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Sp291-C-Soil Preparation For Vegetable Gardens, The University Of Tennessee Agricultural Extension Service

Home Garden, Lawn, and Landscape

The first step in preparing vegetable gardens for planting is cleaning the site. Remove boards, rocks, old plant supports and general debris. Cut or chop weeds and crop residue. If the residue is free of disease and mature weed seed, the material may be worked into the soil or composted. Otherwise, it should be discarded. Bulky plant material, like corn stalks, will need to be chopped before it is incorporated into the soil.

If initiating a new garden into a sodded area, it is beneficial to plow the sod in the late fall or winter. The heavy root system of …

Sp291-D-Care Of The Vegetable Garden, The University Of Tennessee Agricultural Extension Service

Home Garden, Lawn, and Landscape

A productive garden requires considerable attention and care. Insects, diseases and weeds must be controlled; water and nutrients must be supplied; plants must be supported; and harvests must be made at the proper time for best fl avor, yield and nutritional quality. This factsheet discusses these practices.

Sp291-B-Growing Vegetables From Seed, The University Of Tennessee Agricultural Extension Service

Home Garden, Lawn, and Landscape

Growing vegetables from seed is often more demanding than growing vegetables from transplants. There are more steps in the process, as well as more critical tasks to perform. Yet most vegetables are commonly planted in the garden as seed; thus, it is important that the essential operations be understood and followed.

Sp291-Q-Rhubarb In Home Gardens, The University Of Tennessee Agricultural Extension Service

Home Garden, Lawn, and Landscape

The rhubarb or pie plant (Rheum rhaponticum) belongs to the Polygonaceae or buckwheat family. The plant is a herbaceous perennial with leaves growing directly from the crown. The leaf petioles or stalks are used in making pies, sauces and various tart food items. The leaf blades contain considerable soluble oxalic acid and are poisonous to humans. Less oxalic acid is present in the petioles. The lower concentration and the decreased solubility of the oxalic acid in the petioles make them edible for human beings.

Nutritionally, rhubarb provides appreciable amounts of Vitamins A and C. It also contains moderate …