If the top soil is important for your kitchen garden, the
ground beneath is a valuable space as well to grow root vegetables
A majority of plants in your kitchen garden grow above the
soil, but the ground beneath is a valuable space that can be utilised for root
vegetables. All root vegetables are easy to grow and require minimum
maintenance, with slight variations in planting methods. They can be grown with
equal success in a large vegetable garden or a smaller terrace garden. Alliums,
like all vegetable groups, should not be grown consecutively in the same space,
as it may lead to a build-up of soil-borne pests and diseases. However, they
can be planted at the same time in the garden with companion plants. Onions,
shallots and garlic do not have to be grown in rows in a bed; you can plant
them in between your other crops, away from incompatible crops.
Regular entries in your kitchen garden diary with
corresponding dates will help you keep a track of your crops as you rotate them
around your garden.
Plan well
As with any gardening venture, preparation of your growing
space is vital. While your soil is being prepared for planting, make a list of
the vegetables you need, and the quantity. Once the soil is ready and the
searing heat of summer is past, you can start sowing.
Prep your soil
Root vegetables thrive in cool weather and require loose,
moist soil rich in organic matter. Mix in neem and cowdung, or an
organic compost, and let it rest for a week; turn the soil once again before
planting. The same soil preparation method can be applied for terrace gardens,
using large grow bags or containers. If the soil has previously been used for
vegetables in the allium group, it should be prepared afresh.
Onions: They come in different sizes, colours and in
varying degrees of pungency. Onions are shallow-rooted, and are ideal for urban
gardens. To sow, loosen the pre-prepared soil and plant the onion seeds four
inches apart for large bulbs; if you want to harvest spring onions, you can plant
extra seeds within the space. Cover with more soil and water lightly. When the
onions are ready to harvest, about three months later, the leaves generally
fall to the side.
Pull out the bulbs gently, and place horizontally on the bed
to cure for a few days, keeping it covered if it rains. After the onions are
dry, clip the dried greens — saving it for your compost heap — and place them
on racks with ventilation underneath. Onions can be stored for up to six
months, if kept well aerated. Large bags made of newspaper, with holes punched
in for ventilation, make good storage bags.
Spring onions: As the name implies, these are the
tender onion greens harvested a month after sowing, when the shoots are about
three inches high.
Shallots: The milder perennial small onion is a
favourite in South Indian as well as French cuisine. They can be grown from
seed in a nursery bed or directly in the vegetable bed. They could also be
propagated by planting sprouted shallot pods. Space the onions, seed or pod at
a distance of one inch apart in rows for single bulbs, or six inches apart for
clusters. Harvest using the same methods as the larger onions, saving some
bulbs — called sets — for your next crop.
Chives are herbs from the allium or onion family too, with
similar planting methods. The greens can be snipped as the plant grows and used
in salads. Leek, another allium, is grown for the stalks, and the entire plant
with bulb is edible after the roots are cut.
Garlic: There are many varieties of garlic that you can
choose from. It is an easy crop which can be propagated by planting single
cloves from a garlic bulb. Separate the garlic and plant each clove in
well-drained soil about two inches apart. Harvest and store in three months,
using the same methods as onions.
Good companions
Beetroot, tomato, lettuce, strawberries, cabbage, carrot,
and roses are compatible when grown together. They are mutually beneficial as
they repel pests with their strong odour.
