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Tips for a Successful Kitchen Garden

by dig the dirt editor

From herbs to vegetables this will add spice to your recipes.

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Dream big, plant small.

If you don’t have a lot of time to devote to your kitchen garden, don’t try to plant every vegetable in the book. Stick with a few of your favorites and expand your garden as time allows.

Mulch, mulch, mulch your garden.

Mulch around plants with grass clippings, shredded newspaper or compost to discourage weeds and maintain soil moisture.
Say no to chemicals. Avoid using chemical herbicides or pesticides in your kitchen garden. Use Organic Garden fertilizer.

Don’t forget herbs and flowers.

Add some spice and color to your kitchen garden with a generous helping of culinary herbs and edible flowers.

Thirst quencher.

Consistent moisture is the key to a good harvest. Install a soaker hose at planting time to keep your vegetables from getting thirsty.

Pick that produce.

Once a crop is ripe, harvest frequently to keep up with the plants’ production. Continual harvesting encourages larger yields.

Wait till you need them.

Harvest vegetables right before you’re ready to eat them for best flavor and highest nutrient value.

Process harvested vegetables immediately.

  If you can’t use them for the table, freeze or can them for future use.

Munchers and crunchers.

Check your garden often for uninvited diners, such as insects or rodents. Find out the culprit first, then determine an attack plan. If insects are invading your crops, identify the type and treat for that insect only. If rodents, such as rabbits help themselves, erect a chicken-wire fence around your garden. Watch for air attacks as well; birds can invade early gardens, snipping off helpless seedlings before they have a chance to produce.

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Tags

edible, kitchen, vegetables, garden maintenance

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