If you grow your own veg then you know its organic, easy really says Aggie

Dear Sarah,

We haven't been in touch for weeks, I have been up to my armpits in domesticity, the mundane kind, spring cleaning and sorting out cupboards full of 'toot' that I don't think will ever be used or needed but I am loathe to give away or chuck out. BUT I have spent a wonderful couple of weeks planting veg seeds in trays and out in the garden taking pot luck with the weather, crossing my fingers that the weather won't deteriorate and all my hard work ruined by hard frost! As I have had  a successful year with veg, thought i would share my knowledge, it seems you are not my only fan, bad luck! I have decided to include veg growing and herbs with my cookery, as both so hand in hand.  Good idea? I am including you anyway with the ideas and information in case you want to try and see if you have green fingers, I bet you have, there is not magic to it, like most things you never know till you try! I am learning all the time, but I aways have been a glutton for punishment! I am really pleased with my photos they are getting better slowly but surely.

My advise to you at this time of year is to try a few packets of veg seeds to plant, nothing too complicated or high maintenance. I think the following are pretty easy to grow.

•  Leeks, always useful in cooking and expensive to buy. Very easy to grow (take note)!
• Beetroot, the same, these are delicious in salads, relish, and hot dishes. I find it annoying to have 4 pissy little beets  prepacked, or a small bunch of raw, that is all you can buy, so well worth growing.
• Runner beans, may not be the most sexy of the bean variety, but easy to germinate and you will get tons of beans off them, make excellent relish, and carry the most beautiful flowers, take up little room as trained up wigwam poles.a
• Perpetual Spinach is the man! -not spinach beet. Leave that till another time. This is the easiest of the spinach to grow and can be used for soups, gratin & pasta dishes, the young leaves in salad.
• Herbs, flat parsley, curly leafed parsley, mint, thyme, rosemary and bay - don't panic at this list, these are the most classic and basic of herbs. Don't charge out and buy every herb you see, these you will use regularly and you can add more as your cookery repartee expands.

From seed

Leeks and Runners in seed tray and then plant on later. Fill modules 2/3rds full seed compost, water, put a seed in each module and top with more compost, water lightly again. Cover with cling film or lid from tray and place on window sill. DATE and LABEL. I keep a note as well in my diary on planting dates etc. Watch these don't dry out and keep lightly watered.

Spinach  and parsleys- grow straight into prepared ground. Rake area till smooth and weed. Make a little trough with the end of a trowel water and then sprinkle seeds in, cover with raked soil and LABEL BOTH ENDS otherwise you will forget where the row ends. Plant both parsleys the same way. These like to be grown in situ and not moved.

Buy small established plants

Thyme there are many types available but start with common thyme and buy it in pots from a garden centre. Buy 3 and re-pot into a larger container. LABEL

Rosemary and Bay buy from garden centre  and keep watered, as it grows plant into a larger pot. This is by far the easiest way. Keep the potted herbs near the back door, water as required.

Mint is a bugger! Buy spearmint or garden mint, the type you use for mint sauce. It will take over the garden if you let it. Plant in an old bucket with holes at the bottom for drainage, this will contain it and stop it rampaging out of control through your garden, a bit like a puppy!

Let me know what you think, do have a go, you may develop a passion for gardening,

My love to you,

Aggiexx

PS If you happen to notice the date, this is NOT an April Fool and it really is me writing it!