Kathy Malherbe
MORE and more people are planting their own vegetables and herbs. Not only to save money but also to enjoy the taste of home grown produce. There is nothing more satisfying than producing a meal using products harvested straight from your garden or your windowsill collection of herbs ... and it’s easier than you think no matter what time of year.
“Container gardening is ideal for veggies,” says Nick Stodel, MD of Stodels’ Nurseries. “It is easier to control composting and watering and if planned properly a vegetable garden can provide you with delicious fresh produce 365 days a year.”
Nowadays there are so many new variations of vegetables available to brighten up a plate of food – visually and taste-wise.
A new trend which first emerged in the 1980s and is becoming more and more popular among aspirant masterchefs and those who just love planting their own veggies, is microgreens. They are ideal for small gardens and apartments where space is limited and can also be planted in a container on a sunny windowsill. Growing microgreens is easy and you will be pleased to know some are ready in 10 days.
Microgreens are baby plants, essentially a “mini-me” vegetable that is used to flavour food but is also visually appealing. Despite the fact that they are tiny and good to look at, microgreens are an excellent source of nutrition.
Basically you can grow any lettuce, salad green or herb as a microgreen. It’s easiest to start with a pre-packaged seed mix, so look for specific microgreen mixes. Visit your closest nursery and stock up on seed trays, good quality potting soil and a selection of herb and vegetable seeds.
Good choices include beetroot, carrots, watercress, coriander, celery, oriental greens, rocket, basil and spinach.
And they are easy to grow. Stodel says: “Growing microgreens is one of the easiest and most rewarding things a gardener can do whether outside, in containers or inside on the windowsill. In fact they are an ideal crop to grow in winter as they grow best indoors in seed trays.”
Here’s how:
Loosen the soil and rake it smooth. Scatter your seed mix so that the seeds are about 300 to 600mm apart – remember we’re harvesting them very young, so they don’t need a lot of room.
Once scattered over the area, cover it with about 30mm of soil and water gently but thoroughly.
In a container (or seed trays): Choose a container that is at least 5cm deep and as large in diameter as you want. Fill it with a good quality organic potting mix, and smooth the soil. Scatter the seeds so that they are about 300 to 600mm apart, and cover with about 30mm of soil. Water gently but thoroughly and keep the soil moist until the first shoots begin to appear. Place your container in a spot where it will get at least four hours of sunlight. If you’re growing them indoors, a south-facing window is best.
It’s best to stick to one seed variety per tray as the different leaves are likely to have different germination rates. Try different varieties though – the mixture of flavours (once harvested) is what makes microgreens so special.
The good news is that from plant to finish is only about two weeks. Your microgreens are ready to harvest when they are about 3-4cm tall which is generally about 10 days to two weeks after planting. Use a sharp pair of herb scissors to cut them just above soil level.
The advantage of planting in seed trays is that the leaves should be fairly clean and free of the grit that usually occurs on leaves when they are planted outside.
Add a new batch of seeds every week to ensure a regular supply.
Just think “Masterchef” and be creative with edible flowers and unusual colour combinations of the old faithful veggies, or freshen up a plate of food. Both will not only give you great joy but also provide you with delicious and nutritious variations.
l Still not 100 percent sure what to plant so that you can eat out of your garden? Simply ask your local nurseries for advice, or see www.stodels.com