Spring Plants.
CORIANDER (CILANTRO)
Coriandrum sativum; Apiaceae
(carrot family)
Why grow it. A common annual herb, we always make room for coriander in our gardens. Both the leaves and seeds are used in many dishes and, as a bonus, the flowers attract beneficial insects and bees.
Where to grow it. Place it in pots close to your kitchen, along with your other herbs that require regular picking, or at the edge of your garden bed for easy access. Full sun will give you the quickest growth for soft herbs such as coriander, but half a day of sun will also be okay.
When to grow it. Always grow from seed, as seedlings dislike transplanting and are quite often damaged when groups of them are separated into single specimens. Coriander performs best when it is planted after the summer solstice. If you plan to use it weekly, a few plants should give you enough leaves. Succession planting of seeds every few weeks in spring will give you short-lived plants, but they are still worth having.
How to harvest. Cut the outside stems down low to the ground. Let at least one of your coriander plants go to flower for the pollinators, and you’ll get seeds for replanting, too. The dry, brown seeds can be used for sowing or cooking.
DILL
Anethum graveolens; Apiaceae
(carrot family)
Why grow it. We use the fine leaves, seeds and flowers in cooking and to infuse our pickling recipes. Sharing the same family as fennel and coriander (cilantro), dill’s umbrella-shaped flowers are another haven for bees and beneficial insects.
Where to grow it. Keep this annual in a bed or pot close to the kitchen but in a full-sun zone. We see it thrive in deep soil with regular watering.
When to grow it. Grow it in spring or autumn. Like coriander, it is best grown from seed.
How to harvest. Cut the outside stems down low near the base. Let dill flowers go to seed if you want to use the seeds in cooking or to replant later.
FENNEL
Foeniculum vulgare; Apiaceae
(carrot family)
Why grow it. Fennel has a sweet aniseed flavour, and you can use the swollen leaf bases, leaf tips, seeds and flower pollen. We often roast our fennel, or thinly slice raw fennel into salads or slaws. The delicate flower pollen can be used for its sweet flavour in desserts or teas. Like dill and coriander (cilantro), fennel is part of the carrot family, so expect a similar flower structure and lots of good bugs and bees hanging around.
Where to grow it. Place it in the ground or in a raised bed in the sun, towards the back of the garden as it’s quite a tall plant, growing to around 2 metres (6½ feet).
When to grow it. Grow it from seed during spring or autumn, as it tends to bolt to seed in hotter weather. If you have the space, plant seeds monthly in spring to get a succession of harvests.
How to harvest. Cut the leaf tips as required. The bases take around 15 weeks to develop if the seeds are planted in spring. Flowers/pollen and seeds will follow if the plants are left in the ground.
From left to right: Coriander (cilantro), dill and fennel.
LEMON SORREL
Rumex acetosa; Polygonaceae
(knotweed family)
Why grow it. Lemon sorrel is a perennial that can be used to give salads a zing of tangy lemon at any time of the year, although I think fresh spring leaves have the best flavour.
Where to grow it. Lemon sorrel will do fine in sun to part-shade. One plant is enough for throwing a few leaves through a salad, so keep it in the front row of the garden where you or the kids can pick it easily.
When to grow it. Plant seeds directly into the garden during spring or summer. If you would like to have extra plants around the garden or to give away, you can dig up and divide a clump of lemon sorrel in spring or autumn.
How to harvest. Snip leaves off at the base, and use them fresh.
LEMONGRASS
Cymbopogon citratus; Poaceae
(grass family)
Why grow it. The leaves can be used to flavour drinks or brewed to make tea. The stalks are used in cooking. It’s an easy-to-grow grassy perennial with long, strappy leaves that make it an attractive feature in the garden.
Where to grow it. Lemongrass will be fine in half a day’s sun, but it loves the heat and can grow into a clump up to 1 metre (3 feet) wide. The serrated leaves can give seedlings and softer plants a hard time when it’s windy, so, if necessary, keep it in a pot to stunt its growth.
When to grow it. The plant grows from seed easily in the warmer months. In spring, you can also split off a stem with roots attached (a stolon) from a bigger clump and plant that in the ground.
How to harvest. The fine leaves are sharp, so wear long sleeves and gloves. Grasp the base of a single stem, and pluck it out quickly for a clean break.
CHAMOMILE
Chamaemelum nobile; Asteraceae
(daisy family)
Why grow it. The apple-scented foliage and the petite flowers are beneficial for insects in the garden. The flowers can be used to garnish desserts, add flavour to smoothies and make a soothing tea.
Where to grow it. The best place is at the edge of your garden or in a pot in full sun, so it can be the star of the show when it is in flower and you can watch the bees hang out.
When to grow it. Grow it from seed in spring or summer. Scatter the seeds, cover them with a sprinkle of soil and water gently. The seedlings will form a clumping ground cover throughout the warmer months.
How to harvest. Cutting back the flowers every few weeks will prolong the flowering period and allow you to harvest more over the summer months.
From left to right: Fig, lemongrass and chamomile.
FIG
Ficus carica; Moraceae
(mulberry family)
Why grow it. A lush fig tree is a common sight in older city suburbs, where gardeners once favoured edibles over ornamental trees. I’m sure you’ll agree there is nothing quite like a fresh, juicy fig.
Where to grow it. Figs are medium-sized, deciduous trees that aren’t too fussy when it comes to soil type. Prune the trees to keep them in shape. The fruits will grow on the current and previous season’s growth. We recommend placing your fig in a large pot in a strategic sunny spot in the garden to create dappled shade in summer.
When to grow it. You can buy a healthy fig tree at any time of the year, but when a deciduous tree is dormant during winter, there’s less chance of transplant stress.
How to harvest. Pluck the ripe fruits from the tree before the birds beat you to them, and simply enjoy eating them right there and then. You get bonus points if you can make your figs last the distance to the kitchen!
EDIBLE FLOWERS
Why grow it. Edible flowers can sometimes be the blooms of the vegetables and herbs we grow, or they can come from plants we specifically grow for the flowers. Thyme, fennel, rosemary, English lavender, chamomile, nasturtium, elderflower, chives, mustards, borage, bergamot and pineapple sage all have pretty, edible flowers that are great for garnishing salads, sweet dishes, cocktails or smoothies.
Where to grow it. Most plants with edible flowers need at least six hours of sun per day.
When to grow it. This varies between different species. Choose the flowers you want to grow, and then do some research on the best planting times in your local area so that you get the most out of them.
How to harvest. Flowers are delicate things and, once they are picked, they should be used that day. Ensure that you don’t pick the flowers with your fingers. It’s always best to use scissors so that you don’t risk damaging the flowers.
RHUBARB
Rheum x hybridum; Polygonaceae
(knotweed family)
Why grow it. Growing rhubarb is a sure-fire way to make you look like a great gardener. The big red stems and bold green leaves are easy to grow, and they look seriously impressive in the garden. With endless juicy stems to harvest, you’ll always have rhubarb and rose jam to serve up!
Where to grow it. Plant crowns in your garden, and lightly cover them with soil. Allow the rhubarb plants to grow to a decent 1-metre (3-foot) size before harvesting them for the kitchen. You can also buy established plants in pots, then transplant these into a sunny spot in the garden.
When to grow it. Plant the crowns in winter, and allow them to develop for around a year before you start harvesting the rhubarb.
How to harvest. Pluck the stems from the base, and never take more than half the plant. The green leaves are poisonous, but they can be safely composted. Only use the red stems in your fresh and cooked dishes.
RADISH
Raphanus sativus; Brassicaceae
(mustard family)
Why grow it. Radishes germinate quickly and can be ready in about six weeks. The smaller salad varieties come in a range of colours and sizes. This is the perfect vegie to pickle or to use fresh in salads for its peppery heat, lovely colour and great crispness.
Where to grow it. It is best to plant radishes in the garden bed in full sun to ensure a quick harvest of these little beauties.
When to grow it. You can grow radishes pretty much all year round. However, avoid growing them during the winter months in cooler climates. Experiment with different varieties over the year, and see which ones you like the most.
How to harvest. Pluck radishes when you can see them bulging just above the soil. This usually occurs between four and eight weeks after planting. Keep them well watered during the summer months to stop the bulbs from getting hard and pithy.
From left to right: Edible flowers, rhubarb and radishes.