In the october rocket, marjoram, dill and chives. Herbs pack such a punch of goodness and nutrition that incorporating them into our daily diet is an excellent idea. garden
Getting your parsnips and carrots in a row
There are plenty of spring greens to munch on and it’s time for planting and sowing of the more hardy crops over the next few weeks. The soil is probably still not warm enough for the likes of heat-loving melons and peppers, but main root crops such as potatoes, carrots and parsnips can all be started if you haven’t done so already.
We grow parsnips and carrots side by side as they require similar conditions and are harvested over the winter months. Both these crops require a well dug, fertile soil and need plenty of attention while they establish. Weeding is ongoing for the first few weeks until the leaves shadow the ground, and thinning is another important step so they can all reach a good size. We thin our carrots about three times and each time use the thinnings in salads so there is minimal wastage, plus if the horses are nearby they look pleadingly over the fence, knowing that tasty goodies are likely to come their way.
Parsnips can be tricky when it comes to germination and there are all sorts of things that can help them along such as pouring hot water along the row when first planted and keeping a board over the row to maintain moisture. This needs to be monitored daily and the board removed the instant there is germination, otherwise the parsnips are a long, leggy and spindly-looking lot that tend to shrivel up.
Then it’s about maintaining weed control, moisture and waiting for the yumminess to grow.