Gardening By Month:
January Gardening
February Gardening
March Gardening
April Gardening
May Gardening
June Gardening
July Gardening
August Gardening
September Gardening
October Gardening
November Gardening
December Gardening
February Gardening
Egg Plant to Parsnip
Egg Plant.—The fruits of Egg Plant play a more important part in the cookery of the French and Italians than with us, and they make a delicious dish when properly cooked. Seed may be raised in heat, but when summer comes the plants thrive in rich soil at the foot of a wall facing south. The white and purple varieties are grown for ornament as well as for cooking. Sow now or in March in heat, and in June the plants should be ready for transferring to rich soil in a sheltered spot, allowing each one a space of two feet.
Garlic to be planted in rows, nine inches apart each way, and two inches deep in rich mellow soil.
Lettuce.—Sow again on a warm border and in frames. Plant out in mild weather any that are fit from frames and hot-beds, first making sure that they are well hardened.
Mustard.—It is easy work with a frame to have Mustard at any time; and many small sowings are better than large ones, which only result in waste to-day and want to-morrow.
Onion.—There is still time for sowing seed in boxes preparatory to planting out in April.
Parsley to be sown in the latter part of the month.
Parsnip should be sown as early as possible, on the deepest and best ground as regards texture; but it need not be on the richest, for if the roots can push down they will get what they want from the subsoil, and therefore it is of great importance to put this crop on ground that was dug twice in the autumn.
Source: The Culture of Vegetables and Flowers From Seeds and Roots, 16th Edition 1921, Sutton and Sons