GROWING YOUR OWN

KEEN TO DIG IN? PLANT EXPERTS GIVE ADVICE ON CULTIVATING VEG, LEGUMES AND ROOTS, WHETHER IN A POTAGER OR POTS ON THE PATIO

- Sarah Wilson

HOMEGROWN food tastes so much better. It brings a sense of calm from planting and nurturing the crops, and the satisfaction of picking your own fresh produce. It’s healthier, too, as you can grow organically. ‘Growing your own embodies a lifestyle,’ says horticulturist and garden designer Jamie Innes. ‘It brings together health, sustainability and a desire to feel connected with nature – and takes you away from the general stresses of modern life.’

The trick is to grow small amounts of easy bumper crops such as salads, chilli plants, herbs and peas. ‘Over the years certain varieties have emerged as front runners in the time/reward ratio,’ says plant expert Sarah Raven. ‘Whenever I’m asked which plants to go for, I say cut-and-come-again leaves every time.’

DESIGNING A KITCHEN GARDEN If you want a traditional vegetable plot, aim for a neat and structured layout with raised beds and paved paths. This formal style is known as a potager. Divide the plot into four areas, ideally with paths and a small, round central bed if you have the space. ‘The four beds are allocated to different plant groups,’ explains Sarah. ‘Use the first bed for roots, subdivided between new potatoes, beetroot and carrots, and the second one for beans and peas (legumes). The next bed should be for salads and herbs, and the final one a mix – courgettes, sweetcorn and leafy greens like chard and spinach.’