There’s No Such Thing as a Black Thumb

By Angelina Williamson

There’s no such thing as a black or green thumb. I’ve never met a gardener who said “I have a green thumb”, because they know that success in gardening isn’t some magical ability one is either born with or not. It’s something you learn as you go along, and never stop learning. People who claim to have a “black thumb” are people who gave up too fast to experience the success they were hoping for or they really never cared that much about growing plants to begin with. They think that because they killed a few plants they lack the talent for growing things.

I have killed off thousands of plants in the eighteen years I’ve been a serious gardener. Certainly I killed more plants as a beginner than I do now, and yet at this very moment my garden is host to: a half dead mimulus, the blackened skeleton of a tulsi plant, a crispy brown hollyhock, a sickly Abraham Darby rose, and the ghosts of fifty other plants that didn’t make it through the wet spring. Losing plants is a normal part of gardening, it’s not evidence of a black thumb.

Angelinas-Garden

Have you tried growing plants but concluded that you just can’t do it? If you got discouraged but still really want to garden, I promise that you can succeed at gardening. You may need to shift how you think about it and approach it, but anyone who truly wants to garden can do it. I want to tell you the truth about gardening. I want to tell you what I’ve learned about growing that may encourage you not to give up yet.

Plants Are Living Beings

To succeed at gardening the most important thing to understand is that plants are living beings. They aren’t inanimate objects. Whether you believe they’re sentient or not isn’t important but you need to know that they have vascular systems, they breathe, they drink, and they eat much like you do. They respond to care similarly too. The more you pay attention to your plants’ needs, the more they’ll thrive. Plants need to become part of your regular routine. You’ve got to notice them in order to keep them alive.

Forget-me-nots

All Gardeners Kill Plants

No matter how experienced you are at gardening there’s a part of you that will always be a novice because everything you learn opens the door to new things to learn. Every garden you work in has different conditions, from broad obvious conditions like light levels to all the things you can’t see like microbes specific to that patch of earth. This means that an experienced gardener can move to a new garden and find that things they used to grow with ease now give them exquisite trouble. This is normal. Learn your garden. Understand that every plant you lose can teach you more about what works and doesn’t work in your peculiar spot of soil. It’s not a pass/fail test. It’s about having the tenacity to keep trying, keep experimenting, and discover what plants thrive where you are, and which ones you have an affinity for. Just remember that you’re going to lose a hell of a lot of plants on your gardening journey.

Plant-Based Bête Noires

For every gardener I’ve ever met there are plants that simply won’t do well for them, regardless of how much special care they give them or how many different gardens they’ve tried to grow them in. Sometimes these are plants that are considered universally easy to grow. So don’t get hung up on what people say “everyone” can grow. You may meet your plant-based bête noire early on in your efforts or after you become very experienced, but at some point you’ll meet a plant you can’t grow that the books tell you is easy. This is normal and I’m not even envious of the very rare gardener this has never happened to.

My plant-based bête noires are basil and asparagus. Note that basil is considered one of the easiest unfussy herbs for beginners to grow. It’s okay, I don’t take it personally. I suspect there’s some understanding I’ve failed to reach with them.

Tomato

Sometimes There’s Nothing You Could Have Done

Sometimes plants you buy were destined to die young long before you brought them home. This is a true story. You need to know this because sometimes a plant’s failure to thrive is already written in its cells. Plants get diseases and fungal infections just like people do. For a beginner it feels like personal failure. No matter how much you care for a plant it suddenly blackens, wilts, and dies and there was nothing you could have done about it. Some ways you can reduce the risk of this is to only buy plants, seeds, and bulbs from companies that are scrupulous about keeping their plant stock virus-free.

Sometimes it isn’t about viruses but about individual unexpected plant traits. Plants, like people, even when grown in the best and most even growing conditions, are all individuals and can respond out of character to the rest of its family. You can grow one hundred of the same cultivar of tomato that’s known to be vigorous, bushy, prolific, and delicious and some of those plants are going to grow up a little straggly and pale, or perhaps have more bitter tasting fruit, or die of bacterial wilt. Sometimes a plant’s individual wild traits will turn out to be a happy discovery like an uncharacteristically vigorous and delicious tomato. This is all just part of the adventure.

Growing a garden is about developing a relationship with an environment and all the life living in it. The better you communicate with it, and the more you listen to it, the better your results will be.

How To: Make Hanging Lettuce Planters

By Catherine Winter

There’s a marmot (groundhog) in my garden.

That is to say, there’s a marmot that lives on my land, but I often find him plopped in my potager garden, cramming sorrel and lettuce and various tender herbs into his face, since he knows he’s not in any danger from me. Unfortunately, this also means that rabbits and other small herbivores take a cue from him and follow suit, leading to my own food supply being rather gnawed upon and depleted.

The good news is that I’ve discovered a way around this, at least as far as lettuce is concerned: hanging planters.

Hanging-Lettuce-Planter

Whether you’re short on garden space or you like to keep your food within easy reach, hanging lettuce planters are great options for pretty much any growing zone. They’re easy to make, can be grown indoors or outside, and are as delicious as they are decorative.

What You’ll Need:

  • A hanging wire cage
  • Sphagnum moss
  • Lettuce seedlings

Line your wire cage with a bit of sphagnum moss, then draw some lettuce seedlings through the bars on all sides. Layer with more sphagnum moss, and repeat until the cage is full enough to be secure, so the seedlings won’t just fall out.

Planter

Water this thoroughly and hang in a spot where it gets moderate sunlight for the better part of the day, as lettuce doesn’t thrive in direct, continuous sunshine. Keep the basket fairly well watered, and just snip bits of lettuce off throughout the season as needed. You can either tuck several lettuce varieties into a single basket, or, if you have enough space, hang a few of these baskets around with different lettuce varieties in each, so you can mix your greens and have an assortment of different textures and flavours.

Happy growing!

 

 

7 Healing Herbs to Grow in Your Garden

If you’re cultivating edible plants this summer, you might also like to add some medicinal herbs in amongst your vegetables. Having the ingredients at hand to treat minor health issues is of the utmost importance when it comes to self sufficiency, and these plants tend to pull double duty as pollinator attractors to your garden as well.

Calendula

Calendula

The bright, sunny heads of calendula flowers are well known to most people, but few realise just how healing Calendula officinalis really is. Most people just grow these marigolds as decorative plants, but they’re actually invaluable as a medicinal herb. Calendula-infused oil or salve is ideal for burns and various skin irritations like rashes, cuts, scrapes, and insect bites/stings.

Echinacea

Echinacea

I prefer Echinacea purpurea to angustifolia because the former can be taken once illness has set it, whereas the latter is better as a preventative. Wild patches of echinacea have been over-harvested by people, so planting your own is preferable to wildcrafting it. As an added bonus, it attracts pollinators like bees and butterflies like you wouldn’t believe.

Milk-thistle

Milk Thistle

Milk thistle seed powder is excellent for cleansing the liver, kidneys, and gallbladder, and is exceptionally effective at treating gallstones and kidney stones. The powder can be taken in tincture or decoction form, or can even be added to smoothies, but it takes a lot of seeds to make even a small amount of powder: although you can gather the seed heads in autumn after they’ve dried out and stopped flowering, it might be better to purchase the powder or extract from a retailer instead.

Mullein

Mullein

Although this grows wild around my area, I’ve also sown patches of it in the sandy areas on the edge of my property. It’s a biennial plant, so it only flowers every other year, but both its leaves and flowers have very healing properties. Steep the flowers in honey to make a potent
A tea made from the leaves is excellent as an expectorant, and brings great relief from wheezing, hacking coughs. Smoking dried mullein leaf can also alleviate asthma, and oil in which the flowers have been steeped is ideal for treating ear infections. The entire plant is anti-inflammatory, and a tincture of the leaves and flowers can bring great relief from joint pain, arthritis, and even lymphatic congestion.

Stinging-nettle

Stinging Nettle

Although it’s difficult to harvest because its hairlike stingy bits hurt like the nine hells if they touch you, this plant’s medicinal properties are well worth the effort. It’s an anti-inflammatory and diuretic, does wonders for urinary issues, can alleviate rheumatoid arthritis and other joint pain, and can ease allergy symptoms. It’s also quite delicious when cooked and used like spinach,

Just suit up, wear heavy gloves when harvesting it, and blanch the plant with boiling water to neutralize the stingers before using it.

Thyme

Thyme

Not just a delicious aromatic herb, Thymus vulgaris is a wonderful herb that has countless medicinal uses. Its antispasmodic properties help to alleviate stomach cramping and colic, while its antiseptic properties are incredibly helpful for topical applications. The crushed leaves can also be used as an impromptu insect repellent to keep mosquitoes and black flies away, especially behind the ears and along the hairline.

Yarrow

Yarrow

Also known as “soldier’s woundwort”, Achillea millefolium has been used medicinally for thousands of years and is invaluable for any healer’s garden. Yarrow flowers and frilly leaves have many medicinal properties, and are worth delving into if you’re interested in building up an apothecary’s cabinet of your own. Additionally, this lovely plant attracts all manner of pollinators, and is an ideal landing pad for migrating butterflies.

 

NOTE: Please remember that herbs are medicines, and their effects can vary from person to person. A remedy that works well for you might not work for your child, partner, or neighbour, and some people may have allergies to certain plants. For example, people with ragweed allergies may react badly to chamomile, and those who are allergic to latex should stay away from birch. No herbal remedy is guaranteed to cure a complaint, and it’s important to do your research properly before brewing up and drinking an infusion. It’s usually a good idea to speak to your healthcare provider to make sure that the herbs you’re interested in taking don’t have contraindications with any medicines you’re on, especially if you’re pregnant or nursing.

In addition, if you’re gathering herbs from the wild, it’s extremely important that you learn to recognise them properly. A lot of plant allies have toxic lookalikes, so if there’s any doubt about what you may be harvesting, don’t do it. Just buy a tea, tincture, or dried herb in bulk from an apothecary company like Mountain Rose Herbs instead.

sorrel soup, sorrel spring soup, sorrel, French sorrel, garden sorrel, sauerampfer suppe, sauerampfer, herb soup

FTW Kitchen: Sorrel Soup

By Catherine Winter

Here in zone 4, very few greens sprout up until mid May at the very earliest. While friends in England start posting photos of snowdrops and daffodils in February, I have to wait until the snow clears (a few months after that…) to see the first greens unfurl. Fortunately, right after dandelions make their appearance, sorrel springs up in great, abundant heaps, just asking to be devoured.

sorrel, garden sorrel, French sorrel, lemon sorrel, perennial vegetable, perennial sorrel

I grow a variety of herbs and perennial greens in my potager garden, just outside my kitchen door, and it’s always a delight to bite into the first, lemony sorrel leaves when they show up after the long, cold Quebec winter. Springtime came earlier than usual this year (which was a delightful surprise), so I have chives and thyme coming up as well. Since the evenings out here are still quite chilly, I decide to gather a bunch of sorrel and put some soup together for dinner.

I grew up with sauerampfer soup, but my family’s recipe was very heavy on cream and egg yolks, and I found it to be way too heavy. I’ve adapted my own recipe to incorporate whatever’s in season (and in the fridge), and omitted the cream and eggs: I use fat-free plain yoghurt instead.

sorrel soup, sorrel soup recipe, sorrel soup ingredients, making sorrel soup

Ingredients:

Olive oil or butter or Earth Balance (for frying)
1 small to medium onion, peeled and diced
1/2 teaspoon thyme, finely chopped
1 small bunch green onions or chives, finely chopped
2 medium potatoes, grated or finely chopped
A couple of big handfuls of sorrel leaves, shredded
4 cups of your favourite stock (I use chicken stock, but leek or onion stock works really well in this
1/3 cup plain yoghurt or sour cream (dairy or vegan)
Lemon juice (fresh, not concentrated!)
Salt and black pepper

Heat your butter or oil in a large stock pot on medium-high heat, and add the onions and thyme, stirring often until the onions soften and start to turn golden.

Add the stock, green onions, and potatoes, and stir well. Bring this mixture to a boil, then reduce to a simmer. Let that bubble away merrily until the potatoes have softened.

Toss in those sorrel leaves, which will turn a sort of murky olive green as soon as it hits the heat: don’t be alarmed, it’ll still taste fabulous.

Use an immersion blender to puree approximately half of the soup, or scoop out half of it and put it through a standard blender or food processor, adding it back to the pot when you’re done. If you find the soup too thick, feel free to add some more stock to thin it out. Stir in the yoghurt or sour cream, and a tablespoon or so of lemon juice. Add salt to taste, and feel free to add more lemon if you like as well.

sorrel soup, sorrel soup recipe, immersion blender, pureeing soup

The sour cream or yoghurt are optional and are just used to make the soup creamy, but you can also use pureed cannellini beans if you’d like to add protein and a silky texture. Some people prefer not to mix the sour cream into the dish, but instead add a dollop of it into the bowl just prior to serving, along with chopped raw sorrel, parsley, or dill.

I made this soup with what I had on hand, but it can be adapted so many ways. Fresh sweet green peas make a great addition as soon as they’re available, and swapping out half of the sorrel for spinach adds more iron and greenness to the pot. I’ve added leftover roasted zucchini, used cauliflower instead of potato… but the one common denominator is always the gorgeous lemony bite from the sorrel.

Do you grow this plant in your garden? How do you like to prepare it? Let us know!

 

Photos by the author, and lead image is by Neal Foley via Flickr Creative Commons.

tinctures, tincture bottles, herbal tincture, DIY tincture, passionflower tincture

DIY: Passionflower Tincture for Anxiety and Stress Relief

By Angelina Williamson

Passionflower (Passiflora incarnata) is useful in treating anxiety, insomnia, upset stomach (especially related to stress), and high blood pressure. This plant is considered generally safe for most people for short-term use (no more than a couple of months according to some sources), but if you take any sedatives or other medications, be sure to check with your doctor before taking this tincture to make sure there aren’t any contraindications.

tinctures, tincture bottles, herbal tincture, DIY tincture, passionflower tincture, dried passionflower, passionflower

How to Make Passionflower Tincture:

Fill a pint jar about half full of dried passionflower and then cover it with 80 proof vodka.

The solvent range for optimal extraction of medicinal constituants is between 40-65 percent. Be sure not to use a proof higher than 100 or you may damage the plant’s efficacy.

Label your jar with the date you started this batch and put it somewhere where you won’t forget about it.

Shake it vigorously every day for two to four weeks.

tinctures, tincture bottles, herbal tincture, DIY tincture, passionflower tincture

Shaking it every day is important because it helps break down the cell walls of the plant material.

Next, get a fresh clean jar fitted either with a strainer or (as I’ve done here) with a wide-mouthed funnel fitted with an unbleached coffee filter, and pour the liquid through it. Alternatively, you can use cheese cloth or muslin. Shake the plant material into the filter or cheese cloth and squeeze as much of the liquid out of it as you can.

tinctures, tincture bottles, herbal tincture, DIY tincture, passionflower tincture

Decant your tincture into a dark bottle and label it. Store in a cool dark cupboard to maintain the best quality.

Your tincture is ready to be used in whatever recipe you like! For precise dosing information consult a reliable herbalist for advice, either with a personal consultation or from a trusted book or online source.

Tincture-dropper

keyhole garden, keyhole garden bed, keyhole bed, permaculture, keyhole permaculture garden bed, notched garden bed, raised keyhole garden

Keyhole Gardens for Small Spaces

By Catherine Winter

One of the most common concerns we hear is a lack of gardening space. Many people who have access to an outdoor garden are city dwellers who only have a small front yard or tiny lot behind their homes to play in, so they feel that they are very limited in what they’re able to grow. A great way to maximize space (and increase growing yields) is with a keyhole garden: read on to learn more about what they are and how to set one up.

keyhole garden, keyhole garden bed, keyhole bed, permaculture, keyhole permaculture garden bed, notched garden bed, raised keyhole garden

Keyhole gardens are so named because they have a notch in them much like their namesake. They’re ideal for small spaces because that lovely little notch allows you to walk into the centre of the garden so you can reach all the glorious plants you’ve packed the space with: you don’t have to crawl over anything, possibly damaging delicate greens while doing so.

Some people also sink an active compost pile into the centre of their keyhole beds: this is ideal for areas that are prone to droughts, as the compost (which should be kept damp!) releases both moisture and nutrients into the surrounding soil on a regular basis. This method of keyhole gardening is quite popular in parts of Subsaharan Africa and various regions in Texas for precisely this reason.

keyhole garden, keyhole garden bed, keyhole bed, permaculture, keyhole permaculture garden bed, notched garden bed, raised keyhole garden

If you have limited space, map out the closest thing you can get to a circle (mark it with chalk or non-toxic paint), decide where you’d like your notch to be placed, and then build up a wall. I’ve used old masonry blocks for mine, but you can use everything from stones and bricks to woven branches. Use what you have on hand. If you’re renting your home, you can reassure your landlord that these keyhole gardens can be disassembled quite easily, though they’ll probably be so impressed by what you’re able to grow in there that they just might keep them around if and when you move.

Once you’ve created the walled exterior, decide whether you’d like that active compost tube thinger in your garden. If you do, make a simple tube out of chicken wire and place that at the sharp V point inside the garden. Prop it into place with some bricks or stones.

Create a layer of loose pebbles at the bottom of this garden for drainage purposes, then create layers inside it as though creating hugelkultur or a “lasagna” garden: some rotting logs, topped by cardboard, yard clippings, old hay, and then compost-rich garden soil.

keyhole garden, keyhole garden bed, keyhole bed, permaculture, keyhole permaculture garden bed, notched garden bed, raised keyhole garden

Determine where the sun hits over the course of the day, and plant your vegetables accordingly, placing those that need the most light in the sunniest spots, and those that can thrive in partial shade in the areas that get less light. If you plant zucchini or cucumbers, place those along the edges so they can spill over the sides, and don’t be afraid to grow upwards! You can secure some poles or sticks around that composter and use it as a trellis to grow peas, beans, or even climbing tomatoes.

Be sure to intersperse herbs and pollinating flowers in amongst your plants! Take note of which will be the best companions for what you’d like to grow, and get planting!

Photos via Wikimedia Commons, as well as McKay SavageJulia Gregory and K. Latham via Flickr Creative Commons.

wilted plants, dead plants, frosty plants

Learning from Failure

By Catherine Winter

My basil plant died.

It was a beautiful, healthy pot of basil that I had been nurturing on my kitchen counter for nearly two months, and now it’s dead. I’d been diligent about keeping the dove from trying to nest in there (she loves basil), coaxing it to healthy vibrance in the weak late winter/early spring light, and then I went and did something unbelievably stupid, and now it’s dead.

Springtime in my zone (Quebec, 4b) is nothing short of bipolar: outdoor temperatures can shift and change a hundred times a day, and it’s not unusual to have searing heat one day and a snow flurry the next. This is exactly what happened this past week: temperatures reached 36C (97F) in the sunshine a couple of days ago, so in addition to getting sunburnt just by stepping outside for a moment, I also took the opportunity to put Sir Basil out on the porch for some merry sunbathing.

The problem is that I forgot to bring him back inside, so when the mercury dipped below freezing last night, guess what happened?

Sir Basil expired.

dead basil, dead herbs, wilted herbs, herbs, basil, culinary herbs, wilted herb

…there was much swearing, let me tell you.

So, here’s the thing: stuff like this happens all the time, to all of us. It’s frustrating and discouraging because so much time and effort are put into coaxing those little seeds into plants, but Mother Nature will occasionally sideswipe us and decimate a crop or three, so it’s best to brace for that inevitability.

There are always more seeds available, and plants can be started anew, with greater awareness, foresight, and dedication to their care. For my part, my basil might be wilted and half dead, but it’s still delicious enough to be used in pesto and soup stock. Nothing need ever go to waste, right?

Don’t let a setback like this make you give up—just learn from it, and keep growing.

 

FTW Kitchen: Dandelion Pistou

I know what you’re thinking. ‘If I have to look at another weed eating recipe, I’ll scream. Or turn off my computer!’ But, wait! If there wasn’t something to this whole eat the weeds business, us world farmers wouldn’t keep harping on it. Yesterday, dandelion greens were on sale at a huge chain supermarket for $5 a lb! If you’re going to try something, try it the free and easy way: lying on your face in your yard, wondering if the neighbours can see you.

Foraging for wild food is as much a brain exercise, as it is physical. The nourishment you receive is the reward, for your patience. After the long night of winter, when your cupboards are pretty bare, and you’ve had the last stewed thing you can take, the earth hears your weary stomach and offers up a few fresh spears, filled with vitamins you can’t get from flown in bagged lettuce.

Because wild greens are incredibly nutrient dense, there is no need to experiment more than once if it’s your first time foraging. You’ll have no trouble finding dandelions in your lawn. In fact, I’m sure you’ve tried to kill them more than once. Trim the greens down to the grass, fill a bowl with about two cups and clean them in cold, salted water. I use salt to kill any little bugs, but a touch of natural soap works too. You just have to work harder to rinse them.

Chop up your greens with any herbs you fancy. I snipped sweet woodruff, parsley and garlic chives from my yard. If your yard is bare, choose a tender herb like classic basil, flat leaf parsley, or cilantro. A traditional pesto includes Parmesan cheese. Since I’m currently unable to eat cheeses, I used almonds for half my nuts, along with sunflower seeds. Toasted, they add the umami element the cheese brings.

If you don’t have a food processor, you can make this in a blender. Just add the leaves and oil first, and smaller things like garlic last. Barring that, a mortar and pestle works just fine. Roll up your sleeves and grind it!
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2-3 cups washed dandelion greens, chopped

3 cloves garlic, chopped

1/2 cup extra virgin olive oil (look for cold pressed)

juice and zest of one lemon

1/4 cup toasted and cooled almonds*

1/4 cup toasted and cooled sunflower seeds*

2 tsp fresh maple syrup

1 tsp sea salt

cracked black pepper to taste

Yield: Approximately 1.5 cups. Keep in a tightly covered glass jar for up to a week, or use some and freeze the rest into cubes.
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If you’re using a food processor, just put your ingredients in and pulse until blended, scraping the sides in between. If using a blender, put the greens in with some olive oil and pulse to get them going, add nuts and garlic gradually, and keep pulsing, digging up the pureed bits at the bottom. It takes longer, but that’s how I did it! With a mortar and pestle, you’ll have to chop all your ingredients up pretty finely with a big knife to make grinding easy.

Now, what do you do with it? Pestos are mainly for pasta, but you can dress salads with it, put it on crostini, quiche, omelettes or use it as a dip for grilled meats and fish.

*You can use any type of nut you like, or chia and flax if you have nut allergies.Walnuts have more oil in them, and traditional pine nuts are always delicious. Bonus if you find them yourself.
*Feel free to add Parmesan! You will need 1/3 cup for this recipe.

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FTW Kitchen: Rainbow Carrot Salad

In your garden reading, you may have seen mention of the mythical ‘over wintered carrot’. This impossible creature really does exist, and it is delicious. To achieve this yourself, all you have to do is forget to pull your carrots up.

Winter means roasting, glazing and caramelizing roots, maximizing the depth of their flavor and sweetness, to warm the belly and still the mind. Over wintered carrots are awake with crisp water and extra sugar. A simple preparation will showcase the colour and vibrancy of your ingredients and your palette will thank you for a little crunch and variety.

Rainbow Carrot Salad

Serves 4

3-4 large heirloom carrots (red, yellow, dragon, purple, etc.), grated

1-2 spring onions, chopped

large handful tender herbs like cilantro, basil, roughly torn or chopped

1-2 cups baby greens, roughly chopped

1/4 cup cold pressed olive oil

1 TBSP balsamic vinegar, or ACV

juice of 1 lemon

sea salt and black pepper to taste

Protein: I used chick peas for my salad. Saute garlic on medium low heat in a little olive oil and add 1 can drained chick peas. Raise heat to medium high and fry, stirring once in awhile until chick peas begin to get some colour. Add to the salad while still warm, to help dressing ingredients meld.

*Any protein will do here: toasted nuts, eggs any style, marinated flank steak, grilled chicken or fish.18121952_10154675548623737_4354957876085798745_o.jpg

Mix all ingredients by hand in a large salad bowl. Let sit in the fridge for about an hour to bring flavours together. Keeps, covered, for a few days in the fridge. Serve with a heap of something, like quinoa, yogurt or this avocado smash:

Herby Avocado Smash

1-2 large or 3-4 small ripe avocados, peeled, pitted and diced (check youtube for videos on the easiest way to do this)

juice of 1 lemon

juice of 1 lime

1 large clove garlic, pressed

1 handful cilantro, chives, celery leaves and parsley, roughly chopped (or whatever you’ve got)

1 tsp sea salt

lots of black pepper

2 TBSP cold pressed oil (olive, sunflower, walnut)

Smash all ingredients together in a medium sized bowl. Feel free to add chilies or jalapenos! Keeps, covered, for up to a week in the fridge – but is usually gone in 10 minutes.

Low-Maintenance Food Plants for Novice (or Reluctant) Gardeners

By Catherine Winter

Are you interested in growing your own food plants, but you’re intimidated by the prospect of doing so? Or is it something you’re reluctant to do but feel that you should be doing for health, wellbeing, and planet-saving? Well, don’t worry: there are some delicious, easy-to-grow plants you can try out that won’t break your spirit, and might just encourage you to keep at it.

lettuce, leaf lettuce, cut-and-come-again lettuce, salad greens, organic lettuce, heirloom lettuce

Cut-and-Come Again Lettuce

Lettuces are pretty easy to grow anyway, but the kind that will re-grow after it’s been snipped is ideal for newbie gardeners. Most lettuces’ leaves will happily spring back after you’ve snipped them for salad, so you won’t have to fuss over re-sowing over the course of the growing season: just trim off a few leaves now and then (sparsely, so you don’t take more than 30 percent of the plant at a time), and your salad bar will re-stock itself in no time.

Iceberg, arugula, mizuna, tender mustard greens, and most loose-leaf varieties are ideal for this method, and since lettuce grows really well in the shade, you can grow it on a small balcony or patio, or even indoors.

cherry tomatoes, grape tomatoes, currant tomatoes, yellow cherry tomatoes, orange cherry tomatoes, heirloom tomatoes, heirloom cherry tomatoes

Cherry Tomatoes

Tomatoes are considered the gateway to gardening, as just about every gardener out there started with a tomato plant, even if it was just a teensy potted one on a balcony. Cherry (or grape, or currant) varieties ripen much earlier than full-size ones, so you have earlier gratification for your gardening efforts.

If you have the space, get yourself a few different plants to see which ones you like best. Maybe an orange or black cherry, grape, or currant, etc. Each one has a unique flavour, and since they’re so easy to grow, you can expand your palate while revelling in the joy of being a new gardener. (And honestly, who doesn’t love tomatoes?)

potted herbs, culinary herbs, basil, thyme, parsley, cilantro, savory, cooking herbs, pot herbs, potted herbs, kitchen herbs

Herbs

Culinary herbs are wonderful for small spaces, as you can grow them on a sunny windowsill or patio and just trim off bits here and there when you’d like to cook with them. Hardy aromatics like thyme, sage, and savory thrive on neglect, and will survive if you forget to water them as regularly as you should. Leafy herbs like parsley and basil are a bit more high maintenance, and both chives and oregano are stubborn survivors, and perennials to boot: they’ll come back year after year.

If you’re more interested in medicinal plants, calendula is really hardy, as is chamomile. Lavender thrives in sunny spots, yarrow can do quite well with neglect, and if you really are terrified of killing your plants, get a pot of mint. That stuff is damn near indestructible.

You can do this! If you need any help or advice about which plants would do best for your space and your skill level, don’t hesitate to contact us for help: just leave a note in the comments section below, or drop us an email at farmtheworldorg AT gmail.com

Photos by Dan Gold, Dwight Sipler, and Patty Mitchell via Unsplash and Foter creative commons.