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A kitchen garden
To begin its first kitchen garden some basic principles are to be known in particular in term of choice of the plants, of natural manure, and other processing rotation of crops of the parasites.
A kitchen garden first of all requires a generous sunning and an effective protection of the crops against the dominant winds. Avoid as much as possible the proximity of a house which would make shade and the greedy shafts out of water. Once the site chosen, the gardener will have to choose plants adapted to its area and the vicissitudes of the climate. To facilitate the work of the ground, the garden will be divided into squares separated by alleys. The hardy perennials like the aromatic ones, the asparaguses or rhubarb will be relegated preferably in end of garden or on the edges for better carrying out the future hoeings and diggings. Once the delimited squares, the plantations will be able to begin at the rate/rhythm from the seasons.
To avoid the contribution of and pesticides, associate the plants which will be complementary: will know for example that garlic, the onion or the shallot slow down the development of leguminous plants like beans and peas. Even thing for the cabbages which oppose the growth of the strawberry plants and fennel the cores. Traditionally, the cores are planted beside leeks, of onions and of the coriander, the tomatos are planted near onions, beans beside radishes. The concern will hold distant the insects from cores, cabbages and lettuces while the French marigolds with their specific odors will move away the vermin from tomatos.
Lastly, the following year, carry out the rotation of your crops. This technique will avoid you impoverishing your ground. A watering with drop by drop with recovered will put the final key at your kitchen garden .
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