What Can I Plant?

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It would take a lot of space to grow all the vegetables you desire and it is good to maybe see what your next door neighbour is growing and work together to compliment each others garden. For first time garden people maybe picking a top 4 or 5 items to grow, possibly within the same vegetable group would be an easy way to go. You will learn how much work goes in to a garden and at the same time how easy and gratifying it is.

Pick a couple favourite herbs as well and try them in your kitchen window, nothing better for cooking than fresh herbs. Very easy to manage and with them right in front of you all the time it will be easy to monitor how they are doing and if they need water.

What vegetables can i plant?
The following list contains familiar vegetables which are commonly found in your local grocery store. Click on a name to learn about its benefits.

What herbs can i plant?
The following list contains familiar herbs which are commonly found in your local grocery store. Click on a name to learn about its benefits.

Benefits and attributes
We have tried to bring together some facts earthsSOS style for you to assist in choosing what plants and herbs you might try to plant your first year. Things like cooking ideas, planting times, medicinal properties, and maintenance tips.

asparagus
 when to plant: as soon as the soil is workable in the early spring.
maintenance: hand-weed the bed, provide support for stems if necessary, and remove berries from stalks before they fall off.
in the kitchen: eat steamed or use in soups, soufflés.
notes: even though it takes a while before you can enjoy your first harvest (easily 2 years), the fact that a well-kept bed can last 20-30 years makes it a worthy investment! Plant at the side or edge of your garden to avoid disturbance from usual garden cultivation.

basil
 when to plant: sow in a covered container in March/April; Plant out in early June in a sunny spot with good drainage.
medicinal: rich in calcium, phosphorous, Vitamin A & C
in the kitchen: popular in Italian dishes and soups.

beets
when to plant: Mid-April throughout June.
maintenance: thin when seedlings are 1" high; keep weed free and water moderately during dry spells. Mulch to conserve moisture.
in the kitchen: boil or pickle, slice and add to salads.

broccoli
 when to plant: sow in Mid-April/Mid-May and transplant them when they are 3" high.
maintenance: hoe regularly and protect against birds; water during dry spells in the summer and in the winter draw up soil around the stems and stake the plants.
in the kitchen: boil in salted water for 10 minutes or steam upright in 2 inches of water for 15 minutes; braise in white wine or braise with red wine and anchovies, olives.

carrots
 when to plant: April to June.
maintenance: Sow very thinly and burn or bury all thinnings to discourage pests; water if the soil is dry and thin in the evening; keep an eye out for weeds.
in the kitchen: trim off the top and bottom and any diseased parts; wash and do not peel unless carrots are old (most of the nutrients are in the skin). Carrots can be eaten raw, sliced thin and stir-fried, or boiled in a little water and served with a bit of butter and parsley.

celery
 when to plant: sow seeds in March or early April; plant seedlings in May or mid-June.
maintenance: water plentifully in dry weather and liquid feed with a soluble fertilizer in summer months.
in the kitchen: serve fresh with dip or cheese, or serve chopped in salads.

chives
 when to plant: can be planted from seed in March but it's easier to plant specimens that are pot-grown in autumn.
medicinal: all alliums (like onions and chives) are said to help lower blood pressure, but onions are a better source, as smaller quantities are required.
in the kitchen: add a subtle, onion-like flavor; works well with butter, sour cream, and cheese.

corriander
 when to plant: sow seeds once there is no more danger of frost in spring.
medicinal: said to aid in treating digestive ailments and colic.
in the kitchen: an essential ingredient in curry
notes: *Coriander (seed) is the same plant that produces cilantro (leaves); these are NOT interchangeable as they have very different flavors.

cucumber
 when to plant:plant in the spring, after the danger of frost has passed and the soil has warmed.
maintenance: apply mulch in early spring or organic materials in summer and remember to watch out for cucumber beetles.
in the kitchen: unpeeled cucumbers are higher in Vitamin A and fiber.

dill
when to plant: in warm areas, plant in fall or winter; in areas that experience frost, plant at least a week after the last frost - plant directly in the ground - there is no need to start indoors, and dill does not transplant well.
medicinal: said to be a diuretic and stomach soother; weak tea can be used to treat colic or gas in young children.
in the kitchen: use in dishes with butter and cream, as well as acidic dishes; use in herb butters or as an addition to salads.

eggplant
 when to plant: when the soil is warm and there is no more danger of frost.
maintenance: fertilize when the plants are half-grown and again immediately after the first harvest. Eggplants thrive in hot weather but still need to be irrigated during dry periods to ensure peak production.
in the kitchen: Boil, sauté, bake in a casserole, and grill with other vegetables. Flavor goes well with meats, especially ground beef.

fennel
 when to plant: seeds should be sown in the garden in late spring.
medicinal: said to be used for relief from indigestion and respiratory congestion; tea can be gargled or used as an eyewash; also said to stimulate breast milk flow.
in the kitchen: with chicken, pork, fish or veal, soup stocks and flavored butters, dressings.

kale
 when to plant: sow seeds in May and transplant in June when 4-6 inches high.
maintenance: hoe regularly and prevent stems from shaking in the wind by tamping down the soil firmly around the stems; pick off yellowing leaves as you see them.
in the kitchen: add vinegar dressing to chopped leaves and mix in a salad or boil and serve with white sauce or melted butter.

lavender
 when to plant: transplant into your garden in the summer.
medicinal: infusion is used to treat insect bites; oils are used in aromatherapy.
in the kitchen: Used mainly in dairy-based dessert dishes.

lettuce
 when to plant: for a summer crop, plant out in March to late July.
maintenance: thin seedlings at sight of first leaves, water in the morning or midday (not evening), use slug-pellets to protect against slugs, hoe regularly.
in the kitchen: usually only eaten fresh in salads; try as a wrap for ground beef/pork.

lemon balm
 when to plant: as soon as the soil is workable in the early spring.
maintenance: hand-weed the bed, provide support for stems if necessary, and remove berries from stalks before they fall off
in the kitchen: eat steamed or use in soups, soufflés.

margoram
 when to plant: start from seed in the summer or plant in your yard when it is warm.
medicinal: used as an insect repellant and as a therapeutic bath herb.
in the kitchen: use in sauces, stuffings, egg & cheese dishes; goes well with red meat and beans.

mint
 when to plant: autumn or spring; planting in containers will help prevent it from running wild.
medicinal: menthol in mint tea soothes the stomach lining, freshens breath, relieves nasal congestion and calms nerves.
in the kitchen: use as flavoring for ice cream, chocolate and other desserts; makes a nice refreshing tea.

onions
 hen to plant: sow as soon as the land is workable in the spring .
maintenance: hoe carefully or weed by hand; break off any flower stems, use mulch to help retain moisture.
in the kitchen: boiled, baked, stir fried or glazed, battered and deep-fried, chopped in salads.

oregano
 when to plant: sow seeds under glass in March, and at the end of May move plant to a sunny spot.
medicinal: oregano tea is said to relieve indigestion, flatulence and urinary problems.
in the kitchen: sprinkle chopped oregano over meat/poultry before roasting, on soups prior to serving, and in stuffings.

parsley
 varieties: Curled Leaf - more decorative, Plain Leafed/Italian - more flavor.
when to plant: April for a summer and autumn harvest; August for winter use.
medicinal: said to aid digestion, act as a mild diuretic; stimulate delayed menses and relieve menstrual symptoms.
in the kitchen: eat steamed or use in soups, soufflés.

peas
 hen to plant: you can generally sow from late March to early June.
maintenance: protection from birds is needed immediately after sowing - do this by stretching a black cotton fabric across short stakes or a wire-mesh guard.
in the kitchen: pick before full maturity and cook in just enough water for about 10 minutes; the British enjoy mushy peas (mashed) with fish and chips, and you can also use them to make pea pod soup.

peppermint
when to plant: plant in spring; can use cuttings from stems, stolons, and root divisions; pick anytime needed.
medicinal: menthol in peppermint tea soothes the stomach lining, freshens breath, relieves nasal congestion and calms nerves.
in the kitchen: used in jellies, beverages, soups, stews, sauces, and meats.

peppers
 when to plant: best to start seeds indoors in late winter and then transplant in spring when the soil and air are warm.
maintenance: use a fertilizer when transplanting, and again when the first flush of peppers is set. Irrigate during dry spells.
in the kitchen: eat raw, roasted, pan fried or grilled. Delicious grilled and brushed with olive oil, or chopped in an omelet.

potatoes
 when to plant: all throughout April or early March.
maintenance: pick in August for immediate use; pick in September/October for storing.
in the kitchen: baked or boiled, mashed or scalloped, fried or pan-roasted.

rosemary
 hen to plant: propagate from cuttings in the early summer.
medicinal: in small amounts, it is said to be able to relieve digestive problems and menstrual cramps; tea acts as a soothing tonic and can be used as an antiseptic.
in the kitchen: popularly used with roast lamb and potatoes.

sage
 when to plant: seed is unreliable and slow to flower; propagate from summer cuttings.
medicinal: because of its astringent and antiseptic qualities, it is used mainly as a mouthwash to treat mouth sores/ulcers, and sore throats.
in the kitchen: works well with most poultry and meats, especially fatty meats.

spinach
 when to plant: mid-March to May for summer varieties, August-September for winter varieties.
maintenance: maintain ample moisture in fertile, well-drained soil.
in the kitchen: can be used quiches, dips, omelets, and soups, with poached eggs, vegetarian lasagna, and salads.

terragon
 when to plant: propagate from cuttings in March.
medicinal: said to be effective in eliminating intestinal worms in children, as well as relieving menstrual and stomach cramps and other digestive problems. Also taken by some to treat fatigue and soothe nerves, as well as promote appetite. Can relieve toothache, perhaps because of the peculiar (mild) anesthetic effect produced by chewing the leaves.
in the kitchen: is essential for béarnaise sauce, enhances vegetable flavors (especially green beans) perfect for cream, butter, eggs, some vegetable soups, sauces and tomatoes; goes well with veal and other white meats, lobster and fatty fish.

thyme
 when to plant: plant in a well-drained spot in the springtime.
in the kitchen: use to enhance meat/game dishes; traditionally used with trout, mutton and rabbit in French cooking; its lemony flavor works well with cottage cheese and flavored butters.

tomatoes
 when to plant: sow seeds in late March or early April, hardened off in May, and planted in June.
maintenance: pinch off side shoots when they reach 1", remove yellowing leaves.
in the kitchen: serve fresh or in a paste/sauce; slice and add to salads.

Don't forget to check your Climate/Plant Hardiness Zone!
www.thegardenhelper.com/ushzmap.html
North America Plant Climate/Hardiness Zones