Spring

Plants: Coriander / Dill / Fennel / Lemon sorrel / Lemongrass / Chamomile / Fig / Edible flowers / Rhubarb / Radish

Recipes: Dill pickles / Coconut, ginger and lemongrass ice-cream / Strawberry chamomile smoothie / Fennel and pear slaw / Lemon sorrel and burrata salad / Fig and rosemary tart / Rhubarb and rose jam / Edible flower popsicles / Cinnamon roasted radish fries / Pickled radishes / Chilli, lime and lemongrass mojitos

When spring comes around, most of us are well and truly ready to wave goodbye to winter – I know this is particularly true for gardeners. The mornings are brighter, the days are getting longer and the air is fresh with new scents. The bees buzz from flower to flower as you eagerly plant your new seeds nearby. It’s a time of excitement and anticipation, as you imagine what the coming season could hold for your patch and your plate. Tess and I love nothing more than springtime afternoons in the garden, beer in hand and kelpie at foot.

In our subtropical climate, we are about to plant all the seeds we ordered during winter. If you’re in a cooler climate, you might have to wait until mid- to late spring just to be sure there is no chance of frosts or a final cold snap.

In spring, we plant our gardens with both slow- and fast-growing vegetables and herbs. The basic plan with the slow growers is that they have enough time to grow while the weather is warming through spring and summer. Tomatoes, pumpkin and eggplant, for example, can take four to five months to ripen, so we get them into the ground in early spring. In the meantime, we enjoy the company and satisfaction of some fast-growing herbs and vegies. If you have the space, you can keep planting these fast growers right through until autumn to ensure you have a constant supply. We plant out soft herbs – such as dill, coriander (cilantro) and basil – radishes, Asian greens, some leafy greens and edible flowers.

If you’re planting in early spring, ensure that the sun is beaming into your garden and there is no overshadowing by buildings or trees. Some plants will be okay with half a day of sun, but it’s always best to opt for the sunniest location possible. Think fast growth in sun rather than lagging growth in part-shade for the majority of edibles in your garden. And don’t forget good soil, nutrition and regular watering!

Spring is the time to make things happen in the garden, so have fun and keep observing.