To start, the plants that were left over from being harvested were pulled up from the roots. Using a trowel, the soil in the containers was loosened up and turned. Any big clumps of roots were taken out as well. The plants, roots and soil were tossed into the compost bin.
I also got rid of the shipping pallet herb garden because that space can be better utilized. It worked and I’d recommend it for others, but it wasn’t a great use of my space.
There is a total of 11 containers on my balcony. 10 self-watering containers and one regular container.
My plan is to plant less varieties, but more of them. I’m also going to stick to one variety of plant per container. Each container is planted with two rows of seeds, and in two weeks, I’ll plant another two rows. This will help to ensure continual harvests.
- Here is what I now have planted:
- 1 container of mint
- 1 container of cilantro
- 2 containers of lettuce mesclun
- 2 containers of Fordhook Giant swiss chard
- 2 containers of red winter kale
- 2 containers of spinach avon
- 1 container of bunching green onions
I’ll also build some more self-watering containers as well. I’m hoping that by starting from scratch that I’ll be able to source more of my meals from the balcony.
What are your thoughts on this new strategy?