Planning a vegetable patch

Site Selection and Preparation

Crop Selection

Layout and Design

Planting and Maintenance

Harvest and Storage

  • Check vegetables regularly for ripeness indicators such as color, size, and firmness
  • Use sharp scissors or pruners to harvest vegetables to avoid damage to the plant
  • Harvest in the early morning when vegetables are crisp and hydrated
  • Choose a cool, dry location with good air circulation for storing root vegetables
  • Keep leafy greens and herbs in a plastic bag with a damp paper towel to retain moisture
  • Check stored vegetables regularly for signs of spoilage and remove any affected ones
  • Blanch vegetables before freezing to preserve color, flavor, and nutrients
  • Use proper canning techniques and equipment to safely preserve vegetables
  • Dry herbs and certain vegetables in a dehydrator or by hanging in a well-ventilated area
  • Plant different families of vegetables in each bed each season
  • Avoid planting the same vegetable in the same spot for at least three years
  • Incorporate cover crops or green manure to improve soil fertility and reduce disease risk

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