Time is ripe to open those seed packets
START SOWING DWARF & RUNNER BEANS DIRECT
Beans are so quick to germinate – once the soil starts to warm up, they sprout in 7-10 days – that it’s a waste of money to buy seedlings in punnets as you can buy
a packet of seed for the same amount and enjoy several repeat sowings throughout the season.
If possible, always sow your beans direct as they grow rapidly from the get-go, rather than having their growth checked by root disturbance when transplanted. Having said that, if you have major issues with slugs, snails or birds attacking your seedlings, you can start them off in trays and then transplant when they are well established. Otherwise they can pop their heads up, only to be munched down.
Beans do well in most soil types and need no special fertiliser or care. Dig in some slow-release fertiliser prior to planting or feed with your favourite liquid plant food. In sandy soils, mulch to retain moisture in summer (otherwise you can end up with droughtstressed plants and dry pods). Sow dwarf beans every 4-6 weeks from now until January.
SOW QUIRKY COURGETTES THIS SEASON
Why not experiment with heirloom zucchini as well as the stock-standard green and yellow varieties this spring? Sow the Italian striped ‘Cocozelle’, ribbed ‘Costata Romanesco’ (one of my favourites for firm, rather than watery flesh), lime-dipped yellow ‘Zephyr’ and long, curly ‘Rampicante’. The speckled ballshaped summer squash ‘Ronde de Nice’ (pictured) tastes the same as a courgette when picked young, too. All from Kings Seeds.
PLANT HERBS TO PIMP UP YOUR SALAD GREENS
I know it’s warm enough to plant annual herbs when my mint makes its return after winter, prompting early evening garden raids for fresh flavours for our salad bowl. As well as mint, I grow perennial herbs such as garlic chives, oregano, sage, thyme and rosemary, but come spring it’s time to add dill, fennel, chervil, coriander and curly and Italian parsley to that line up.
It only takes a handful of fresh herbs to transform a bowl of shredded lettuce, or an omelette or frittata, and I find that herbs give me hope while I’m waiting for my vegetable garden to hit its stride in late spring. It’s nice to have something to eat (aside from asparagus and globe artichokes).
Most herbs have simple needs: full sun, free-draining soil and moisture while getting established. Basil and mint need more water than their other Mediterranean cousins, and chervil takes more shade than most, Dill and Florence fennel prefer cool roots, while thyme is the best for hot, dry gardens. Watch sage in very wet soil as it’s liable to rot.
One last thing: it’s not warm enough yet to sow basil outdoors, so give that another month.
GET READY TO TRANSPLANT TOMATOES
If you’re itching to get your tomatoes planted, you’re not alone. Tomato plants seem to appear in garden centres earlier and earlier each year (August!), but unless you have a glasshouse, there’s nothing to be gained by introducing seedlings to the great outdoors too soon. Not only are they frost-tender, tomatoes are very sensitive to chilly spring nights, which is why it’s a good idea to wait until Labour This column is adapted from the weekly e-zine, get growing, from New Zealand Gardener magazine. For gardening advice delivered to your inbox every Friday, sign up for Get Growing at: getgrowing.co.nz Weekend to transplant.
Prepare the soil now by hoeing out any weeds and digging in general garden fertiliser. Young seedlings need nitrogen for healthy leaf growth early in the season, and potassium for fruiting later in the season, so feed with potassium-rich tomato food after the first flower trusses appear.
Make sure you’ve got a good supply of stakes, as these should go in at the same time as the plants.