May is autumn’s last hurrah, days are shortening and nights are getting cooler. There’s lots to enjoy in the garden this month and it’s the last chance to get those bulbs in the ground before it gets too cold.
- Prep your soil. If you were still harvesting in April now is the time to dig in compost and sheep pellets before planting to replenish nutrients used by previous crops.
- In warmer climates plant beetroot, bok choi, broccoli, cabbage, carrot, cauliflower, celery, coriander, garlic, kale, lettuce, mesculun, onion, parsnip, parsley, peas, radish, rhubarb, rocket, silverbeet, and spinach.
- In colder, frostier climates plant brussel sprouts, cabbage, garlic, kale, lettuce, onions, peas, radish and spinach.
- Add thick layers of mulch or straw to garden beds and pots to conserve water, reduce weeds and add valuable nutrients back.
- Protect tender herbs like basil from the cold to prolong the harvest – cover with frost cloth or something similar in the evenings.
