How to manage a small kitchen garden well

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How to manage a small kitchen garden well Empty How to manage a small kitchen garden well

Post  Admin on Wed Jan 09, 2008 3:23 am

In a restricted space, on the ground well maintained and enriched, it is possible to carry out heavy crops and varied by the means of culture carried out well, successive and complementary. The goal then consists in not leaving any unoccupied site.
- successive sowings for the same vegetable with rapid growth allow a provisioning spread out in time. The choice of varieties adapted well to each season is essential. Thus, one will find advantage to sow lettuces both to three weeks from April at September; radishes every ten days of March to October; carrots every March to July; dwarf French beans every three weeks from May in mid-August; corn salad every three weeks from July to October; turnips once a month from March with but…
- the mixed cultures make it possible to sow at the same time and on the same row of the plants of different cycle. For example, a duet carrot and radish first of all allow a first production of radish. Their harvest releases the place necessary to carrots for develops with their ease.
- the catch cultures are intercalated between two cultures, one of early product, the other late one, on same surface. There still, the vegetables with very fast growth are interesting and allow a good use of space: radish, salads, turnips, corn salad.
- the intercalated cultures are practised before the full blooming of a slow principal vegetable to push, like cabbage, the asparaguses, the melon. Thus, the ridged rows of asparaguses are perfect, at the end of the winter, to collect heat and to be used with the first sowing as radish early products.
them vegetables tonics provide successive harvests, as it is the case of lettuces called “to cross”, of curly kale and green white beets to cross.


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