Winter Plants.
THYME
Thymus vulgaris; Lamiaceae
(mint family)
Why grow it. Thyme makes for an attractive, fast-growing ground cover. Ours runs around the base of our lemon tree, trails down our stairs and sneaks over the path – it’s such a beautiful edible plant that works well as an ornamental, too. With its rich, earthy flavour, thyme is the perfect addition to meat dishes or roasted vegetables, and it’s an ideal garnish for a variety of winter soups.
Where to grow it. Grow thyme in the sunniest spot in the garden. Pots and garden beds are fine, but not if the thyme is going to get watered every day along with your thirsty vegetables. Don’t use pots with saucers or self-watering pots, as these will keep your thyme too moist. Grow thyme, rosemary, sage, oregano and lavender in the same hot, dry conditions, or you’ll give them wet feet and cause fungal problems.
When to grow it. Buy thyme in small punnets – there are many different varieties from which to choose – and plant the seedlings during spring. I think the original garden thyme is the most robust and best tasting.
How to harvest. Snip the ends of stems whenever you need some thyme for the kitchen. This helps to promote a bushy, low plant habit.
TURMERIC
Curcuma longa; Zingiberaceae
(ginger family)
Why grow it. People are often surprised when we tell them we grow our own turmeric, but it’s actually one of the least fussy edible plants we’ve ever grown. Once you plant it, you can almost forget about it. And the best part is you use it so sparingly in the kitchen that you don’t need to grow stacks of it. The tiniest spoonful adds a strong burst of flavour to your dish. When we’re fighting off a head cold, we love to blend it with some greens to make a super juice that helps our immune system.
Where to grow it. Similar to ginger, this herbaceous perennial has large, strappy, green leaves and flowers that suit a tropical-style garden. Bury the turmeric rhizomes about 5 centimetres (2 inches) deep.
When to grow it. You can plant the rhizomes in the garden or pots during spring.
How to harvest. Lift and divide the rhizomes during winter when the plant is dormant. Split them up, use some for cooking and replant the others in the garden or in pots.
ORANGE
Citrus sinensis; Rutaceae
(rue family)
Why grow it. We love orange trees in gardens for the bright pops of colour they add to a usually green-washed background. The orange is a versatile fruit with a bold flavour – not only is it delicious to eat straight off the tree, but it’s also a beautiful ingredient to add to desserts, sauces and your freshly squeezed juice.
Where to grow it. Grow it in a large pot or container, or right in the middle of the yard as a feature tree.
When to grow it. When you have found the right location in the garden, start looking for an attractive specimen. If you want instant fruits and size, you can buy established trees that are already more than 2 metres (6½ feet) in height. The same goes for most citrus trees – nurseries can get in advanced specimens. Plant your orange tree at any time of the year with care.
How to harvest. Harvest oranges when they are ripe in autumn and winter. Take care of your fruit trees with pruning, and ensure they have adequate nutrients and water during the year. Keep an open canopy to allow in good airflow and sunlight.
Turmeric.
From left to right: Beetroot (beets), oranges and ginger.
From left to right: Rainbow chard, bok choy and kale.
GINGER
Zingiber officinale; Zingiberaceae
(ginger family)
Why grow it. I like to grow our own ginger (along with galangal), so we always have fresh ginger rhizomes handy for our kitchen needs. The strappy green leaves make the plant look like a mini corn crop about 40 centimetres (16 inches) high.
Where to grow it. Grow ginger anywhere that receives a half day to full day of sun, and keep the soil fairly moist.
When to grow it. You can plant the rhizomes in the garden or pots during early spring.
How to harvest. Lift and divide the rhizomes during winter when the plant is dormant. Split them up, use some for cooking and replant the others around the garden or in pots.
BEETROOT (BEET)
Beta vulgaris; Amaranthaceae
(amaranth family)
Why grow it. This vegie comes in an array of colours and sizes, plus you can use the young leaves in salads, too.
Where to grow it. Grow it in the garden with full sun, and space the plants about 10 centimetres (4 inches) apart.
sWhen to grow it. Grow from seed, and then thin out the seedlings. Plant quite a few successions of beetroot over the growing season from late winter through to the following autumn.
How to harvest. Most types will be ready to harvest ten weeks after sowing. Use some of the young shoots for salads while you wait for the mature edible taproots to form.
RAINBOW CHARD
Beta vulgaris; Amaranthaceae
(amaranth family)
Why grow it. Rainbow chard is always a favourite with the kids, not just for its bright colours but also because it is an easy, rewarding plant to grow. As the name suggests, the rainbow-coloured stalks do a brilliant job of cheering up your winter garden. The stalks are crunchy when eaten raw in a salad, but, in our books, they are even better when pickled. The leaves are full and hearty, and they are best eaten after being lightly sautéed.
Where to grow it. Rainbow chard isn’t too fussy, as long as it gets a half day to a full day of sun – grow it wherever you have the space.
When to grow it. Grow from seed in spring and autumn, and enjoy the plant for up to 18 months.
How to harvest. Cut off the outside leaves as you need them, but always leave some inner leaves so the plant can keep powering on. Trim off dead or yellow leaves around the base, so you have a clean stalk with healthy leaves only.
KALE
Brassica oleracea; Brassicaceae
(mustard family)
Why grow it. Kale is the powerhouse of the salad greens in our garden. It’s a hardy plant that comes in a range of varieties and flavours. As well as bulking up any salad, it is also the ultimate addition to your green smoothie.
Where to grow it. Kale will grow well in large pots, raised beds and planters with good sun. It’s a strong plant that will provide greens for you throughout the year if it has room to grow. It can grow to waist height, so plant it towards the back of the garden where it won’t shade your other plants.
When to grow it. We like growing Tuscan kale, which is the dark green–blue type. Plant it in spring, and it will often give you a good year of growth before flowering.
How to harvest. Simply cut off the lower leaves, working your way upwards – never cut through the stem or top young leaves.
BOK CHOY
Brassica rapa; Brassicaceae
(mustard family)
Why grow it. Quick-turnover Asian greens – such as bok choy, tatsoi and mizuna – allow you to keep something growing in the garden for most of the year in warmer climates.
Where to grow it. Bok choy can be grown anywhere with at least half a day’s sun. If you’re not fussed about the type of Asian greens you grow, you can get a packet of mixed seeds and see what comes out.
When to grow it. Have a go at growing a variety of Asian greens from seed at any time of the year.
How to harvest. Cut off bok choy at the base, and bring the whole plant to the kitchen. Use succession planting to maintain your supply.
ENGLISH SPINACH
Spinacia oleracea; Amaranthaceae
(amaranth family)
Why grow it. English spinach is a trusty old favourite in the garden. It’s a nutrient-dense leafy green that grows quickly in the right conditions. We love adding it to our repertoire of winter pie recipes, because the health benefits of English spinach provide an excuse for us to eat as much pastry as we can!
Where to grow it. English spinach copes well in both garden beds and large pots.
When to grow it. The peak time for growing English spinach is the end of summer through to winter.
How to harvest. Cut off the outside leaves as you need them, but always leave some inner leaves so the plant can keep powering on. Trim off dead or yellow leaves around the base, so you have a clean stalk with healthy leaves only.
CABBAGE
Brassica oleracea; Brassicaceae
(mustard family)
Why grow it. We grow the late-season ‘Red Drumhead’ variety to make sauerkraut. We plant these at the end of summer or in autumn, and they take a few months to form a dense head.
Where to grow it. Cabbages and other cool-season brassicas – such as collard greens, cauliflower, broccoli and brussels sprouts – are best placed in garden beds with plenty of room for full sun and airflow around them.
When to grow it. Plant seedlings in autumn, and keep an eye out for cabbage moths and caterpillars.
How to harvest. Use your knife to cut through the base at ground level when the purplish red head is tight and dense.
