The Kitchen Garden Magazine Podcast
Kitchen Garden is Britain’s best guide to on how to grow your own food. It offers down-to-earth advice from the finest minds in gardening to make sure you get the tastiest produce from your plot.
Kitchen Garden is Britain’s best guide to on how to grow your own food. It offers down-to-earth advice from the finest minds in gardening to make sure you get the tastiest produce from your plot. There are tips on how to
127 - Mini Veg with Big Benefits
The winter may be time to give your veg patch a rest but you can still sow crops galore. Emma Rawlings offers some tips on growing microgreens.(Written by Emma Rawlings, read by Rachel Atkins).
126 - Sprouts you'll like
Not a fan of Brussels Sprouts? Then don't worry because this episode is actually about Sprouting Broccoli!Purple Sprouting Broccoli is so delicious and adds a welcome splash of colour to the veg garden. Kitchen Garden editor, Steve Ott, explains how to get the best out of your next sow.
125 - It just has to be herbs
When it comes to the plants which take the least space in the garden, but create the strongest flavours. Herbs are it. No matter if you have a window box or several allotments, it's worth growing a few herbs to help transform your meals from good to great.(Written by Rob Smith, read by Rachel Atkins).
124 - Just wild about garlic
There's always garlic on hand in Rob Smith's kitchen. This month he explains why.'If there is one thing I love to grow in the garden, it has to be garlic. With it's hot and spicy taste when eaten raw, changing to sweet and flavoursome when cooked' says Rob Smith. That's why there's always garlic on hand in Rob Smith's kitchen. This month he explains why. (Written by Rob Smith, read by Rachel Atkins.
123 - Pest and Disease Control Without Chemicals
This month we explain how you can manage pests and diseases in your garden without the use of chemicals. (Read by Rachel Atkins).
122 - Lettuce Talk
Lettuce is one the easiest and quickest veg to grow, says Rob Smith. So this month he looks at the range of varieties you can try. (Read by Rachel Atkins, Written by Rob Smith).