Sowing vegetables in the open ground
Sowing vegetables in the open ground
These are seedlings sown in a nursery or directly in place.
Nursery sowing allows for the production of a large number of plants in a small area. As soon as the plants become too crowded, they are transplanted to the growing location.
In-situ sowing is carried out directly in the final planting location. This way, gardeners avoid transplanting operations, but they will have to thin out the crops. They are possible for all seasonal crops.
Sowing in place, in a nursery or under cover can be done in lines or in pockets, more rarely broadcast.
> Row sowing
This is the simplest and most commonly used method for vegetable crops. It allows for a row spacing adapted to each species, allows for sowing at a consistent depth, and makes maintaining crops easier. The rows are drawn using a tool handle or a hoe along a string.
> Broadcast sowing
In rows that are not too wide (about twenty centimeters), broadcast sowing is possible for certain species, particularly root vegetables: carrots, endives, turnips, radishes, black salsify, but also lettuce, onions, etc. It allows for increased harvests but requires the seeds to be evenly and regularly distributed over the surface. The furrow is made at the correct depth with the flat end of the hoe.
> Sowing in pockets
It is also a row sowing method that involves placing seeds at the bottom of holes sufficiently spaced in groups of 3 to 5. This technique is used for large seeds (beans, peas, broad beans, but also cucumbers, gherkins, squash, and melons). It allows for vigorous plants that are well spaced in the row. After emergence, only the two most vigorous plants are kept.
In all cases, the seedlings will be covered with a thin layer of soil and then the soil will be lightly compacted with the flat of the hand or the back of the rake. This operation, also called "filling", facilitates the rise of water and prevents the small seeds from being displaced during the first waterings. They will be carried out delicately with a fine spray using the head of the watering can.
Staggered sowing for regular harvests
Gardeners should be advised not to sow the entire packet of seeds at once.
By sowing small quantities several times, every two or three weeks for example, production will be spread out and gardeners will harvest vegetables at the best stage of maturity and as needed.
While waiting for the next sowing, the opened bags should be carefully closed and stored in a cool, well-ventilated and dry place (a dry cellar for example). Storage on chipboard shelves should be avoided because the glue is harmful to the germination capacity of the seeds.
Source: Gnis
