Vegetable garden work in spring

ThinningThinningAfter sowing, the smallest shoots are removed to give more space to the other plants. This operation allows for a level crop and is used for sowing in situ, broadcast, or in rows. TransplantingThis operation is necessary when the young shoots begin to develop and lack space to continue their growth. The plants are transplanted into the vegetable garden or simply spaced apart from each other. PinchingFor some vegetables, this operation is necessary to encourage the appearance of fruit or seeds. It consists of removing, using the thumb and forefinger, the ends of the stems of the plants and the excess flowers.Spring sowing in open ground beets, carrots, summer or autumn lettuce, parsnips, peas, pumpkins, squash, radishes of all months, watercress, spinach, fennel, turnips, savory, borage, sorrel, hyssop, mint, green beans, kale... Plant: spring bulbs, onions (bulbils).Spring sowing under coverCeleries, cucumbers, gherkins, courgettes, squash and pumpkins, spinach, spring lettuce, melons, autumn and winter leeks, peppers, tomatoes, aubergines, chilies, summer chicory, summer cabbages, cauliflowers and red cabbages.Harvests: orach, mountain lettuce, carrots, dandelions, radishes, arugula, chard, spring cabbage, peas, leeks, ...