The Content Of The Article:
- Organic seed is a good choice
- Warm soil shortens the germination time
- Broad-leaved sowing in the field
With a few exceptions, you can sow vegetables and annual or biennial herbs directly in the field. The advantages are obvious: Plants that have to cope with the sun, wind and rain right from the beginning need less attention than seedlings that are "preferred" in the pot. And because they form a deeper root system, even with dry periods many aisle with the watering can is eliminated. An elaborate preculture on the windowsill or in the greenhouse is only required for tomatoes and other heat-sensitive species. Kohlrabi, radishes, lettuce and peas are also able to withstand cooler nights and are allowed to go outside in the spring.
Organic seed is a good choice
Seed consists mostly of single seeds. Beets and chard form naturally so-called ball seed. Because there are always three seeds in one grain, thinning is hard to avoid
When buying seeds, the better the quality, the greater the chances of success. Professional varieties are not always the best choice, because in the garden different conditions prevail than in the cultivation of crops. In the breeding of seed-proof organic varieties, the taste is also the top priority. And because the seed has already been produced under natural conditions and without chemicals, experience has shown that plants can cope even better with less fertilizer and without spraying. Also pay attention to the sowing time indicated on the seed bag. Varieties for early or late growing dates tend to shoot in the summer.
Warm soil shortens the germination time
In the Horstsaat (left) you lay three to four seeds in a hollow and leaves between the groups about a hand's breadth. This method is used for example in zucchini. After germination, only the strongest plant stops. The row seed (right) is most commonly practiced and has been proven in almost all types of vegetables. The distance between the rows depends on the space requirement of the ripe vegetables and is usually indicated on the seed bags
Before sowing, careful soil preparation is worthwhile. By thoroughly loosening, chopping and the subsequent leveling with the rake, weeds, as well as earth fleas, root lice and other pests are switched off. If the sprouted seeds sprout in spite of perfect preliminary work, it is usually because the soil was still too cold. Although carrots germinate already at temperatures of five degrees, on the first tender leaflets you have to wait but up to 28 days. When the spring sun has heated the soil to ten degrees, the process shortens to a week and the rapidly growing seedlings quickly catch up on the supposed advantage of the early crops.
In practical seed strips, the seeds are already embedded at the correct distance in easily decomposable paper. Important: Moisten the paper well before covering the tape with soil, and then water again. Then do not let the soil dry out until the seed has risen
On loamy soils, which dry slowly in the spring, you can significantly improve the conditions by first sprinkling a thin layer of dried, finely sieved compost into the seeds and covering the deposited seeds with it. The casting is not necessary - for the necessary contact with the wet ground (bottom closure) ensures gentle pressing. If spring brings us summer temperatures, fine seeds often dry up and the seedling dies. Salad germinates at temperatures above 18 degrees only hesitant, in spinach, kohlrabi, broccoli and cress germs from 22 degrees. This problem can be easily avoided by only sowing in the evening and shading the bed with fleece during the day.
Broad-leaved sowing in the field
Even lamb's lettuce can be grown well with the breitgewfigen sowing
The broad-leaved sowing is particularly suitable for colorful cut and pickle salads such as oak leaf and Batavia salad. Previously, the bed should be meticulously freed from weeds, as later hacking and weeding is hardly possible. Then spread the seeds as evenly as possible on the surface, rake them in superficially and press the soil well. The first cut is made as soon as the leaves are about five to seven inches high. If you leave one or two small plants every 20 to 30 centimeters, they grow to full size and can later be harvested as lettuce.