What To Do In The Kitchen Garden Now For A Plentiful Harvest Later

Spring is in full swing and the garden is bursting into glorious life. There’s no better time, then, to turn your attention to the kitchen garden. At Bowood House & Gardens – a much-loved destination in Wiltshire known for its sweeping Capability Brown-designed parkland and historic charm, which is this year celebrating 50 years of having been open to the public – head gardener David Glass shares his expert seasonal advice.



With decades of horticultural knowledge and a deep connection to Bowood’s rich gardening heritage, David offers timely tips to help you make the most of your kitchen garden right now, whether you're sowing, planting, or preparing for the months ahead. Prepare for some bumper crops this year.



Images: Jonathan Kemper, Markus Spiske

Get early potatoes into the ground now, followed by maincrop potatoes, such as Maris Pipers, in a few weeks. Directly sow root vegetables, such as parsnips and carrots, and consider sowing garden peas. If you’ve already started growing broad beans, plant a second flush from the greenhouse to extend your harvest.



While beans such as runner beans, French beans, and courgettes should generally be left until late April or May for direct planting, you can get ahead of the game by starting some in pots now. I recommend this staggered approach as it will prolong the harvesting period and provide a steady supply of produce. You should also start brassicas, including cabbage, kale, and Brussel sprouts, now. It’s best to sow these indoors initially, as young plants are particularly vulnerable to insect damage. I usually wait until mid-May, once the frosts have passed, before planting them outside.



April is the perfect time to start forcing rhubarb. Cover the crown with a bell-shaped pot or use traditional terracotta rhubarb forcers to encourage rapid early growth. This method produces tender, sweeter stems, perfect for early harvests.



Weed control is crucial at this stage of the kitchen garden calendar. New seedlings can quickly be overwhelmed, especially carrots, onions, and parsnips. Regular hoe your beds to help keep weeds at bay and give your crops the best start.



Finally, when sowing parsnips, plant three or four seeds together in a cluster. Once they germinate, thin out the seedlings to leave the strongest standing. This will ensure healthier, more robust plants as the season progresses."

By staying on top of these tasks now, you’ll set the foundation for a productive and rewarding kitchen garden in the months to come.