Want a vegetable and herb garden but think you waited too long? Don’t worry. You can have that lush garden now by planting more mature edibles available in large pots. Plants grow fast, flower within a week or two, and are ready to eat almost instantly.
Pick the edibles you love and don’t forget summer favorites like good slicing tomatoes, sweet cherry tomatoes, sweet and hot peppers, tasty basil and Italian parsley.
Remember that spreading edibles like melons and squash need plenty of room. Plant these at the edge of beds.
Edibles like plenty of morning sun with a little afternoon shade to beat the intense summer heat. If you haven’t already, be sure to test the soil to make sure it’s healthy. (See more on soil tests.)
Edibles also require plenty of water each week, depending on the temperature. Check soil moisture often by pushing your index finger into the soil about 1” deep. If your fingertip is dry, water.
TRANSPLANTING VEGETABLE STARTS:
- Prepare the soil by layering 2” of compost and dig it in about 6”.
- Dig holes about 2” deeper and wider than the pots the plants are in.
- Pop plants out of their pots and gently spread their roots.
- Place the plants in their holes. Replace removed soil around plants and firm down gently.
- Feed with organic vegetable fertilizer and water thoroughly.
- Spread 1”-2” of compost mulch around the base of each plant.
- Place cages around tomato plants and peppers firmly as they will need support.
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