Top ten tips for elegance, simplicity, and beauty in your kitchen garden:
1. Develop what you want as much as possible. Destroy as much space as you can and think about maximum productivity per square inch.
2. Avoid fancy decorations. A vegetable patch, divided by mini hedges, means potter-style, more work, and less food. Boxwood rows promote snails and snails, and perennial weeds encircle the roots. Instead, try edible edges: rows of hard alpine strawberries and nasturtiums will do the trick.
3. Combine jewelry and edible items. In an unexpected partnership (above), the mustard ‘Red Giant’ mixes with the Tulipa ‘grace’. Bonus note: green-flowered tulips are more perennial than the standard color.
4. Layer. Sarah planted this area (above) near the drive a decade ago, greatly reducing the workload while keeping the bed full for a long time. Perennial artichokes mix with bulbs and tubers in three layers: dahlias in trenches at a low level; Allium Hollandicum 'Purple Sensation' and Medium Early and Later Allium Varieties; Artichokes on the upper level. The artichokes shown here are a combination of 'Green Globe', 'Violet de Provence' and 'Crossword de Lawn'.
5. Grow edible flowers throughout the year. You can harvest all of the following in the winter and early spring: Pot marigold (Calendula officinalis 'Indian Prince', Viola, Polyanthus, and Primula. Good foil.
6. Unusual plant. Planting indigenous or traditional varieties in unusual colors — including the purple French bean 'Blauhilde' and the yellow 'Rocquourt' - is proof that you grew them yourself. As for size: Grocery stores and supermarkets that supply the main product often sell vegetables that have been harvested after they have grown large. Beans taste good when young and young, and it is refreshing.
7. Sow heavy crops. Tomatoes, zucchini, and beans are all plentiful. Salad leaves (above) will grow more if you cut and come back. Start chopping heartless greens like mizuna or oak leaf lettuce at one end of a row, and by the time you get to the other end, you can start again. Harvest by twisting the leaves around the edges: Do not bulldoze the entire plant.
8. Avoid gluttony. More, and then much less, leaves bald patches in the garden. Sowing salad leaves successively once every few weeks, for example, will ease this pattern of feasting or famine. Successor to beans and peas can be planted.
9. Build good bones. Raise your vegetable patch to another level in the middle and at the edges. Deeps, arches, and walkways in Sarah's small (and private) kitchen garden in Sisinghurst greatly enhance the growing space in a small area. Cover the cup and saucer with wine (Copia scandals) or morning glory followed by sweet peas. A firm curve will support the squashes and zucchini.
10. Don’t grow everything. The main vegetables, including cabbage, parsley, and the main crop potatoes, are best bought with tricky plants like celery. As Sarah Raven proves it still has a lot to choose from.
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