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As the allotment really comes alive, it’s the only place I want to be. Peonies are blooming, dahlias are shooting up, I have geums, cornflowers, roses and many other flowers bringing colour to the plot. Most of the young plants have been planted out where they will grow and I am already harvesting salads and almost strawberries! It’s been rainy that’s for sure, with more to come so thankfully the Rhino Greenhouse has given me the opportunity to still sow and grow without getting totally drenched!
Inside the greenhouse this year I will be mainly growing micro greens because they are just so easy to grow, they look incredible and the scent when opening the greenhouse door is delightful. Sowing densely into trays of compost, I grow all kinds of micro greens from basil to fenugreek, sprouts to radish, lots of salads and herbs. Harvesting them when they are no bigger than 10cm, they are used in cooking for flavour, to garnish and ultimately loads of nutrition.
One plant I am particularly excited about every year is the Wasabi. I have grown Wasabi for three years in a container but this year I will be trialling one planted outside. Wasabi does seem to be making it’s way into home gardens and I am not surprised. It’s a really lovely looking plant and to be bale to make your own Wasabi beats the ‘pretend’ Wasabi you buy in take aways (hint hint it’s not actually Wasabi).
Wasabi grows by river beds in Japan, so suffice to say it needs moisture and shade. If you can mimic that, you can grow Wasabi. It will take up to 2 years before you can harvest the roots but in the meantime, pick some leaves and add them to you cooking - the flavour is fantastic! I will cover the plant with straw or fleece over winter if the temperature starts to dip much below zero.
And while the Wasabi establishes in the new bed, I am cutting the hundreds of peonies for bouquets and continuing to successionally sow to keep the crops coming up until Autumn.
Happy June gardening (even if you do need an umbrella)!
