Our brief guide to getting you started on growing Soft Fruits

If you haven’t grown soft fruits before, don’t be daunted!  They are surprisingly easy to grow and care for and can bring an abundance of delicious fruits for relatively minimal effort. Savouring fruits you have grown yourself brings a great sense of satisfaction and well-being too. And of course, growing your own can be great fun.

More and more people are interested in growing their own produce. It is an opportunity to get back to nature, be more in control of the food we eat, knowing its provenance and being able to eat it in its rawest and freshest form, so the nutritional value is at its highest and tastiest. Environmentally, growing your own means less food miles and much less waste and no plastic packaging which is all better for the planet.

Soft fruit bushes will grow in most garden soils that are free draining and can be planted either bare root into the ground or into containers or pots, so contrary to what you might think, you don’t need a large garden.

The addition of fruit bushes can add interest and variety to your garden borders or patio’s and attract wildlife through their abundant mix of flowers, fruits and foliage. Plant a variety of types and you will have something to pick and enjoy throughout the growing season. You can also freeze most berries and currants to enjoy later in the year.

Where to begin…

Think about the soft fruits you regularly buy and start to make a plan of what you would like to grow from there.

Most fruits have a natural season, that is when they will grow and ripen to be their best for picking, so this means a bit of planning ahead will be needed to plant them in at the best time. However, spring generally is a great time to get started.

You don’t have to have a dedicated allotment plot to grow your own, you can section of a small spot in your back garden or put in a couple of raised beds or buy containers that you can put on a balcony or patio.

HINTS & TIPS FOR SOFT FRUITS SUCCESS!

When to Plant: Best between October and early spring. However, container growing soft fruits can be planted at any time of year.

Where to Plant: Happiest positioned in open sunny spots – near a wall or fence helps too, where they can shelter from cold winds. They hate being water-logged, so look for a free-draining area in your borders.

How to Plant:

For containers, ensure to place stones or broken crockery over the drainage hole in the bottom of the container and fill with good-quality compost, mixing with one third grit or perlite.

Soil consideration: Will grow in most soil types, but ideally rich and well-draining is best. If you have clay soil, dig in lots of organic matter. Create a good soil mixture by using half garden soil with half general-purpose compost.

Watering: Water thoroughly once a week in dry weather, especially during the first year. In later years water during prolonged dry spells. Don’t let containers dry out, keep moist at all times.

Feeding: In spring, top up with mulch, such as compost, laying it at least 5cm thick and away from the canes or stems of the plants, to avoid them rotting. In containers, the plant uses up all the nutrients quicker, so liquid feed every 1-2 weeks during the main growing season May-August.

Pruning: Prune every year in later winter/early spring. The general rule is to prune out the dead and diseased. With most fruit bushes, prune all the shoots right back to encourage new growth. With mature bushes, prune out about a third each year. Regular pruning keeps fruit yields high.

Support & Safety: Some bushes need support – such as wires or canes. Have these in position prior to planting out. Keep fruits safe from birds, who also love the fruit when it appears with a fruit cage or netting over containers. If frost is forecast or likely, cover the plants with horticultural fleece or move pots to a warm, sheltered spot.

Top 5 Easiest Fruits to grow:

Strawberries, Blackberries, Blueberries, Blackcurrants & Figs

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Top Tips: To encourage faster growth, ensure your plants receive good sunlight, proper watering and nutrient-rich soil.

We are sure that you will eat all of your fruit, but if you have an abundance, then freezing is a great way to preserve them. Freeze when ripe at peak quality. Place the fruit in a single layer on a lined baking sheet and freeze for 2-3 hours – then take them out and seal in an airtight container. Pre-freezing prevents the fruit from sticking together.

Some recipe inspiration to make use of your sumptuous and super tasty soft fruits! Great in desserts, jams and drinks.

Red Berry Smoothie

Make this tasty and healthy drink with either your fresh or frozen berries of choice.

Use either a small glass of water, fruit juice or milk as your base, add a handful or two of berries, one banana, couple tablespoons of Greek or natural yoghurt and blend together. Add a zing of ginger if you want to spice it up a bit! Enjoy!

Raspberry Crumble

You can use fresh or frozen raspberries for this recipe. Defrost them first if using frozen.

500g Raspberries , sweetened to taste with fine caster sugar. Add a dash of lemon juice too. Put the mixture into a deep oven proof dish, should come 2/3rds up the sides.

For the crumble, mix 230g / 8oz self-raising flour with 150g / 5½oz butter (cut into small cubes) in a mixing bowl – either do this by hand, by rubbing together between fingertips or use a fork or food whisk – to make even crumbs. Then add 150g / 5½oz soft brown sugar or caster sugar to the bowl and combine. Add this mixture over the top of the raspberries and level. Bake in a pre-heated oven set at 180 degrees C (or 160 if a fan oven) for around 35-40 minutes, until the topping is golden. Serve with fresh cream, ice cream or custard.

Blackcurrant Jam

First sterilise 2 standard jam jars*. Then place a plate in your freezer in readiness to test your jam later.

Take 800g washed fresh blackcurrants, 625g of jam sugar (this sugar contains pectin, which helps jams set and thicken. It also usually contains citric acid as a preservative) and the juice of a lemon. Add it all into a large saucepan and place over a medium heat. Stir until the blueberries start to soften and break down. A fork or potato masher will help break them down more once soft. Once the sugar has dissolved, turn up the heat to a gentle boil for 5 minutes. Take a small amount out and spoon onto the plate from the freezer. If after 20-30 seconds a skin forms, then the jam is ready. If not, continue the boil for a couple of minutes and test again. Do this process until you have a skin forming on the test plate – but be careful not to over boil the mixture. Once ready, remove any scum from the top with a spoon and remove from the heat, let it sit for a few moments before ladling into warm sterilised jars. Place a waxed paper disc in the top and screw on the lid. Leave to cool completely then store either unopened in a cool, dry cupboard for up to 6 months, or once opened store in a fridge and use within 2 weeks.

You can use granulated sugar, but will require longer to dissolve and will need boiling for longer. You can also use blueberries instead.

*Here are some ways to sterilize jars for jam: