Tag: GYO

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Onions

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The above is my crop of onions that I harvested on Saturday.

Some seem to suggest that I have a relaxed attatude to growing my own. But that’s just it. It’s mine. Also, I like to think that I just make it look too darned easy 😉 I know people who can’t grow. Who have tried to grow and failed at the very first hurdle. I simply hope this takes some of the myth and hypes out of what is essentially a very simple process.

I grew these from members of the Allium family from sets [tiny weeny bulbs for want of a better description]. I paid zero attention to the names and spacings. I just popped them in the the pots. Once again and the same as with any bulb [a store of food] the only thing to remember is that they are planted twice their own depth below soil level.

In conversation with Michael Nugent Snr the questioned suggestion was should one trim the foliage, bend it, or tie it over as one might do [I don’t] with a daffodil. I don’t, put simply. I think plants should be just that and sometimes they are allowed to look a little rugged or ragged. They also look really cool tied up in the kitchen.

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Potatoes

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I grew these potatoes some months ago from seed. I think it was about €2.50 for a half litre pot of seed. I simply popped them twice their depth below the surface.

Mine came into flower and passed that point some time ago, but I had potatoes that I had got locally and so I didn’t bother lifting these at all. Until now. I was quite pleased with the crop. I didn’t mound the soil to get more or any of that molarchy. I just planted and left them.

I did run into one problem that was the common potato scab. It’s a scabby patch that appears on the outer skin which disfigures the spud. It’s not a major problem for me or the potato, although if you saw it in a supermarket potato I’d be very surprised. It’s caused by the mycelium producing Streptomyces scabies [the 2nd part of that name alone makes me shiver]. This comes as a result of light soils with a high lime content and also from low moisture levels  usually from a hot summer, which we had spells of this season. I’ll just peel them to be honest and next year I’ll plant a resistant variety.

After that, not much else I can add. It is very much a case of just pop the seed twice its own depth below the surface of the soil and keep well watered.

Of course if you have any questions, simply leave a comment below.

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Home Grown Beets

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I grew these beetroots from seed about two months ago and as you can gather from the empty pot I simply cropped them as they were required. They are probably one of the easiest things ever to grow and develop fairly quickly.

I chose to sow them in plug cells first and then pot them on. The ones I grew are the Boltardy variety. That said, I’m not intended on being a commercial beetroot farmer any time soon – my advice, if you can’t find this variety, simply pick up a packet of whatever is available and work away. The boltardy ones however tend not to wish to bolt [the production of flower and therefore seed too soon] as fast and also have a really good flavour.

I never paid much attention to the sowing calender guides on the back of the packets. I also applied the one for the slug one for me rule here. After that, I chose as you see to do mine in pots, mainly so I could put them by the back door of the kitchen.

Not much else to to it…. and of course any questions, just pop a comment in below.

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Coriander – Coriandrum

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Some say it is used as an aphrodisiac. Others know it as chinese parsley or the parsley substitute. But whilst it maybe most used in abundance in cooking… it maybe a lesser known fact to some that the seeds are that used to make curry powder.

Amn’t I just a mind full of trivial information. 😯

The Coriandrum [apiaceae/ umbelliferae] are a genus of 2 species of annuals that are quite suceptable to fungal wilt – so a good airy drafty spot in the glasshouse or kitchen window sill is essential.

That said they are one of the easiest herbs I have ever grown – this was very much a case of fill up some pots with compost and drop the seeds on top. Simple as. I sowed these on February 4th so they were actually one of few that made it through the really low [sub zero temeratures] that we had.

Got a spot on your window ledge or balcony…? buy a packet of seeds. Should cost about 3 euro. Fill and old broken mug with some compost. Water first and then scatter about 5 seeds on top. Easy peezy chalky cheezy 😀

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Basil – Ocimum basilicum

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The Ocimum [labiatae/ lamiaceae] are a genus of about 365 species of aromatic annuals and evergreen herbs. But – this is not lavender we are discussing. This is the herb we know as basil. With that in mind I am only interested in one type.

There are other varieties, but I have chose what I regard a the more common basil [to me] or what is know commercially as sweet basil. It is an annual and therefore completes its life cycle in one season.

Either or the entire of the ocimum basilicum’s are renowned as either short lived perennials or annuals. They are tender little things that, horticulture aside most people have very little, or less luck with. Any deviation from that truth and your pants are on fire or you work for NASA – and yes they can hear you. Back to the herbs…

For me, I prefer to grow mine from seed and there literally is no major secret [there is of course 😉 ] to doing so. Simply fill a jam jar with compost. Firm slightly and place on the kitchen window ledge. Add a little patience and play the waiting game. Some say, sow them in rediculous rows 8″ apart – but I like to scatter a few across the top and stuff the rule book. Its more fun as well.

The scent from them is amazing. I chose not to feed them either. Its just me and food crops. And if I end up with too much from cropping…. I freeze them to get me through the winter. Next year, I’ll start all over again. As a btw, you should get about 300 seeds in a pack… use what you must and put the rest [in the packet] in the freezer.

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