This blog was produced by our wonderful guest contributor, Lauren Baker. Please check her out at @_laurenabaker! Thanks, Lauren!
It’s been a stressful time for all of us, and what better way to unwind than a spot of gardening? Not only is it relaxing but it’s a great way to cut down on our weekly food shopping trips. Unfortunately, we aren’t all lucky enough to have a garden – especially if you’re isolating in a Central London block of flats. But don’t worry, we have a solution!
While we can’t guarantee you’ll be completely self-sufficient by the end of lockdown, the following plants are easy to grow from a windowsill and taste amazing as a garnish for our meal pots.
From Coronation Chickpea, Shroomy Risotto, and Creamy Mac, we have plenty of plant-powered meals to choose from. Best of all, we never use preservatives or additives, so your body, as well as your tastebuds, will thank us later.
A quick tip: Make sure you buy the right window pot. Depth is very important – it needs to be about 20cm deep, so the roots have space to grow and drainage holes at the bottom. Remember to put a drip tray underneath or you’ll end up with a soggy windowsill!
A summer staple for salads and BBQs, but did you know how easy they are to grow? You can order seeds online from many different retailers and they take roughly three weeks to fully grow. Moisten the soil before planting and scatter the seeds an inch apart from each other. If you keep the soil damp, germination will take place and the seeds will need to be thinned. As the lettuce grows, harvest the leaves as needed.
This works as a tasty accompaniment to our famous Creamy Mac, made with Italian pasta in a luscious, creamy sauce with spinach and tomatoes.
Nothing tastes quite the same as a home-grown herb and chances are you already have the seeds in your kitchen cupboard, avoiding an online order. It’s important to note, to grow coriander needs at least 5 hours of sun a day, so make sure you choose the best location inside.
Before potting, soak roughly 8 seeds in water overnight. This will encourage them to spout quicker than planting them directly into the pot. Then place them in a freezer bag on the windowsill for a couple of days. You’ll know when to take them out and plant as a little white sprout emerges from each seed.
Now move them to a 20cm deep pot containing moist soil – the seeds simply need to be scattered over it. Use a spray bottle to keep the compost damp and in roughly two weeks it should be ready to harvest.
Try garnishing our Coronation Chickpea pot with some chopped coriander and a dollop of coconut yoghurt. Delicious and containing all of your five-a-day in one portion! Perfect for a quick and easy healthy meal.
This is a hearty herb and difficult to mess up. It loves direct sunshine and plenty of water, but make sure you allow the top of the soil to dry out completely between each watering to avoid root rot.
When you plant the seeds, make sure they’re 6 inches apart. They should take about three weeks to grow and to harvest, simply pinch off the leaves. Did you know parsley contains more vitamin C than an orange? We love topping our Shroomy Risotto with a good sprinkle with this powerhouse herb.
Do you guys have any growing tips to add? Email us at email@example.com to let us know if you do!