In fine spring weather the urge to fill up vegetable plots with defined rows of crops is hard to resist but if you wish to avoid a glut in a few months’ time – a common enough occurrence – then best to sow half rows or small patches of seed initially and similar amounts progressively. That alone will keep you busy enough.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
Where space is at a premium try inter-cropping, setting quick growers such as radishes between longer-term summer crops. Vertical or trellised crops are also space savers; climbing peas and beans will take less ground than a patch of bush peas and beans.
Root vegetables have many attributes. Whether in the form of swollen roots or stems, tubers, rhizomes and corms or bulbs they invariably survive frost, drought, excessive heat and bushfire.
Carrots were not always orange coloured. The original from Afghanistan was purple and seeds of purple, yellow and white can be found on nursery stands and in catalogues today. They are a valuable source of carotene plus vitamins B and C.
Sow any of the numerous varieties in deep, well-drained sandy loam. Over-rich conditions can cause forking of the roots and direct sowing is essential. While some seedlings are offered in punnets they do not transplant well and invariably bolt to seed. Bulk out with sand for ease of sowing, keep moist until germinated and thin out as soon as possible to 50mm apart.
Parsnips take longer to grow (six to seven months) and are expensive to buy but are high in vitamins C and K and numerous minerals. Use the freshest possible seed for sowing as opened packets quickly lose viability.
Beetroot has remarkable health-giving qualities. It contains phosphorus, potassium and folate, and has a reputation for protecting against high blood pressure and Alzheimer’s as well as fighting against heart disease.
Grow seeds in a well-drained, medium rich, sunny site. Harvest from the size of a golf ball and screw off the foliage (use it in salads) immediately they are lifted. Variety ‘Chioggia’ has alternate red and white rings and ‘Cylindria’ has long carrot- shaped roots ideal for slicing evenly.
Originally from Russia and enjoyed by Greeks and Romans, the sweet, white crisp roots of turnips are delicious eaten raw or cooked and can be sown all the year round. Don’t allow turnips to grow too large less the roots become fibrous and strongly flavoured.
