Concerns about food provenance and unnecessary chemicals are undoubtedly key to the rise in interest in organic gardening, but Foodies are also keen to enjoy the flavours of really fresh produce. Digging up your first ever home-grown potatoes is said to be a life-changing experience; but eating them is even more of a thrill. Once you've tasted really fresh produce you'll never go back. Not only do really fresh fruit and vegetables taste better, but they also have greater levels of vitamins, making them one of the best ways to a healthy diet. The Organic Kitchen Garden explains how to set up your vegetable patch, how to prepare the soil, choose and care for your crops and stagger your harvest across the seasons. Each chapter explains what should be happening in your garden every month, while useful diagrams and helpful photography illustrated the various techniques and processes. You'll find helpful monthly lists to remind you which jobs need doing and tips on everything from composting to weed control, plant health care and even watering.

The editor of Gardens Illustrated, Juliet Roberts has been an enthusiastic organic vegetable grower since helping her dad on his allotment as a child. She now has her own allotment in Bristol, where she loves experimenting to find the best varieties for flavour. Having followed the progress at her favourite walled kitchen gardens at Audley End in Essex through the seasons, Juliet is keen to pass on all she has learnt from her mentor, Mike Thurlow, its head kitchen gardener.