Well adapted cultivation methods

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Well adapted cultivation methods

Post  Admin on Wed Jan 09, 2008 3:24 am

With the kitchen garden, the cultures are generally practised in lines, which makes it possible to better control the weedings and maintenance.
- watering is then facilitated by the installation of filter pipes whose holes are directed towards the ground or by pipes micro - perforated. Thus, the foliage of vegetables is not humidified, which saves diseases with the plants most sensitive. In a preoccupation with a saving in water, the mulching of certain vegetables is also advantageous for them. The cabbages, the tomatos, the aubergines… appreciate this attention. Shearings of grass will often make the deal.
- staking is essential to the conduit of certain pot cultures. The tomatos, the beans and garden pea with oars, the cucumbers and the gherkins, for example, do not push although if their stems are correctly trained.
In the case of the tomatos, a stake is enough; one progressively attaches the seedling on this support of his growth. The climbing vegetables manage to climb the props planted in beam, aligned on two rows, or the nets with large meshs tended between two solids posts.
The bad grasses involve a constant worry for the gardener: weeding. One should not start to cultivate vegetables on a piece infested with adventitious long-lived, except if required planting cleaning plants, like potatoes. Their abundant foliage hardly leaves light to bad grass to grow, and successive ridgings weaken them. Better is however worth to cultivate a very clean ground.
Of course, the seeds present in the ground and settings at the day by the cultivation methods germinate easily, but they will be easily eliminated if the cultures are practised in lines.
- ridging is a reserved operation with certain quite particular vegetables. In the case of the leguminous plant such as pea and beans, it makes it possible to support their loose stems. For asparaguses, the cardoons, the ribbed celeries and the leeks, it contributes to the bleaching of the consumable parts and makes them more tender. Practised on artichokes at the end of the season, it makes it possible to make spend the winter to their not very rustic stock. However, it is especially employed on the vegetable-roots, like potatoes, Jerusalem artichokes and the crosnes in order to improve their productivity.

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