Aside from bringing colour and vibrancy to a home or back yard, growing our own produce has time and time again been proven as fantastic for our physical and mental health. It teaches us to reflect, understand and appreciate the seasons, practice skills as observation and learn about the lifecycles of ingredients we often use and consume.
Spoilt for choice.
If backyard space is limited, think about what kinds of vegetables you already use. Do you want something hardy and self-sufficient? How quickly do you want to harvest? If it is your first time growing vegetables, we recommend starting with seedlings rather than growing from seed. Not only will you get a quicker yield from your crop, you will also see instant progress. Root vegetables like beetroot, carrots, pumpkin and parsnip grow well from seed, and spring onion, tomato, lettuce, zucchini, mint and kale have a wide variety of uses in the kitchen. Lettuce, in particular, will keep growing when picked—a great perk of sampling your own product!
There is a certain feeling of pride associated with picking and eating vegetables you have grown yourself. If you know it, you know it! While it can seem daunting, growing your own vegetables—just ask your local garden store for some tips on potting styles and spacing of plants, and they will be more than happy to assist. Indoor or outdoor, maximising space is your goal.
Earth, wind and fire.
Good soil, aeration and sun are three of the most important considerations when beginning to home-grow vegetables. Propping a pot plant or container up off the ground using a brick or wooden pallet is a great way to ensure your veggies get a good amount of air flow and drainage—and remember to always use a good-quality potting mix rather than garden soil.
The most important thing to remember is that home-grown not only tastes fantastic, but is cost-effective and a huge time-saver in the kitchen once sprouting. Get on your way with these handy micro-vegetable gardening tips, and you’ll be eating the fruit of your labour in no time.