Allotment Tales on 5th March 2026

We’ve had two decent, successive Thursdays for maintenance and preparation tasks.

Garlic and onion sets (planted in late Autumn) are shooting through, though some have been nibbled by mice. We weeded this bed and added extra compost in preparation for interplanting with more onion sets next week. Broad beans and peas have been sown this week in the Caley  Saughton greenhouse, bound for Bridgend once they’ve formed sturdy young plants.

Amongst preparation for the growing year ahead, there is still a bit of harvesting to do. Today, we dug up Jerusalem artichokes (which are quietly spreading themselves deep within the soil and have to be kept an eye on).

We also exposed Chinese artichokes and skirret roots, harvesting some and re-planting the rest. Chinese artichokes resemble small white beads or knots – hence a common name – Knot root. They can be eaten raw in salads and have an interesting water chestnut texture. Skirret – a Scottish carb staple from the deep, dark, pre-potato past – resemble long, wrinkley fingers. Despite a lovely sweet carroty flavour – either raw or roasted alongside potatoes/Jerusalem artichokes – the jury’s out whether they’re worth harvesting – as they are extremely fiddley to prepare. Much scrubbing is required!

We’re still pulling the last of the leeks, though these are now more like big spring onions – nonetheless great for a sweet oniony base for soups and stews.

Jobs for next week: order from the seed catalogue (we already have our seed potatoes and onions, ordered via FEDAGA); plant more onion sets; continue weeding and repairing across the allotment