How to Grow Exceptional Produce

How to plan your plot - Part 4: Preparing your beds

with JANE SCOTTER — Leading biodynamic grower of fruit and vegetables. Supplier to Michelin star restaurant Spring.

Lesson 12 of 36

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Preparing your soil in advance will help you to nurture healthy plants. In this lesson you’ll discover how to dig, weed and create a fine tilth

From the Lesson Workbook

How to Plan Your Plot - Part 4: Preparing Your Beds

If you're preparing a patch of land for cultivation, then the first thing you need to do is dig it over. This will give you the opportunity to remove any perennial weeds, such as couch grass and dandelions, and also give you the chance to assess what your soil needs. Also, do not put the perennial weeds on your compost heap, otherwise they will end up sprouting all over your garden.

The best way to cultivate your soil is to use a sturdy fork and to dig down to the depth of this fork. This will help you to break up any large clods in the soil and also begin to create a fine tilth.

If you have a large area to dig over, then you can save time and energy by using a rotavator. The disadvantage with this though, is that it may potentially chop any perennial weeds into smaller bits, with new plants growing from every root section. Picking the weeds out by hand is the only way to avoid this.

Adding Compost to Your Bed

The next step is to add in your compost, which will help to feed your plants throughout the growing season. The compost we add in is about a year old and composed of organic matter from the garden, combined with kitchen waste.

Spread your compost evenly across your bed and then turn it into the soil so that it will benefit the roots of your plants.

In a few weeks time, when you are ready to plant up our bed, you will need to rake over the soil to ensure it has a very fine consistency. By getting rid of any clumps in the soil, you're removing a potential habitat for slugs and snails, which may otherwise eat your plants.

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Jane Scotter

Your Instructor

Jane Scotter

Leading biodynamic grower of fruit and vegetables. Supplier to Michelin star restaurant Spring.

Jane Scotter has been farming at Fern Verrow - her certified biodynamic farm at the foothills of the Black Mountains in Herefordshire - since 1996, where she cultivates a wide range of truly seasonal vegetables, fruit, herbs and flowers. Jane believes that vegetables and fruit grown in good soil, at the right time of year and open to the elements have a greatly enhanced character and flavour, and that size and shape are unimportant when compared to taste and true quality. Since 2015 she has had a farm-to-table collaboration with Michelin starred chef Skye Gyngell and her London restaurant, Spring, and also grows flowers for acclaimed London florists, JamJar Flowers.

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