest from 6-8 weeks after sowing.
Salad leaves are quite expensive to buy and have a fairly short lifespan in the fridge. Most salad leaves can also be grown in small pots, window boxes, growing bags or planters. Grow some in containers on the windowsill to have them ready at your finger tips – and at times when it may be too cold outside.
French Beans: Sow outdoors once the soil has warmed up from May to the end of June. Although French beans prefer a warm, sunny position they can tolerate light shade, but are susceptible to cold weather and frosts. Harvest 8-12 weeks from sowing.
Easier to grow than runner beans, French beans are a very productive summer crop and are a great alternative if you don’t have the necessary space to grow runner beans.
Lettuce: Small lettuces, such as Tom Thumb or Little Gem, take up less room and there is less wastage. A bright sunny position is best, although most lettuce tolerate light shade. During hot, sunny summers, lettuce do better in light shade. Harvest from 8-14 weeks after sowing.
Lettuce can also be grown well in small pots, window boxes, growing bags or planters. Some varieties also have colourful, ornamental leaves, suitable for growing in flower borders.
Peas: Peas can be easy to grow if you choose a compact variety, such as ‘Half Pint’, that doesn’t require staking; they can even be grown in a container. Sow peas between March and early July. Choose a sunny, well-drained spot. Harvest 12-14 weeks after sowing, depending on the variety: harvest mangetout varieties when they’re just beginning to show signs of peas forming inside the pods and other types once the pods are swollen with peas.
Nothing compares with the super-sweet taste of freshly harvested, tender, home-grown peas. Pick them when small, steam within an hour of picking with a sprig of mint and you won’t taste anything better. Apart from the taste, they’re an attractive crop to grow and won’t take up too much space.
Potatoes: Early varieties are the best and give that new potato taste. Plant seed potatoes from mid- to late March for first earlies, early to mid-April for second earlies. Potatoes prefer an open, sunny site in almost any soil. Harvest in 12-14 weeks.
If you grow a couple of different varieties of potato, you can be lifting potatoes for several months, and potatoes can be stored over winter after harvesting. If you don’t have the space in the garden, you can grow potatoes in containers, potato barrels or potato sacks on a balcony, patio or path.
Radishes: Sow fortnightly from March to June for a continuous crop. Radishes prefer an open position that gets good light, although they can be grown in light shade. Avoid shaded areas that get no sun at all. Harvest from 3-4 weeks after sowing.
Radishes are hard to beat for their speed from sowing to harvest. They can also be used as ‘catch crops’ – grown in between other long-term crops to make the most of the space. For the best flavour, they need to be grown quickly and picked small, before they become tough and woody. Being small and quick growing, radishes are excellent crops to grow in containers – even window boxes and gro-bags.
Runner Beans: Sow outdoors once the soil has warmed up from May to the end of June. Although runner beans prefer a warm, sunny position – preferably sheltered from strong winds – they can tolerate light shade. They are susceptible to cold weather and frosts, and they need to grow fast to get the best results. From just a few plants, you can be picking lots of your own beans from around mid-July to October. Harvest 12-14 weeks from sowing.
Pick runner beans when they are young and at the peak of their flavour, and before they become tough and stringy. For best results, ensure the soil has lots of bulky organic matter added, such as well-rotted garden compost, kitchen waste, shredded newspaper and even torn-up cardboard.
Shallots: Plant shallot sets in February or March. Sets are quick to mature, producing a further 8 to 12 shallots each. Shallots prefer a sunny spot with well-drained soil. Ready to harvest in 18 weeks.
Shallots are a sweeter, milder flavour alternative to onions.
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