Plant Some Colour This Year

Brighten up the kitchen garden by sowing seeds of crimson-flowered broad beans, purple cabbages and lime-green Romanesco cauliflower, suggests Steven Desmond

- Steven Desmond

THERE used to be something precious about the idea of settling in a dimly lit room in the dead of winter with a glass glinting in the reflection of an open fire, finally beginning the task of working through a pile of the new season’s seed catalogues. The great attraction lay in the luxury of a clear conscience, knowing there were no more urgent tasks in hand for a day or two and thus a degree of self-indulgence was in order. All those notions have faded like the morning dew as having nothing much to do and nowhere to go has become an international way of life.

We can console ourselves in this instance with the thought that forward planning is always commendable and that growing vegetables is a Good Thing. There may be less of the open fire and more scrolling down a screen than there used to be, but the exercise itself is equally as enjoyable and worthwhile. The rubbing of hands is permitted.

Most vegetable growers are creatures of habit, as we all know what we like and what does well on our soil, so it is likely that the same old favourites will make their annual appearance. But it is always a good idea to grow something previously untried each year.

The results will vary. I grew salsify once many years ago—and never since. On the other hand, the first time I grew shallots on my then nice sandy loam, they produced a superb crop that tasted delicious, took second prize on the show bench and provided a supply well into the new year, so the exercise is always worth it one way or another.