Posts tagged ‘nasturtiums’

April 4, 2011

April

by growingpeople

Spring is here. I can say that with conviction because I’ve worn sunglasses and flip flops for 3 consecutive days (granted, I’m cold blooded) and because I took the tomato seedlings outside for a sunbathe on Saturday. And Reda has started cycling to work again, which, as those who know him will vouch, can only mean one thing.

 

sunbathing tomatoes

...and Safi

 

 

 

 

 

 

 

 

 

 

 

So.

Technically there could still be some late frosts between now and the end of April so hold off on moving tender seedlings like peppers, aubergines and tomatoes out permanently until early May, but the vast majority of your seeds can be sown outside this month. That includes carrots, radishes, fennel, peas, beetroot, spinach, kale, chard, lettuce, turnips and spring onions.  I recommend starting kohlrabi, cabbages, cauliflower and broccoli off inside and planting them out in May though, when they are roughly 8cm tall.

Potatoes and other tubers can go into the ground now if they aren’t already.

You can also sow a huge range of edible or beneficial flowers around this time, including marigolds, sweet peas, borage, nasturtiums, chamomile. Sunflowers should be sown indoors for another few weeks.

And parsley, dill, sage, chives and coriander can all be sown outdoors sometime this month, while the more tender basil should be started off indoors and planted out in May.

Hold off on beans and courgettes – these are two common vegetables which really need warmth and which you need to wait until June to sow.

Have a look at these pages for ideas on what to plant together – particularly if you’re lacking in space or using containers.

November 14, 2010

Edible of the week: Nasturtiums

by growingpeople

Nasturtiums (Tropaeolum majus) are a fantastic hardy annual (not to be confused with the genus Nasturtium, which includes watercress and is entirely unrelated).  Not only are the young leaves and flowers delicious and beautiful in salads (think rocket but more so), but you can also make “Poor Man’s Capers” from the seeds (real capers are the salted and pickled buds of the perennial caper plant, Capparis spinosa).

Pick the seeds before they’re ripe (they need to be bright green, not dark brown) and soak them in salted water (50g salt/450ml water) for two days.  (Do leave a few seeds to ripen fully so that you have more to plant next year or to give to your friends).

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