Crop Rotation - Key to Healthy Plants
Different crops require different levels of nutrition. Carrots and
parsnips produce better quality crops with smaller quantities of
fertiliser and become forked and out of shape if the roots are grown in
soil containing excessive quantities of organic matter. It is best to
grow these root crops in soil that has been heavily manured for the
previous crop, and to which a small quantity of fertiliser has been
added for the root crop.
Celery, beans, peas, cabbage, cauliflower and Brussels sprouts all
require a fairly high level of fertility. Leguminous crops add nitrogen
to the soil.
It is important to maintain the balance of plant nutrients in the
soil by rotating crops. Of equal importance is the prevention of disease
and pest build-up in a plot of ground. By rotating different types of
crops in the same plot the chance of disease build-up is reduced.
Vegetables can be considered in the following groups for the purposes
of planning a rotation, and, keeping in mind the previous reservations,
any vegetable within a group can be followed by one in any other group :
Winter greens : Broccoli, Brussels sprouts, cabbage,
cauliflower, silver beet, spinach.
Salad greens : Endive, cress, lettuce, celery.
Legumes : Beans, peas.
Root and tubers : Beetroot, carrot, parsnip, onion, turnip,
swede turnip, potatoes and Jerusalem artichokes.
Cucurbits : Cucumber, marrow, pumpkin, squash, cantaloup,
melon.
Other vegetables : Tomatoes, egg plant, capsicums, sweep corn.
There are also perennial vegetables which remain in the same place for
several years and cannot be rotated. These include asparagus, globe
artichokes, rhubarb, and herbs, and are best grown in an area to one
side of the garden. Herbs provide attractive edgings to beds.
 |
