BY HOME & GARDEN
WITH spring officially here, South East Queensland gardeners have the perfect opportunity to turn their backyards, balconies and patios into productive patches of fresh food.
Longer days, warmer temperatures and plenty of new growth make September an ideal time to plant vegetables, herbs and leafy greens – and you do not necessarily need a large backyard or months of patience before enjoying the results.
For households watching the grocery bill, a productive vegetable garden can also provide a steady supply of fresh ingredients just metres from the kitchen.
For gardeners looking for a fast harvest, leafy greens are among the best places to start.
Loose-leaf lettuces, rocket, silverbeet, rainbow chard and Asian greens including pak choi, bok choi, tatsoi and mizuna can all be planted during spring.
Radishes are renowned for their quick turnaround, while bush and climbing beans, beetroot, smaller carrot varieties and spring onions can provide relatively quick results.
As the weather warms, gardeners can also turn their attention to cucumbers, chillies and smaller tomato varieties including cherry, pear and mini Roma.
Squash and zucchini can also be prolific producers once established, making them useful choices for households looking to get plenty of produce from a relatively small area.
A few pots of herbs can be one of the simplest and most economical ways to start growing food at home.
Basil thrives as temperatures increase, while chives, oregano, parsley, mint, rosemary and perennial Mexican coriander can provide a regular supply for the kitchen.
Instead of buying a bunch of herbs every time they are needed for a meal, gardeners can simply pick what they require and leave the rest growing.
For those willing to wait a little longer, spring is also the time to consider sweet corn, capsicum, eggplant, okra, pumpkin, watermelon, rockmelon, sweet potato and larger tomato varieties.
Even a few pots of herbs, lettuce or tomatoes can be enough to begin with.
