With water resources looking to be tight throughout much of northern Nevada, many of us are wondering what we should plant in our gardens this year – or should we plant at all.
If there are no April showers, should we scratch the May flowers? Should we grow tomatoes or corn or petunias? Mr. Vegetable, where are you?
Nasturtium – colorful and edible.
First things first… get the garden off to a good and healthy start.
- Clean out the debris like leaves and dead plants that has collected over the winter.
- Till the garden by double digging or even consider the new trend which is triple digging. You have to dig down to the third shovel depth to till. This is done in Africa with amazing results in production.
- Add compost. Tilling plus adding compost will improve soil quality and help it hold more water.
- Use mulch this season because it keeps more water in the soil and lowers evaporation. Wood mulch, straw and even newspapers and grass clippings all do the job.
Be sustainable in your plant choices and practices.
Growing food is not a waste of water – it puts the most locally-grown food possible on your table. Just do it wisely.
Here are some tips:
- Grow more edibles than ornamentals. Tomatoes have many uses on the menu and are easily consumed. Pumpkins, on the other hand, are generally more ornamental and tend to overrun your garden if you’re not careful. Scale back on the pumpkin patch and devote more resources to food crops.
- Dress up your edible garden with companion flowers. Nasturtium aren’t just pretty, they taste good in a salad. Marigolds help deter pests. Using dual purpose flowers like these in your garden gives more bang for your water buck.
- Plant in blocks, rather than in rows. Putting plants closer together creates shade that holds in moisture.
- Control weeds. They will suck up moisture your veggies need.
- Use containers to grow some herbs, veggies and summer annual flowers. Potted plants generally need less water than those planted in the soil. Containers can also be watered efficiently with drip irrigation.
- Recycle water from the kitchen. After swishing a head of lettuce in a big bowl of water to clean it, pour the water on the pot of herbs outside. It’s a few more steps, but the effort reminds us how precious our water is and that we need to use it wisely and even “twicely” whenever we can.
Productive landscapes add value to our lives and are a responsible use of resources. This year, plan ahead and water wisely.