Discover essentials of sowing vegetables in horticulture, from seed choices to timing and techniques. Perfect for beginners seeking to maximize early harvests and healthy plant growth.
For most cool-season vegetables, which condition signals the best time to start sowing seeds outdoors?
Explanation: Cool-season vegetables germinate best when soil is cool but not frozen, typically at 7–10°C (45–50°F). Temperatures above 30°C are too hot and can hinder germination. The first frost signals the end, not the start, of the season. Flowering plants indicate a much later growth stage, not optimal for sowing.
What is a general guideline for how deep to sow vegetable seeds in horticulture?
Explanation: A common rule is to plant seeds at a depth roughly twice their diameter to ensure proper germination. Planting 10 centimeters is too deep for most vegetables. Sowing on the surface is suitable only for some very fine seeds. Soaking seeds is helpful for some types but is not a universal sowing depth guideline.
Which sowing method helps avoid overcrowding and reduces the need for thinning vegetable seedlings?
Explanation: Sowing seeds individually at the right spacing helps ensure each plant has room to grow, reducing the need for thinning. Broadcasting thickly or piling seeds leads to overcrowding. Leaving seeds on the surface is inappropriate for most vegetables and often results in poor germination.
Which practice can improve the germination rate of hard-coated vegetable seeds before sowing?
Explanation: Soaking hard-coated seeds in water softens the outer layer, aiding germination. Sun exposure or freezing is not advised for most vegetable seeds. Dusting with sugar has no known positive effect on seed germination.
When selecting vegetable seeds for early sowing, what is most important for good results?
Explanation: Fresh, disease-free seeds have a better germination rate and are less likely to transmit problems. Seed size alone is not an indicator of quality, wrinkling can show aging or damage, and a strong odor may suggest spoilage.