Step 1: Choose Containers
Select two pots that are at least two feet and eight inches in diameter. They should suit a patio or dining area. Use multipurpose or soil-based compost mixed with well-rotted manure, and ensure the plants receive full sun and are sheltered from wind.
Step 2: Go Shopping
Buy the following plants: one zucchini ‘Safari’, three corn ‘Earlybird’, one pepper ‘Redskin’ and four nasturtium (Tropaeolum) ‘Red Wonder’.
Step 3: Plant Vegetables
Zucchini, peppers and corn are not hardy, so wait until after the last frost to plant them outside. Fill a large pot with compost to two inches below the rim. Water the plants, knock them from their pots and plant the corn at the back, the zucchini toward the front, and the nasturtiums in between. Plant the pepper separately in a smaller pot. Water in well. Don’t allow the compost to dry out, and feed plants at least weekly with a tomato fertilizer when the first fruits form.
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Quick and easy, these colorful salad leaves, herbs and edible flowers will be ready to pick just six weeks after sowing.