Spring is a busy season for all gardeners, busy as in “buzzy” since bees and insects have joined the show!.
You need to clean, sow, repot, transplant, and more if you want to harvest any vegetables during the high season.
Although the weather and your location both play a major part in timing the sowing for each variety, there are nonetheless a few basic guidelines that are common to everyone.
Here’s a calendar with the steps on what to plant when.
In March and April, clean everything up and sow in the warmest spots
March is the best time to clean the vegetable patch up. Spade to break the soil up and eliminate weeds, add organic fertilizer to enrich the soil.
Now is also the time to hoe and run the cultivator along the growing beds to upend the crust that might have formed over the winter. Prime vegetables can be sown under a cold frame, in a greenhouse, in plastic growing tunnels or other devices to ensure a decent amount of shelter. Carrot, radish, cabbage, onion, green pea, etc., will be ready for harvest as early as May!
In April and May, repotting and planting
In April, the soil warms up and risks of freezing have subsided. You may sow directly in the ground your nasturtiums, ipomoea, lupines and nigella to decorate the vegetable patch and attract beneficial insects.
Depending on the ground temperature, sow your vegetables.
- spinach, onion and radish appreciate soil that is 45 to 50°F (8 to 10°C).
- carrot, chicory, cabbage, lettuce and peas prefer 50 to 55°F (10 to 12°C).
- If the soil is too cold, germination is paused, so you’ll simply have to wait it out.
When planning out your vegetable garden, don’t over-estimate yourself, especially if you haven’t got much time to dedicate to gardening. Adapt the size of your vegetable patch to the needs of your family.
- Usually, a cultivated surface of 200 to 250 square yards or meters is more than enough for a family of four (two adults and two children).
Stage your sowing in time by only planting a small number of seeds for any given species at two-week intervals. This is the best way to eat fresh vegetables, simply harvesting the mature fruits as they ripen in turn.
Also, in order to reduce the number of treatments you might need to apply, select varieties that are hybrid and were bred to resist diseases (F1 class) and ensure that your planting rows are spacious enough for all your plants to thrive.