TIDES OF MARCH

From mid March onwards there is no stopping the forward tide of spring.

Days are getting longer and warmer, and there is no time to waste in finishing your soil preparation and finalising your plans on which crops to grow. Soon there will be many seeds to sow, both outside and under glass, potatoes to chit and weeds to wage war against. But also take some time to relax with pink gin made with forced rhubarb

For me, the date that marks the official end of winter is 21 March. As it gets closer, I truly feel I am starting to see the light at the end of the tunnel. Of course, it does not spell an end to the bad weather but the days are now palpably longer and green shoots are springing up everywhere. Admittedly, many of them are weeds – but it is still growth, and after a long winter I am happy to see any sign of life. The hibernation for gardeners is well and truly over by now, too. If you took my advice last month to have a rest, you’ll be glad because March is one of the busiest months of the year. This is the time to sow seed, both outside and under glass. If you are growing in pots, so much the better – the soil will be warmer and you can move containers around to catch the best of the sun.

This is also the perfect opportunity to get overwintered plants well and truly ready for the season ahead. With longer days and more sunshine (hopefully) you can start to increase the amount of time they are spending outside. If the weather is really warm, you may even need to start watering, especially as new seedlings start to emerge.

But do remember that March is a capricious month and the threat of frost remains very real. Keep an eye on the forecast and be ever ready with the hessian or fleece.

WHAT TO DO WITH YOUR CROPS

With the previous season’s crops coming to an end and the new season only just getting under way, March can lay claim to being the leanest month of the year in the kitchen garden. There may still be some leeks, kale and root vegetables around, and spring cabbages will be coming into their own. This is also the time when you will be glad that you sowed late salad crops and gave them some protection over the winter, whether just with some hessian or in a cold frame.

But there is absolutely no doubt about the main attraction. Forced rhubarb, candy pink and so tender and sweet you could eat it raw, is a fillip for even the most jaded gardener/cook, bringing a burst of colour and bracingly fresh flavour to the kitchen table. I use it to make rhubarb gin – a relatively new discovery for me that I approach with the zeal of the convert. Even better, you can use the soaked rhubarb to make a fool, perfect served alongside some freshly baked shortbread biscuits.