FLAVOUR BOMBS Sow these edibles and have taste on tap for the kitchen

Flavour bombs

Plant these in the backyard for taste on tap in the kitchen

Garlic

This fragrant bulb is available as soft-necked for warm climates, and hard-necked for cooler areas (best planted in spring). Separate into individual cloves – don’t remove the ‘skin’ – and plant pointy end up in a sunny spot with well-drained soil. Cover with soil, so the tops are just below the surface, and water when the cloves have germinated.

Coriander

Pungent (and polarising), coriander will thrive in the right conditions: full sun or part shade and well-drained soil improved with compost. Plant seedlings, or scatter seeds, lightly cover and water in well. Keep soil moist during the growing season and liquid feed regularly.

Parsley

The most commonly used form of this leafy herb is flat leaf or Italian parsley, which likes full sun. Curly leaf parsley is often seen as a garnish, has a slightly more robust flavour and does best in part shade. Harvest outer stalks often to encourage more shoots and leaves.

Spring (or green) onion

The salad-lover’s favourite, these are not immature onions and don’t form a true bulb. Instead, they have hollow stalks with stringy roots and a milder flavour. Plant in well- drained soil in full sun or part shade. Sow seed every 3-4 weeks for a continuous supply.

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Garlic

(Allium sativum) Garlic is ready to harvest when the leaves start to die down, from 8-9 months after planting.

Curly leaf parsley

(Petroselinum crispum) Plant this popular herb in well-draining soil enriched with plenty of organic matter.

Coriander

(Coriandrum sativum) After about 6 weeks, pick leaves as needed – you can also use the stems, roots and seeds.

Spring (or green) onion

(Allium fistulosum) Harvest whole or treat as ‘cutand-come-again’ by snipping the stems so the plants can regrow.