Gardening for All Seasons

from FC 2018

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Gardening for All Seasons BY LISA S.T. DOSS

Audrey Hepburn said it well, “To plant a garden is to believe in tomorrow.” Regardless of the season or month, we can invest in the growth of healthy, viable plants by actively thinking about our own harvest. Gardening is not limited to the spring. In considering creative ways and thinking outside of the “box,” you and your green thumb can inspire neighbors, family and friends to broaden their minds, too!

YEAR ROUND GARDENING:

In the Piedmont Triad, we live in an amazing climate to grow fruits and vegetables earlier and later than most. In fact, zone 7 provides us the ability to plant each month of the year. There are many wonderful garden apps to help guide your decisions.

From seeds, you can plant the following:

JANUARY: cabbage, carrots, lettuce, onions, radishes, potatoes

MARCH: beets, cabbage, carrots, cauli ower, garlic, lettuce

MAY: basil and other herbs, beans, celery, cucumber, pumpkin, sun ower, spring onions, squash, strawberry, sweet corn, sweet potato, tomato, watermelon

JULY: beans, celery, okra, sweet corn

SEPTEMBER: beans, cabbage, carrots, cauli ower, leeks, lettuce, onions, radishes, spinach, spring onions, turnips

NOVEMBER: onion, asparagus

“Advice from a tree: Stand tall and proud. Go out on a limb. Remember your roots. Drink plenty of water. Be content with your natural beauty. Enjoy the view.” ~ Ilan Shamir

RE-GROWING VEGETABLES:

It sounds impossible; yet, you can grow particular vegetables and herbs from what essentially is the kitchen scrap. In lieu of tossing those leftover leaves of lettuce, Bok Choy and cabbage, place them in a bowl with a small base of water, and provide a sunny location. Mist frequently. Within three to four days, you will notice roots and new leaves. Afterward, transplant. It will be a worthwhile experience to have readily available fresh produce in your home throughout the year!

Research how to re-grow the following vegetables and herbs: avocado, basil, carrots, celery, cilantro, garlic, ginger, leeks, lemon balm, a lemon tree, rosemary, pineapple, sweet onions, sweet potato and more!

“Gardening is the slowest of the performing arts.” ~ Mac Griswold

CONTAINER GARDENING:

As long as you have a location with a minimum of six hours of sunlight, you can grow most anything in containers. Evaluate your space; perhaps, you have a walkway, patio and deck, or a balcony and sunny living room window. Check the plant’s stick tag for sun requirements, and think about repurposing your plastic coffee containers or ve gallon buckets as pots. The biggest challenge will be changing out the soil each year. Toss in a spoon full of baking soda after cleaning the pots to encourage growth and good health. And, be aware of moisture levels. Stressed plants will indicate a need for watering, especially in the summer.

“My green thumb came only as a result of the mistakes I made while learning to see things from the plant’s point of view.” ~ H. Fred Dale

COMPOSTING:

The rst impression combines two words, “Stinky and trash.” Truly, the opposite occurs when there is balance of “materials.” One part “green materials” such as vegetable and fruit scraps, coffee grounds and lters, tea bags, leaves and fresh grass clippings, with two parts “brown materials” including dry leaves and straw, sawdust from untreated wood, crushed egg shells, shredded newspaper, paper towel and toilet paper tubes. This effort will result in the most beautiful, healthy, mineral-enriched soil. Depending on the system you use, which can be either store bought or made from spare materials, you will need to turn or uff your compost, keep it moist and place it in direct sunlight. One immediate difference is your kitchen trash will be reduced by 80 percent. Composting takes a daily effort; yet, the gift is provided, if nurtured.

TIP:

Do not compost meat, sh, eggs, dairy products, oily or greased foods, cat and dog waste, diseased plants or anything treated with pesticides.

It’s a grand feeling to watch seeds mature into healthy plants and provide you with a gift, a fruit or vegetable, or edible leaf. Enjoy the process every month of the year!