Vegetables

Garden maintenance is important at this time of the year. Hoe regularly between rows to control weeds and maintain a good texture (tilth) of the soil. Small weeds can be left on the ground but any with flower heads should be put in the compost bin as many will make a lastditch attempt and produce seeds on severed stems.

Clear away remnants of cabbages, lettuces and other crops. Left in the ground, stems keep drawing nourishment from the soil, which is wasteful, but in the compost bin they add an important green element.

Broccoli, which can take up to four months from planting out to maturity, can be sown now for late winter and spring use.

Spinach, turnips and onions can be sown.

Brown onions generally do better in the South if sown in autumn, then left to stand over the winter. Perfect Keeper and Pukekohe Long Keeper are recommended varieties. When thinned in October, discards can be used like spring onions.

Latesown beetroot, carrots and turnips will need thinning.

Leeks need to be kept thoroughly watered. If rotted poultry manure is mulched around the plants first, liquid manure will be created, acting as a stimulant.

A light sprinkling of salt on sandy soils will also stimulate growth but, as always, salt should be treated with some caution. Excessive potash fertiliser can increase the salt content in soil, so if in doubt, leave it out.

Parsley sown now should be ready for spring and next summer. Soaking the seed for a few hours in warm water will help germination. As seedlings appear, thin them ruthlessly to prevent overcrowding. Keep making small sowings of mesclun mix for salads, and Oriental vegetables such as pak choi and tatsoi for stirfries to ensure a regular supply. Mesclun mixes, which are eaten at the leaf stage, include up to eight vegetables and are ideal for small households that find fullgrown lettuces too big. Rhubarb flower stems must be removed to prevent them sapping the strength of the plants. The same is true of seakale. Unless they are being saved for seed, trim seed heads from herbs such as sage, parsley and thyme.