If you haven’t finished shopping and wrapping by now, you may as well get out the construction paper and start creating those promissory note stocking stuffers: “I owe you a steak dinner” or “this coupon good for one breadfruit tree.” You could also promise to install an edible garden for a friend or family member and perhaps share in some of the benefits it offers.
If you haven’t finished shopping and wrapping by now, you may as well get out the construction paper and start creating those promissory note stocking stuffers: “I owe you a steak dinner” or “this coupon good for one breadfruit tree.” You could also promise to install an edible garden for a friend or family member and perhaps share in some of the benefits it offers.
The personal benefits of an edible garden start with easy access to fresh food. Add gleaning vegetables and herbs in fresh air rather than a crowded store to the savings on your grocery bill, and you’ve got good reasons to start planting.
The social benefits of growing food also add to its value. Not only will you have enough food to share with friends and neighbors, but you’ll also help reduce Hawaii’s dependence on food shipped in from faraway farms. It’s a small but meaningful step toward food sustainability.
If this is your first adventure with growing edibles, start small and manageable — even a 12-square-foot plot can produce lots of vegetables and herbs.
Before deciding what to plant, consider the soil you’ll be planting in. Growing in healthy, fertile soil is the best way to gardening success. You’ll want living soil filled with plant-nourishing bacteria and beneficial microbes that literally “feed” your plants. Aim for a friable soil texture, similar to that of a crumbly chocolate cake. If you are in a hurry, check out the websites of local soil companies, such as soilpluskona.com and organicmattershawaii.com. You can also make nutrient-rich soil or a great soil additive by composting garden and kitchen waste. A promissory note for a compost or worm bin could get that started.
You might want to define the growing area with rocks, since they are readily available. If you can stack them to a depth of 12 inches, do. The deeper the better, but even 6 inches of good soil will work nicely for shallow rooted plants like lettuces, greens or beans. Once you fill the space with soil mixed with organic matter, you are ready to plant.
Planning your plot will help with success. Some plants will grow and produce for several seasons; others will mature in two to four months and can be replaced once harvested. In a small space, be sure to choose veggies and herbs that have defined growth habits.
In choosing plants, be sure to consider the gardener’s taste. You may want to try some unusual vegetable varieties that are unavailable or expensive locally. Packets of seeds are inexpensive and the choices abound online or on local seed racks. Seeds can be used for several years if stored in the refrigerator.
Knowledgeable nursery staff can provide a wealth of information about what will grow best in your location and how to grow it successfully.
Probably the fastest way to get from garden to table is to plant lettuces and other salad and steaming greens. These will likely be ready to eat within a few months of seeding. At lower elevations, these will need a bit of shade during part of the day and lots of water. Above 800 feet, the daily cloud cover should keep them from bolting to seed. Loose-leaf varieties are more tolerant of hot, dry weather, but will still do best in cooler conditions with a regular water supply. To avoid crowding, remove plants as they mature. Once they start to flower, pull them out and plant a new round. Try arugula, tatsoi, mizuna and cress for added flavor. These can be eaten raw as well as steamed.
Steaming greens like chard, collards, kale and mustards also offer a healthy dietary addition and lots of tasty food. These hearty greens will do best in locations that have some protection from midday sun and heat. In the right spot they will continue to produce for a long time here in the tropics, so plan to leave them in place.
Next week’s column will go into depth on other planting choices including some larger fruiting shrubs. For now, know that planting an edible garden for you, a friend or a family member is a wonderful holiday gift and a great way to start the new year.
Tropical
gardening helpline
Steve asks: We are looking to replace a hedge at our condo complex that is in front of a 3-foot lava rock wall. We’d like to plant some flowering shrubs that can take full sun. Dipladenia was suggested but I wonder if it can take the full sun and heat at this location. Any other suggestions?
Answer: In the conditions you describe, native Hawaiian plants are often your best bet for survival. An excellent publication is available at ctahr.hawaii.edu/rnre/native_plants_water_conservation.asp. It lists, shows photos and describes several shrubs you might consider, including aalii, ilima and the night-blooming maiapilo. If you decide on one of these, you may be able to find or order them from Amy B.H. Greenwell Ethnobotanical Garden in Captain Cook.
Dipladenia, which is actually a member of the mandevilla family, is shrub-like, but really more of a vine. It would probably be too delicate for your location unless you chose to plant it densely where it could get some midday shade.
You may also want to consider hibiscus varieties that can take the heat or perhaps a colorful croton.
Email plant questions to konamg@ctahr.hawaii.edu for answers by certified master gardeners. Some questions will be chosen for inclusion in this column.
Diana Duff is a plant adviser, educator and consultant with an organic farm in Captain Cook.