To ba able to pick your own, fresh, home-grown organic edibles, like herbs, salads and vegetables, is hugely rewarding. However, if space is limited, try to think creatively.
By choosing edibles that will do well in containers you can make the most of any small area such as a patio, balcony or even a windowsill. You can use any sort of container successfully, for example, wooden crates, which should be lined with polythene, buckets, hanging baskets or wall planters.
Container plants do dry out so always check whether the surface is dry beneath the surface, then water well, preferably early morning or evening. Make sure there are adequate drainage holes in the containers. Some water-retaining granules will help keep the soil moist.
Plan your planting according to the container size, a large pot could have dwarf runner beans or a cucumber ‘patio snacker’ in the centre with a variety of quick-growing salads around the edge, like rocket, spinach or lettuce and some calendula, also edible, for a splash of colour.
Try growing chillies, pak choi, peppers, egg plant ‘patio baby’, spring onions, radish, and carrots mixed with a variety of favourite herbs. Tomatoes with basil and spring onions or parsley with leafy vegetables work well together.
Strawberries and ‘Tumbling Tom’ tomatoes are great in hanging baskets or wall planters but watch out for birds enjoying the strawberries before you!
Mint, thyme and rosemary are best grown in single containers where they can remain happily more or less permanently.
Feed your containers regularly with a liquid seaweed feed every two weeks, keep checking for slugs and snails, and enjoy a delicious, healthy organic harvest!