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How to Grow Exceptional Produce
How to plan your plot - Part 3: Preparing the land
with JANE SCOTTER — Leading biodynamic grower of fruit and vegetables. Supplier to Michelin star restaurant Spring.
Lesson 11 of 36
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In this lesson you’ll learn how to clear your land, cultivate it, and remove any perennial weeds.
From the Lesson Workbook
How to Plan Your Plot - Part 3: Preparing the Land
If this is the first time your land has been cultivated, then you will need to remove perennial weeds, such as nettles, docks and brambles, as well as any grasses.
Next, dig over your area and remove any perennial roots, otherwise they will divide and become competition for your crops. If there are any small weeds that aren't flowering, simply dig these into the soil.
Once you have cleared the land, apply compost or rotted manure. Turn this into the soil and it will add fertility to the soil and help you to produce strong, healthy crops.
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May 31, 2026
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Interior and exterior confidence
Create Academy has been such a great resource. I'm in the middle of renovating a bungalow with a very large garden and the courses have offered a wealth of information to dive into and explore new ideas. I'm...
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Jun 10, 2026
Absolutely love Create Academy
Absolutely love Create Academy! The instructors are extremely informative, and it is beautifully filmed. Create Academy is great value for money and plan on renewing my subscription yearly because there are ...
SG
May 31, 2026
Magic in small spaces
Butter's creativity is stunning! Her ability to incorporate brilliance in small gardens is magical!
Carla
May 30, 2026
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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