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Want to give your soil some TLC? Sow cover crops in your garden and you’ll enrich your soil.

I recently found a partially finished bottle of an energy drink placed in the euphorbia trough by one of the scaffolders. A visiting architect joked, “Are you sure that’s Lucozade?” giving me a new perspective.

In short, the garden is in disarray. But there’s a lot to be said for negligence; after returning from holiday, I spotted a sunflower growing in the back corner.

This week, though, some necessary firefighting is underway. Being six months pregnant, I’ve hired a local gardener to tackle troublesome weeds like green alkanet and robinia saplings from the neighbour’s tree, but keeping desirable plants. Next, in the newly cleared patches, I’ll be sowing green manure.

Green manure are superheroes when it comes to boosting soil quality.

A fellow garden writer has written about cover crops, as they play a key role in seasonal planting for vegetable plots. But, the only things I’m harvesting from my garden right now are a few foraged apples and some hardy herbs.

My ambitions for the garden are simple and steady – and improving the soil is my main priority. To update concerned readers, the scaffold is for roof repairs, and the fences are yet to be fixed, but the neighbours agree with replacing them.

Green manure are like superheroes for your garden’s foundation. Soil likes to be covered, which is why weeds appear. Yet by sowing vigorous crops, you can control weeds, bring in bees, shelter beneficial insects, and enrich the soil with nutrients.

Cover crops aren’t always showy – though some, like certain lupin varieties and bird’s foot trefoil, have lovely blooms – but their role is to grow vigorously rather than look decorative. After they’ve grown, you can turn them under, cut them for compost, or leave them on the surface for worms to incorporate. The real magic happens underground.

Now is the ideal time for sowing these cold-season plants. My selection includes rye grass, great for clay soil, a nitrogen-lifter, vetch, and field beans.

There’s satisfaction in sowing something knowing it’s temporary – on the surface, anyway.

By

Nancy Flores

A passionate Italian chef and food writer, sharing her love for Umbrian cuisine and traditional cooking methods.

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