Gardening, Gardening Tips, Vegetable Garden

A vegetable garden is becoming a long lost art as land continues to diminish in the wake of growing and connecting communities. But it still remains true that a purchased vegetable never tastes the same as one grown in man’s own soil with man’s own hands, the culmination of your sweat and tears to provide a healthy harvest.

To ensure the most satisfaction in vegetable-growing make sure that the soil be rich and thoroughly subdued and fined. Arrange your plantation rows so that the tilling can be done with wheel tools which will help you greatly in maintaining your crops. If you’re really into going bigger, keep some planned room just in case you get into using horse tools. Keep in mind that this could be a big undertaking as the old-time garden bed consumes a lot of time and labor, and can be more trouble and expense than what most would consider, worth the effort. Make sure you’re up for the gardening challenge.

Try and make the garden vegetables rows as long and continuous as possible, to allow you to work easier with tillage and wheel tools. You can keep each row to one kind of vegetable but if you don’t have the room, consider adding several different species, one following the other. Some care should be taken to plant vegetables with similar requirements together in one row. One long row, for example, might contain all the parsnips, carrots, and celery. One or two long rows containing a dozen kinds of vegetables are usually preferable to a dozen short rows, each with one kind of vegetable. See what fits your situation best and work from there.

It is a good idea to plant the permanent vegetables, such as rhubarb and asparagus, at one side of the garden, where they will not interfere with the plowing or tilling. Try and ensure that the annual vegetables are grown on different parts of the garden in the following years; this is basically a crop rotation and can be a healthy stimulant for your garden. Crop rotation can also be used to unsure you’re not growing on an infested plantation. For instance, if radish or cabbage maggots or club-root take over and fully established in the plantation, don’t plant anything in that area of the garden for a year or more to rejuvenate the plot.

Many gardeners when building a vegetable garden only use the space for simple kitchen garden products and leave areas of bare earth. Flowers can be planted in these spaces, wherever you have a vacant corner or a plant dies. Gardens with such informal and impromptu mixed gardens usually take on their own distinct personal character that adds greatly to the garden’s interest and value. Most are generally impressed with this informal character of the home-garden in many European countries, due to their planting history that arises from the necessity of making the most of every inch of soil available. It’s not uncommon to stroll the European country side and look over the fence of a Bavarian peasant’s garden and to see, on a space about 40 feet by 100 feet in area, a delightful medley of onions, pole beans, peonies, celery, balsams, gooseberries, coleus, cabbages, sunflowers, beets, poppies, cucumbers, morning-glories, kohl-rabi, verbenas, bush beans, pinks, stocks, currants, wormwood, parsley, carrots, kale, perennial phlox, nasturtiums, feverfew, lettuce, lilies! It certainly is a beautiful sight.

Weeds are unwanted plants in gardens in general, but certainly must not be allowed to thrive in the vegetable garden. They reduce available moisture, nutrients, sunlight and growing space needed by the crops. Their presence can reduced crop growth, quality and yield. In addition, they can make harvest difficult. Weeds also provide cover for diseases and insect pests.

Garden weeds are hard to control because they grow rapidly, produce vast numbers of seeds, and spread aggressively by vegetative structures (e.g. runners, forming new plantlets) and/or seeds. There are several methods that should be used in a combined, coordinated effort to control weeds; they include both cultural and mechanical methods.

Organic Mulches: Some of the most commonly used organic mulching materials are manures; bark chips, sawdust, grass clippings, leaves, and newspapers (shredded or in layers). Organic mulches allow some flexibility in fertilizing and watering since they can be raked back from the plants. They should normally be applied uniformly 2 or 3 in. (50mm-76mm) deep around the base of the vegetable plant.

Inorganic Mulches: Black plastic is the most frequently used inorganic mulch. Clear plastic is of little use, as it does not exclude the light that aids weeds seeds to germinate. Gardeners should make sure there is adequate moisture in the soil before any mulch is applied. There are also several durable weed fabrics that are very effective in weed suppression. The decision of whether to use organic or inorganic mulch really depends on the season of the year and what the gardener is trying to accomplish. Organic mulches should be applied after the soil temperature has warmed in the spring. If applied to cold soils, the soil will warm slowly and the growth rate of most vegetables will be reduced. Inorganic mulches can increase the soil temperature by at least 6 to 80F. Therefore, their greatest value is early in the growing season when soils are naturally cool.

Mechanical Methods

Since emerged weeds present at seeding or transplanting are capable of growing rapidly, it is important to kill all weeds prior to planting. Weeds that emerge after planting should be removed early before they are past 3 inches tall. Large weeds are difficult to remove without uprooting vegetable plants. Early season competition to the crop by weeds will reduce crop growth, yield, and quality may also occur. Therefore it is vital that a continuous weeding programme should continue throughout the season to ensure that weeds are eliminated from the vegetable beds. Generally this is done by hand and by using a suitable tool is a quick and easy operation.
With removal by hand, weeds can be hand pulled or removed using hand tools. Several small hand tools are available that are very effective on small weeds and for working near garden plants. There are a variety of effective tools that allow the gardener to stand while removing weeds.

Here are some of the main features of organic growing:

• Organic growing severely restricts the use of artificial chemical fertilizers and pesticides.
• Instead, organic growers rely on developing a healthy, fertile soil and growing a mixture of crops.
• Genetically modified (GM) crops and ingredients are not allowed under organic standards.

Going organic may mean that you have to make a trade-off between glossy, same same supermarket looks with better tasting crops that aren’t perfect in shape or size, but many gardeners think this is a price worth paying. You’ll be able to grow different crops that are always relatively expensive to buy in supermarkets and at farmers markets and, growing your own vegetables is both fun and rewarding.
Among the many things an organic vegetable garden may offer toward a satisfying experience are fresh air, exercise, sunshine, knowledge, supplemental income, mental therapy, and fresh food, rich in vitamins and minerals, harvested at the best stage of maturity.

You can easily make compost from garden and kitchen waste, although this is a bit more time consuming, you will also make cost savings, because you do not need to buy costly chemical fertilizers and pesticides with organic gardening.

Where animal manures are available, they are probably the best source of fertilizer and organic matter for the organic gardener. Use manure which has been aged for at least 30 days if possible, or composted. I am often out in the road if any horses have gone past gathering the manure for the garden. Its looks a bit odd to the teenagers on the street but the dung is worth it!
If you have space for a few pots, or a small space in the garden or even an allotment, it is a wise decision to grow your own organic vegetable garden. To better care for your health, grow your own organic vegetables -and a few pots is all you need at a minimum.

You we also be contributing to the go local food movement which is flourishing – over 15% of people buy organic food locally and this number continues to rise as the number of farmer’s markets, box schemes, cafes and restaurants serving organic food increase. GuideMeGreen helps you to find locally produced foods which are fresher, healthier and more economical. It cuts down on transport costs and food miles where an average shopping basket can include fruit and vegetables transported from all over the world. Even in the UK or USA food is transported from the farm, to the packing centre, then to distribution centre before arriving at the supermarket to be bought which is then transported by car home!