ARA Content
Posted: Tuesday, April 28, 2009 12:07 pm

photo credit: Blake Courtney, DreamsTime.com

 Nothing beats the flavor of a fresh-from-the-garden tomato; warmed by the sun, plucked right from the plant and eaten in the garden.

More than 43 percent of U.S. households plan to experience this and the other benefits of homegrown fruits, vegetables and herbs this summer, according to a recent survey by the National Gardening Association.

Space Limited? Get Creative

The good news is you don’t need much space to have an edible garden. Many gardeners grow food in containers or mixed in with their flowers, shrubs and other ornamental plantings.

Look for creative ways to include vegetables in your landscape. “I like to mix them with flowers in my container gardeners” says Melinda Myers, horticulturist and author. “One of my favorite combinations is ornamental corn, eggplant, tri-color sage, purple ruffle basil and trailing verbena. For a quick burst of spring beauty and produce I use Swiss chard as a vertical accent, add a few pansies — they are edible — colorful leaf lettuce or ornamental mustard and a trailing ivy or two for aesthetics, not eating.”

Limited sunlight? No worries

Full sun will give you the best results, but you can still grow edibles where sunshine is limited. Save the sunniest spot for tomatoes, peppers, eggplants, cucumbers and other vegetables where you eat the flowers or fruit. They produce their best and have fewest disease problems when grown in eight to 12 hours of sunlight. Root crops such as beets, radishes and carrots can get by with about a half a day of direct sun and leafy crops like lettuce and spinach can still produce in a shady location with only four hours of sunlight.

Get Off to a Good Start

Use a high quality potting mix when growing in containers. It should have good drainage and retain moisture. In the garden, it’s important to properly prepare the soil before planting. Add several inches of compost, peat moss or other organic matter to the top 6 to 12 inches of soil. This improves drainage in heavy soils and increases water-holding capacity for sandy or rocky soils.

Maximize Your Efforts

Check the seed packets and plant tags for details on when and how to plant each herb and vegetable seed or transplant. Increase productivity with succession plantings. Simply start with lettuce, radishes or another cool weather plant. Once harvested, replant the area with onions or beans. After these are done you can replant the area once again with a fall crop of lettuce, spinach or radishes.

Double your harvest with interplanting. Plant quick-to-mature crops like radishes and lettuce in between longer maturing plantings of cabbage, tomatoes or eggplant. The short season vegetables will be ready to harvest just about the time the bigger plants are crowding them out.

Consider planting vegetables closer together in wider rows. You’ll waste less space for pathways putting more room in plantings. Make sure each plant has enough space to grow and that you can reach all planted areas to weed and harvest.

Just a Bit More Care Needed

Water new plantings thoroughly and often enough to keep the soil moist but not too wet. Add a layer of shredded leaves, evergreen needles or other organic material to conserve moisture, suppress weeds and moderate soil temperatures.

Pull weeds as they appear, watch for bugs and wait for the produce to come pouring in. You may find this is a great family activity that gets even the most reluctant vegetable eaters munching on a few fresh carrots and maybe even broccoli. 

— Courtesy of ARA content