Pacific Daily News, GU
06-23-06
Harvest a full pantry from well-planned container gardens
By Kelli Brown
Gannett News Service
There's no substitute for freshness at your fingertips. If neighborhood association
rules, bad soil or a fear of snakes keep you from gardening, try digging into a
container garden -- filled with ready-to-pick fruits and vegetables.
As with any project, the best idea is to start small. In your first season, try out a
few pots with a variety of plants. Some people prefer to start seeds indoors in the
early spring, but garden centers carry a variety of produce starts that you can
transplant directly into a container.
1. Choosing a container
Almost anything from store-bought pots to wheelbarrows to old porcelain dishes
will work for a container garden. Keep in mind that the larger the pot, the bigger
your produce will be and the less watering you'll have to do.
Most plants do best in pots that are at least 12 inches deep. Choose a pot that is
the same diameter from top to bottom. Generally a pot that is 12 inches wide will
hold about 3.5 gallons of soil and a 16-inch pot will hold about 5.5 gallons.
For drainage, make sure your container has escape holes for excess water. If the
roots are soaked for extended periods of time, the plant will die.
If you need to add drainage, drill three to four one-fourth inch holes on the sides
near the bottom of the pot. Add a one-half inch layer of coarse gravel, rocks,
broken pots or even cut pop cans or Styrofoam peanuts to hold in the soil.
2. Pick the produce
Container gardens can support any type of fruit or vegetable if given a large
enough pot. The most effective gardens, though, will stick to varieties that have
compact growth habits. Some of the most common choices are tomatoes,
peppers, beans, carrots, onions, lettuce, spinach, eggplant and herbs.
Before planting, set your plants outside in the approximate area where they'll be
grown so they can begin adjusting to the environment.
3. Select the soil
Container plants require a lightweight soil that holds moisture and nutrients but
won't compact and smother roots when wet. Mary Ann deVries, an Iowa State
University Extension state horticulturist, says a potting soil variety is the best
choice.
If you want to get a head start on the fertilizing, add a granular slow-release
fertilizer when planting. These pellets will release nutrients into the soil
throughout the growth cycle.
Fill your pot three-fourths full, then wet the soil. Allow the soil to settle and drain
completely.
When you're ready to plant, first insert any cages or stakes so as to not disturb
the roots. Then start from the middle and work your way out, planting the taller
growing plants in the back. The final soil level should be about an inch below the
rim.
4. Find location
Most garden plants do best in areas with full sun or at least six hours of sunlight
per day. Some of the leafy varieties, including lettuce or spinach, can do well in
areas with more shade. Fruit-bearing plants, including tomatoes, peppers and
eggplant, require the most sun, while root plants such as radishes, beets and
onions can get by with a little less sun.
5. Watering
Plan to water three to four times a week or after the soil is dry 1 to 2 inches
below the surface. Water enough so that it flows out of the drainage holes. Avoid
wetting the leaves, since damp leaves can create plant disease.
6. When to fertilize
If you used a fertilizer when you planted, you shouldn't need to fertilize again
unless the plant looks like it needs it.
If you chose not to fertilize at planting, it's important to apply a water-soluble
version when watering once every week or two until the plant begins to produce,
when you should fertilize weekly.
DeVries suggests sticking with a basic 10-10-10 (nitrogen, phosphate and
potash) formula and add more of each specific ingredient should the plant need
it. Nitrogen helps the plant grow, phosphate stimulates fruit or vegetable
production and potash helps the plant establish strong roots.
7. Harvest
The advantage of having a garden outside your door is that you can harvest
when you want and when it's ripe. Once ripe, some vegetables such as beans
and squash, will need to be picked daily. Others will only need to be picked every
few days and some, especially root varieties, can stay in the ground for several
weeks before losing flavor.