May 14, 2017
Made In the Shade
Now’s the time for planting edibles! Our garden beds and containers are packed with the best herbs, veggies, fruits, and berries. But, not all gardens have access to full sun. Sometimes, trees block out the superlative areas or your bed is located on the north side of your house… creating a shady situation. We wrote up a list of edibles that will grow in shade – making the most of your shaded space.
Most vegetables do best in areas of full sun – 8-10 hours per day, such as tomatoes, peppers, melons, and squash. However, many vegetables can take a little shade, if you acknowledge they won’t grow as much. They also can be leafier and produce less fruit or veggies. To get more crops, you just need to plant more! These edibles grow in areas of partial shade:
• Cool Season Greens – Arugula, Kale, Lettuce, Spinach, Swiss Chard
• Root Crops – Beets, Carrots, Kohlrabi, Parsnips, Radishes, Rutabagas, Turnips
• Miscellaneous Veggies – Beans, Broccoli, Brussels Sprouts, Cauliflower, Celery, Peas, Potatoes, Pumpkins, Rhubarb
• Alliums – Chives, Garlic, Onions
• Herbs – Basil, Borage, Caraway, Chamomile, Chervil, Cilantro/Coriander, Endive, Lemon Balm, Lovage, Parsley, Sage, Sorrel, Tarragon, Thyme, Watercress
In the shadiest areas, you can get some great produce. Celery, Asparagus, and Mint are very sturdy and are easy to keep alive.
Don’t forget about containers! All of these edibles do wonderfully in containers. You can move containers to areas that get a little more sun. They also create texture to your outdoor space – decorating made easy!
Don’t let the shady area of your garden go to waste! Everyone can have a try at gardening something. As for maintenance – care for all of your edibles the same as you would in full sun. Try to provide as much light as possible by trimming low hanging branches. Feed the plants with ample water and use Bumper Crop, a soil amendment, for a light and enriching soil.
Now that you have your shade garden complete, it is time to eat! Isn’t that the best part? We love to encourage everyone to grow their own food. We whipped up a fantastic “Warm Baby Greens Salad” that you could enjoy from your edible shade garden. Bon appetite!
Warm Baby Greens Salad
Original Recipe from Botanical Interests
2 small sweet potatoes, peeled and cubed
4 tablespoons of olive oil, divided
2–3 teaspoons of garlic salt
1 cup of quinoa (cooked by package directions)
3 cups of spinach baby greens or Super-foods baby greens
Salt and pepper to taste
Juice of ½ lemon
Preheat oven to 400°F. Toss sweet potato cubes with 2 tbsp. olive oil and the garlic salt. Bake uncovered for about 40 minutes until tender and browned. Mix potatoes with cooked quinoa and baby greens; salt and pepper to taste. Drizzle with remaining olive oil and lemon juice. Serves 2.
Nancy McIlvaine | Garden Supply Buyer
Heather Fesmire | Digital Marketing Assistant