I have a small potager out behind the house, it’s an ornamental vegetable garden. In it I grow a lot of herbs and lettuce. Out behind the garage there’s a big vegetable garden, right now it’s probably 70 feet wide by about 50 feet wide. It gets a little bigger each year, in a few years we will have expanded it to the final size. When that time comes we will make permanent pathways, plant hedges, and a large perennial border in front of the fence that will surround it. Until then, it’s a fairly traditional garden space. I have rows that are 4 feet wide, vegetables are planted very closely in these beds, or things are interplanted.
It’s filled with all sorts of things, mostly the ones I grow in large amounts: peas, beans, onions, potatoes, asparagus, tomatoes, peppers, garlic, etc.
I read a while ago that at the Hagley mansion garden they layered their garden waste in a row of the garden throughout the growing season. There was not turning of the compost, it was let sit over the winter and the following spring squash was planted in the piles to use the nutrients while it continued to compost. I’m giving this method a try in my garden, so far the zucchini planted in the pile is doing well.
This garden is not tilled, it hasn’t been since we moved in. The result is that each year I have fewer and fewer weeds and the soil structure is getting better and better. It’s amazing how much difference you can make in a short amount of time, I’ve noticed huge differences in water and nutrient retention along with weed load in this garden in the past four years. It’s a great space, hopefully when it reaches its final size it will be big enough to allow 25% of it to be fallow each year so the soil can rest.
How’s your edible garden going? What size do you consider the perfect size for an edible garden?Filed under Around the Garden, Edible | Comments (12)