Growing your own food

This year I’ve started growing more of my own food, and it’s been both satisfying and delicious. I currently grow herbs, microgreens, carrots, and beetroot—and my plan is to expand a little each year.

​

My carrots and beetroot are grown in containers. I planted them in July, and they’re coming on beautifully. Home-grown vegetables really are tastier—where there’s flavour, there are nutrients. The freshness makes all the difference.

 

Herbs are also incredibly handy to have close at hand. I keep rosemary and parsley on my kitchen windowsill, ready to add to cooking whenever I need them.

​

I also grow microgreens, which are young vegetable seedlings harvested when they’re only a few centimetres tall. Despite their small size, they’re packed with concentrated flavour and nutrients. I love adding them to salads and soups for an extra burst of freshness and colour.

​

I think the time is here where more people are wanting to get back to nature, growing even a small amount of your own food is a simple, rewarding way to do just that. Even a small space can produce something delicious, and starting small then adding a little more each year keeps it manageable and enjoyable.