Vegetables from your own garden are not only healthy, fresh and crunchy, they are also fun to grow. With a few tips and the right types of vegetables, even beginners can do it.

Gardening made easy

If you've been thinking about starting your own vegetable garden for a while, then you've come to the right place. The cultivation of fresh vegetables is not only easy on the wallet, but also creates exercise in the fresh air and is also a lot of fun. Normally, you don't even need a piece of land to grow vegetables. Even in a small space, a good harvest can take place. It can even be grown in pots and tubs on the balcony or terrace. Properly tackled, the cultivation succeeds without any problems. Even beginners can reap a good harvest. Below are some tips to keep in mind.

Choosing the right location

Of course, a vegetable patch cannot simply be laid out anywhere in the garden. When choosing the place, the needs of the plants must be taken into account so that they thrive well. The place should:

  • be bright and sheltered from the wind
  • but no blazing midday sun
  • for pot culture orientation to the south optimal

Initially, the cultivation should be started small. A few rows are usually enough.

size of the beds

At first, one or two beds will do just fine. They shouldn't be too big either. A bed size of:

  • Width 120cm
  • Length about 200 cm

A bed should always be easy to work on from all sides. Paths are to be planned between the individual beds:

  • 80 to 100 cm wide main path
  • enough space for wheelbarrow etc.
  • at least 30 cm between individual rows of beds

A raised bed would also be ideal for cultivation. This is very clear, extremely space-saving and protects your back at work.

Prepare the ground properly

The condition of the soil is crucial for the cultivation of vegetables. This should be tested in advance. A pH value in the neutral range is ideal. Test strips are available from specialist retailers to measure the value. If the soil is in the acidic range, adding lime can help. However, if it is too alkaline, the soil should be upgraded with compost or manure. Mature compost must also be regularly worked into the soil before each cultivation. This is not only used for fertilization, but also for maintaining the soil structure.

In addition, the soil must be well loosened and free of weeds. If possible, it should be dug up to the depth of a spade in the autumn of the previous year. The soil can settle over the winter and the water contained in the soil freezes and expands as a result of the frost fermentation process. As a result, larger clods of earth are blown up. The soil becomes nice and loose and crumbly and the soil is well aerated.

It is also necessary to check the permeability of the soil, because waterlogging inevitably means the "death" of the plants. To do this, the soil is simply watered sufficiently. The next day, simply squeeze a handful of soil and you can see the drainage ability. If liquid still escapes, the soil must be worked up with compost.

Cultivation in mixed culture

Not to forget is the right combination of plants on a bed. Different vegetables should always be grown with a different growing season and from different plant families. The advantage is that:

  • Plants benefit from each other in terms of health and growth
  • no one-sided withdrawal of nutrients from the soil

Notice: Good neighbors include French beans, peas, carrots, radishes, tomatoes, spinach, lettuce and beetroot. On the other hand, onions and potatoes do not get along very well.

Care and harvest properly

However, the work is far from over with sowing or planting. Only then does it really start. In order for the vegetable plants to develop well and to expect a rich harvest, it is necessary:

  • regular watering, but moderate
  • In addition, check the top layer of soil for moisture
  • water when dry
  • in heat 10 to 20 liters per square meter
  • Avoid waterlogging
  • loosen the soil regularly
  • remove weeds
  • fertilization
  • Frequency varies depending on the type of vegetable
  • Application of organic fertilizer
  • Long-term fertilizers such as horn shavings proven
  • releases nutrients slowly and evenly
  • thus at least supply of nutrients for three months

As a rule, the harvest of the different types of vegetables then takes place in several stages. If only individual fruits are harvested, they should be harvested daily. In this way, the plant is regularly stimulated to produce new fruit. Other varieties are harvested whole and as needed, such as lettuce or cabbage.

Notice: Young seedlings often need smaller amounts of water. After that, thorough watering once a week will suffice.

Don't forget crop rotation

Each year of cultivation it is necessary to change the location of the individual varieties on the bed. In other words, they should definitely not be planted again in the same place. This is required to:

  • to ensure a good harvest
  • Varieties have different nutrient requirements
  • prevent soil leaching
  • to prevent diseases and the spread of plant pests

It is advisable to keep an overview of the entire cultivation of the individual years, otherwise the overview can very quickly be lost. It should also be noted that not all types of vegetables are compatible with the preceding crop. You should find out in detail which vegetable plants are particularly suitable as a previous or subsequent crop.

Notice: It is recommended that vegetable plants are first grown in the same place every three years.

Vegetable varieties for beginners

Choosing the right variety is particularly important for “garden newbies”. Under no circumstances should many types of vegetables be grown at once. Better to start small and increase the number of varieties over the years. There are different varieties, which normally do not require much prior knowledge and, if necessary, can also be grown in pots and tubs. These are also:

  • easy to care for and robust
  • undemanding to soil conditions
  • not susceptible to diseases and pests
  • well suited for mixed culture
  • tolerate light periods of drought or rainfall
  • are partially insensitive to cold

However, even with such beginner varieties, it is important to pay attention to the correct sowing dates. These must not be done too early, as the seeds will then germinate slowly or partially fail. The seedlings are then also more susceptible to pests such as snails. The necessary distances between the individual plants are also important. They need space for healthy growth. In some cases, a pre-cultivation in early spring indoors on the windowsill is also necessary. All this information can be found on the seed packets. Below we have put together some popular vegetables for beginners.

Radish (Raphanus sativus)

Radishes are easy to grow. They should be sown between slower growing vegetables such as carrots or parsley. So they serve to mark the rows. Not only the tender tubers are edible, but also the roots and leaves. There are different types, red round or oblong and white, which are known as icicles. Radishes are quite undemanding and require only a few nutrients. When mounting, please note:

  • Sow March to September
  • directly outdoors in rows
  • Soil temperature 6 to 8 °C
  • Sowing depth 0.5 to 1 cm
  • cover with soil, press down and keep moist
  • Row spacing 15 cm
  • within the row 5 cm
  • Germination 5 to 8 days
  • cold germinator
  • Cold period of 7 days at 5 to 10 °C favorable
  • sunny to semi-shady
  • nutritious, loose soil
  • keep well moist
  • loosen the ground from time to time
  • Protection against snails important
  • Harvest 3 to 4 weeks after sowing

Notice: If the soil is too dry or too wet, the red tubers will burst open.

Lettuce (Lactuca sativa)

There are also different varieties, light and dark colors and shapes. Lettuce is a popular choice for beginners to grow, as is pickle lettuce. There are spring and summer varieties of lettuce, and the whole head is always harvested. In contrast, with lettuce, only the outer leaves are harvested. The heart leaves must remain in place so that the lettuce can always grow back. Therefore, lettuce can also be harvested continuously. Please note:

Lactuca sativa, lettuce
  • Sow March to August / September
  • flat in rows
  • Soil temperature 10 to 20 °C
  • light germinator
  • Sowing depth max. 0.5 cm
  • just cover lightly with soil
  • Germination 7 to 12 days
  • Row spacing 25 to 30 cm
  • within the row 25 cm
  • sunny to semi-shady
  • no blazing midday sun
  • humic, evenly moist soil
  • sensitive to salt
  • Harvest May to September
  • water well
  • Snail protection required

The trade also offers pre-grown young plants.

Notice: Lettuce works well in a mixed culture with tomatoes, onions and cucumbers.

Chard (Beta vulgaris)

A distinction is made here between stem and leaf chard. There are varieties with white, red and yellow stems. The stalks can be cooked like asparagus and the leaves like spinach. Swiss chard is heat - and also cold-resistant. The whole plant should never be harvested, but only the outer leaves, then a regular harvest is guaranteed. Also to note:

chard
  • Sow March / April directly outdoors
  • leaf chard:
    • 3 cm deep
    • Row spacing 30 cm
    • within the row 15 to 20 cm
    • Harvest from June
  • stem chard:
    • 3 cm deep
    • Row spacing 40 cm
    • within the row 25 to 30 cm
    • Harvest from the end of June / beginning of July
  • sunny to shady
  • no blazing midday sun
  • fresh, moist soil
  • protect young plants from snails
  • water regularly
  • Keep beds weed-free

Notice: An additional small amount of fertilizer should be added every 14 days.

French beans (Phaseolus vulgaris)

In addition to the bush beans, there are also pole beans. These are cultivated just like bush beans, but they need a climbing aid. Beans can be used in many ways. They are suitable for fresh consumption in salads, soups and as a vegetable side dish, but also for freezing. Never eat raw because the seeds and bean pods are poisonous. The toxins only decompose when heated to 90 °C. When cultivating, please note:

  • Sow in rows at the end of May to July
  • Place 3 to 6 seeds in a hole
  • Distance within the row 40 cm
  • Row spacing at least 50 cm
  • Sowing depth 3 cm
  • Soil temperature 15 to 20 °C
  • Germination after 8 to 10 days
  • Sun to semi-shade
  • water regularly
  • Keep beds weed-free
  • Harvest 10 to 12 weeks after sowing before frost

After the beans have matured, however, they should be harvested regularly to encourage the plants to flower again. In the first few weeks after sowing, however, it is advisable to cover the rows with transparent fleece to protect them from bird damage.

Tip: When the plants have reached a height of 10 to 15 cm, heap them up with a hand's breadth of soil.

Spinach (Spinacia oleracea)

Spinach can be harvested in summer, but is also a popular winter vegetable and suitable for overwintering in beds. Spinach is used steamed, raw or in a salad. Please note:

  • Sow March to May or August to October directly outdoors
  • Sowing depth 1 to 2 cm
  • Soil temperature 10 to 20 °C
  • Row spacing 25 to 30 cm
  • within the row 5 to 7 cm
  • sunny to semi-shady
  • loose, humus-rich soil
  • water regularly
  • Harvest 10 to 12 weeks after sowing

Tip: Cover seed with light-colored, translucent fleece to protect against bird damage.

Zucchini (Cucurbita pepo ssp. pepo)

Zucchini are very popular. Not only the fruits are edible, but also the flowers. However, the plants need some space. One plant is enough to provide fruit for a small family well into autumn. The culture is simple:

  • Space requirement at least 1 square meter per plant
  • Preculture indoors from March to April
  • put two grains in a pot
  • Cover with soil three times the seed thickness
  • press and keep moist
  • Transplant outdoors at the end of May
  • alternatively direct sowing outdoors from the end of May
  • Soil temperature 18 to 25 °C
  • Germination after 6 to 10 days
  • Sun to semi-shade
  • no blazing midday sun
  • nutritious soil
  • ideal compost heap
  • Harvest 10 to 12 weeks after sowing by September

Tomatoes (Solanum lycopersicum)

In principle, tomatoes grow all by themselves if they have a rain-proof place. The red fruits can be prepared in different ways in the kitchen. However, the following must be observed when mounting:

  • Preculture in the house
  • Sow March to April
  • Pre-soak seeds for 24 hours for better germination
  • Sowing in pots
  • Sowing depth 1 cm
  • keep well moist
  • Soil temperature 22 to 25 °C
  • Germination time 10 to 21 days
  • Transplant outdoors at the end of May
  • Row spacing 80 cm
  • within the row 60 cm
  • humic, nutrient-rich, deep soil
  • full sun and sheltered from the wind
  • Water a lot and fertilize regularly (special tomato fertilizer)
  • regularly break out side shoots from the leaf axils
  • support needed

Pre-grown young plants are also commercially available.

Tip: Place a clay pot in the ground for irrigation and fill with water.

Kohlrabi (Brassica oleracea var. gongylodes)

This is a popular spring vegetable. It is suitable for eating raw, steaming or freezing. Cultivation is very easy:

  • Sow March to April in cold frames or trays
  • direct sowing outdoors from May to June
  • Sowing depth 1 to 2 cm
  • Distance 30 x 30 cm
  • Soil temperature 20 to 25 °C
  • Germination time 8 to 15 days
  • sunny
  • nutrient-rich, loose soil
  • water and fertilize regularly
  • Young plants are sensitive to cold
  • Subsequent sowing possible every 3 to 4 weeks
  • Harvest July to October
  • change location in the following year

Tip: Very large tubers can quickly become woody, so always harvest in good time.

Onions (Allium cepa L.)

Onions should not be missing in any kitchen. You can either sow them yourself, then a little patience is required. However, it is quicker and easier to use onion sets. When it comes to culture, you really can’t go wrong with this:

harvested onions
  • Cultivation in rows
  • From mid-March, plant half of each bulb in the ground
  • distance 15 cm
  • loose, humus-rich soil
  • sunny to semi-shady
  • Mixed culture with carrots cheap
  • water only when dry
  • loosen the ground from time to time
  • eliminate weeds

When the leaves begin to wither in autumn, pull bulbs out of the ground. They should then remain on the ground for a few more days, provided it doesn't rain. This then extends the shelf life over the winter.

Tip: The leaves of the onion are also often used in the kitchen. However, it should never be cut off completely, otherwise the onion will stop growing.

Potatoes (Solanum tuberosum)

Potatoes are excellent as a first crop on a new bed. This requires some space. Special seed potatoes are used. There are different types here. However, the cultivation is also suitable for beginners.

  • plant potatoes in furrows after the ice saints in May
  • well loosened soil necessary
  • Plant tubers 15 cm deep
  • cover with earth
  • Pile up when shoots are 20 cm high
  • thereby stimulating growth
  • Pull the soil up to the side of the plant
  • should a small dam arise
  • remove weeds regularly at first
  • hardly any care required for larger plants
  • water in case of prolonged drought
  • no cultivation together with tomatoes
  • thereby preventing late blight
  • alternatively cultivation in large pots, buckets or sacks
  • Fill the container with 20 cm of soil
  • Put in 4 to 5 potatoes
  • Put 10 cm of soil over it
  • when shoots are 5 cm high, top up with soil

The potatoes are ready to harvest when the foliage begins to wither.

Notice: The foliage is often visited by potato beetles. These must therefore be checked regularly.

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Vegetable garden