Updated: Feb 6
It's time to plant warm season vegetables, herbs, and flowers!
Arizona isn’t like other parts of the country when it comes to gardening. For example, we can over winter tomatoes if we keep them free from frost. Eggplants and peppers can also last through the winter if protected.
These veggies act more like a perennial in the low desert, which is wonderful for us gardeners! Perennials are plants that can last up to three years, but some can last even longer.
So many types of vegetables can be added to your garden this month. After the last threat of frost, greens and root crops such as beets, carrots, radishes, turnips, green onions, arugula, leaf lettuce, chard, and spinach can be planted from seed directly into your garden. Check seed packages for planting directions and dates for maturity.
If you sprouted tomato seeds indoors in early January, go ahead and plant them in your garden when they have 4 to 6 true leaves. Be sure to harden off your tomato plants – see my blog for directions. Start broccoli, cauliflower, cabbage, head lettuce and artichokes from transplants to give them enough time to produce before spring turns up the heat.
Culinary Herbs & Edible Flowers
Spice up your salads with fresh herbs and edible flowers! Sow seeds of annual cilantro, parsley, chives, borage, nasturtium, calendula and dill into garden soil or containers.
Kitchen Garden Transplants
It’s time to transplant perennial oregano, mint, catnip, lemon balm, lemon grass and thyme. These are great garden additions as they can remain in your garden for many years – usually at least three.
Mint is a bully in the garden. Make sure to plant any type of mint in separate containers or pots, or it will take over!
Ready to start your 2023 Phoenix Kitchen Gardens journey? I would love to help!
To book a consultation, click the link on the PKG homepage or call 602-722-7971.