Perennial Herbs:
Sorrel
Sage
Lemonbalm
Feverfew
Korean Mint
Thyme
Marjoram
Oregano (cutting from my mum)
Echinacea (to buy seedling)
Lavender (to buy seedling)
Rosemary (from last year)
Annual Herbs:
Parsley
Cilantro
Dill (saved seeds!)
Basil (to buy seedling)
Perennial Plants:
Rhubarb (to transplant from my grandma's house in April)
Raspberry (to transplant from my mum's house in April)
Wild Ginger (to buy plugs from Richter's Herbs in April)
Nightshades/Solanum:
Tomato (chitting potatoes as we speak)
Potato
Caynne Pepper (to buy seedling)
Alliums:
Garlic
Leeks
Onion (upstairs roommate has sets)
Chives (cutting from my mum)
Beta Vulgaris:
Beet
Swiss Chard
Beans and Peas:
so many kinds!!!
Curcubita:
Summer squash
Winter Squash
Zucchini
Cucumber
Cruciferous Veg/Brassicas:
Baby Brassica Salad Mix
Kale
Broccoli
Bok Choy
Arugala
Watercress (perennial)
Radish
Lettuce:
Romaine
Annual Flowers (to attract the polinators!)
Sunflower
Zinnia
Calendula
Poppy
Morning Glory
And my major experiments:
Amaranth (for the grain)
Callaloo (for the greens)
Okra
HOLY GARDEN!
The reason I started with this was to ensure "crop rotation" for the future. Basically this just means, don't plant one family in the same place you planted it last year. Each family sucks up specific nutrients from the soil so, in order not to have to use pesticides, Organic farmers use crop rotation to keep their soil happy and healthy.
I also did this to make it easier to plan my plot. I'm going to be experimenting with companion planting this year but keeping families together allows for ease of watering (ie-lettuces like to be sprayed on, roots and fruits like a deep water with no water on the leaves)
This year will be a grand experiment in having a massive kitchen garden. I'm more interested in variety then monocropping my whole plot and my friends keep dumping seeds on me, which seems to be supporting that plan! Step 2 soon!
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