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3 vegies you can grow in 10 weeks
It takes just over two months from planting to have these vegies on the table
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These versatile vegies are ready to harvest by about 10 weeks after planting. They taste best if watered regularly and picked while young as they can become bitter if left too long. Choose warm-weather varieties for summer eating.
CUCUMBER
Available in all shapes and sizes, varieties include Lebanese, apple and telegraph. They can be used in salads and sandwiches, pickled or cooked.
PLANT in a bed with added compost and sugarcane mulch, four seeds to a hole, spaced about 500mm apart.
CARE by thinning seedlings to the strongest and healthiest two and train them up a trellis if space is limited. Water every second day and avoid wetting the leaves to prevent mildew.
HARVEST the pickling varieties when they’re up to 100mm long, and up to 200mm for salad types.
LETTUCE
A great vegetable for the novice, lettuce is easy and quick to grow in the right conditions. Plant oakleaf, buttercrunch or Darwin for warm-season growing.
PLANT seeds in well-drained soil rich in organic matter, in full to part sun.
CARE by watering daily in hot weather and liquid feeding every two weeks.
HARVEST when leaves are large enough to pick from the outside.
TIP Put seeds in the fridge for a few days before planting and when you take them out they respond as if winter is over and germinate quickly.
SILVERBEET
Although often referred to as spinach, it’s a closer relative of beetroot. Choose compact rainbow chard or slobolt for growing in warmer weather.
PLANT seeds 350mm apart in any type of soil with full to part sun and add a handful of high-nitrogen fertiliser for each square metre.
CARE by using a liquid fertiliser every two weeks and watering every couple of days to avoid a bitter taste.
HARVEST at no later than 12 weeks by pulling off the outside leaves at the base, leaving the inner leaves to grow.
TIP Soak seed for a few hours before planting to aid germination.
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