Home-grown tastes better, and, although it takes some work, the results are so rewarding and well worth making growing your own edibles a feature of your garden, whatever it’s size.
Nothing beats the satisfaction and flavour of newly harvested vegetables and herbs.
When deciding on which veggies to grow in December its best to choose varieties that are heat-tolerant and will produce well during the summer months.
Beetroot will be ready to be harvested in six to nine weeks after planting. You can also eat the young leaves with salad leaves.
Carrots prefer a sandy or loamy soil and when picked young, have a delicious sweet flavour, they are also a low-maintenance crop.
Tomatoes love full sun, plenty of water and regular feeds. With so many varieties to choose from you are spoilt for choice and they all taste divine!
Lettuce can tend to bolt in full sun, so are better grown with some shade from the sun during the day, this also applies to rocket and spinach.
Cucumbers also need regular watering, but are generally an undemanding crop to grow.
Peas, radishes, eggplant and kale can all be planted bow, along with broccoli, cabbage and cauliflower. For a continuous harvest of vegetables successional planting is recommended rather than just one large quantity.
Herbs that will thrive if planted in December are sweet basil, thyme, oregano, parsley, fennel, chives and borage.
Adding some ‘companion’ plants among your edibles like marigolds, nasturtiums, echinacea and sunflowers will ward off unwelcome pests like aphids and white flies, without having to use commercial pest control sprays. Strongly scented herbs such as thyme, oregano, rosemary and coriander will also act as a natural deterrent.
‘Catch’ crops, are useful, space saving, quick growing crops which can be sown among slow growing vegetables. Lettuce, radishes, beetroot, chilli peppers and spring onions are idea