KITCHEN GARDENS
fresh harvest Ah, the kitchen garden… where one can pop outside to pluck tomatoes for a flavoursome lunchtime salad, pick a spot of spinach for supper, or snip some scented herbs for the final flourish to a cocktail. Here’s a beginner’s guide... Words | Emma O'Reilly
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any PoB hotels have enviable kitchen gardens, which not only look dreamy (Peter Rabbit, eat your heart out), but also ensure guests enjoy the freshest, most seasonal, produce – from plot to plate in just seconds. It is perfectly possible to create your own kitchen garden at home – bringing much enjoyment, more flavour (nothing compares with the taste of homegrown tomatoes) and saving on the cost of the weekly shop. You don’t need acres of space to do it, either. Here are some tips for getting started.
16 THE HANDLE • pobhotels.com
Plan your plot
Kitchen gardens are often smaller than a vegetable patch and – the clue is in the name – are close to your kitchen. This ensures it’s easy to both tend to plants and, of course, harvest them. They can be a great choice for a first growing venture. Spring is the best time for planting, but you can start planning well ahead of this. A sunny, sheltered spot with easy access to water and away from trees and fences is the ideal. Sketch out a rough design to fit the space – dividing beds into squares or rectangles works well, and make sure every area is accessible for weeding by putting in narrow pathways. It’s best to have beds for different types
