Get Great Flavor

Why do we sometimes get poor flavor and bitterness from our garden vegetables?

This is actually an enormous subject that can have slightly different answers for different vegetables and fruits. But there are some basic gardening practices that can help keep all your produce wonderfully flavorful.

NUTRITIOUS SOIL

There are so many things that contribute to good soil to properly feed your plants. Soil that is rich in organic matter is typically high in minerals and nutrients that are so important to fruit development, production and flavor. Clay based soil rather than sandy soil also holds more minerals and nutrients.

PROPER SUPPLEMENTAL FEEDING

Supplying too much nitrogen to our produce plants will only cause the plant to grow quickly. The fruits need to develop slowly to grow strong and full of flavor. Avoid using the standard liquid fertilizers on your produce gardens. Instead apply slow release granular organic fertilizers that are well balanced or better yet, use compost. Dig compost into your soil a few weeks ahead of planting and top dress later as the soil is good and warm and the plants are growing quickly.

WATER

Pay close attention to the water requirements of whatever you are growing. Too much water at the wrong time can literally dilute flavor. Moisture should be as consistent as possible so pay attention to how much rain your are getting and adjust supplemental watering accordingly. Be particularly attentive toward the end of produce development. Be especially careful with clay soil, as it will retain moisture very well. Digging in organic amendments to clay soil can help relieve high water retention.

SUN

Not all edibles enjoy baking in the sun. Leafy greens prefer some shade in the heat of the day.

TEMPERATURE

Although we cannot control the daily or seasonal temperatures, we can control what we grow and when we grow it. Certain edibles are best grown in cool temperatures and should be grown in spring and fall. Many others, like tomatoes, love the heat and should be planted after the soil is good and warm to mature in the heat of the growing season. Of course the growing season in the North is not at the same time as the growing season in the heat of the south. Select crops that are suggested to do well in your climate region.

AVOID CHEMICALS

Chemical fertilizers and chemical pesticides can cause any vegetable or fruit to turn bitter.

HEIRLOOMS AND CULTIVARS

Many hybrids and cultivars are bred to look pretty for retail sales. Heirloom varieties and old established cultivars are valued for their flavor. Be sure to pay close attention to attributes when you select your plants. Uniform size, color etc is of little importance.

HARVEST

Most fruits and vegetables should be harvested at their peak for flavor and begin to deteriorate immediately after harvest. Post harvest handling and storage will affect how quickly they deteriorate. Each type of produce has different needs to be sure you know the harvest and storage requirements for everything you grow. For example tomatoes should be harvested at their seed maturity, which is before the deepest red stage that we might assume to be harvest red.

Poor practices in any of these subjects will stress your plants, and that stress will put your plant into survival mode, not production mode.