Growing vegetables organically can be rewarding and productive. This publication explains the basic elements of successful organic vegetable production, from initial site location, soil preparation, irrigation and variety selection to insect and disease control, composting, mulching and fertilization, and successive planting and crop rotation.
- Major Weeds Controlled
- Major Weeds Not Controlled
- For Best Results
- Cautions and Precautions
- Residual Activity
Volatility and Leaching Potential
Symptoms and Mode of Action
1.Chemical Weed Control in Field Corn, Cotton, Peanuts, Sorghum, Soybeans, Sunflowers, Tobacco, Wheat, Barley, Oats, Rye, Triticale, Clary Sage, Small Fruit Crops, Tree Fruit Crops, Hay Crops and Pastures, Lawns, Ornamentals, Forest Stands, Specific Weeds, and Woody Plants
3.Herbicide Resistance Management
4.Herbicide Modes of Action for Hay Crops, Pastures, Lawns and Turf
5.Forest Site Preparation, Stand Conversion, Timber Stand Improvement
Muskmelons, tomatoes, peppers, cucumbers, squash, eggplant, watermelons, and okra are vegetable crops that have shown significant increases in earliness, yield, and fruit quality when grown on plastic mulch. Some less valuable crops such as sweet corn, snap beans, southern peas, and pumpkins have shown similar responses.
3. Preparation of the Soil
5. Bedding the Soil
6. Fall vs. Spring
When it comes to growing commercial broccoli, cabbage, and cauliflower, crop rotation, tillage, and a sound herbicide program are all often critical components for long-term success. This circular focuses on developing sound herbicide programs for cole crops while minimizing crop injury for the following production systems: 1) transplanting into mulch, 2) transplanting into bare ground, and 3) seeding into bare ground.