There’s no weekend excursion you relish more than getting your hands on the local harvest at organic farmers’ markets, but picture this instead: You’re craving a crisp salad garnished with savory herbs. You step outside into your garden, pick some tomatoes, peppers and basil, and enjoy a natural meal without ever stepping foot beyond your yard. If the idea of cultivating the food you consume seems intimidating, it’s a lot easier than you think to get your thumb to go green.
Before you begin, start a compost bin. You’ll be surprised at all the different things you can toss in to make use of waste.
In the meantime, decide which vegetable and herbs you want to plant. Consider the soil acidity required for them to grow. To increase the pH level, apply lime. To decrease it, apply sulfur.
Choose a spot in your yard that gets ample sunlight year-round. Remove any pebbles or debris.
Smooth a thin layer of your nutrient-rich compost over the soil and mix them together with a shovel or pick.
If you plan on growing peas or beans, fence off this area to provide support for their stalks. Plus, it will keep away all those hungry bunnies.
Mark off rows for the various crops you’ve chosen and leave plenty of room between them for growth.
Dig to the depth specified for each type of seed and evenly distribute them along the row.
Cover the seeds and pat the soil down firmly.
Water your freshly planted seeds using a spray bottle instead of a hose, which won’t unearth or saturate them.
Once your vegetable and herb garden starts to flourish, attentively pull out weeds from the root and repel insects with a natural blend of chopped garlic and mineral oil.