Do you want to grow food in your garden without overhauling it into an allotment? Or wish you had a veg patch but don’t have the time? You can have the best of both worlds.
Do you want to grow food in your garden without overhauling it into an allotment? Or wish you had a veg patch but don’t have the time? You can have the best of both worlds, by scattering edible plants among your borders or in pots on the patio.
These herbs are perennial and easy to grow, so a great starting point. Other unfussy herbs such as mint, lovage, sage, oregano and marjarom all have beautiful foliage and can be used in borders, too, even if they have less dramatic flowers.Viola tricolor, sometimes called heartsease, pot marigolds and cornflowers are edible and have a long flowering period that will cheer your garden up all summer. Scattered on a salad or over a vegetable dish like Shivi'sto use on top of cakes and puddings.
Sow seeds directly into rich, fertile soil in a sunny spot from February to October. Chard is a "cut and come again" plant, that will keep producing new leaves as you cut the big ones off to use. “A spring sowing and another in the summer will provide you with chard for the whole growing season,” says Platt. They can also be grown in pots, but Platt advises these should be at least 25cm deep.Nasturtiums are more than just pretty flowers.
You might have your own favourite way to eat strawberries, perhaps just with cream, but they are classically eaten with. But if you only have space for a few plants, just eat them fresh off the plant, warmed by the sun.
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