Planting Vegetables from Seeds

Have you thought about planting vegetables from seeds instead of buying seedlings?

I’m sure you want to save yourself some cash just like most of us these days and so, if you compare how much it costs you to buy one seedling as opposed to how many seedlings you would get from one packet of seeds bought for £X, you will find that it’s much cheaper to grow your vegetables from seeds. It’s a no-brainer.

You will also derive much pleasure from “planting your own” and then have the satisfaction of seeing those seeds turn into healthy, vigorous seedlings. How rewarding is that!

The two things you need to consider here is whether you should start the seed directly in the garden or start it indoors. Some vegetables such as carrots, turnips, beetroot and other root crops do not like to be transplanted, so they are prime candidates for the direct method.. On the other hand, vegetables like cabbage, cauliflower, broccoli, lettuce and silverbeet should be planted as seedlings.

Starting Your Seed Directly in the Garden

When sowing directly into position in the garden, which you have already prepared for planting, give your seeds the best chance possible to germinate by following these simple guidelines:

1. Never sow seeds deeper than about twice their diameter.

2. Do not forget the birds. They are a joy but when they are hungry, they will go for those seeds. There are many ways to deter them: for example, you could try putting these empty supermarket bags to good use by tying them to the fence or to stakes.

3. Ensure that the temperature of your soil is right before you put seeds in the ground. Some vegetables can handle cooler soil but for most, the soil must be warm enough before planting. Fortunately, nowadays, seed packets carry instructions as to the best time to plant seeds, so just follow these instructions and you should have good results.

Starting Your Seed Indoors

If you start your seeds indoors, of course you want to make sure that they germinate. The process is fairly simple. All you need is seedling trays or some other suitable containers like cut-out milk cartons or cups, a specially formulated germinating mix or light potting mix (I’ll refer to this as soil from now on), water, some kind of lighting system if needed and, obviously, seeds.

Before going further, let me just say I prefer to transplant seedlings directly from their growing medium into the garden. In other words, I don’t first transfer them to a larger container to mature before transplant. You can choose whatever option suits you best. But if you decide to follow my method, you must make sure that the trays or containers you will use to sow the seeds in are deep enough to sustain the growth of the seedlings until they are ready to go in the ground. Personally, I find it easier to accomplish this task by using various boxes, pots and whatever happens to be handy rather than bother with seedling trays.

Ok, let’s start with the seedling trays and containers. Make sure that they have drainage holes and wash them with warm soapy water to sterilize them before use.

Next, fill the tray or containers with soil. Put them in a larger pan or tray and fill with water to about halfway up the sides. Stand overnight to moisten the soil.

Sow your seeds to the depth recommended on the seed packet. You can cover the containers with plastic or glass to ensure there is enough humidity for germination and put them in an evenly warm spot, away from sunlight. Try the top of the refrigerator or laundry room. After that, keep the soil moist but not wet. You can use a misting spray bottle for that purpose.

And, finally, if you don’t have enough adequate sunlight, use a fluorescent light (gro-light) or greenhouse lamp about six inches above the containers and leave it on until the seeds germinate.

Keep checking and look for any sign of germination. As soon as the first seedlings sprout, remove any covering on the containers. and move them to where the seedlings will be exposed to sunlight. Don’t let them dry out. Stick your finger in the soil to check and use the misting spray bottle to keep them moist.

Then, watch for the second set of leaves to appear, at which point you should start feeding the seedlings about once a week with, say, a water soluble organic fertilizer at 1/4 the recommended strength. Now is also the time to give the seedlings more room by thinning them out. Check the recommended spacing on the seed packet.

In about 6-8 weeks from when you started, your seedlings should be ready for ‘hardening off” which simply means toughening them up before exposing them to the elements. Remember, they have never been outside, so for the next 10 days or so leave your seedlings in their containers outside in a shaded spot with indirect light for about 2 hours each day for about 3 days. After that, put them in the sun for about 2 hours each day, gradually increasing their exposure to the sun to around 3 hours the next day, and so on. Remember, this is a general guide. If it’s freezing or there is a storm, for example, bring your seedlings inside immediately.

By the end of the period, the seedlings should be used to sunlight and wind and should be thoroughly thriving, ready to be transplanted. to your garden.

Success

You have now successfully planted seeds either directly into your garden or indoors and produced strong and healthy seedlings. The next stage will be to grow these seedlings into tasty and tender vegetables that you will enjoy cooking and eating every day. Once that happens, you would have accomplished your goal of planting your vegetables from seeds.

Final tip

Try to sow your seeds at intervals. If you sow your seeds at the same time, your vegetables will all be ready to harvest at roughly the same time. You don’t want that. You want your vegetables to be available throughout the season but not all at once.

Aloe Vera – Growing and Benefits

Aloe is a popular plant, especially known for its curing qualities and extraordinary therapeutic effects, being used medicinally rather than culinary. It’s a fact that Aloe is a real natural remedy.

Aloe is part of Lilaceae/Aloeaceae Family, of which height is from 10 to 100 centimeters. It’s native to subtropical, hot and drought areas. There are numerous species, maybe more than 300 of aloes around the world. We believe that the most famous is Aloe Vera, having also a great nutritional value. This is the type of Aloe used in most commercial products with aloe content available today. They have in common the thick leaves, covered by a waxy coating, which is avoiding the water to be eliminated through.

Aloe Growing

Aloe plants really love bright sun. In fact the Aloe has to be toggled towards south. Anyway, we have to point out that the Aloe, being native to Africa, it’s not recommended to be grown outdoors, especially in those countries that there is a risk of frost.

The conditions for growing Aloe are in full sun well drained soil. Don’t over water it, because it can cause the plant to rot off. Allow the soil to dry between waterings and water less in winter than in the warm months. The place where you put the aloe have to be well ventilated, but take care with the drought, especially in winter.

The soil combination for Aloe to grow is important too. It has to contain regular potting soil, leaves soil, fibrillar peaty and sand. We recommend you to plant the Aloe in a perforated pot, for the supplementary water to flow. We found the terra-cotta pots, for example; those are perfect for aloe because they don’t retain the extra moisture that could damage the plant.

For its good care, use a hairbrush to clean the dust on the leaves. Aloe plant doesn’t need supplementary feed, so don’t use the fertilizer or soil melioration.

Aloe family is very resistant to the affections and pest. Be careful the mouldiness or red spider. If that happens, treat the leaves using pesticide.

Medical and cosmetic use

It’s a gel that we obtain breaking the leaves of Aloe. It’s a substance used in the pharmaceutical and cosmetic industry, for its valuable wholesome content: over 75 nutrients, 200 energetic components, 20 minerals, 18 acids, 12 vitamins.

It’s important for you to know that the aloe gel is unstable; with air contact, it oxidises after 2 hours, losing its active qualities.

You have to know that the Aloe gel is good for your skin. It can be used for healing sunburn and as a moisturiser on irritated or sensitive skin. It really does soothe minor burns. Tear off a leaf, break it in half and rub the “juice” on the burn. It’s a successful natural treatment.

Also Aloe vera has been reported to be very beneficial in the treatment of eczema. It has been discovered that the aloe juice is a natural treatment too. Aloe juice is one of the most vitamin and mineral-packed nutrition drinks.

Grow your own Lemons

Lemons are the most common of all the Citrus for the home garden. Lemons have both fragrant foliage and flowers, hence they add a lot more to the garden that just fruit.

Lemons Varieties:

A huge variety of Lemons are available:
Lemon Meyer – is the hardiest and easiest to grow.
Lemonade – has a sweeter taste and needs protection from frosts
Yen Ben – Lisbon type of lemon, smaller in growth. Very juicy variety
Genoa – small tree that well suited to home gardens. Produces a heavy summer crop.

Lemon Growing Guide

Fertilise twice a year with a Citrus plant food, once in July/August as the sap starts to move again and then again the summer December/January. Poultry manure is excellent for Citrus. Water plants well before and after applying fertiliser. Look for specific Citrus fertiliser, with a good level of Nitrogen for leaf growth and potassium for fruit. Scatter the fertiliser around the “drip line” edge of foliage, keeping it well away from the trunk of the tree, and water it thoroughly into the soil. Prune young trees when they are young to create a good shape. Once the plant is mature prune to shape and remove any old and damaged branches. Remove the majority of flowers when lemons trees are young, this encourages the plant to put on more vegetative growth, and your plant will establish itself much quicker. Lemons have very shallow root systems. Do not dig or cultivate around the soil under your Citrus. Regular watering is most important during February and March if trees are to produce good crops later.

Harvest:

Harvest once lemons turn yellow, they do not tend to ripen that well if picked when they are green. Once picked store in a cool, dark and most importantly dry place. Any moisture will cause the fruit to spoil.

How to use:

Use in jams, marmalades, pies, puddings, drink and liquors. Lemon cello liquor is a firm favorite with many.

Lemon Recipe

Lemon cello – Vogan style:

Ingredient

  • 3 large jars or attractive bottles that you can fit sliced lemons in easily – preserving jars are fine
  • 2 bottles of vodka – cheap and cheerful works fine
  • Lemons – enough to fill the 3 jars.
  • Sugar – 1-2 cups
  • Patience – amount depends on the type of individual you are

Instruction

  • Simply wash and finely slice the lemons and pack into the jars.
  • Fill each jar with vodka and add approx ½ – ¾ of sugar to each jar.
  • Seal and shake well to blend sugar through the vodka and lemons.
  • Store in a dark cupboard and shake every 2-3 days for the first month.
  • After this simply leave for another 2 months. This is where patience is required.

Grow your own Organic Fruit and Vegetables

During World War II the government of the day organised a “Dig for Victory” campaign to encourage as many householders as possible to grow their own produce for the table. Food was short so people rose to the challenge. They grew many of the vegetables and fruit the family ate in the year, in their own back gardens. The more enterprising kept a few chickens and even a pig, using up kitchen leftovers. The campaign was one of the most successful of the war on the home front. All this was done without the benefit of bags of artificial fertiliser, spray chemicals, additives and drugs. The campaign kept everyone fed and there was a major bonus. The nation was eating healthily and personal health during the war years was surprisingly high, in spite of food shortages. So why are we buying all our food today when we really can’t be certain how it was produced and where it came from? It’s easy to grow some of it at home.

The Benefits of Home Grown Vegetables

In the Trial Kitchen Garden, every effort will be made to ensure we produce healthy crops. This is more likely to be achieved through careful planning using crop rotation, good cultivation methods, diversity and integration of vegetables, herbs and flowers and natural control of pests and diseases. The best of our crops will be incorporated into our clients’ kitchen garden designs having first discussed priorities and preferences, and having assessed what is possible to grow in each unique garden environment.

We will be growing a wide range of species and varieties, carefully selected for a number of properties:

Taste

The freshness and taste of freshly picked vegetables straight from your garden is an entirely different experience from that available in the shops. Homegrown vegetables not only deliver a better taste and greater vitality but also reconnect us with seasonal eating. At the The Trial Kitchen Garden, we have selected many varieties for their distinctive flavour.

Nutrition

Many of the varieties grown will be selected for their particular nutritional properties. Certain vegetables are known for their rich mineral content, others for their antioxidants. Growing nutritious food requires a better understanding of soil ecology and whilst organic methods will be adopted at all times, one of the aims for the trial site is to compare how subtle differences in those methods may lead to nutritional variations within crops.

Aesthetics

Home grown vegetables are not just about healthy food. They can also deliver a beautifully vibrant ornamental appeal. They can look wonderful in a border amongst shrubs and flowers and provide a magnet for the beneficial wildlife. Many of the vegetable and herb varieties on offer in The Trial Garden will be chosen for their particular blooms. What is on offer in our supermarkets is often limited. We choose varieties for their more unusual and fun appearance that will not only enhance the look of the garden but also appeal to the kids, such as yellow courgettes and climbing mini pumpkins.

Quick returns

You may want a succession of salad leaves throughout much of the year – we can furnish your kitchen garden with a wide variety of salad crops that can be ready for the plate in as little as 5 weeks, with lots of pickings from one plant. Under the right conditions, salad crops are easily grown and provide enormous savings on the limited salad bags available in the shops.

Old Varieties

We will be including many older and more unusual varieties, vegetables and salads that are difficult to access in the shops. We will also be growing some ‘heirloom’ varieties that are no longer available for sale. Due to EU regulations since the 1970s, Britain’s traditional vegetable varieties have been severely threatened and many have been lost. We are a member of HDRA and support the valuable work of the Heritage Seed Library (HSL) in conserving traditional varieties will be growing a selection of rare seed for the library each year (Heritage Seed Library).

Our aim

Whether your garden is large or small, whether you wish to grow food in pots, planters, in your own kitchen garden or ornamental borders – we aim to provide a wide variety of vegetables to suit every taste. We will grow what you want to eat.