It’s the start of autumn and time to get ready for winter, but there’s still room for a touch of summer.
- jobs for March
- 2 vegetables to spice up winter
Plant celery and keep well watered.
Without moisture, stalks are often small and bitter. Lack of or irregular watering can also lead to a calcium deficiency, which in turn results in ‘blackheart’ where the heart of the plant turns black. Celery is slow on the uptake of nutrients in the first half of the growing cycle, but the rate of uptake begins to accelerate in the latter half. Before planting, dig compost and blood and bone into your soil. Start feeding with a fertiliser that’s high in nitrogen around 40 days after planting.
Mollycoddle your capsicums.
Low temperatures during flowering can result in pointy ‘ tails’, or three or even two-loculed fruit (as opposed to the usual four). Conversely, high temperatures (30°+) may result in blossom drop. Provide warmth or shade as needed. If blisters appear on the skin (sun scald), provide shade from the afternoon sun. Water plants regularly as capsicums, like tomatoes, are prone to blossom end rot (often caused by stress from dry conditions).
Divide perennial herbs
such as sage, rosemary, thyme, marjoram and chives and replant. Alternatively, take cuttings (rosemary, thyme and marjoram), or layer sage.
Sow lettuce, spinach, spring onions and peas directly into the ground. Carrots, parsnips, beetroot, swedes and turnips can also be sown directly, but avoid highly fertile soils or forking of roots may occur.
Sow coriander for autumn harvesting. In warmer areas you can also still sow a quick crop of basil.