Homegrown vegetables are renowned for their full flavor and production. Those gardeners who consistently grow vegetables often have enough to feed themselves for weeks or months while still giving many away to friends and neighbors. Though vegetables generally require less water than ornamental plants, they do require regular attention from the gardener in order to achieve their full potential. With healthy soil and the efficient use of water, you may be surprised how little is necessary to have a great crop of vegetables each year.

Conserve Water

With more people tuning in to environmental concerns each year, water conservation is changing from a trend to a lifestyle. Gardeners everywhere are choosing plants for their gardens and yards that don't need vast amounts of water to survive. Few practices are more "green" than growing your own vegetables, though, and doing so while conserving water can be done. Vegetables are efficient producers, and need only a frugal gardener to keep them well-watered without running the hose constantly.

Different Water Needs

When it comes to water usage, not all vegetables are the same. Each species is going to have unique requirements that determine how much water you need to deliver to each one. However, these plants are often relatively flexible, and there are some blanket strategies all gardeners can employ to soften the effects of either too much or too little water to all species. All gardeners should start by tilling or mixing organic matter (such as compost) into the soil. Organic matter, according to the Colorado State University Extension Office, will greatly improve the efficiency of water usage by all vegetables. You'll need to give some consideration to the manner in which you are planting your vegetables, also. Containers, such as vases, pots, or even raised beds, will evaporate much more quickly than planting directly into the soil. Sam Cotner, Extension Horticulturist at Texas A&M University, states that container-grown vegetables will need one watering per day. By contrast, Oregon State University Extension agent Ray McNeilan says that five- to seven-day intervals can be sufficient for vegetables sown into the ground (provided that the watering soaks the ground). Ideally, though, constant moisture without over-watering is best for most vegetables

Provide Constant Moisture

Rain shortages and limited water resources make providing constant moisture somewhat difficult to achieve, however. Using soils with high amounts of organic matter will typically prevent over-watering because of the increased ability to drain properly. If you are seeking to provide that constant, light moisture for your vegetables but don't want to waste water, consider a few basic conservation techniques. A layer of black plastic over vegetable beds will both block water-sucking weeds and prevent unnecessary evaporation. Rain barrels, according to Baytec Containers (an international retailer of rain barrels) can collect as much as 623 gallons of water for every one inch of rain on every 1000 square feet of roof space. This water can then be used to provide small amounts of moisture daily as opposed to large amounts every five to seven days, and will be more healthful for vegetables overall.

Smart Use

Smart water conservation and a basic knowledge about what your particular vegetables are going to need will help you water enough for a great harvest without over-watering. Over-watering is not only wasteful, but it also can lead to root rot and the spread of disease. By collecting rain water with a rain barrel, and using black plastic to reduce evaporation, you'll be able to avoid over-watering while maintaining a consistently moist soil conducive to high vegetable yields. Higher amounts of organic matter in your soil will also prevent over-watering by facilitating good drainage. Remember that good drainage can quickly become dry soil if you don't have a renewable source of water to add incrementally. This daily, incremental approach will be your best bet to a health crop of vegetables every year.

Source:

Sam Cotner

Ray McNeilan

Colorado State University Extension Office