Alice Spenser-Higgs
HE DROUGHT and water restrictions have discouraged gardeners from sowing veggies but the recent rains, with more predicted, means that there is still time to sow and enjoy summer veggies.
Summer vegetables to sow now are green bush beans, beetroot, carrots, lettuce, Swiss chard, radishes and spring onions, says Marlaen Straathof of Kirchhoff ’s Seeds.
While sowing guides also advise sowing winter vegetables like broccoli, Brussels sprouts, cabbage, cauliflower and kale, she suggests that these should be sown in seed trays or wait until the end of February or early March, when it’s cooler, to sow seed directly into the soil.
The advantage of sowing from seed is that it can be viable for two to three years, if stored properly, which simply requires keeping it in a container in a cool room.
Seed varies quite considerably in size, which dictates the sowing method and the depth of sowing, says Marlaen. “Basically, the sowing depth is the same as the size of the seed, which means the finer the seed the shallower it is sown, with very fine seed simply being sprinkled on the surface of the soil and firmed down to prevent being blown away by the wind.”
TIndividual holes work best for large seed (squashes), broad beans, or seed of beetroot and spinach which are many seeds in one ‘clump’.
Seedling trays are for sowing smaller quantities of veggies, especially those with fine seed; also for early sowing when it is too cold to sow directly into the ground. Seed trays are not suitable for veggies that develop tap roots like carrots or parsnips. A germination mix is readily available from garden centres. Make sure it is damp before sowing. Place the seed trays in an area with good light, but not direct sunlight. Most vegetables grow best in full sun, except for lettuce in summer that requires semi-shade (morning sun and afternoon shade).
Loosen the soil to a depth of 30cm, add compost, bonemeal and a general 2:3:3 fertiliser (organic is available) and break down any large clumps of soil.
Rake level, water and leave overnight so that the soil is damp for sowing.
Before sowing, read the instructions on the back of the seed Be realistic. If you can only use a watering can or bucket, only plant as much as you can handle.
The advantage of using a watering can is that each plant receives the right amount of water and there is no wastage. A lot of water is wasted by using sprinklers that give the same amount of water to vegetables that need either less or more.
Soil enriched with compost is water-efficient because water penetrates easily to the roots and the excess can drain away. Water in the early morning or late afternoon when transpiration (evaporation from the leaves) is minimal.
Use a 2cm layer of organic mulch (dried leaves, bark chips, peanut shells) around the vegetables to keep the soil cool and retain the moisture for longer. Don’t make the mulch too thick because the water cannot penetrate it.
Start watering away from the seedlings, swish it over gently and finish watering away from the seedlings. The heavy drops at the beginning and end of watering can displace the seeds. Use a fine nozzle for the watering can.