Growing vegetables from seedlings , although more labor-intensive, has many advantages over sowing vegetables directly into the ground. In the case of some species, the cultivation of vegetables from seedlings is even necessary if we want to obtain he althy, tasty and fully ripe vegetables. Seewhat species of vegetables should be grown from seedlingsand what the individual seedlings look likestages of vegetable seedling care
Planting vegetables
What vegetables to grow from seedlings
Seedlings are young plants grown from seedsin frames, greenhouses or seedbeds, intended for permanent planting.Although plants grown from seedlings require much more cultivation and maintenance than plants sown directly into the ground,growing vegetables from seedlings can bring many benefits , and in some cases it turns out to be even necessary.
Seedlings are most often grown in vegetables that have a long growing seasonand need higher temperatures for growth. These are such vegetables as: tomatoes, peppers, eggplant (eggplant), watermelon, melon, celery. The mentioned thermophilic vegetables can be planted into the ground only after the period of spring frosts has passed, i.e. from mid-May. If we only sowed them to the ground at this date, they would not reach maturity before autumn and all our efforts would be wasted.
Growing vegetables from seedlings also allows you to obtain earliercrops, more abundant and of better quality. This effect is achieved with lettuce, zucchini, patison, squash and cucumbers. It is also worth growing vegetables from seedlings, which after emergence grow very slowly and would unnecessarily take up a lot of space in the beds, and their care, weeding, watering and protection against pests is much easier on the seedbed.This group includes numerous varieties of cruciferous vegetables.
Growing from seedlings is also useful for vegetableswhose seeds germinate for a long time (New Zealand spinach, artichoke). Seeds of these vegetables are sown in pots already in the second half of February, because planting them permanently will be possible only after more than 10 weeks.
Therefore, depending on the requirements of individual vegetable species, we start the production of seedlings in the second half of February (in a well-lit and heated room we sow seeds of early vegetables into sowing boxes or larger pots) and continue in March and April (sowing in various sprouts and frames). If we produce the seedling at home, remember to provide it with the right amount of light, so the best place will be right next to the window.
Theselection of disease-resistant vegetable varieties and the purchase of really good quality seeds also contribute to the success of growing vegetables from seedlings.Such vegetable seeds can be ordered in the store of our guide. Most of them are resistant varieties that give a large and tasty yield, and are also proven in garden cultivation conditions. The vast majority of vegetable seeds from our offer are hermetically packed, whichguarantees high germination capacityregardless of the conditions in which the seeds were stored!
Soil for seedling vegetables
Successgrowing vegetables from seedlingslargely depends on the proper preparation of the substrate. Such a substrate must be rich in nutrients, have appropriate water and air conditions, have a reaction similar to neutral, and be free from various types of pathogens and pests.
We prepare such a substrate using relatively easily available ingredients, such as manure, garden peat, sand, clay, and soil obtained from the composting of plant residues.An exemplary composition of the recommended mixture could be as follows: 2 parts of compost soil (taken from a composter set up no later than a year ago), 2 parts of clay, 1 part of peat and 2 parts of coarse sand.
Forcultivating vegetables from seedlings , also the frame soil, i.e. soil from the field, composted with manure, is suitable. We also add small admixtures of components to the frame soil that loosen its structure and ensure proper water-air relations (sand, gravel, clay or peat).
In the period of early spring, whenmost often we start growing vegetables from seedlings , there is not much risk from pathogens attacking the aerial parts of plants. On the other hand, soil-borne diseases and diseases transmitted to the surface of seeds, e.g. gangrene of seedlings. Their perpetrators attack vegetables of all species grown from sowing. Therefore, we must ensure that the soil for sowing seeds is free of pathogens.For this purpose, it is best to evaporate it in the oven at 180 &176C for about 2 hours. However, it is better not to do this in your home kitchen, as it can give off a very unpleasant smell. However, the old portable garden ovens, which we no longer use to prepare meals, will be perfect here.
An easier way to decontaminate the substrateis to use a fungicide. The Magnicur Energy preparation is perfect for this purpose, as it is used in the amount of 25 ml of the agent added to 2 liters of water, which is enough to decontaminate 100 liters of the substrate. The preparation can also be used for watering seedlings or seedlings in the amount of 15 ml per 10 liters of water.
If the above-describedmethod of preparing the seedbed seems too complicated , we do not have all the ingredients or we just don't want to waste time, a ready soil for sowing may be a good solution seeds, which will be decontaminated and enriched with appropriate ingredients.Such land at a favorable price can be ordered in the shop of our guide: -)
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Sowing and caring for vegetable seedlings
In the cultivation of vegetables from seedlingsseeds can be sown into various types of pots, boxes or cuvettes.
Sowing seeds into the box
When preparing the seedling, we should protect it against the development of pathogenic fungi and mold. A good method is to use garlic extract or water it with Biosept Active. It is also recommended that the seeds themselves are treated beforehand.
Germinating plants should be provided with plenty of light , temperature 18-25 &176C, and adequate humidity. Sprinkle the plants at least once a day. It is also a good idea to cover the whole container with foil or a plastic cover or use a small glasshouse. This will create a favorable microclimate for young plants.
Practical ingrowing vegetables from seedlingsare also multi-pots. They are single or linked like honeycomb cells, small pots into which seeds can be sown and seedlings can be transplanted before planting into the ground. Multi-pots can be made of plastic, paper or pressed compost surrounded by a net through which the roots of young seedlings can grow. Sow 2 to 3 seeds in one pot, leaving the strongest plant after germination. In some cases, it is also possible to separate the plants only at the time of transplanting into permanent places (e.g. leeks and onion).
When the vegetable seedlings reach the right size , take the plants out of boxes or multi-pots one by one and plant them into the ground, placing their root balls in the prepared wells. Knead the soil around them and water them.
Note!Vegetables grown indoors, greenhouses and under covers should be properly hardened before planting in the ground, so that they gradually get used to lower temperatures and wind.Hardening in a cold inspection or under covers should last from 10 to 14 days. It consists in airing plants for longer periods, first during the day, and sometimes also at night.
Based on: C. Brickell, Wielka Encyklopedia Ogrodnictwa, Muza SA, Warsaw 1994, p. 311; E. Sikora, Why are seedlings produced? , Działkowiec, No. 2/98, p. 40; Z. Jarosz, Preparation of the substrate for seedlings, Działkowiec, No. 2/98, p. 41; A. Zaniewicz-Bajkowska, Time for seedlings, Działkowiec, No. 3/2004, pp. 50 - 51. pixabay.com
