How & When to Grow (And Eat) Spring Vegetables

Spring in Northland is one of the best times of year to start a vegetable garden. The soil is still moist from winter rain but the days are warmer, which helps young plants put down strong roots before the heat of summer sets in.


 

By planting now, you’ll set yourself up for a steady supply of fresh food right through summer and beyond. What you plant today can end up on your Christmas table, in the freezer for winter, or preserved in jars for the pantry and it is never as tasty or as satisfying than when you grow it yourself!

Northland Spring Vege Planthing & Harvest Calendar

Beans, Beans, The More You Eat, The Bigger the Treat

Beans thrive in Northland once the soil has warmed in spring. Dwarf beans are compact and crop quickly, which makes them perfect for smaller gardens or pots. Runner beans such as Scarlet Runner need tall stakes or trellis, while yard long beans are a standout in stir fries.

Choose a sunny position with well-drained soil enriched with Daltons Vegetable Mix. Plant seeds directly into the soil or start with seedlings from PlantHouse. Keep them evenly watered and mulch the base to help with moisture retention. Stake runners securely with bamboo or hardwood stakes and tie them as they climb.

You can expect dwarf beans to start cropping within 8 to 10 weeks, with runners following soon after. Fresh beans are delicious straight off the plant but surplus crops freeze well after blanching. I always put away several bags in spring so I can enjoy my own beans in the middle of winter.

• 3–4 dwarf bean plants per adult
• 2–3 runner beans per adult, 1–2 yard long beans for stir fries
• 30 cm between plants, 60 cm between rows
• Plant in succession every 2–3 weeks for continuous picking

Lettuces and Leafy Greens

Lettuces such as buttercrunch, cos, oakleaf and frilly types grow quickly and are perfect for succession planting every couple of weeks. Plant in a sunny spot but provide some afternoon shade if your soil is sandy and prone to drying out. Lettuce roots are shallow so keep the soil moist and mulch around plants to protect against the spring wind.

Pick individual leaves rather than harvesting the whole head to extend your harvest. In my own garden I often mix lettuce with kale in the same bed. Kale is reliable in Northland, producing through summer if kept well watered. It’s incredibly versatile in the kitchen — we use it for green smoothies, stir fries and even baked as chips.

• 4–8 lettuce plants per adult at any time, staggered plantings
• 25–30 cm spacing between plants
• 2 kale plants per adult, 50 cm spacing
• Plant in succession every 2 weeks for steady greens
  

Perfect Quartered Caesar Salad (Serves 2)

Ingredients

• 2 romaine (cos) lettuce hearts, cut into quarters lengthwise (or use whatever you've got handy)
• 2 tbsp olive oil (or absolutely drown it!)
• 1 cup crusty bread cubes (for croutons or make some toast and crunch the crumbs overtop for a more even distribution)
• 30 g parmesan cheese, shaved or finely grated (go on, put a little more on)
• Freshly ground black pepper

Dressing - Measure carefully... or plentifully 

• 1 egg yolk (or 1 tbsp mayonnaise)
• 2 anchovy fillets, minced (or 1 tsp anchovy paste)
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 2 tbsp lemon juice
• 60 ml olive oil (light, not extra virgin)
• 30 g finely grated parmesan
• Salt and pepper to taste

Instructions

1. Make the dressing: Whisk egg yolk, anchovies, garlic, mustard, and lemon juice. Slowly whisk in olive oil until creamy, then mix in parmesan. Season to taste.

2. Make croutons: Toss bread cubes with olive oil and salt. Bake at 200°C for 8–10 minutes until crisp and golden.

3. Prep the lettuce: Cut romaine into quarters. Drizzle with olive oil and season with a pinch of salt. Optional: Grill cut-side down for 1–2 minutes for a smoky touch.

4. Assemble: Place lettuce quarters on plates, spoon over dressing, scatter croutons, top with parmesan, and finish with cracked black pepper.

Tips

• Use baby cos or little gem lettuce for smaller wedges.

• Add crispy bacon for extra flavour.

• Serve immediately for the best crunch.

Growing Bok Choi - Tasty Asian Greens

Asian greens such as bok choi, pak choi, wong bok and kailan are quick to mature, often ready within four to six weeks. They are perfect for stir fries and soups. The main challenge in Northland is preventing them from bolting in the heat.

Plant in fertile soil that holds moisture well, water regularly and pick leaves while still tender. I once left bok choi for 'just a few more days' and came back to find tall flowering stems instead of juicy leaves. Plant small amounts often to keep a steady supply coming.

• 6–8 plants per adult, succession plantings
• 20–25 cm between plants
• Harvest young to avoid bolting

Broccoli and Cabbage Growing

Broccoli and cabbage grow well in spring but need a little protection. Plant them in rich soil with compost or Daltons Garden Mix worked in. These crops are a magnet for the white butterfly, so netting or an organic spray is essential if you want to avoid caterpillar damage.

Broccoli can be harvested around 10 to 12 weeks after planting. Cut the main head and side shoots will continue to grow for weeks afterwards. Cabbages take longer but reward you with crisp, tight heads. Both are excellent for roasting, stir fries and coleslaws. The taste of freshly harvested broccoli is far sweeter and more tender than anything from the supermarket.

• 2–3 broccoli plants per adult, 40–50 cm spacing
• 1–2 cabbages per adult, 50 cm spacing
• Stagger plantings for continuous supply

Root Crops - Carrots & Onions

Carrots, onions, spring onions and garlic chives are all solid choices for planting now. Carrots prefer sandy soil where they can grow straight and long. In clay soils they often fork, so raised beds filled with Daltons Vegetable Mix give the best results.

Onions and spring onions are simple to grow and can be planted in small batches every couple of weeks for a steady supply. Garlic chives grow easily and are a handy herb as well as a vegetable. Root crops are the backbone of cooking, forming the base of soups, roasts and sauces. Harvest carrots when they’re young for sweet snacks, or leave them to grow larger for roasting.

• Carrots: sow 1.5–2 m row per adult, thin seedlings to 5–8 cm apart
• Onions: 10–12 plants per adult, 10 cm spacing
• Spring onions: 10–12 plants per adult, 5–10 cm spacing
• Garlic chives: 1 clump per household

Caramelised Onion Chilli Jam 

Ingredients (makes about 2 cups)

• 1 kg brown onions, thinly sliced
• 3–4 fresh red chillies (adjust to heat preference), finely sliced or chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 150 g brown sugar
• 150 ml balsamic vinegar
• 50 ml red wine vinegar (optional for extra sharpness)
• 1 tsp smoked paprika (optional for depth)
• ½ tsp salt

Instructions

1. Heat olive oil in a heavy pan over medium heat.

2. Add sliced onions and a pinch of salt. Cook slowly for 20–25 minutes, stirring often, until soft and golden brown.

3. Stir in chillies and garlic. Cook for 2–3 minutes until fragrant.

4. Add brown sugar and let it melt into the onion mix for 2 minutes.

5. Add balsamic vinegar (and red wine vinegar if using), and smoked paprika if you like extra depth.

6. Simmer on low heat for 30–40 minutes, stirring occasionally, until thick and jammy.

7. Let cool, then spoon into sterilised jars. Keeps for 2–3 weeks in the fridge or up to 6 months in the freezer.

Serving Ideas

• Dollop on a cheese platter — pairs beautifully with brie, aged cheddar, or blue cheese.
• Spread on burgers or sandwiches.
• Swirl through mashed potatoes or use as a glaze for roasted meats.
• Add to pizza bases for a sweet-spicy layer.

Kumara - World Famous in Northland

Kumara is a classic Northland crop with a long history of being grown in our soils. It loves warmth and free-draining ground, so spring is the perfect time to plant slips. If your soil is heavy clay, use raised beds or ridges filled with Daltons Garden Mix to improve drainage. Kumara also likes space to spread, so choose a sunny position where the trailing vines can run.

Plant slips about 30 cm apart in ridges and keep them watered until established. Once they take off, kumara is fairly low maintenance, though you may want to lift and redirect vines to stop them rooting in multiple places. Crops are usually ready in about 4 to 5 months, with harvest from late summer into autumn.

How to Take Kumara Slips (Highly-productive cuttings from your sprouted tuber)

1 - Choose a healthy kumara

• Pick a firm, unblemished kumara as your “seed” tuber.
• Place it in a warm spot out of direct sun.

2 - Sprout the kumara

• Sit it in damp sand, potting mix, or even half-bury it in a tray of soil or jar of water.
• Keep it moist but not soggy.
• In 3–4 weeks you’ll see shoots forming.

3 - Wait until shoots are ready

• Slips are ready when they’re about 15–20 cm long and have several leaves.
• The longer shoots make stronger plants once transplanted.

4 - Remove the slips

• Gently twist the slip off the kumara, or cut it at the base with a clean knife.
• You don’t need a piece of the tuber attached — the slip itself is enough.

5 - Root the slips (optional)

• You can plant them directly into the garden if soil is warm.
• Or place slips in a glass of water for a few days to develop roots before planting.

6 - Plant into ridges

• Make raised rows or ridges in sandy, free-draining soil (or fill raised beds with Daltons Garden Mix).
• Space slips about 30 cm apart, rows 70–80 cm apart.
• Plant them in on a warm day and water well.

7 - Grow and maintain

• Keep slips moist until they take root.
• Once established, kumara is fairly low maintenance. Redirect wandering vines so they don’t re-root everywhere.
• Harvest after 4–5 months when the leaves begin to yellow.

There’s nothing quite like pulling up a basket of kumara you’ve grown yourself. Roast them whole, mash them with butter, or use them in summer salads. Extra tubers store well in a cool dry spot, making kumara one of the best staples for a Northland vege garden.

• 3–4 plants per adult for steady supply
• 30 cm between plants, 70–80 cm between rows
• Best in sandy soils or raised beds, full sun required
• Harvest late summer to autumn, stores for months if cured properly

Herbs - Parsley, Coriander, Dill & Fennel

Parsley, coriander, dill and fennel all deserve space in the spring garden. Parsley is hardy and keeps producing for months. Dill pairs beautifully with fish and fresh salads. Fennel bulbs thrive in sandy soils and can be roasted or sliced thin into summer salads.

Coriander is the trickiest in Northland because it bolts quickly in the warmth. The trick is to plant often, keep soil moist and tuck it into a semi-shaded corner. Even so, I treat it as a seasonal crop to be enjoyed fresh when it’s ready. There’s nothing like sprinkling coriander over a Christmas seafood platter or mixing it into a summer salsa.

• Parsley: 1–2 plants per adult, 25 cm spacing
• Coriander: 2–3 plants per adult in succession, 20 cm spacing
• Dill: 1–2 plants per adult, 20 cm spacing
• Fennel: 1–2 bulbs per adult, 30 cm spacing

Roast Fennel Bulbs

You'll Need:

• 2 fennel bulbs
• 4 tbsp olive oil
• Salt and black pepper
• Optional: thyme, rosemary, honey, lemon, or parmesan

Instructions

1. Preheat oven to 200°C.

2. Trim stalks and fronds; save fronds for garnish.

3. Cut bulbs into 2 cm wedges.

4. Toss wedges with olive oil, salt, and pepper.

5. Spread on a baking tray and roast 25–35 minutes, turning halfway, until golden and tender.

6. Optional: drizzle with honey or lemon, or sprinkle with parmesan and chopped fronds before serving.

Tomatoes - The Most Rewarding Vege (it's a Fruit)

Tomatoes are a must-have crop for Northland gardeners. Plant grafted or heritage varieties in a sunny, sheltered spot with rich soil. They need staking from the beginning, so have bamboo or hardwood stakes ready. Tomatoes prefer consistent watering at the base to avoid fungal issues, and a mulch layer helps keep soil moisture even.

You can expect harvests from late November through summer. The flavour difference between a supermarket tomato and one picked warm from your own vine is remarkable. We use fresh tomatoes for salads and bruschetta, then make chutneys and pasta sauces with the surplus.

• 2–3 plants per adult, plus one cherry tomato per household
• 50–60 cm spacing between plants, 1 m between rows
• Stake and tie immediately after planting
• Prune most of the 'suckers' - this is the name for the new growth tips emerging from the axil of where the leaf emergest from the stem. Pruning these away promotes better light penetration, better airflow to prevent mildew and directs the plant's energy towards flowers and fruit. You can however leave 1 or 2 suckers on near the top of the plant but remove the lower tips below any fruit or flowers.

Capsicums and Chilli Growing Basics

Capsicums and chillies love heat and full sun. Plant them in well-drained soil or large pots filled with Daltons Tomato Mix. They need a sheltered spot protected from strong wind, as their stems can snap. Regular feeding encourages continuous flowering and fruiting.

Capsicums mature into sweet, crunchy fruit perfect for salads, roasting and grilling. Chillies can be dried, frozen or made into oils and sauces. A single plant will keep you supplied for months. In my kitchen I always keep a jar of homegrown chilli oil ready for summer barbecues.

• Capsicums: 1–3 plants per adult, 40–50 cm spacing
• Chillies: 1–2 plants per adult, 40 cm spacing
• Stake lightly to support heavy fruit

Tip: Freeze Your Peppers to Eat Year-Round

Growing Cucumber Vines

Cucumbers are another spring essential. Plant them in rich, free-draining soil and give them a trellis or frame to climb. This keeps fruit off the ground and improves airflow. Cucumbers need regular watering and are prone to powdery mildew, so avoid wetting the leaves late in the day.

Expect harvests from December onwards. Homegrown cucumbers are crisp and refreshing, ideal for salads, sandwiches and drinks. Surplus crops can be pickled to enjoy later.

• 2 plants per adult, 40–50 cm spacing
• Train onto trellis or frame for airflow
• Plant in succession for a longer harvest

Kyuri Asazuki Japanese Quick Pickled Cucumber Side Dish

Ingredients (serves 2–3)

• 2–3 small cucumbers (or 1–2 larger telegraph cucumbers)
• 1 teaspoon salt (sea salt preferred)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• ½ teaspoon soy sauce
• Optional: a small piece of dried chili or a pinch of sesame seeds

Instructions

1. Prepare cucumbers

   • Wash and slice cucumbers into thin rounds (about 5 mm thick) or cut into spears for crunchier pickles.

2. Salt and rest

   • Sprinkle salt evenly over the cucumber slices.

   • Gently massage with your hands and let sit for 10 minutes to draw out water.

3. Drain and rinse

   • Lightly squeeze out the liquid, then rinse quickly with cold water and drain well.

4. Mix the seasoning

   • In a bowl, combine rice vinegar, sugar, soy sauce, and chili if using. Stir until sugar dissolves.

5. Pickle

   • Add cucumbers to the seasoning and mix well.

   • Let marinate for 15–30 minutes for a fresh, lightly pickled taste, or refrigerate for up to 24 hours for a deeper flavor.

6. Serve

   • Sprinkle with sesame seeds before serving for extra nuttiness.

How to Grow Zucchini / Courgettes in Northland

Zucchini grow rapidly and can become overwhelming if not managed. Plant in fertile soil with space to spread — at least a metre per plant. Mulching around the base helps hold moisture and prevents fruit from rotting on damp soil.

Harvest regularly while fruit are small and tender. If left too long they quickly become marrows. Last year I planted mine too close together and they took over the whole bed. Now I give them more room and pick young fruit every few days. Zucchini are perfect for fritters, roasting and even baked into cakes.

• 1 plant per adult, 1 m spacing
• Mulch around base to prevent fruit rot
• Pick young for best flavour

Tasty Ways to use up Zucchini / Courgette and Flowers

• Chocolate zucchini cake or muffins – Just like carrot cake, grated zucchini keeps the cake or muffins extra moist without tasting like vegetables at all. Squeeze out the excess moisture and you'll never look back. Add cocoa, chocolate chunks, and maybe a hint of cinnamon or coffee for depth.

• Zucchini fritters – Combine grated zucchini with egg, breadcrumbs or almond meal, parmesan, spring onion, and herbs. Pan-fry until golden and top with sour cream and fresh dill.

• Spiralized zucchini “zoodles” – Use a spiralizer or julienne peeler to make noodles. Toss with pesto, creamy Alfredo, or olive oil, garlic, and chilli for a light, gluten-free pasta dish.

• Ratatouille or caponata – Cook zucchini with eggplant, capsicum, and tomatoes. Simmer with olive oil, garlic, and thyme. Great with grilled meats or crusty bread.

• Stuffed zucchini flowers – Fill with ricotta, parmesan, lemon zest, and herbs for a classic version, or try crab, smoked salmon, or goat cheese with a drizzle of honey. Lightly tempura-batter and fry, or bake for a lighter dish.

• Zucchini flower frittata – Arrange flowers on top of an egg mixture with parmesan and fresh herbs, then bake. Makes a beautiful and flavourful brunch dish.

• Zucchini flower pizza or flatbread – Top thin pizza dough with mozzarella, cherry tomatoes, and zucchini flowers. Drizzle with olive oil and bake, then finish with fresh basil.

• Fresh salad garnish – Use raw zucchini flowers as a colourful, edible garnish in fresh summer salads or antipasto platters.

Tips on Growing the Perfect Sweetcorn

Sweetcorn thrives in sandy soils and loves full sun. Always plant in blocks of at least four rows rather than single lines, as this improves pollination and produces fuller cobs. Keep corn well watered, especially as the cobs swell.

Harvest usually begins from January. Fresh corn is fantastic grilled on the barbecue or cut from the cob for salads and fritters. Extra cobs can be blanched and frozen for winter use.

• 6–8 plants per adult, planted in blocks
• 25–30 cm between plants, 70–80 cm between rows
• Always plant in a square or rectangle for pollination

Mexican Corn Recipe:
Elote-Style Butter

Ingredients

• 50 g unsalted butter (softened)
• 1 tablespoon mayonnaise
• 1 teaspoon lime zest
• Juice of half a lime (the rest for your G & T)
• ½ teaspoon smoked paprika or chili powder
• A small pinch of salt
• 2 tablespoons finely grated Parmesan or Cotija cheese
• Fresh coriander (cilantro), finely chopped

Instructions

1. Mix the softened butter, mayo, lime zest, lime juice, paprika, and salt until smooth.

2. Brush generously over hot corn cobs straight off the grill or out of the pot.

3. Sprinkle with cheese and coriander.

4. Optional: Finish with a light dusting of extra chili powder for heat.

Setting Up with PlantHouse

At PlantHouse Mangawhai we stock everything you need to get your spring garden started. There's a range of Seasonal Veges, Herbs and Fruit seedlings plus our range of Daltons mixes can improve sandy or clay soils, and we have raised beds, plastic pots and potting mix bags for no-dig gardening. We also carry stakes, ties, trellis, fertilisers, slug and snail pellets and protective netting.

Our staff are passionate about plants and can give you advice tailored to Northland’s coastal conditions. Plant now and by summer you’ll be enjoying fresh homegrown food that tastes better, costs less and fits perfectly into your lifestyle.

Visit us at 45 Black Swamp Road, Mangawhai