Gone are the days of not being able to grow a wide range of food in winter due to lack of light and warmth. Of course, we’ve always been able to grow brassicas, leeks, parsnips and other hardy veg outside, but the likes of herbs (basil, chives, mint, oregano, coriander), leaves (annual spinach, lettuce, pak choi) – and dwarf forms of tomatoes and chillies, plus snackbox cucumbers and strawberries – have remained out of reach, until now.
With a combination of easily accessible, affordable equipment, alongside the know-how accumulated by a swelling number of urban growers who have to re-think the boundaries of their growing spaces, this area of gardening is now thriving. The result is an extension of the growing season by months, not just weeks, with seasons being…
