4 quick tips
1 Food plants need rich, dark, welldrained soil, or use a vegetable container mix from a garden centre.
2 Rather than trying to get your garden in during one busy weekend, space your planting out over the course of several weeks. By staggering your plantings, you can maintain a continuous supply of leafy greens until autumn.
3 Mulch your garden or tubs. Mulch deters weeds, retains moisture, and adds organic matter to the soil. Straw, grass clippings, pine needles, shredded leaves, dead weeds that haven’t gone to seed – all can be used as mulch.
4 Sun and rain willing, fast growers such as radishes and salad greens will begin to produce crops as early as 20-30 days after planting.