All around the city the daffodils are blooming with promises of warmer weather and a fruitful growing season. It’s hard to believe that a year ago at this time we were experiencing record spring highs! Thankfully, the signs of summer are becoming more abundant by the day, and one thing is for sure: it’s time to start planning your garden. If you’re an experienced gardener with the greenest of thumbs, you know that planning what you plant, and where you plant it, can be the key to a successful and bountiful growing season. If you’re a novice, this step can seem daunting. But it doesn’t have to be!
Last spring, author and garden designer Ellen Ecker Ogden shared her wisdom on how to build a culinary garden perfect for your kitchen. “As any good cook will tell you,” wrote Ogden, “the key to success is following a recipe exactly before you let the imagination go wild. For gardeners, this means starting with a plan on paper before cracking open the seed catalogs.” Ogden shared with us the top mainstays from her own kitchen garden: mesclun (a fun mix of herbs and piquant lettuces), culinary herbs (basil, dill, thyme etc.), edible flowers, lettuces, chard, and kale. As for how to grow these edible delights, Ogden suggests turning to seed catalogs to determine whether your choices for your kitchen garden should start with seeds or established plants.
It’s time to start planning your planting, so check out Odgen’s story once again, and let’s get growing.