The book “Garden the Organic Way” is now available in softcover and would make a perfect holiday gift or reading material during the offseason gardening months. The book serves as a comprehensive guide to organic gardening, covering all stages from being an absolute beginner to harvesting delicious fruits and vegetables. It also emphasizes soil restoration and sustainable practices. It can help plan upcoming gardens, increase crop production, and enhance overall garden productivity. It’s available on Etsy via the link provided on the website.
Carrots have a slow germination rate, taking up to 30 days to germinate. It is recommended to use a fast-germinating companion plant like radishes or mark the seeding spot. More insights can be obtained from the book ‘Garden the Organic Way’ or the respective YouTube gardening videos.
Sorrel is technically from the buckwheat family, it’s a perennial herbaceous plant with long, narrow, arrow-shaped basal leaves that gets about 14” to 18” tall. Two types are common garden (Rumex acetosa) and French (Rumex scutatus) sorrel, with the French sorrel having the better flavor. The French sorrel leaves are shield shaped. Then there are the close cousins of sorrel that are red vein Rumex sanguineus, which give a beautiful color to salads. The leaves are dark green with deep red stems and veins. I normally don’t do scientific names but this way you can see what type of seed is being sold before you purchase.
Sorrel is known for it’s citrus-like, tangy flavor; others say it’s more of a sour flavor. The taste is attributed to the high levels of oxalic acid, therefore eat it in small quantities due to the potential toxicity. Mix in with regular lettuce, to give it a tangy flavor.
Growth Habit
The plants of common garden sorrel are very hardy, adapted to a zone 3, and will survive a frost in late fall without covering. The more popular European French sorrel can only survive to zone 6. Due to its milder flavor, it became the favorite long ago.
Sorrel spreads after one year of initial planting.
Also, in spring, the plants are up very early allowing you to enjoy some nice greens. Sorrel should be eaten when the leaves are young. It’s recomended to continuously harvest the outer leaves for best flavor. Once the leaves get bigger, they are tough with thick veins. You would have to devein before eating, and the flavor would be stronger.
The roots spread. Therefore, plant in an area where you can contain it with ease, otherwise it will take over the bed. In the wild it’s considered invasive, so it’s best to plant it in a container. If you have poor soil, it will grow and thrive anyway.
They produce two separate female and male flowers on separate plants during the summer months. The stalk of the flowers are tall and the seeds can be easily removed to avoid spreading it throughout your garden. You can cut the flower stalks before forming seeds.
Growing Conditions
Sorrel prefers moist wet soil that is sandy or even lots of gravel; therefore, it’s found along the flood plains, meadows, pastures and along the side of the road in the wild. You can forage on these leaves all year around, as they will tolerate a good amount of frost.
Sorrel has two good seasons in a given year. In early spring, the leaves come up and are delicate with a soft tangy flavor. During the summer months, usually June and July, they flower and the leaves get large and the flavor becomes too strong for eating. I recommend cutting back the leaves and flower stalks. In the fall, the leaves will have a milder flavor and should be harvested while the leaves are small. Once the cold weather comes, the leaves begin to turn maroon around the edges.
Why don’t I get beets or radishes, only leaves? I often get asked this question. Watch video for a complete answer. When you are getting only leaves in beets or radishes without bulb formation can be attributed to several reasons. The following factors may contribute …
Here in the Northeast gardening is in full swing in early spring. Some spring tasks are important to do early in the season, whether you are a beginner or a well-seasoned gardener. Soil Fertility: Here are the steps Want to increase your soil’s microbe population …
How to grow broccoli rabe: Here in the US they use the name broccoli rabe (or raab) for a vegetable commonly grown in the Mediterranean and Asia. It’s also known as rapini, broccoletti or broccoletti. It belongs to the cabbage family of broccoli, collards, kale and the like. You can eat the leaves, buds and stems raw or cooked.
Broccoli rabe
How to grow broccoli rabe
A fast growing, cool season biennial that is grown as an annual vegetable, broccoli rabe does best in early spring or fall.
They can easily be mistaken in flavor for turnip greens, especially in the fall. Also, the actual bud developed on broccoli rabe is small compared to the regular broccoli head, and it has a slightly bitter flavor.
Broccoli rabe requires full sun but will tolerate some light shade; however, with shade, the development will be slow and will take longer to reach maturity.
It is a good feeder, so adding a good amount of compost and keeping the pH around 6.5 is best.
You can direct seed once the ground can be worked and the soil reaches around 45°F all the way into late summer.
They are fast in their germination rate – usually four to seven days.
They do tolerate frost, and therefore can be planted around the same time as your peas.
If you get a high germination rate, transplant some of these seedlings to a different location or establish another bed. The plants get to be around a foot to a foot-and-a-half tall.
Start the fall crop by direct seeding in the mid to late summer. Flavor does improve with the cooler weather and the leaves are sweeter, tasting just like the turnip greens.
You can start harvesting the outer leaves as greens as soon as you like, ideally when the leaves reach around four to six inches long. Remember is to leave the center bud intact so the plant can continue to send new leaves. Harvest these until the plant goes into flowering. At that time, harvest the whole plant before the buds open. The leaves are medium green and can bloom anytime from early summer to mid-fall, depending on the variety. The color of the flower if allowed to develop, is yellow.
Get my paperback copy: ‘Garden the Organic Way’ and become an expert gardener. Garden the Organic Way is a comprehensive guide to organic gardening, designed for all skill levels. The book provides methods for growing delicious, pesticide-free vegetables using sustainable practices. https://gardentheorganicway.etsy.com
Controlling Insects
As soon as they come up, I would place a cloth row cover, as they are susceptible to a number of insects, just like the broccoli, cabbage, kale and the rest of the family. Once the temperatures get real hot, the cloth cover needs to be removed. See my YouTube video on covers https://youtu.be/9oTe4W-IY4g
The most common pests are cabbage worms – handpicking being the best method of control. Cabbage root maggots feeding on the roots will cause death later on to the plants. Cabbage aphids – using water to wash off and pinching goes a long way. Flea beetles become a real problem as it gets warmer.
Some diseases that impact this type of plant are club root, leaf spot, white rust and bacterial rots. It’s important to follow a three year rotation and have well drained soil.
The provided information about growing kohlrabi is a comprehensive guide that covers various aspects of planting, maintenance, harvesting, and pest control. It includes details on the plant’s characteristics, ideal growing conditions, and practical tips for successful cultivation.
By following these guidelines, both novice and experienced gardeners can effectively grow kohlrabi and enjoy its nutritious bulbs and leaves.
Parsley, a member of the carrot and celery family, is a cold-weather plant that can thrive from spring to late fall, enduring some frost. It’s a biennial, but it’s best grown as an annual due to its quick transition to seed production in the second year. There are two common types: flat-leaf Italian parsley, preferred for cooking, and curly-leaf parsley, which is more vigorous. Hamburg and Japanese parsley are also available. When planting, start seedlings indoors six to eight weeks before the last frost, and set them out a few weeks before the last frost. Parsley prefers full sun but can tolerate partial shade, and it requires fertilization as the season progresses. The plant is ready to harvest in about 70 to 90 days after planting. It’s important to be patient when direct seeding, as parsley seeds can take up to a month to germinate. The plant should be watered early in the morning to prevent wilting. Pests and diseases that affect the cabbage family will also attack parsley. The provided information offers a comprehensive guide to growing and using parsley, including details on its types, planting, light requirements, fertilization, watering, and pest control.
The easiest vegetables to grow in spring are many. There are many vegetables that are truly easy to grow and, if you take the time to learn about each vegetable and a little patience, they are all easy. Having said that, there are some vegetables that you basically throw in the seeds, thin out and you’re done. All this is provided you have taken the time to amend your soil with some organic matter. Soil is really the key to success.
Since this is about the easiest vegetables to grow in spring I will stick with that and provide you with a brief list.
Spinach leaves
Spinach
Falls under the greens that are quite easy to grow in spring and fall. The only drawback with spinach is it has to be harvested before it bolts when it gets warm (above 75 degrees F) and the bugs become invasive. I like to continually harvest the outer leaves as the plant grows, and once it starts to warms up, I harvest the whole plant. You can plant it in early spring, as it’s cold tolerant.
Radishes
Are by far the easiest as long as you thin them out early. Within thirty days, they are ready to enjoy. It gets better: start another couple of rows a week or two after your first planting and do this every couple of weeks for two months -you will end up with a continual harvest until June. See my blog on radishes Actions for success with radishes
Hands down lettuce is the easiest vegetable to grow in spring and fall. Grows nonstop, as long as you don’t bury the seeds but rather broadcast them, pat them down, to make contact with the soil and water. I prefer to mix the different varieties of leafy lettuce and other greens.
Beet Greens or Beets
Even if you forget to thin them out really early, you will end up with the beet greens. How can you lose? If you thin them out really early, they will grow on their own and you harvest when you are ready. With looser soil along with a high organic content, you will get a large abundance of beets.
Delicious turnip greens
Turnip Greens (and eventually turnips, if you so choose)
What a great vegetable and so nutritious. It is amazing. Just like spinach and lettuce, you harvest the outer leaves. Then, after a few weeks, stop the harvesting of the leaves and allow the roots to form. If you don’t want the roots, then just keep harvesting the outer leaves.
Get your paperback copy: ‘Garden the Organic Way’and become an expert gardener. Garden the Organic Way is a comprehensive guide to organic gardening, designed for all skill levels. The book provides methods for growing delicious, pesticide-free vegetables using sustainable practices. Garden the Organic Way presents an engaging, practical guide with lots of tips on how to garden successfully.
Lastly, for any member of the legume family that includes beans or peas
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Cabbages – are used as a detoxifying agent in many cultures. Cabbage has lots of fiber and can be eaten raw, cooked, or fermented into sauerkraut. It has very few calories and highly beneficial to the body. Cabbage belongs to the Brassica Family, along with broccoli, cauliflower, kohlrabi, kale, collards, among others.
This gardener can grow cabbages! She makes amazing coleslaw
How to grow cabbages
A cool season vegetable that prefers full sun, but will tolerate some light shade.
They need regular moisture of 1” to 1.5” of water per week for optimum growth.
Susceptible to the same insects and diseases, which are several, as the rest of the family. Crop rotation, must include the whole family.
Tolerant of light frost.
Get my paperback copy: ‘Garden the Organic Way’ and become an expert gardener. Garden the Organic Way is a comprehensive guide to organic gardening, designed for all skill levels. The book provides methods for growing delicious, pesticide-free vegetables using sustainable practices. https://gardentheorganicway.etsy.com
Different types
Green cabbage, red cabbage, savoy cabbage, Chinese cabbage.
Some are smooth leaved, like the green or red cabbages.
The savoy cabbage has curly leaves.
Chinese cabbage forms spiky heads.
They will vary in size according to the variety but it is also dependent on the amount of water, and the level of nutrition of the soil.
Some cabbages grow to eight pounds (two feet high with a three foot spread).
Others get much larger if lots of water and good soil and nutrition are provided.
Read about growing broccoli another members of the cabbage family.
Seeds and Planting Times
The seeds of cabbage can germinate in cool temperatures as low as 45°F and as high as 85°F. Start seeds indoors for 6 to 8 weeks before the last frost in the spring. These spring plantings will be ready for harvesting from June to July, depending on the variety. The short season varieties can grow to have from 1 lb. to 3 lb. heads.
If you choose to direct seed, then do so as soon as the ground can be worked and the soil temperature is at 40°F. You can choose short season varieties for the spring and longer season varieties for the fall. You can start seedlings in mid-June or early July for a fall crop and keep them under partial shade. Read more about starting your own seedlings by clicking here.
Red cabbage
Transplanting
Transplant are kept at the same root level as the original one. The stem can’t be covered with soil or planted deeper, as it will rot. When transplanting for a fall crop, these seedlings have been grown in a protective environment. It’s best to transplant them on a cloudy day so the shock of full sun doesn’t wilt them or burn them.
Mulching
Cabbages must be mulch to have a successful crop. The roots tend to run close to the surface and can therefore dry out quickly or be injured when weeding. Straw mulch will keep weeds down and conserve moisture.
Maintenance
Cabbage takes a lot of nutrient from the soil. Add a side dressing of organic fertilizer once the cabbage heads begins to form, or apply a good dosage of compost tea. Apply compost tea once a week once the head starts to form.
Check the underside of leaves for caterpillars often, to keep pest infestation at a minimum. See video on how to prevent insect infestations.
Harvesting
You can harvest any time after the heads have formed. To test the head formation, just squeeze the head and feel how large it has developed. They should be harvested as soon as they reach full maturity to prevent splitting or cracking after it rains.
When harvesting the head, cut close to the center or middle of the plant, leaving some of the outer leaves of the plant behind. Smaller heads or sprouts may develop at this base by the axil of the leaf and stem, usually in your spring crop.
At the end of harvesting, remove roots and all debris to keep insects under control and eliminate further spreading of cabbage worms and wilts.
Growing spinach, a delicious and nutritious vegetable. Spinach is very flavorful and nutrient-rich leafy green vegetable. Spinach has high antioxidant content and anti-cancer properties that and promotes better health. In addition, it is an excellent source of protein, iron and other vitamins and minerals. Temperature …
How to grow potatoes and get a huge harvest! – originally from the Andes Mountains, potatoes have traveled the globe and are a huge hit everywhere. There are thousands of varieties. By growing your own, you have the opportunity to try some of the diverse …
Fall Production is awesome! Cool weather Crops – most of us feel like, when it comes to gardening, everything ends when the summer ends. In reality, we must look at the coming fall as a spring but better. In the fall certain cool weather crops do so much better and they are easier to grow.
Factors that Contribute to a Better Harvest
Cooler weather allows the plants to thrive with less stress. In the spring the weather gets hotter daily and you need varieties that withstand the coming heat.
The plants have a sweeter flavor as the cool weather sweetens the sugars they produce.
There are less pests around, as many of the insects have finished their life cycles or are winding down and the numbers are reduced.
There are less weeds.
Everything grows a little slower; therefore, you can take your time maintaining the area with less pressure.
We can rotate our crops in the garden or follow where the summer crops are dying back. This will allow us to plan for next year and get our garden ready to go for the coming year.
You will need less water, especially if you mulch with straw to keep soil cool.
Extend the season with season extenders, like protective cloth or row covers. If nothing else old bed sheets or light blankets, which can be placed overnight if you get a sudden drop of temperature.
Before planting add some organic matter to the soil, like compost. Even partially decomposed compost or partially decomposed manure will do wonders to the garden. Work the manure or partially decomposed compost into the planting bed and cover it with soil. Then wait two weeks before planting your fall crop. See video on Fall into Abundance of Vegetables: Increase Microbes
When do you start your cool weather crops?
Depends on where you live. First, look up when the first frost date normally occurs in your region.
Then, secondly, count backwards around 60 to 70 days from that first frost, which is the average harvest for many crops.
To be specific, check the number of days to maturity for those cool weather vegetables. This will show what can be planted. As the weather cools down, plant growth slows down too.
Get my paperback copy: ‘Garden the Organic Way’ and become an expert gardener. Garden the Organic Way is a comprehensive guide to organic gardening, designed for all skill levels. The book provides methods for growing delicious, pesticide-free vegetables using sustainable practices. https://gardentheorganicway.etsy.com
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You can also purchase ‘Garden the Organic Way’ as an eBook