2017 Grow your own - Sustainable New Zealand Non-seed Presentation Pack - Presentation Pack
2017 Grow your own - Sustainable New Zealand Non-seed Presentation Pack - Presentation Pack for only GBP £16.08
A great way to save money, feel good and eat healthy is to grow your own herbs and vegetables. Not only is it extremely satisfying to see your hard work sprout into life, you know exactly what’s been used to help grow your crop.
When it comes to growing your own herbs and vegetables, there’s a lot of things to take into consideration. You need to figure out how much time you’re willing to dedicate to your garden, what time of year are you planning to plant? What are your local weather conditions? Do you have enough space?
Some herbs can grow quite happily indoors in pots on your window sill, others will need to start their germination process indoors and then transferred to the garden.
The three herbs in this issue - basil, parsley and chives - will grow best if they start their growing process indoors. Most herbs are relatively low maintenance, they can thrive in most types of soils and are often not the target of disease or insects. But they do need plenty of sunlight, well-draining soil and moderate temperatures. If you’re in a location that can get a little nippy over winter, it might be best to plant in pots or trays so you can move your herbs indoors if temperatures drop.
Growing your own veges has many advantages. First off, you’ll have a much wider selection than what’s on offer in the supermarket, you’ll save money, and you’ll always have fresh produce ready and waiting. There’s also the feel-good factor of growing your own.
While most vegetables only need about 15-20 centimetres of well fertilised soil, others, such as carrots, will need deeper soil as they grow downward. Carrots, broccoli and lettuce all thrive in slightly cooler temperatures. You just need to keep the soil free of rocks and weeds. Lettuce can withstand light frosts and just like carrots and broccoli will grow in a little shade. This means that they can be planted with taller crops such as tomatoes.
I’m a star of the summer herb garden, and a must-grow for Italian and Mediterranean cuisines. I’m often found with my close friend’s tomato, olive oil, garlic and lemon, but actually I get on with all sorts. Try me with strawberries! I love heat, and if it’s too cold I’ll sulk or even turn up my toes, so give me a sunny spot in the garden and don’t shift me outside until late October at the earliest.
I’m not one to push forward – in fact, I spend a lot of time under the soil. But once dug up, I’m a team player, fitting in with working class crops like spuds, peas and parsnips, but I also mix well with toffs such as ginger, dill and thyme too. I even have a sweet side... try me roasted with honey or in a cake. All I ask in return is a sunny spot and loose, crumbly soil with no lumps or stones so I can stretch out.
I’m not one to rush – it takes three or four weeks for me to germinate – and perhaps that’s why I’ve been neglected by trendy foodies. But I deserve so much more than life as a garnish. I can star in tabbouleh or pesto, and I’m also happy supporting delicate tarragon, chives and chervil. I’m also superb at toning down strongly flavoured sage or rosemary. Try me in the ornamental garden as an edging plant in a border, or mixed with flowering annuals in a pot.
$ 2.30 Chives
I’m a member of the onion family, but I’m much more delicate, in flavour and in texture, than my bulbous cousin. My mild nature means I get on well with almost all other herbs, and my hollow leaves can be snipped onto soups, sandwiches, salads and spuds. Plus, I have a particular penchant for anything made from eggs. My purple or pink pom-pom shaped flowers are beloved by bees, and edible too! Toss them over a salad for a pretty garnish.
I might be found in the vege patch, but in my heart, I long to grow in the flower beds, my tight, green, edible florets are actually my unopened flower buds. If you leave me alone, each one opens into a bright, yellow bloom, but be sure to pick me before that happens – as soon as flowers form, I become tough and tasteless. Once you’ve cut off my head, leave my roots in the ground and smaller broccolini-sized shoots will form on my stalk.
I’m an easy going, fast-growing leaf crop and a must-grow for summer salads. However, I actually appreciate a bit of shade in the middle of summer, as if I overheat or dry out I quickly become bitter tasting or bolt to seed. People talk about ‘salad days’.... well, I’m here for a good time, not a long time, and plan to live fast and die young. The quicker I grow, the crisper and sweeter I taste.
For a successful crop, regardless of the type of plant, you must have a nutritious base to start. Make sure that your soil is free of any rocks or obstacles and that you’re using a fertiliser suitable for your plants.
If you’re still not convinced that growing your own herbs and veges is for you, then you definitely need to check out this fun and educational presentation pack. Read about why growing your own is good for your health, wellbeing and wallet. Find out more about each individual plant with cute descriptions as told by the plants themselves.