Winter is about to leave and the nature is ready to welcome the spring season. Moreover, the month of March is a collaboration of both winter vibe and early spring season which makes it the most suitable month for growing so many vegetables. It’s a month for harvesting the crops that have remained in the ground over winters, such as early spring cabbages, cauliflower, and Brussels sprouts. It’s also the most suitable time to start harvesting fresh early spring crops and vegetables. Let’s know about the most suitable and profitable crops and vegetables for the month of March which can help you to get the best result and can offer you a good amount of money.
Here are some crops to harvest in March, with tips on how to grow them.
Most Demanding Crops for March
Brussels sprouts
Sprouts are the most suitable and profitable crops to grow in this season. Sprouts are also rich in protein which makes them demanding in the market. Let’s know how to grow them.
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Plant Brussels sprouts during the cool temperatures of early spring and early fall.
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Brussels sprouts need room to spread out, so space them 18- 24 inches apart in an area that gets 6 or more hours of sun daily and has well-drained, fertile soil with a pH of 6.8.
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Before planting, improve native soil by mixing in several inches of compost or other rich organic matter.
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Check soil moisture regularly and give plants 1 to 1.5 inches of water weekly.
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Encourage an abundant harvest by feeding Brussels sprouts regularly with continuous-release plant food.
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Lay down a 3-inch layer of mulch to retain soil moisture and prevent weeds.
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Harvest when heads are firm and green. They should be 1 to 2 inches in diameter.
Spring cauliflower
It comes as the most demanding vegetables to grow in spring. For spring-planted cauliflower, it is best to plant in early to mid- March-April. Choose a variety of heat tolerance and a short growth cycle (50 to 60 days to harvest). 'Snow Crown' is one of the best for spring growth. For the fall crop, start seeds indoors or direct seed in the garden, in early to late July.
When the curd (the white head) is about two to three inches in diameter, cover the ‘curd’ or head with leaves, to keep it white. Check it from time to time and harvest a couple of weeks later, when the head is firm. Cut with a large knife. Once the florets have started to separate, the crop will be spoiled.
Spring cabbage
Spring cabbage is delicious and tender and will be one of the first proper crops you can enjoy in the Spring. You need to remember that spring cabbage needs to be planted in the previous Autumn to overwinter and produce heads the following year. Harvest each cabbage using a sharp knife. Leave a 10cm stalk, then cut across in the top and it might produce an extra cabbage or two.
Kale
Kale is a green, leafy, cruciferous vegetable that is rich in nutrients. It offers a range of health benefits for the whole body. Possible benefits include helping manage blood pressure, boosting digestive health, and protecting against cancer and types of diabetes. Pick leaves as needed, when they are 10-15cm long. After a frost, they have the best flavor.
Leeks
Leeks are easy to grow from seed and tolerate standing in the field for an extended harvest, which takes place up to 6 months from planting. The soil in which it is grown has to be loose and drained well; leek can be grown in the same regions where onions can be grown. Leeks usually reach maturity in the autumn months. Leeks can be bunched and harvested early when they are about the size of a finger or pencil, or they can be thinned and allowed to grow to a much larger mature size. Leeks can be left in the ground and harvested when needed. On heavy soils, you may need to use a fork to lift your crop. On light soils, you can pull them up direct. Wash the crop carefully to remove soil and grit.
Parsnips (Radish)
The parsnip is a root vegetable closely related to carrot and radish; all belong to the family Apiaceae. It’s totally similar to radish. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh, and, left in the ground to mature; it becomes sweeter in flavor after winter frosts. Parsnips can be left in the soil and harvested when needed – they are another crop that tastes better after a frost. They can be left in the soil.
Planting
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Always sow fresh seed.
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Parsnips need a long growing season, so sow as soon as the soil is workable.
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Loosen the soil to a depth of 12-15 inches and mix in a 2- to 4-inch layer of compost.
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Sow 2 seeds per inch ½ an inch deep
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•Seedlings will emerge in 2-3 weeks
Care
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Thin the seedlings to stand 3-6 inches apart.
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Water during the summer if rainfall is less than 1 inch per week.
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Always keep the beds free of weeds.
How to Harvest
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Parsnips mature in about 16 weeks.
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Leave your parsnips in the ground for a few touches of frost but harvest before the ground freezes.
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If you leave them in the ground for the winter, cover them with a thick layer of mulch and harvest immediately after the ground thaws in the spring.
