Are you ready to make the most of your vegetable garden? Try these tips and tidbits for everything from easier weeding to stopping pests to enjoying a hearty harvest!

• Reducing Weeds
  Minimize weeds in your garden by covering the soil between planting rows with mulch. Several sheets of moistened newspaper topped with hay or straw works very well, especially if you move your planting areas around a bit from year to year. You can even use carpet scraps placed upside-down. Landscape fabric topped with wood chips or gravel is a good choice if the walkways are permanent. Try to avoid the habit of tilling to remove weeds because this process brings up weed seeds from deeper in the soil and exposes them to the light they need to grow.
• Increase Tomato and Pepper Production
  Fruiting of your tomatoes and peppers may be improved by applying Epsom salts, which contain sulfur and magnesium. Apply one tablespoon of granules around each transplant, or spray a solution of one tablespoon Epsom salts per gallon of water at transplanting, first flowering and fruit set. You can find Epsom salts at drug and grocery stores.
• Supporting Tomato Plants
  Set your tomato supports in place before plants get too large. Smaller determinate (bushy) varieties can be supported with small cages, but larger indeterminate (vining) varieties need large cages or tall stakes. Secure cages with stakes so they don’t fall over as plants grow larger and heavier.
• Growing Larger Tomatoes
  Indeterminate tomato plants, such as ‘Better Boy’, will produce many suckers. A sucker is a new shoot that starts where a branch connects with the main trunk. Removing suckers will decrease the number of fruits produced, but the remaining tomatoes will be larger and will ripen sooner.
• Ending Blossom End Rot
  To minimize blossom end rot, keep soil evenly moist, apply a layer of mulch to conserve moisture, don’t over-fertilize (especially avoid high-nitrogen fertilizer) and avoid damaging plant roots while cultivating. Blossom end rot shows up as dark sunken spots on the blossom or non-stem end of tomatoes, peppers and squash. It’s caused by a calcium imbalance in the plant. The soil may have adequate calcium, but the plant isn’t able to take up enough to supply the rapidly developing fruit.
• Stop Slugs and Snails
  Slugs and snails may be deterred with coffee grounds, diatomaceous earth and even sharp gravel. Spread any of these materials in a ring around individual plants. Wrap pots with copper tape to keep slugs from crawling up. Inspect foliage and pick off any insects that have already passed the barriers.
• Keep Cucumber Beetles at Bay
  Young cucumber, melon and squash plants are easy prey for cucumber beetles. As the seedlings grow, these yellow-striped or spotted beetles emerge to feed on their foliage. The beetles also spread bacterial wilt disease. To control cucumber beetles use a portable vacuum cleaner to suck up them up in early evening, spray beneficial nematodes on the soil or try planting broccoli, calendula, catnip, nasturtium, radish, rue or tansy, which naturally repel these insects. If you want to try marigolds to repel them use the more pungent varieties like African, French or Mexican marigolds. The more common marigolds may actually attract these pests.
• Plan for Late Summer Harvests
  It’s not too late to sow lettuce, beets, carrots, radishes and other short-season crops for a late summer harvest. Shade lettuce, if possible, during late afternoon to keep young plants cooler, or grow them next to larger plants that provide some shade. You’ll need to water more often on these hot days than you did in spring and early summer, but you can easily extend their growing season for later harvesting.
• Grow More Tomatoes, Zucchini and Beans
  Harvest tomatoes, zucchini, beans and other fruiting crops frequently to encourage continued production. Don’t allow any fruits that you won’t be harvesting to remain on your plants, because when mature seeds are produced it’s a signal for the plant to slow down fruit production. Instead, consider sharing, selling, preserving or trading extra produce so you can continue to harvest and extend the growing season.
• When to Harvest Herbs
  Herbs are best harvested just as they are beginning to flower. That’s when they have the highest concentration of essential oils and flavor in their leaves. Harvest entire branches back to within a few inches of the main stem to encourage new, bushy growth.
• Harvesting and Storing Onions
  Begin harvesting onions when about half to three-quarters of the leaves have died back. Then gently dig or pull the onions and store them in a dry, shady place with good ventilation, such as an outdoor shed or barn, for 10-14 days. After the onions have cured, put them in slatted crates or mesh bags and store them indoors in an area with low humidity and temperatures between 33-45 degrees F.
• Enjoying Green Tomatoes
  When daytime temperatures no longer rise above 65 degrees F in late summer and early fall, it’s time to pick the green tomatoes. Wrap them individually in newspaper and let them ripen indoors, or try some fried or in other recipes that call for under-ripe tomatoes.

Growing herbs, whether inside or out, may be one of gardening’s most gratifying experiences. Because of their beauty and versatility, herbs may be grown amid vegetables, ornamentals or in a garden dedicated strictly to their kind. They may be nurtured in a sunny window box, strawberry pot, whiskey barrel or just about any container you choose. Situate your herbs for easy access: on the patio, deck, a sunny windowsill or in the kitchen garden. Herbs are relatively carefree and have a multitude of uses that include but are not limited to: culinary, aromatic, ornamental, medicinal and insect control.

Herb Growing Tips

Choose a full sun location, 4-6 hours per day is best. Herbs will grow in a shadier location, but plants will be weak and thin. Most herbs are not demanding of soil fertility. One thing that they will not tolerate, however, is wet or poorly drained soil, so be sure not to overwater your herbs.

Locate herbs in or near the kitchen for easy access when cooking. Be aware of the ultimate size, height and spread of the herbs that you plan to grow. If you take this into consideration you can assure room for the plants to reach their full potential. Position taller herbs to the back of the garden or container and shorter herbs to the front; this will allow for easier access and prevent shading.

Water pots before planting. Remove plants from their pots and loosen roots to stimulate new root growth. Place plants at the same soil depth that they were in the pot, or slightly higher to avoid rotting. Gently firm soil around each plant, water carefully and mulch if desired. Feed monthly with a mild, organic fertilizer such as Espoma Vegetable or Tomato Tone.

Some herbs, such as mints, have a tendency to be invasive and may take over an entire herb garden or even spread into the lawn or other parts of the landscaping. Sink aggressive potted herbs directly into the garden to minimize this overgrowth. Pull up pots each spring to replenish their soil, then sink the containers back into the garden for another season.

Growing herbs indoors is also quite simple. Choose herbs that will not get too large to handle inside. The same soil requirements apply for both indoor and outdoor planting. Select a south or west window to situate your plants so they receive adequate sunlight. It may be beneficial or necessary to supplement with artificial lighting during the winter months. Provide humidity by grouping plants together and misting daily. Another option is placing potted herbs on a humidity tray. Fertilize monthly to provide the best nutrition.

Harvesting

Fresh herb leaves are ready to be harvested as soon as there is enough foliage to maintain the plant. Try to harvest in the morning, after the dew has dried but before the sun becomes too hot, using a sharp knife or scissors to make each cut. It is a good idea to harvest only what you plan to use at time of cutting, as herbs do not store well in the refrigerator. With most herbs it is beneficial to harvest before the plants go to flower, as the taste is better at this stage of growth. Rinse with cold water and pat dry before using.

Drying

If you have excess herbs, you may want to dry them for future use. After gently rinsing the harvested herbs, drain them on absorbent towels, tie in bunches and dry thoroughly by hanging bunches up in the sun just until all water evaporates from the surface of the herbs. Remove plants from sun and hang in a clean, dark, dry location with good air circulation for 1-2 weeks until herbs are completely dry and brittle. If not dried completely the herbs will become moldy in storage. Remove leaves from the stem and store them in an airtight container in a cool, dry, low light environment. Check container in a few days for condensation. If there is any moisture in the container you must start the drying process again, after checking carefully for any mold or mildew.

You can also dry herbs in a conventional or microwave oven. With a conventional oven, position clean herbs in a single layer on a shallow pan. Place baking pan in a 180°F oven for 2 to 4 hours. When using a microwave, place clean herbs in a single layer on a paper towel or plate. Cook herbs on high for 1 to 3 minutes, rotating the plate every 30 seconds or moving the leaves around on the plate until thoroughly dry. Store these herbs just as you would air-dried herbs.

Freezing

Freezing herbs is also easy to accomplish. Wash herbs and blanch them in boiling water for one minute. Cool herbs very quickly in ice water then drain. Package herbs in airtight plastic bags and store in the freezer.

Herbs can be delightfully easy to grow and they are an even more delightful addition to salads, sauces, pastas, teas and many other treats you can enjoy year-round.