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How To: Create A Kitchen Garden

No backyard? No problem. Jock Gammon from Green Rooms* demonstrates how to turn the smallest of spaces into an edible oasis. 

 

 

 You'll Need

• A large planter box or series of pots with good drainage.
• A spot that sees at least half a day of sunshine (north facing is best).
• A mix of vegetables and flower seeds or seedlings.
• Quality potting mix, preferably an organic one.
• A fine-rose watering can (one with small holes in the head).

Pick your plants

Your best bet as a beginner is to choose plants that you can pick from rather than need to dig up. Gourmet lettuces, spinach, tomatoes, cucumber, chillies and strawberries fit the bill, depending on how much sun your chosen area gets each day. It's important not to cram too many plants in one pot. In a large 1.5m by 35cm wall planter, you could sow three lettuces, two spinach, four herbs and a chilli plant. Invest in a reliable gardening book to find the best fit for your patch.

Don't forget flowers

Add some blooms into the mix – they'll attract insects to pollinate your vegetables and double as a feature. Purple flowers, like salvia, are easiest for bees to see, while fragrant herbs, like dill, invite insects that keep pests under control.

Maintain your crops

Regular upkeep is key for plate-worthy plants. Water your garden every two days and feed it with an organic liquid fertiliser, like a diluted seaweed emulsion, every two to three weeks. Don't have space for a traditional compost bin? Try a Bokashi Bucket – it fits under most kitchen sinks and doesn't smell.

Tip

Test if your vegies need watering by sticking a finger two centimetres into the soil. If it feels moist, the plants still have enough water; if it's dry, it's time to water.

 

 

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