...and move it all around

Tempus fugit! It's already been more than a year since our first post (Hello there world - August 9, 2011). Wow! Never thought we would still be doing this after a year. But here we are, non the wiser. Well, maybe just a bit wiser.

When we started everything was going great, full steam ahead. We were producing lots of tomatoes, peppers, cucumbers, flowers, strawberries, etc. Happy times! All that stopped a few months ago. Plants languished, production went significantly down, growth stalled. Part of it was poor care and maintenance (mea culpa) but that couldn't be the whole problem. Something else must be at work. After some deep thinking (and online research) I think we might have stumbled upon the root of the problem: Soil.

Soil!? But isn't soil one of the advantages of container gardening. Not having to worry about it. So we thought. In sub-tropical climates container gardeners rarely have to worry about soil. They plant at the beginning of the season with fresh soil and at the end of the season when plants die soil is discarded (or even better, used towards the compost bin). Fresh soil is then used when spring comes around. In tropical climates where perennial plants are common soil becomes an issue.

Here's what happens to soil after time passes.

1. Nutrients are depleted - Nutrients are depleted from the soil as plants consume them. Not a real issue with containers since we administer fertilizer on a regular basis (you are administering fertilizer, right?).
2. Soil collapses - Soil tends to collapse and become compacted. Nutrient absorption may be reduced due to this. However, this is usually not a big concern in containers.
3. Pests and diseases - Pests and diseases develop in soil as time goes by. These organisms may become dormant until the right conditions (temperature, host, etc) are present. Diseases typically affect a family of plants rather than a single species. Very important since a few common plants (tomatoes, peppers, potatoes) belong to the same family (Solanaceae).

Pests and diseases are the biggest concern to reusing soil. Soil harbors many types of viruses and bacteria. Healthy, mature plants are barely affected by these organisms. However, young plants are vulnerable (plants behave similar to humans, the young and the old are usually the most prone to disease). Therein lied our problem. We had a few combopots with spices, greens, ornamentals, and fruits. Spices are, with some exceptions, perennials; greens are annuals; ornamentals may be either annuals or perennials. Fruits usually have to be replaced after a season, two at the most, since their production is greatly reduced as time goes on. Since we didn't want to lose our spices and herbs we kept out pots intact, soil and all. Mistake 1. Then we went and compounded our mistake with Mistake 2: Replanting species in the same containers. Right on cue diseases started attacking our young plants with most plants never being able to produce fruits.

If you have monopots the solution is simple: Discard soil at the end of the growing season. But what to do with combopots where soil cannot be completely discarded? There is a simple solution. Crop Rotation. This technique is used by large scale farmers around the world. The idea is to move crops around and not grow plants from the same family in consecutive seasons. So if you planted tomatoes in one container your next crop could be arugula or lettuce. If you had peppers then you can alternate them with strawberries or onions.
Simple, right? So learn from our mistakes and rotate your crops.

Disease:Cucumber Wilt

Cucumber wilt

A few days ago I arrived to find one of our three cucumber vines extremely wilted. Instinctively, I thought "Did I forget to water them this morning? Did I accidentally skip them in my morning routine? Did I do it subconsciously? Do I hate cucumbers but haven't realized it yet? Am I such a horrible person that I can't take care of my plants properly? Imagine how you will do when you have kids. Nooooo!!! "<end rant>. Then the rational part of the brain kicked in. The other two vines which share the same pot weren't wilted so it couldn't have been lack of water. There wasn't anything wrong with this particular vine. In fact, it was thriving, already having produced cucumbers while the other two hadn't. A mystery. I checked my bible and there was no mention of anything that would affect cucumbers so suddenly. Google time. About 607,000 results (0.28 seconds). Answer - Disease:Cucumber Wilt.

Cucumber wilt (Erwinia tracheiphila)  is a bacterial disease transmitted by the cucumber beetle. This animal (actually these animals since cucumber beetle is a term used for various species of beetle) and its larvae can be found in various plants in the Cucurbitaceae family (squash, cucumber, pumpkin, watermelon, etc). They lay eggs on the underside of leaves. Once the larvae hatch they start feeding on the roots of a plant or on the soft stems of young plants. Today's lesson: "Always check the underside of leaves. Bad critters tend to dwell there. Example: cucumber beetles, whiteflies, the dreadful aphids." <end today's lesson> These beetles can also transmit another nasty disease called cucumber mosaic virus (CMV). Hopefully we'll never have to write about that one.

The most obvious symptom of cucumber wilt is vines that have been well watered suddenly wilting. Before this happens though the leaves of your vines will exhibit dull green patches. However, the onset of the disease is so fast that you may never notice this dullness. I know we didn't. After a plant is infected slime clogs the water conducting tissue thus causing the plant to dry out and wilt. Fruits may become wilted themselves. Once a plant becomes infected there is no cure. The best thing to do at that point is to destroy the affected plant. (Doesn't it suck when you realize you are powerless to do anything to save your plants. Lesson: Nature > us)

Prevention is the most important step in controlling cucumber wilt. So how do you prevent it? Healthy plants are naturally more resistant to diseases. Water your plants regularly and inspect them every day. Plants that have been subjected to drought or water stress are more likely to be infected by this disease. If you find any eggs on leaves promptly destroy them by squashing them with your hands. Some sites on the internet suggest putting a cloth or barrier around seedlings and young plants to prevent adults from laying eggs on your plants. Personally, I find this very impractical if you are only planting two or three vines. As a last, last (and we mean last) resort pesticides can be used to kill the eggs and larvae. However, be mindful that at some point you will be consuming fruits from this plant so toxic pesticides should be avoided.

Now you know what to do (or not to do) when you encounter cucumber wilt. If you have experienced this let us know in the comments section. Until next time keep on gardening.

Tricks and Treats: Basil - Yucky, Yummy Edition

Hi again, good to have you back! Today we have another edition of Tricks and Treats© for basil: Yucky, Yummy Edition! Specifically, we’ll talk about basil common diseases and some ideas on how to use basil. 

Tricks for the Yucky!

Always starting at the root… root rot is fairly common with basil. As the fungi needs moist cool soil to grow in, root rot might present by over-watering the plant. As a first sign, be alert for lower foliage that turns yellow or drops off the plant. The roots of the plant will appear brown and mushy, unlike healthy roots that appear firm and tan in color. To get rid of it, change the soil of the plant and decontaminate the container with a mix of 9 parts water, 1 part bleach.

Basil can suffer from several foliar diseases that can ruin the crop and reduce yield.

Gray Mold on our culantro leaves

A common disease of basil is gray mold; it looks exactly as it sounds. It can also cause infections post-harvest and is capable of killing the entire plant. Black spots can also be seen on basil foliage. Both can be controlled by spraying the leaves with a mix of half a gallon of water and one teaspoon of baking soda (not powder!).

Treats are the Yummy!

Basil Vinegar

Take all your excess basil snippings (which you’ll have lots when the plant starts flowering), stuff them loosely into a glass jar with a fitting lid, and pour enough vinegar to cover all foliage. Red wine vinegar is a great complement for basil. Wait about a week, during which time the vinegar will extract the flavor, aroma and color from the basil. Strain off, discard the snippings and voilà you have made basil vinegar!

When using basil vinegar for cooking, use your imagination. It sure can make a delicious salad dressing but you could also add it to pot roasts, stews, sauces or even over steamed vegetables. If you enjoy basil fragrance so much, another delightful use for basil vinegar is in the bath. Oh yes, soak yourself in aromatic hot water heaven. Add about a cup of basil vinegar to the bathwater, slip in and enjoy. Basil stimulates blood circulation so it is both invigorating and relaxing. Don’t be afraid to sink in and start making bubbles, basil vinegar can also be used as hair rinse. The vinegary smell dissipates quickly and you’re left a gentle herbal fragrance on your hair.

Pesto

Nope. The Pesto Night Story is not today. Pesto is traditionally made with pine nuts, garlic, olive oil, basil, and Parmesan cheese. It's most popular use is tossed with pasta.

Ingredients:

• 4 cups basil leaves
• 1/2 cup grated fresh Parmesan cheese
• 2 tablespoons coarse-chopped pine nuts
• 2 garlic cloves, peeled
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

Preparation:

In a food processor or strong blender, with the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt to the processor bowl. Process until finely minced. Refrigerate leftovers and use within 1 week. 

Have you bought your basil seeds? What are you waiting for!