March must be an incredibly exciting time to have a kitchen garden, and I wish that I had one; instead I make do with 2 raised beds and a handful of planters, which are just as exciting if you love fresh fruit and vegetables. Now is the time that the plants are coming off the windowsill and going into earth, the winter chard leaves are coming through, the parsley and chives have resurrected and the herbs seeds are getting planted.  In a month’s time I will begin eating dill, chervil, coriander and chomping on the first radishes. For the pizzas, it will be the time that we cease to buy fresh basil from Morrocco and begin to use our own.