Plant up LEAFY GREENS
Now is the perfect time for growing lush leafy greens, which will keep your plate piled high until winter
The satisfaction of picking your own fresh produce is unbeatable. It’s the healthier option too, as you can grow things organically. Planting veggies is a great way to get the freshest greens on your plate, and just because we’re most of the way through summer doesn’t mean it’s too late. There are plenty of crops you can grow that will go on through the cooler months. Opt for easy vegetables like cut-and-comeagain winter leaves. They’re frontrunners in the time/reward ratio. Planting in raised beds or troughs is a good idea, as it adds a layer of protection if the ground freezes.
Some easy-grow veg have the added benefit of aesthetic appeal. Swiss chard has lovely ornamental value, while kale can be worked into mixed planting, so they both can be stars of the kitchen garden.
Perpetual spinach
This grows well in even the toughest conditions, producing nutritious leaves all year round from just two sowings. A sowing in late summer will produce plants to keep you in leaves all winter and into the following spring. Sow seed in rows 45cm apart, with 30-40cm between them. If you want baby salad leaves grow them closer together as a cut-and-come-again crop.
Leaves are ready for harvesting eight weeks after sowing. On large plants you can either cut the whole thing, or take a few leaves each time. Either way the leaves will shoot up again. Although it will produce leaves all winter without any special treatment, cover with a cloche to make sure they stay tender.
Perpetual spinach is the easiest to grow but the leaves tend to be slightly coarser than those of annual spinach. However, the latter has a tendency to bolt in summer whereas perpetual spinach doesn’t.
Chard
This classic vegetable will keep you supplied with fresh green leaves virtually all year round. They can be used as cut-and-come-again leaves for your salads or allowed to grow larger to use as a fresh vegetable.
Swiss chard’s colourful stems mean it’s an ornamental attraction too, particularly in winter when there’s not much other colour around in the garden. It’s one of the easiest vegetables to
grow; it takes any amount of neglect, yet still looks good and produces leaves.
Sow in a seed tray first then plant out the seedlings. Space them about 45cm apart. Sow in late spring for summer and autumn picking, and in late summer for a winter crop, although the first sowing will often carry on producing well into winter. You’ll get the best crop if you cover the plants with cloches to protect them from the worst of the weather.
Kale
This completely frost-hardy leafy green is a must in the winter vegetable garden as young leaves can be picked and enjoyed from autumn to mid-spring. To raise kale the traditional way for winter and spring greens, you’ll need to have sowed seeds from mid to late spring. The alternative at this time of year is to buy plug plants.
Kale seedlings should be positioned 45cm apart, and planted firmly to the depth of the first set of leaves. Add granular fertiliser such as chicken manure pellets to improve the soil and keep the plants watered during dry spells.
Harvest leaves while they are still young and tender, as older leaves can become tough and bitter. Start from the crown of the plant and work outwards, removing the stems with a sharp knife. This will encourage the plant to bush out and produce more tender side shoots.
Salad leaves
There’s a huge variety of easy-to-grow leaves you can try to keep your salad bowl filled through winter. Grow them right outside the back door in pots for handy snipping. The more you pick, the more leaves appear. For a constant supply with a bit of variety, choose a combination of any of the following: chicory, mizuna, rocket, mustard greens or lambs lettuce. They all look pretty and taste delicious. You can buy young plants, but it’s super-easy to sow your own seeds, and you’ll see results in a week or so. For an autumn crop, sow seeds in rows in late summer, protecting plants with cloches as temperatures start to cool.
GROWING YOUR OWN GREENS IS A REWARDING WAY TO SAVE MONEY ON YOUR FOOD BILLS OVER THE WINTER