Spring Into Action
It might be winter, but here in Queensland, it seems Spring has sprung early. With record breaking high temperatures, we are quickly swapping our woollen cardies for our cotton ones. For those of us with a green thumb and a passion for edible gardens, it simply means the time has come to prep garden beds and start planting more herbs and vegetables.
When the weather changes so drastically it can be difficult to know what to plant when. When working on an edible garden, a typical South-East Queensland spring supports the growth of; mint, oregano, parsley, sage, thyme, basil, chives, coriander, dill, beans, beetroot, broccoli, cabbage, capsicum, carrot, Chinese cabbage, cucumber, eggplant, lettuce, onions, parsnip, potato, pumpkin, silver beet, squash, sweet corn, sweet potato, tomatoes and watermelon.
Wet and dry tropical parts of Queensland would generally have a similar list of planting recommendations, with the addition of things like; chilli, ginger, spinach and zucchini.
The conundrum we face is while the weather is still so unpredictable is, ‘what adjustments should we be making to our planting plans?’ No one can guarantee that these warmer days mark the end of winter, so adjusting your planting plans slightly is probably a better idea than ditching winter plants entirely. And who knows, with the right choices, your forward thinking might just get you a better harvest.
Although it’s easy to find recommendations of what you should plant online, spring edible gardening recommendations tend to differ greatly to those of winter. It can become confusing. In which case, it’s always a good idea to consult your local nursery. What they’re doing is usually the best guide for your local climate and soil conditions.
If size or space is an issue for you, never fear. Potted herb and veggie gardens are a great solution and can be just as rewarding. There is also a great selection of vertical garden designs around these days which mean your potted plants can even double as a gorgeous feature wall.
Whether you decide to bring your spring planting forward or not, there are so many benefits to harvesting your own kitchen garden. You get to enjoy the fruits of your labour, stay active, get some fresh air, soak up some vitamin D and most importantly have a great time… And isn’t that what it’s all about?