AS WE shift firmly into spring, you will have noticed the days have started to lengthen and soil has begun to warm up.
This is great news for seed sowing – both spring season and those heat loving summer crops.
If you have not already done so, seeds of tomato, capsicum, cucumber, eggplant, chilli, zucchini, corn and pumpkin may all be sown into punnets and kept in a warm, sheltered spot.
They will sprout in no time and be ready to plant into the garden early November.
Root vegetables including carrots and beetroot may be direct seeded now – ensure to keep them moist whilst germinating.
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Carrots may take up to three weeks to germinate, so be patient.
Daily watering may be required.
Seed potatoes may also be planted out now, but once the new green shoots have appeared, they will need to be protected from frost.
Hilling up with soil or straw offers a nice warm blanket and will provide shelter from our late frosts.
Importantly, now is the time to rejuvenate your garden beds so those hungry summer crops have plenty of food to keep them growing throughout the season.
Compost is your greatest ally, and will in most cases offer all the nutrition your plants and soil life need.
Aerate the soil using your garden fork, or rotary hoe if you prefer to till, then apply a thick layer (approximately an inch) of aged compost to the bed.
Rake it in and cover with a good layer of mulch and allow to sit until you are ready to plant your heat lovers.
Eat well, stay well.
