Sowing Annual Herbs and Vegetables – April

Now is an ideal time to sow your favourite annual herb for a summer supply of flavourings and garnishes. Sow seed of parsley, basil and chives in seed trays or individual modules for easy transplanting.

Place on a sunny windowsill or in a heated propagator, keeping the compost just moist. As the soil warms in spring, sow coriander, dill and chervil directly into the ground. Make regular sowings every few weeks to ensure continuous supplies.

Beetroot, brassicas, carrots, Swiss Chard, lettuce, onion sets, radishes and spinach can all be sown directly or in modules outdoors until ready to transplant.

The more cold-sensitive vegetables should not be planted out until after the likely date of the last frost in your area, after this will be the ideal time to plant the vegetables into their final positions.

Courgettes, cucumbers, pumpkins, runner beans and tomatoes all need to be on a sunny windowsill, heated propagator or heated greenhouse.  Towards the end of April these can be sown in an unheated greenhouse.

Young plants kept in the house too long can become drawn or leggy. Be sure to harden off indoor-raised vegetables for a week or two before planting them out.

Don’t forget to pop into the Trading Centre to pick up your seeds.