Naomi Slade advises to think before you sow and instead start off just a few quick crops
Notes from a small Rather than go all out with seeds now, hang fire and instead start off just a few for quick crops
As the days creep longer and signs of early spring emerge, it can be really tempting to think about sowing seeds. Social media is alive with who is sowing what and most gardeners are keen to get stuck into jobs to do now.
But let’s just hold our horses for a moment and think about the practicalities. Tempted by a monthly magazine filled with gorgeous green shoots? Check the cover date – the March issue often comes out in February and the May issue in April – so time is on our side. It doesn’t do to rush or bow to online peer-pressure.
Hardy crops such as peas can go in now and chillies need both warmth and a long season. But unless you have specialist equipment of grow lights and a nice, heatable greenhouse, most other edibles can wait. Those who are demonstrating a great deal of success currently may be much quieter about their lanky, etiolated tomatoes and the sorry, damped-off basil in a month’s time!
You certainly can sow tomatoes, beans and cucumbers in February. They’ll sprout – that’s what seeds do. But the problem with these tender creatures isn’t ge ing them going, it’s keeping them going until they can be planted out. Houses are warm and shady compared to outside and there’s still time for the weather to get really cold. Seeds sown too early won’t thrive and they may die, which is a waste of time and resources, not to mention hope. For the present, it’s be er to focus on things that will bring brightness to and tasty, wonderful in salads or just grazed straight off the windowsill. Microgreens grown on a wet kitchen towel or pot of compost – think mustard and cress but fancier – are also delicious and rather fun.
This week I’m forcing some herbs from the garden, taking sections from the garlic chives I got from www.jekkas.com and mint plants, which smell fabulous, even now! Po ed up and brought indoors, they’ll soon shoot new leaves that can be harvested for winter vegetable couscous, yoghurt-based dips, or a Valentine’s mojito with a home-grown minty zing!