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Jun 29

With the economic crunch and food prices always increasing, many West Coast gardeners are now growing their own vegetables. No matter how poor the soil, it is always possible to find some hardy flowering plant that can “take it.” But not so with vegetables, for they are pampered things used to having the best. Unless you give them good soil and the amount of water they need, your seeds and labor are wasted and you will end up, after all, at the greengrocer’s.

Here are a few suggestions for the timorous amateur who is about to start his first kitchen garden. There’s nothing like compost for frisking up growth and producing tender vegetables.

If you do not have a compost pile, start one right now. Meanwhile, enrich your soil with old manure. Work the ground deeply, for many vegetables have long roots. In the warmest sections, it is too late to put in spring greens and leafy crops such as cabbage, cauliflower and spinach. but there are plenty of other vegetables to take up the space until September, when the winter garden should go in.

Use only the vegetables which are suited to your climate. Plan your whole garden before sowing seed or putting in seedlings. .Have a variety of vegetables rather than too much of any one kind. Crop them as soon as they are ready and put in another lot.

Do not sow seed too thickly or too deeply. Keep all freshly sown seed moist until germination. Alternate plants with spreading roots and those with narrow, deep roots. Plan your garden so that tall vegetables will not shade low ones.

Learn from our expects – 100′s of plant topics – thousands of articles at Plant-Care.com:

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