“where do you want to plant vegetables on the balcony without knowing where to start? Fear of small space, inexperienced, unable to grow food?" in fact, if you find the right way, even a small balcony of a few square metres, you can turn into a very high-yielding garden where you can harvest fresh, clean vegetables and feel the pleasure of doing it
Previous planning: drawing “designs” for vegetable gardens, not blinding hands
(1) three core assessments first
- spatial measurements: to calculate the size of the balcony available, even if it is only 1 square metre, for use by vertical cultivation
- photometric determination: determination of the balconies (south/north/east/west) and cover, and determination of what type of course to grow
- consider that, in the case of large quantities of soil or large-scale planting tanks, care should be taken of the weight of the balcony to avoid security risks。
(2) matching style, matching needs
- practical: the masters are highly productive and live, and they choose raw vegetables, cabbage, onions, tomatoes, cucumbers and quickly harvestable vegetables
- aesthetics: the pursuit of pigmentation, the planting of purple cabbage, red cabbage, peppers, rosemary, mint, vegetables + vanilla, and the transformation of the balcony into a small garden
- mixed pie: a combination of practicality and beauty, with most people choosing both to pick and cook and to appreciate green。
(3) functional partition, structured
- vegetables with short growth cycles, such as lettuce, oilseeds and wheat, are growing quickly
- vegetable areas: provision of space for vegetables that need to be mounted, such as tomatoes, cucumbers and bean beans, to facilitate climbing
- vanilla areas: concentration of onions, garlic, roller, fragrance, hand-picking during cooking, which is convenient
- capacitating horns: a small compost can, if space permits, and leftover waste becomes organic fertilizer and recycling。
Ii. Working together: from scratch, building the cultivation base
(1) container selection + space use without waste of every inch
- packagings are selected: they can be used with a flower basin, a foam tank, a planting bag, and the key is to have drainage holes at the bottom and to avoid the accumulation of roots
- vertical use: wall-mounted flower basins, multi-layered flower racks, or the construction of a “vegetable wall”, which requires more space and much more room for small terraces
- high and low: high plants (tits, cucumbers) in the rear row, short plants (precipitants, onions) in the front row to ensure that every plant is tanned into the sun。
(2) soil + base fat, soil fertilizer
- nutrient earth formulas: 7 on the ground and 3 on the ground, or 8 on the ground and 2 on the ground, which are lax and fertile and suitable for most vegetables
- fulfilling bottom fertilizer: before planting, compost or organic fertilizer is mixed into the soil to provide long-lasting nutrients for vegetables, with subsequent growth。
"... And sow the seed, so can the new guy."
- matching: selection of vegetables for the reference season, such as spinach, tomato, cabbage and radish
- new recommendations: start with seedlings or liveable varieties, such as onions, lettuces, sprouts, tomatoes, high success rates and easy confidence-building
- the right steps: using the operation of “sowning seedlings”, the seedlings grow to a certain size, remove weak ones in a timely manner, ensure spacing of the plant and avoid overcrowding。
Iii. Daily maintenance: scientific management, continued high production of vegetable gardens
(1) fertilizer management, key to “appropriate”
- watering: following the “dry and wet”, the soil surface is dry and then rinsed, so as not to accumulate water
- fertilizing: adhering to be “frequently and in good hands”, producing long-term additional application of nitrogen fertilizer, extra application of potassium phosphorus during flowering, home-made composting and environmentally friendly fermentation are excellent choices, green and safe。
(2) pest and pest control, precaution
- preventive techniques: maintenance of ventilation on the balcony, rational planting and other forms of squeezing, increasing the resistance of the vegetables themselves
- pest management: aphids, small insects are detected, cleared first or diluted soap, with as little pesticide use as possible
- biological control: growing a pot of chrysanthemums that removes some pests and is environmentally sound。
(3) to harvest in due course, the more it gets
- vegetables: “leaf-stripping”, which only removes the outer leaves and preserves the inner leaves to extend the harvest period
- vegetables: the timely harvesting of fruit when it matures can promote subsequent flowering and yield more。
Enjoyment and sharing: the ultimate significance of vegetable gardens
- harvesting pleasure: hand-planted vegetables, from germination to results, each mouth is fresh, clean and safe
- a sense of ceremonial life: making a breakfast with a balcony vegetable on weekends, or making a bowl of green vegetables, full of happiness
- heart healing: tending the garden when weary, looking at the green, watering and trimping, and calming our moods
- sharing happiness: extra vegetables are distributed to neighbours and friends, sharing experiences in growing vegetables, harvesting recognition and resonance。
The gardening of the balcony is not the size of the area, but the pleasure of doing it and the satisfaction of the harvest. In the previous period, routine maintenance was planned and followed by steps, newers could grow vegetables full of balcony and “vegetal freedom”。
