With the worst of the weather hopefully behind us, if you haven’t started already, it’s time to put your growing plans into overdrive. Rather than buying ready-to-go plants at the garden centre, save money and learn new skills by growing from seed.

April is the month when a huge percentage of our favourite salads and vegetables can be sown, either directly into the earth, prepared containers and pots, or into seed trays and propagators to germinate inside, ready to be planted outdoors in May.

Sowing Outside

Beetroot, leeks, potatoes, carrots, spring onions, radishes, parsnips, peas, spinach, garlic, shallots, cabbage and Brussels sprouts can all be sown outdoors in veg patches, beds, borders, containers and pots this month.

  • Hoe the planting area so there are no big clumps of mud and the soil is fine. Add compost if necessary, as the seeds need the best possible start.
  • Alternatively, fill your pots and containers with compost.
  • Water prior to sowing to reduce the chance of seeds being moved or washed away.
  • Sow seeds as per instructions on-pack as to depth and positioning of seed.
  • It’s always tempting to try and sow more seeds per metre than the pack says but you will have healthier and more productive plants if they have the correct amount of space.
  • Clearly label what you have planted and where it is.
  • Netting and frost fleece to cover the seedlings and young plants can be useful over the next 4 weeks to keep them warm and stop squirrels and other animals wrecking your germination party
  • A useful tip is to cut the bottom off a large plastic bottle and place over single plants to create mini greenhouses for night time protection.

Sowing Indoors

The likes of aubergines, beans, cucumbers, squash, sweetcorn, tomatoes, chilli plants and courgettes appreciate a warm start to life on a windowsill inside.

  • Fill seed trays with seed compost and tap down to remove air holes.
  • Water well.
  • Follow the pack instructions as to the depth and positioning of each seed.
  • Label the trays and place on a windowsill.
  • The optimum germination temperature for most vegetables is between 18-22c. On the windowsill it may reach in excess of 30c, which will be fine for most seeds to germinate but you will need to check your trays daily to ensure they are moist.
  • Most seeds will germinate between 7-10 days and then around 3 weeks later when they have 2 sets of leaves, they can be transplanted into larger pots to give them more space for root development.
  • 2-3 weeks later once the threat of frost has gone, they will be ready to be planted outdoors.
  • You can start feeding your plants once they are around 10cm. There are plenty of feeds available but look for one with a good mix of nitrogen, potassium and phosphorus, which will be beneficial to leaf, fruit and root growth.
  • Some salad and lettuce varieties can be sown directly outside but in April the seedlings can be very susceptible to the cold and very attractive to slugs and other pests.
  • Lettuce will struggle to germinate at temps in excess of 23c so a cooler spot indoors will be required initially
  • Microgreens are also a great option to try and can provide extra nutritional and visual value to dishes.

Herb and Garden

If vegetable growing is a cabbage too far this year, a herb garden is an easier way to get started and far less of a drain on time. Fresh herbs are multi-sensory, beautiful when in flower, require little maintenance and are unbeatable when it comes to elevating and finishing dishes. Either planted in beds, borders or in pots, plants can be bought cheaply at the garden centre or you can easily plant from seed indoors and then transplant to pots or the ground.

Perennial herbs will keep on growing throughout the year and beyond so are a brilliant foundation for your herb garden. Mint and rosemary are great examples, which love the UK conditions and can be utilised in so many ways from mojitos to potatoes and sauces to stews and salads. Chives, cress, oregano, sage, thyme, tarragon and marjoram are other classics that don’t need a huge amount of space but can inspire creative chefs.

Annual herbs will only be around for a season but are easy to sow indoors for a plethora of herbal freshness and floral flavour this summer. Dill, chervil, parsley and summer savoury should all be considered alongside the essential basil and coriander. Make sure you don’t overwater and sow new seeds every two weeks to ensure a season-long herb harvest.

If planting outside, make sure your herbs are in the right location. Mint, rosemary and oregano love the sun but herbs like coriander and basil will bolt if they have too much sun. This means the plant starts to concentrate on flowering rather than leaf growth.

Foraging

With the new shoots and life arriving in the fields, forests and green pastures, the foraging season is and green pastures, the foraging season is upon us with a variety of treats popping up upon us with a variety of treats popping up for the picking. A great time for the team to for the picking. A great time for the team to get outdoors and bond together, keep your get outdoors and bond together, keep your eyes peeled for these tasty treats in April eyes peeled for these tasty treats in April – it could be rich pickings!

WILD GARLIC

Often found in damp woodland, you can’t Often found in damp woodland, you can’t miss the deliciously pungent aroma in the air. miss the deliciously pungent aroma in the air. Make the most of the leaves first and then Make the most of the leaves first and then keep an eye out for the flower buds, flowers, keep an eye out for the flower buds, flowers, and seed heads during the summer.

ST GEORGE’S MUSHROOM

One of the early edible varieties One of the early edible varieties that you may see in April, these that you may see in April, these flavoursome fungi are found in flavoursome fungi are found in grassland and woodlands from grassland and woodlands from around St George’s Day.

ROCK SAMPHIRE

Often seen poking out of walls or Often seen poking out of walls or among rocks in south west coasts of among rocks in south west coasts of England, Wales, Scotland and Ireland England, Wales, Scotland and Ireland rock samphire is high in vitamin C and provides rock samphire is high in vitamin C and provides succulent green fronds and five-petalled flowers. The succulent green fronds and five-petalled flowers. The pods can be gently boiled, steamed or fried for a couple pods can be gently boiled, steamed or fried for a couple of minutes or even be used as a base for a Salsa Verde.

HORSE PARSLEY

The flowers and leaves are great in salads and the The flowers and leaves are great in salads and the succulent stems can be treated like tender stem succulent stems can be treated like tender stem broccoli – simply steamed, seasoned and served with broccoli – simply steamed, seasoned and served with butter. Keep an eye out in coastal regions on clifftops butter. Keep an eye out in coastal regions on clifftops and in hedgerows.

COMMON MALLOW

Offering unassailable protein power, the leaves, Offering unassailable protein power, the leaves, flowers, roots and seed or ‘nutlets’ from common flowers, roots and seed or ‘nutlets’ from common mallow are all edible.

SEA PURSLANE

Another coastal foraging find with slightly salty, luscious Another coastal foraging find with slightly salty, luscious oval leaves and pink flowers. Nice raw or cooked. oval leaves and pink flowers.

GARLIC MUSTARD/HEDGE GARLIC

Flowering this month, hedge garlic has a milder garlic Flowering this month, hedge garlic has a milder garlic flavour with a punchy pepper hit, making it great in flavour with a punchy pepper hit, making it great in salads, sauces, stir fries and pestos.