Plants To Grow At Home

eco friendly gardening

It’s hard to believe that we are suddenly in the midst of a global pandemic and in lock down and whilst we maybe safe at home (not stuck at home) we might still be reluctant to go to the shops or supermarket. One sure-fire way to have fresh fruit and vegetables on tap is to start growing your own.

Growing your own means you can save money every month and enjoy fresh food straight from the garden. You don’t have to go to the supermarket for fresh salad or greens. You can harvest them anytime in your back garden, and you know that they are free from pesticides too. It means you can also avoid wasteful plastic packaging and pre-packed salads.

To start with, here are some tips for growing vegetables at home.

Plants to Grow for Healthy Food

1. Tomatoes

Tomatoes are every gardener’s favourite. Many love the tangy, juicy, and aromatic taste that they provide. Growing tomatoes start with the right seeds. Don’t crowd the seedlings and give them plenty of room to grow. One pot is enough for one healthy plant.

Providing artificial lighting can help them, especially during winter. It is recommended to give them about at least 14 hours up to 17 hours of light every day. Read more about the best way to grow tomatoes on sites such as GrowFoodGuide for more tips and soil requirements.

2. Broccoli

Broccoli is a delicious vegetable that is rich in vitamins and minerals. Its Italian name is cabbage sprout, and it grows with branches that resemble that of a tree. You can grow this during the spring season, and it generally matures in about 90 days.

One good tip is to grow these in containers that are at least 16 inches deep. What you should watch out for are cabbage worms that appear like white butterflies. To avoid the worms, you can cover the plants with light bed sheets. Salted water should drive out any hidden cabbage worms so soak your plant in it for a few minutes if you see some. Avoid watering the head often as it encourages more flowering.

3. Bell Peppers

Red and green bell peppers are delicious staples in any home-cooked food. Bell peppers stay green in colour until they mature. They can then turn their into red, yellow, orange, or lilac upon maturity. You can harvest the peppers at any stage, but if you want to taste the sweet and nutritious ones, you may need to wait for them to ripen fully.

One plant per pot is recommended. Each container should be 12 inches deep. Look out for flea beetles and aphids. One option to remove them is to make all-natural organic sprays. There are tutorials on the internet that let you make some of these to get rid of beetle infestations. You can read more about bell peppers when you click here.

4. Carrots

Carrots are crunchy, sweet and delicious and can you get lots of fibre and iron from them. These root crops are generally hardy, and they grow best in colder regions. The best time to grow them is in early spring. The soil should consist of mixed compost. The seeds are usually tiny, and they can be seeded directly on a garden bed.

The smaller baby carrot versions are ideal for planting inside pots. Danvers Half Long or Thumbelina may be good options for you if you are planting indoors. It’s best to harvest carrots when they are still small. The big ones can result in woody and overly large ones, which are often fibrous and bitter.

5. Leafy Greens

Leafy greens can include spinach, kale, turnips and cabbage. They are rich in iron and other vitamins. They are great for salads, and the family can significantly benefit from eating them. Green leafy vegetables such as kale can come in ornamental and edible varieties.

Growing them in containers means that you only have to plant one per pot. The best place where you can grow your vegetables is one that gets full sunlight. The soil should be loosened enough and enriched with peat free compost. The soil should be consistently moist, and you can add a layer of mulch from time to time.

6. Squash & Pumpkin

A good 25-pound of squash can provide a lot of food for the family. They come in two types: Courgette for summer and squash and pumpkins for winter. Summer squashes are harvested early, and their skins are edible. The winter ones such as pumpkins and butternuts have long shelf-life but have inedible skins.

It’s recommended to plant the squashes through direct seeding. The soils should be warm with a temperature of about 60◦F. After you plant, place mulch on them after a couple of days. If this is your first-time growing squash, you can research online or ask any gardener friends for tips. If you have the time, energy and dedication you can grow many fruits and vegetables at home and in the garden.