The best TASTE

With so much available information and so many mouth-watering crops to choose from, it’s difficult to know where to start on creating a working vegetable garden which fits into your garden design. But the first step is simple – assess how much ground is available, and choose crops accordingly to suit the space, soil and situation. Wherever space is at a premium, it makes sense to focus on crops where freshness is key to flavour – culinary herbs, cherry tomatoes, salad leaves or  heritage carrots, for example. In tiny plots, ‘mini’ vegetable varieties thrive in containers on patios or balconies and, being mostly sown in spring and summer, are harvested earlier than their full-sized equivalents. But provided there is a reasonable amount of sun, even a narrow side alleyway can be turned over to food production.

In gardens where space is no object, the only constraints on creating a kitchen