Learn about spring gardening tasks. Articles cover how to plan and start your growing season, plant propagation, and additional information relevant to the varying microclimates of Alameda County.
A lifelong interest in gardening led Bill Brooks to become a Master Gardener. Upon his semi-retirement, after 40 years of teaching science and sixth-graders, he became a member of the Master Gardener class of 2019. Today, Bill serves as co-lead for the 2025 training class, is a member of the speaker’s bureau…
PlantingThe avocado is a shallow rooted tree (most of the feeder roots are in the top 6 inches of soil) that needs good aeration. It does well if mulched with a coarse yard mulch, which means one that is woody and in 2-inch pieces, Redwood bark will work and maybe cocoa bean husks and shredded tree bark…
Artichoke, Cynara scolymus, is a perennial, cool-season edible flower. Grows three to four feet tall and wide. Thrives in Marin's coastal climate, where it can produce two crops of tender flower buds a year for five plus years.
Asparagus officinalis is a perennial vegetable with edible green stalks. Plants can live for 15+ years. Native to the coastal regions of Europe and Asia.
Beans, Phaseolus vulgaris, are warm season legumes native to Central or South America. Grown since ancient times. Eat fresh in pod or shell and dry. Pole beans grow six to 10 feet. Bush beans grow two feet tall and wide. Good source of fiber and vegetable protein. Enriches soil with nitrogen.
Beets, Beta vulgaris, are a herbaceous biennial that is usually grown as an annual during the cooler months of the year. It is grown as a root vegetable, but the leaves can also be eaten.
Broccoli, Brassica oleacea, is a cool season plant in the mustard family consisting of an edible flower head, stems, and leaves. There are short season and long season varieties. You can grow broccoli in the spring and again in the fall. Broccoli is delicious eaten fresh out of the garden.
