Spring is a busy season for all gardeners.
It is necessary to clean, sow, transplant and plant to benefit from vegetables during all the beautiful season.
If the weather and the geographical position have a role to play in the sowing calendar, there are nevertheless some main principles
Calendar of the main stages.
In March-April, warm cleaning and sowing
Take advantage of the month of March to clean your vegetable garden. Spade to aerate the soil and remove weeds, add organic fertilizer to enrich it.
This is also the time to weed and hoe the beds. Early vegetables can be sown under shelters, in greenhouses, under frames or plastic tunnels. Carrots, radish, cabbage, onions, peas, etc, can thus be consumed from the month of May.
You can also start sowing the seeds of summer vegetables in a warm place, at home, in pots or boxes: eggplants, cucumbers, tomatoes, peppers, leeks…
In April and May, transplanting and planting
In April, the ground warms up and the risk of frost is reduced. You can sow in the ground the nasturtiums, the volubilis, the lupines and the nigella to decorate the vegetable garden and attract useful insects.
Depending on the temperature of the soil, sow your vegetables.
- The spinach, onions and radish appreciate soil at 8-10 ° C.
- The carrots, chicory, cabbage, lettuce and peas at 10-12 ° C.
- If the soil is too cold, germination is blocked, so you better have a little patience.
In May, the soil is sufficiently warmed (15 to 20 ° C) to accommodate the plants transplanted or purchased in pots from celery, pickles, beans, tomatoes, cucumbers, courgettes, peppers and melons.
When it comes to vegetable growing, you don't have to have eyes bigger than your stomach, especially if you don't have a lot of time to devote to gardening. Adapt the size of your vegetable garden to your family's needs.
- It is generally estimated that an area of 200-250 square meters is enough for a family of four (two adults and two children).
Practice the staggered sowing, by sowing a small amount of seeds of the same species every 15 days. This is the best way to eat fresh vegetables, benefiting from daily picking as they mature.
Finally, to limit treatments and care, choose hybrid varieties that are resistant to disease (F1) and be sure to thin your crops so that all your plants have room to flourish.