Here’s my ‘grow list’ for the kitchen garden in 2013. As usual my eyes are bigger than my tummy and I might not have room for everything I want to sow, but I’m going to try anyway, even if it’s only a couple of plants here and there.
- Cherries, rhubarb, summer and autumn raspberries, strawberries.
I know rhubarb’s really a vegetable, but we eat it like a fruit so it’s in this category for practical reasons. Similar principle applies to aubergines, peppers and tomatoes.
- Beans (dwarf, runner, French, borlotti)
- Broccoli (sprouting)
- Brussels sprouts
- Cabbages (spring greens, red, summer/autumn)
- Chicory (Italian)
- Chillies (mild to hot)
- Courgettes and summer squash
- Cucumber (outdoor)
- Japanese bunching onions
- Jerusalem artichoke
- Kale (dwarf green)
- Kohl rabi
- Leaf beet (perpetual spinach)
- Lettuce and mixed leaves
- Pak choi and yu choy
- Parsnips (baby)
- Peas (early and mangetout)
- Red bulbing onions
- Spring onions
- Sweet peppers (mixed)
- Swiss chard
- Tomatoes (cherry, plum, heirloom)
- Winter squash
- Baby leaf lettuce, kohl rabi, radish.
Quick edible plants to use up bare areas of soil, and increase the productivity of the garden.
- Basil (sweet and thai), bay, chives, coriander, dill, fennel, leaf celery, marjoram, mint (green and Moroccan tea), oregano, parsley (curled and flat leaf), rosemary, sage, sorrel, tarragon, thyme.
Companion and bee-friendly plants
- Greek basil, lemon balm, marigolds (tagetes), mixed ‘bee seeds’, nasturtiums.
What are you growing this year?