What’s Cookin’ and Good Lookin’ In the Kitchen Garden, Spring

Witness the seasonal evolution of the Burpee Kitchen Garden. Filled with edibles and floral accents, the garden’s wares range from arugula to zinnia, itty-bitty seedlings to 12-foot stalks. Diane Walden, the Burpee Kitchen Garden’s designer and tender, will share her favorite garden occupants. In this unconventional kitchen/cutting garden, you’ll discover new and unusual selections as well as the classics, whether planted in-ground or in containers, vertically trained with tuteurs.

This session is about the bones of the garden and covers early-season preparation; the planting of the first crops, seeds, and plugs; establishing larger plants; and laying out tuteurs and pots. Learn about soil preparation and how to implement a design that will evolve long into the summer and autumn.

To provide safe, in-person classes at the Gardens, classes are held entirely outdoors and have been reduced to 12 students. We are practicing Maine CDC social-distancing protocols.

Rain date: Saturday, May 29, 2021