Feeding

Vegetable plants pull nutrients from the soil to grow. The surest way of knowing which nutrients are already present in your garden soil is to have a soil test done. Most university cooperative extension services provide this service. Some commercial garden centers and professional soil testing laboratories do so as well.

 

Most fertilizers have three numbers on their labels. The first one indicates the percentage of nitrogen in the product, the second refers to phosphorus, and the third to potassium. These three nutrients are the major ones needed by vegetables. Some fertilizers also include micronutrients, which plants need in small amounts and are usually present in sufficient quantities in garden soils.

Fertilizers are available in dry form as powder or pellets and in liquid or water-soluble form. Apply dry fertilizer to the soil surface and water or till it into the soil. Some dry types of fertilizer are formulated to slowly release nutrients over several months, eliminating the need to feed more than once per growing season. Apply liquid forms of fertilizer several times during the growing season. Base the amount of fertilizer to apply on the results of your garden's soil test. Never exceed the recommended rates on the package. Applying too much is a waste of money and time, and may harm your vegetables by burning leaves and roots.

The difference between organic and inorganic fertilizer is the source of the nutrients. Inorganic fertilizers are manufactured; organic ones originate from living material. Organic matter is an important component of healthy soil, so organic fertilizer helps to condition the soil while feeding your vegetables. Organic fertilizers tend to be more expensive and bulky than inorganic ones, so you have to apply more of them to get the same nutrient value. The nutrients in organic matter are released slowly so it's difficult to overfertilize with organic products.

Test Garden Tip: Never use fresh manure on your vegetable garden. Compost it first to eliminate the possibility of spreading harmful bacteria onto your vegetable crops.