Growing Some Vegetable In Your Garden

Growing Some Vegetable In Your Garden

Soil, which is repeatedly used for growing vegetables of the same nature, deteriorates after a few seasons. Therefore a rotation system, which changes the use of the land each year, is good for both the soil and the crops. One crop may have a profound benefit on the soil for another, because of the feeding it has received and for the elements it may leave in the soil after the crop has been harvested. Growing crops of the same type without rotation can cause severe problems to that variety due to a build up of toxins, residues left in the soil; these can be harmful to that particular crop but not to others. By operating a rotation system it will ensure a regular working of the land in a structured manner. With balanced feeding of the soil, each section will greatly benefit from a fresh start and there will be a reduction in the incidence of soil-borne pests and diseases. Rotation also reduces fertilizer needs, because alfalfa and other legumes replace some of the nitrogen that some crops remove.

The rotation system may be a simple one; crops are changed year by year in a planned sequence. It can consist of four equal plots; one might be used for members of the cabbage family (brassicas), the second for root crops – carrots, turnips and potatoes; the third for members of the legumes, peas and beans; the fourth can be a group that contains onions, celery, cucumber, spinach, leeks, sweet corn, marrows and lettuce. An annual rotation will mean that no type or family of vegetables is grown on any one area for more than one in four.

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).

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. 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 inch (7.5cm) tall. 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.

Planting: – Not all crops are harvested at the same time; some crops are planted after others have been harvested so best use of the available ground is made.

This is illustrated by the planting of a crop of broad beans planted in November to be harvested in June, after which a crop of leeks could then take their place. Those crops which grow quickly such as lettuce, spinach and radish are generally planted between the likes of broccoli which is harvested in March and those crops which must be planted later when the soil warms up around May time.

To make full use of the available space, quick growing crops can be sown at the same time as those who are slow growing such as parsnips and parsley, for these have a very slow germination period.

Experience will help and guide the gardener to make the best use of the land. Timing is one of the basic skills in successful crop cultivation and one, which will enable the greatest use of land resources.

Soil Preparation: – When preparing the soil for sowing, the depth of the furrow or drill will depend on the size of seeds- the smaller the seed the shallower the drill, and the heavier the soil the shallower the drill. In average soils, drills 1/2in. (12mm) in. deep suits the seeds of parsley, lettuce and carrots; 1-in. (25mm) deep drills suit beetroot, spinach and turnips; peas and beans require 3in. (76mm) drills. Most seed packets however do give precise instructions as to the best sowing methods for those particular seeds.

Learn about grass diseases and watering grass at the Plants And Flowers site.

My first year gardening result. Potted or boxed with water reservior, the garden is weed free and I hope I can move part of it indoor when winter comes.
Video Rating: 4 / 5

Most benefits of organic food

Most benefits of organic food

Anyone aware of the amount of chemicals included in highly processed food is aware of the importance and the benefits of organic foods in the first place. By the difference between conventional and organic food, we don’t necessarily imply that between an organic and a non-organic apple. What needs to be insisted on consists in the real benefits of organic foods for health first and foremost.

Lots of consumers suffering from some form of chronic illness or even cancer, choose organic foods as safer and more health oriented than conventional products. Although lots of people claim that there is little difference in terms of nutrients, the absence of hormones and chemicals from organic food works great for the promotion of a state of well-being. Lots of consumer analyses do not refer to the difference in nutritional value, there are studies however that indicate superior characteristics and more benefits of organic foods in the first place.

It seems that among the benefits of organic foods we ought to include more vitamin C, higher levels of trace minerals and plenty of anti-oxidant nutrients. A report issued by the US Department of Agriculture indicates that there has been a significant decline in the minerals levels of meat, dairy and vegetables since 1940 in terms of regular non-organic crops. The fact that nowadays we store food extensively and we treat and process the products so much contributes to an alteration of the nutritional value.

The higher content of dry matter is one other of the benefits of organic foods. To make this clear, we have to consider the fact that the use of the artificial fertilizers causes the fruits or vegetables to retain more water and thus swell. Thus, there is less food in the form of dry matter in a non-organic apple than in an organic one. Nevertheless, besides the different amounts of nutrients, there are other advantages to organic food.

First of all, virtually no pesticide residues can be traced in organic products. Even if conventional food producers claim that pesticides are no threat to human health, one doesn’t have to be all knowledgeable to realize that the ingestion of anything chemical cannot help or be 100% safe for the system. The benefits of organic foods are much insisted on at present, with more and more consumers choosing them instead of conventional foods. Gradually this high popularity will definitely trigger a reorientation of the market and even a reformulation of the standards that define organic food in the first place.

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Going Organic

Going Organic

In today’s world, many are concerned about the signs of aging, the rise in the number of allergies and the well being of the environment. We often shout about just causes, moan about growing old and hanker for the good old days.

There is though, a growing tide of people who are starting to take action and change their way of life. People who no will no longer accept food laced with numerous chemicals. Convenience foods are littered with preservatives and chemicals that our forefathers new nothing about. Back then organic food was, well just food. Think about that for just a minute.

Today many individuals are choosing to go organic because they no longer wish to ingest food that they know nothing about. How many food labels do you see that mention “E” numbers, which are “used” instead of displaying the actual chemical or insect that it represents?

Being “totally organic” has nothing to do with leaving behind the conveniences offered by the modern world. Going organic means changing your routine so that you do not use anything that contains artificial colours, chemicals, additives or preservatives.

Of course, many people assume that going organic is difficult, expensive and painful. That is far from the truth. While going organic does take more time, the benefits far outweigh the disadvantages. Some people who have chosen to go organic report benefits such as increased energy, having fewer ailments and not suffering from as many allergies.

No one is too old or too young to benefit from organic products. Organic baby food is a popularly rising alternative to the more common non-organic baby food products. Is it any surprise that many parents are choosing to go organic? Nothing is better for a growing, healthy infant than keeping him or her away from ingesting harsh chemicals.

The elderly can also benefit greatly from going organic. As we age, our bodies are less capable of digesting those harsh chemicals many non-organic products force our way.

Gong organic is a definitely a sign of love to our family and to ourselves. Even our animals can benefit from going organic. Ever wondered what goes into making of animal feed?

Can you afford to go organic? Going organic can be a bit more expensive, time-consuming and detailed. The real question is however, can you afford not too? The benefits far outweigh the inconvenience and cost. Supermarkets are finally waking up to the fact that people are starting to think about the food that they eat. More and more organic products can be found in the aisles of your local food-store. Prices for organic food in my local store are often comparable to non-organic. Given the choice, organic wins hands down.

An added bonus of organic food is the great taste. I was never a great lover of vegetables, but the organic carrots I now eat taste just like butter. Since going organic I honestly love eating vegetables, you really can tell the difference.

Consider going organic today and your body, taste buds and loved ones will thank you for a long time to come.

Steve Thomas writes about going organic and maintains an organic resource website at Organice.

Sprouting Your Kitchen Garden

Sprouting Your Kitchen Garden

In order to live off a garden, you practically have to live in it.” Frank McKinney Hubbard

Sprouts are the least expensive vegetable to produce and are plentiful. With only a supply of seeds it is entirely possible to eat for a year or more from your kitchen garden.  When preparedness and sustainability are considered the pantry sprout seeds are a staple.  Sprouts help to under gird a struggling budget.  They are easy to use utilize, easy to prepare and require no fertillizer.  All that this economic, nutritious, bountiful crop needs is a little moisture, a little air and a small nook in which to do their magic.

Sprouts can be a quality substitute for lettuce and other greens if the supplies or affordability becomes such that the produce is longer readily available.  There are a variety of sprouting seeds available that will grow year round when the vegetable garden is not as hardy or bountiful.  Sprouting guides have extensive information as to measuring quantity, soaking hours and sprouting days. Daily care and harvesting recommendations are also listed on the charts available.  Use only untreated or organic grains, seeds or beans may have been treated and could be toxic  

The largest relative amount of nutrients per unit of intake in comparison to other food sources is found in sprouts.  This concentration of nutrients is used by the for the development of the seed.  When the sprout is harvested at the proper time these nutrients have not been completely utilized by the growing plant and are optimized.  They contain enzymes which aid in digestion, proteins that aid in digestibility, fiber, vitamins and other minerals.  There are some important things…click here

The Basic Sprout Garden – The Foolproof System
Inexpensive & Simple

Dan is an RN currently working in the field of collecting life saving blood. Dan’s passions are spending time with family and close friends, watching films, and working on the family hobby farm and ranch. Though Dan has been immersed in the hobby (or urban) farm lifestyle all of his life, he is always looking to learn more.

Vegetable Juice Detox: Tips and Recipe Ideas

Vegetable Juice Detox: Tips and Recipe Ideas

For juice fasting, it is not just fruits that you can juice. You can also consider juicing vegetables. A vegetable juice detox can help your body remove its toxic waste and its cleansing process.


Vegetables also contain an abundant sources of vitamins and minerals not found in other foods. In fact, if you find that you are not eating enough vegetables on a daily basis, you can also think about consuming vegetable drinks. In this manner, you will ensure that you do not give up on including phytochemicals for a balanced nutrition.


A vegetable juice detox allows your body to absorb quickly what you consume without activating your digestive system as it would if you eat the more fibrous vegetables. Your digestive system can then get to work on all the toxic waste that has been accumulating in your body.


Do bear in mind that a vegetable juice detox should not be carried out as an ongoing exercise. At best, you can only fast for up to a week. Surviving on a vegetable juice diet would not be able to give you all the nutrients you need for energy and health if you extend such a diet for more than it should.


Contrary to what you may assume, vegetable drinks can also taste delicious and are therefore very drinkable. Here are some vegetable juice detox recipes that are easy to prepare:


1. You can mix carrots, kale and wheat grass. Carrots are wonderful sources of beta-carotene and vitamin C.


2. Wheatgrass is an excellent vegetable drink. Another variety of a vegetable drink is to add spinach instead of wheat grass. Spinach is very good for your juicing diet because it is rich in folate, iron and Vitamin B.


3. Blend tomato, celery, parsley, broccoli and cucumber. Be sure that you get only the freshest tomato that is ripe by the time they are picked from the plant. If they are taken at this state, they contain twice the amount of Vitamin C.


4. You can also choose to season your carrot vegetable juice with some garlic, ginger and onion. This combination is something different for your taste buds but is still healthy and nutritious.


5. Add cucumber and celery in your carrot vegetable mix. Cucumber is another good source of Vitamin C that aids in the detoxification process of your body.


6. You can also consider mixing vegetables and fruits together to make delicious juice combinations. Simply add in an apple or a pear to any of the above recipes.


For juicing purposes, it is best to choose vegetables that are organic and free of pesticides. Also, discard all vegetables that do not look their best. Before juicing, wash and rinse the vegetables in filtered water.


You should drink your vegetable juices fresh every time. This means it is best that you juice just before consuming your drink. Alternatively, you can consider buy canning jars with perfect sealing lids for keeping in your refrigerator. Still, you must not keep your juices beyond three days. Do not forget to keep your lid jars tightly closed because air exposure can kill the beneficial enzymes in your vegetable drink.


Preparing vegetable drinks is one of the best ways that you can take them in their raw state. A vegetable juice detox need not be a bland affair. You can come up with some creative recipe ideas for juicing vegetables.

Got constipation, weight gain, poor energy and bad breath? Get free research by Sandra Kim Leong on detox cleansing here at Detox Cleansing Diet

Gardening Made Easy: Plant In A Soil Bag

Gardening Made Easy: Plant In A Soil Bag

Is anyone out there in a hurry? This no-dig planting method is the fastest way to a vegetable garden – a soil bag can be planted in under 60 seconds Planting directly into a bag of topsoil is also easy
and convenient.

At first glance, this may look like a less-than-organic approach, with the plastic and all. However, there are a few of great reasons to try this method yourself.:

1) You may have the desire to grow fresh veggies or herbs but keep looking hopelessly at the calendar wondering where the heck you’re going to find the time to create suitable bed for them.

2) If you feel intimidated by the whole idea of figuring out the size and structure of a garden bed. Whatever the intimidating factor is – planting soil bags are the answer.

3) When the perfect spot in your yard seems beyond all hope at the moment. You may have this perfectly brilliant spot in your yard for veggies, but what passes for dirt in that spot really gives soil a bad name. Drop a couple of soil bags there and plant to your little heart’s desire; it’s that easy.

Here’s how you do it:
Get a bag of topsoil and with a pair of scissors, make slices into the back of the bag for drainage. Then lay the soil bag on its back (sliced-hole-side down) in the area that you want to make your veggie bed. Use your scissors to cut a big rectangle shape of plastic off of the top of the soil bag. At this point, you simply make some holes into the soil and place your plants into them – then water. You can also start seeds in the bags this way instead of using little plant starts if you’d like.

At the end of the growing season, pull the plastic out of the bedding area and arrange the soil (and the added amendments). This will be the beginning of enhancing any lousy soil that was underneath the bags to begin with.

Steve McShane is Founder, Owner and General Manager of McShane’s Nursery & Landscape Supply. Steve is a Soil Science graduate from Cal Poly, San Luis Obispo and has his MBA from Santa Clara University.

Email Steve: steve@mcshanesnursery.com

Growing Vegetables Indoors

Growing Vegetables Indoors

If you live in an apartment building or similar situation there’s no reason to rule out having a garden and growing your own vegetables.

Growing vegetables in pots is one way to save on your food bills while at the same time brightening up your living space.

There are two important aspects to growing vegetables in containers that need to be understood if your indoor garden is to be successful and provide you with a good supply of healthy organic vegetables.

Perhaps the most important requirement is figuring out the correct amount of water your indoor or balcony garden will need. Next, you need to make sure your plants aren’t left to starve. Plants in containers need to be fed!

Watering

It would be difficult to establish whether more indoor plants die from drying out or from over-watering. The best approach is to establish a watering regime and stick to it. Here’s what can happen if plants are not given the right amount of water:

If plants don’t get enough water their roots rise to the surface in search of moisture.
If they get too much water, on the other hand, the potting medium becomes soggy.

When plants are over-watered the small root hairs responsible for distributing the water to the plant soon rot and eventually die.

The amount of water your plants need will vary according to a number of factors such as humidity and room temperature, and the size and type of your container.

The type of growing medium you use will also affect the plant’s requirement for water. Cheap potting mix with a large proportion of sand will dry out more quickly than premium potting mix, so you will need to water this mix more frequently.

If you move your plants around to take advantage of sun and shade at different times of the year your established watering regime may need to change, but once you get to know your plants and their specific requirements the job of watering will become much easier.

Self-watering pots are popular and the great variety now available means they come in a wide range of prices. The pots have a water-well in the base which is filled through a tube. The potting soil sits inside a perforated hollow core and absorbs water from the well. The plant can then take as much water as it needs from the well, or just enough to keep the soil moist. When the well runs dry, you simply refill it through the tube.

Feeding

Your plants are settled in their new containers, you’ve worked out the amount of water they need and are following a good routine. All’s well, but after a few weeks those juicy tomatoes don’t look to be doing so good. Their leaves have turned yellow and the fruit, well, it’s just not getting any bigger.

Here’s the problem. When you bought that expensive potting mix it was rich in plant food. The manufacturer made sure your plants would get just the right amount of nutrients. But like your well-stocked refrigerator, if the food supply isn’t replenished it will eventually run out and you’ll start to feel hungry.

The same goes for your plants. Regular feeding keeps your plants healthy and this is particularly important during the spring and summer months when growth is strong. But over-feeding will definitely have the opposite effect.  Suddenly remembering that you need to feed the plants and giving them an extra heavy dose for good measure will be sure to kill them off. Never over-feed — use no more than the manufacturer’s recommended dose.

If you are lucky enough to have your own organic compost your indoor plants will love an occasional mulch of the well-rotted variety. Mix one part compost to two parts water, leave it to soak for a week and then apply it to plants when the soil is moist.  This wonderful brew will give your plants enough nutrients for around six weeks to two months.

Janet Hall likes to promote organic gardening as a way of life. She believes that anyone can grow a good supply of food even with limited space. Visit her site to get started building your own organic garden, or take the free mini-course at Organic Garden Guide to learn more and discover many great resources.

Think growing vegetables is hard work? Pam & Paul built an easy vegetable garden with raised beds on their farm in upstate South Carolina. Pam shows you how we built and planted our vegetables plus gives you some tips on growing organic vegetables without a lot of time and fuss. Pam Stone, Sharon Decker and Ramona Holloway host the radio program “The Satisfied Life” out of Charlottle, NC. www.thesatisfiedlifenetwork.com. Paul Zimmerman is Pam’s other half and owns Ashdown Roses. www.ashdownroses.com.

The Benefits Of Eating Raw Vegetables

The Benefits Of Eating Raw Vegetables

The Benefits of Raw Vegetables

We’ve been told since birth to eat our vegetables and yet far too few of us actually do it. Even when we do get around to eating our vegetables it’s only after we’ve cooked out most of the natural nutrients that our body is desperately craving.

Keep in mind, as you proceed, that while all raw vegetables are incredibly beneficial, raw green vegetables actually serve as the basis of nearly all life on this planet. That may sound a bit extreme to you, but stop and consider for a moment that almost every organism on this planet survives by either eating raw green vegetables or by eating an animal that eats raw green vegetables…they really are that important.

I know, you’ve probably eaten most of your vegetables cooked since you can remember. Simply put, just because something has “always” been done a certain way doesn’t mean that it’s the best way to do it. You will get a lot more out of your vegetables if you consume them raw.

I specifically used the word “consume” because, in reality, you get the same benefits from raw green vegetable juice as you do from eating them whole and usually you get it faster. This is because raw vegetable juice takes less internal work to digest and is absorbed into the body almost instantly.

It seems that most people only know that they should eat vegetables because they remember mom telling them to; very few people seem to have a grasp on the amazing nutritional value of vegetables.

Raw vegetables are extremely rich in minerals, vitamins, trace elements, enzymes and natural sugars. All of these are things that your body needs to function properly and the raw veggies will help stabilize and normalize your natural bodily functions. They actually help pretty much ALL of your natural bodily functions operate.

You’ve probably heard about the necessity of vitamins and nutrients to your overall health your entire life, but the concept of enzymes may be new to you. Basically, the enzymes in raw vegetables help your body digest food. This is one of the reasons that green vegetables are sometimes considered “nature’s laxative,” because they get your stomach working properly.

The average American diet is actually comprised of quite a few foods that are incredibly difficult for our bodies to digest properly. When we aren’t digesting properly, the food sits in our stomach longer than it should and we miss out on any nutritional value it did possess.

Okay, so at this point, you may have started to become convinced about the necessity of vegetables…but why raw?

All of our cooking methods have been shown in scientific studies to reduce the amount of vitamins, minerals, and enzymes in vegetables. Of the cooking methods, steaming has been shown to retain the largest amount of vitamin content although it still reduces it.

Vegetables begin losing their valuable nutritional elements as soon as they are plucked, pulled or picked from the ground. For this reason, the additional loss of nutrients during cooking would be a smaller problem if we grew our own vegetables and cooked them the same day we harvested them.

However, most of us don’t live that way. The largest majority of us purchase our vegetables at the grocery store after they’ve been shipped hundreds or thousands of miles. During that time, the nutritional value has been seeping out of them.

Finally, to make matters worse, repeated studies have shown that commercially grown vegetables, right out of the ground, aren’t as rich in nutrients as they were 50 years ago. One large contributing factor to this is that farmers have found so many ways to make their crops grow faster that we aren’t receiving the full benefit of naturally mature vegetables.

It is admittedly extreme, but not that extreme, to state that any vegetable you get from the grocery store and then cook at home probably has the nutritional value of cardboard by the time it hits your stomach.

Start eating (or drinking) raw vegetables as soon as you can. Whenever possible, grow them yourself or purchase them from local farmer’s markets.

Gray Rollins writes for SecretsOfTheHealthy.com. For more great health tips like this one, visit our blog, and if you want a great tasting green drink, watch this video.

Organic: Weighing your Options

Organic: Weighing your Options

As organic food is increasing in popularity, many people are left wondering if organic food is right for them. Unfortunately, this can be a complicated subject, and there are strong advocates on both sides of the issue. First of all, it is important to understand what the term “organic” means. Since October 2002, all organic foods must be grown and processed in accordance to strict national standards set by the U.S. Department of Agriculture. To meet these standards, organic crops must “be produced without conventional pesticides (including herbicides), synthetic fertilizers, sewage sludge, bioengineering, or ionizing radiation. Organically raised animals must be given organic feed and kept free of growth hormones and antibiotics. Organic farm animals must have access to the outdoors, including pastureland for grazing.” The terms natural and organic are not interchangeable. Also, terms such as hormone-free and free-range do not mean that a food item is organic.

To weigh the benefits of organic over conventional foods, there are a few different points to consider. First, are organic foods more nutritious? Despite their organic foods standards and labels, the USDA makes no claims that organically produced food is safer or more nutritious. According to the American Dietetic Association, no scientific evidence shows that these foods are healthier or safer than non-organic foods. However, there are groups, such as The Soil Association, that are reviewing evidence from other research that may suggest higher nutritional values of organic foods. A few studies have reported organic produce is higher in Vitamin C, certain minerals, and antioxidants; however the differences are so small that they likely have no impact on overall nutrition.

Secondly, are organic foods safer? Your chances of getting pesticide residues are much less with organic foods. But the amount of man-made pesticide residue found in non-organic foods is still well below the level that the Environmental Protection Agency has deemed unsafe. The real issue is if these small doses add up over the years to pose health threat later in life. Right now, we don’t know. But it is important to remember that man-made pesticides are not the only food safety threat. Plants can produce natural toxins themselves, and because organic crops have to contend with more pests and weeds, they may produce more of these natural food safety threats. This is just something to consider.

Another important point to consider related to safety is that not all produce is affected the same way by pesticides. For example, be aware that non-organic items such as lettuce, spinach, apples, and strawberries are a few foods that may carry higher levels of pesticides than others.

Lastly, whether or not going organic is safer or more nutritious, the health of the environment as a whole must be considered. Environmental health related to land usage, chemical impact, waste, and animal welfare leads to many, many further considerations when evaluating your diet motives. And organic or not, have you ever considered the huge amounts of fossil fuels burned in order to deliver all foods from field to store? Consider checking out your local farmer’s market. Not only will you save fuel energy used to transport the produce, you will also have an opportunity to support your local community’s agriculture and meet the people who actually grow your food.

While the big picture is important, you have to decide what makes the most sense to you. If you can handle the higher prices (up to 40% more) and you like the idea of fewer pesticides and a more environmentally-friendly food system, then organic may be for you. Or, you may choose to eat only locally grown foods so that you can understand what you are consuming by asking questions of the growers. Identify your motives and make decisions from there. Remember, organic or not, fruits and vegetables are vital to your health and play a role in disease prevention. And one nutritional certainty is that if you want to get the most out of your fruits and vegetables, eat them while they are still fresh.

Mandy Conrad has over 10 years experience in the health field. She holds a bachelor’s degree in both fitness management and nutrition, as well as a master’s degree in health promotion. Through her private practice and as a licensed provider of Real Living Nutrition Services, she enjoys helping individuals realize their ability to make healthy decision-making a way of life. Let her help you, visit http://www.reallivingnutrition.com/MandyConrad.aspx

Protect Your Vegetables From Garden Pests

Protect Your Vegetables From Garden Pests

If you have a garden it goes without saying that you will always have an assortment of garden insects. The trick is to know if the bug you found is friend or foe.

To keep your garden healthy and free from the bugs that eat your vegetables and plants for lunch, learn to identify the bad bugs early, and let the good bugs go ahead and do their work unhindered, as they help by feeding on your plants predators and also help in pollination.

When insect pests attack your garden plants, what you need to do is to identify the insect. This will help you to control it, be prepared, and know what plants are favored by which insects, and what time of the year they are active.

Look for clues on your plants to identify vegetable garden pests. Chewed leaves or flowers, black or gray spots on the leaves and other signs point to various pests. Each garden pest leaves telltale clues. Did the pest eat flowers off the plant high up on the stem? Did a nocturnal visitor chew holes through the leaves, or only the edges of the leaf? Do you see shiny silvery streaks or snail shells around the garden? A close look at the damage will reveal clues about the offending garden pest.

Aphids attack the leaves and stems of many vegetables and plants. Plants that are under attack by a large number of aphids may show signs such as reduced growth, wilted leaves, drying branches, stunted needles, and curled foliage. Look for clusters of the little bugs; they can also pass on viruses to your plants which causes them to die. They multiply quickly so you need to be alert; the tiny, pear-shaped pests often appear in the spring and feast on your plants’ tender new leaves. Aphids come in many colors including green, black, brown, red, and pink. Aphids can quite easily be dislodged from your plant with a steady stream of water from your hosepipe or you can rub them off your plants, wearing gloves.

Ladybirds are a natural predator of aphids, as are lacewings, praying mantis and spiders, so encourage these to your garden. As a last resort, spray carefully with an insecticide such as insecticidal soap to eliminate aphids.

Slugs and snails love to chew on leaves, particularly plants growing in moist, shady locations. If you don’t seethem during the day you can often spot the trail of slime that they have left behind and there will be large holes in the leaves. You can trap slugs and snails by sinking containers of beer into your garden near damaged plants. Or sprinkle diatomaceous earth around affected plants.

The tomato hornworm eats tomato plant leaves and can strip a plant bare within hours. One natural remedy for repelling hornworms is to plant marigolds in close proximity to the tomatoes. Grasshoppers chew the leaves of vegetables and plants and can decimate a garden overnight. Birds eat grasshoppers, so attracting birds keeps them in check.

Caterpillars have huge appetites and have been known to consume entire plants almost overnight. Try to identify caterpillars before killing them. They may be an important species of butterfly or moth and not a pest at all. You can pluck caterpillar pests by hand; they can often be found on the undersides of leaves. If physical removal isn’t practical, a bacterial spray with Bacillus thuringiensis (Bt) will control caterpillars.

The Colorado potato beetle plagues potatoes, eggplants, tomatoes and peppers. Adult beetles are oval and about half the size of your thumbnail. They have red heads and black and yellow stripes down their back. Females lay clusters of bright orange oval eggs on the underside of leaves. Hand picking is the gardener’s best defense against Colorado potato beetles. Knock any beetles and larvae you find into a can of soapy water to dispose of them. For major outbreaks, spray Bt San Diego while larvae are small. As a deterrent, spread thick organic mulch over the garden to make it hard for emerging beetles to reach plants in the spring.

Japanese beetles are the scourge of many gardens. Identify them by their green and golden brown bodies and holes chewed in the middle of leaves. They attack roses, hollyhocks, morning glories, and many other flowers and vegetables.

Cucumber beetles eat holes in the leaves and roots of cucumbers, corn and other members of the squash family. They have oval bodies with yellow and black stripes or spots. To control, rotate crops each year. Applying a heavy layer of mulch around plants may help curb attacks. Attract predators such as ladybugs and parasitic wasps. If necessary, apply neem oil, a botanical pesticide, to the soil to kill larvae.

Cutworms are moth larvae that live in the soil and come out at night to feast on new seedlings. Plants are often cut off completely at or just below the soil surface. Create a barrier around new plants with a plastic bottle, cut the top off and place the collar around the plant and push into the soil to prevent the cutworm from attacking the stem. Birds such as blue jays, sparrows, blackbirds and wrens feed on cutworms. Attract birds by placing bird feeders close to infested areas. You can also purchase parasitic nematodes to eat cutworms in the soil.

Prevention is better than cure every time; you should try companion planting which is favored by many experienced gardeners to deter most vegetable garden pests.

Colin Price has been very successful in all types of gardening over many years. Find more information on garden pests and take advantage of his knowledge and success to help create your own beautiful and productive garden by visiting => http://www.OutdoorAndGarden.com

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