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other’s favor and growth, and healthy
plants are less susceptible to pests.
Conversely, there are certain plants that
should never be grouped together.
Growing beans? Good companions are
cucumber, celery, carrot and radish, but
never plant beans near garlic or onion
or you’ll stunt the beans’ growth. Onion
is a friend to carrots and lettuce, though.
With ally planting, or ally cropping,
specifc herbs or fowers are planted near
vegetables to repel or confuse insects.
Plant summer savory near your beans to
discourage bean beetles. Chives deter
aphids on peas, and basil repels fies and
mosquitoes on tomatoes, while also
improving growth and favor. Marigolds
deter beetles on cucumbers, and mint
and sage deter cabbage moth.
Wet foliage attracts pests, so water
early in the day to give leaves a chance
to dry in the sun. Good air circulation
(not overcrowding the plants) also
promotes drying of the plants.
6. CONTROL WEEDS. Weeds can be
just as destructive as pests in the garden;
they provide hiding places for insects and
steal the sunlight, nutrients and water
from your veggies. Te key is to get weeds
out before they grow so large that pulling
them out destroys nearby vegetable plants.
To stop weeds before they start, you
can cover the garden’s surface with an
organic mulch; not only will it reduce
weed-seed germination and suppress
weeds trying to emerge, the right mulch
can also retain moisture and act as an
insulator, keeping the soil cooler in warm
weather and warmer in cool weather.
Popular organic mulches include
hardwood and softwood barks, crushed
corncobs, spent hops from local
breweries, peat moss and pine needles.
Hand-pulling the weeds is, of course,
the most natural method, even though
it’s time-consuming and tiring. It’s easier
to do if you pull when the ground is wet;
if the weed has an especially thick root,
stick a knife blade or screwdriver into
the soil next to the weed as you pull.
7. LET’S EAT! Now comes the fun
part: Enjoying the fruits (and veggies!)
of your labor. If you fnd yourself with
too much to eat, research how to freeze,
can or ferment (see page 33) what you
grow for use throughout the winter. And
share with grateful neighbors and friends.
“Nothing compares to the experience
of growing fresh food and picking it at
the peak of ripeness,” Rigby says. “It’s the
greatest reward for your hard work and
hours of time spent in the garden. It’s
food that tastes like … hope.”
