2 minute read
FLAVOUR BOMBS
Plant these in the backyard for taste on tap in the kitchen
Garlic
This bulb is available in two forms: soft-necked and hard-necked. The former is ideal for warmer climates as it doesn’t need as long a chill period as the hard-necked variety, which grows better in cold zones. Separate bulbs 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 germinated.
Coriander
This pungent herb will thrive in full sun or part shade and well-draining 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
There are two forms of this leafy herb commonly grown here: flat leaf or Italian parsley, which likes full sun, and curly leaf parsley, which 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
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- draining soil in full sun or part shade. Sow seed every 3-4 weeks for a continuous supply.
FOR MORE PLANTS, VISIT
bunnings.co.nz/plants
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.
