Transplanting Vegetables

When transplanting vegetables, it’s important to start them indoors. There are a few key reasons as to why. First, there is a higher germination rate, and the plants that are products are higher quality when grown in controlled conditions. It also conserves seeds, therefore not wasting your time and energy in the planting process.

Along with these factors is the extended growing season that it delivers. This is especially important for plants that needs earlier yields, and when frost is still hovering around. Because of this, a wider variety of plants and vegetables can be used.

Transplanting is easy, and doesn’t require too much time and effort. Plants are available when you are ready to use them, so you don’t have to wait to visit the local garden centre when you’re ready to start digging.

And because you’re in control, there is less danger of diseased plants or cross contamination between varieties. You’ll get what you want, when you want it, and frankly, they’re just a lot fresher, too.

What To Choose

Tomatoes, eggplant, peppers, cauliflower, onion, broccoli, collard greens, and cabbage are great transplants. You can also start crops you just want to yield earlier, such as watermelon, cantaloupe, squash, and other later bloomers.

Container Types

Seed flats can be self-made or purchased at a local hardware store or garden centre. With these, you can fit more plants into the same place. However, as they start to grow, you’ll have to transfer them to larger ones before bringing them outside.

Peat pellets are made of peat moss covered in mesh. It expands with water and is combined with soil for ready use. Peat cubes are made of mesh and compressed peat moss, already expanded. Peat pots are made of peat moss and fiber, and must be filled with soil before using.

How to Transplant

Once you see the leaves, lift the plants and be careful not to break the roots. Handle it by the leaves, not the stem. Transplant, water carefully, then tend to your garden as per usual.