Based on their experiences caring for edible gardens on campus, Lila Bhide and Cole Jadrosich offer advice for home gardeners to hone their green thumbs.
Cole Jadrosich and Lila Bhide of Facilities and Real Estate Services care for edible growing spaces around campus, including the Penn Community Garden.
Gardening as a pastime can seem so relaxing, even meditative—hands working the soil, communing with nature—yet it also has its share of frustrations: seeds that fail to germinate, plants that wither as temperatures rise, and pests of every variety bent on decimating crops before harvest time.
Lila Bhide, coordinator of the University of Pennsylvania’s Community Garden, and Cole Jadrosich, an intern for the Penn Park Orchard, have experienced their share of setbacks when it comes to coaxing plants to bear fruit. Here they share their expertise on growing five different crops commonly found in urban gardens, such as the ones they care for on campus. Plus, some overall gardening advice for newbies hoping to dive into growing vegetables, herbs, or fruits of their very own.
Tomatoes
One mistake that Bhide herself made this year was to wait too long to get started with her tomatoes. “I see people just putting tomato plants in the ground in June or even July because that’s when it feels hot,” she says. “They’re not going to thrive.” If space allows, she recommends starting them indoors from seed in early spring, then transplanting them outdoors once the risk for frost is past. A rule of thumb for this region is that Mother’s Day is a good time to get tomato plants in the ground.
Once these vining plants get big enough, Bhide says to prune them. “What I usually do is pick one main stem and two main branches—or sometimes I’ll give them three if I’m feeling nice—and just pinch off or trim off the other branches,” she says. “Tomatoes naturally want to vine out so you want to direct them, you don’t want to let them go a million directions.”
Those with shady outdoor spaces may want to steer clear, Bhide notes, as tomatoes are a full-sun crop. They should be supported with trellises or cages. And lovers of Italian cuisine, rejoice; tomatoes pair well with basil growing nearby.
Cucumbers
Cucumbers, like tomatoes, are vining plants and also need the support of trellises, “especially if you’re in an urban garden, that will help you create more space,” Bhide says. Cucumbers are mostly water, and, as such, require plenty of water to grow well and develop a nice, smooth flavor. “Make sure they’re well-weeded and give them lots and lots of water,” Jadrosich says.
Cucumbers can be prolific, but require plenty of water to turn out well. (Photo: Stephen Ausmus/USDA)
The jury is out on pruning cucumbers, Bhide says. “Some people do, and some do not.” YouTube has a wealth of videos on techniques, she notes.
Fungal diseases are a common problem of many vegetable plants, including tomatoes and cucumbers. Bhide has sometimes used a copper spray to prevent fungal problems on both crops, and using proper mulch can also ward off such infections.
Herbs
Perennial herbs like mint, thyme, and oregano are good choices for beginning gardeners. “Herbs are a really good bang for your buck because you can use them almost every day,” Bhide says. Annual herbs like basil and cilantro can also be grown easily in containers.
Though many herbs like sun, Bhide notes, “if you’re in a West Philly rowhouse and don’t get a lot of sun, mint is a good choice; it will grow almost anywhere.”
When it’s time to harvest, cut or pinch back the herbs from the top, leaving the sides of the plant to branch out. This will encourage the plants to branch out instead of continuing to grow straight and go to seed, Bhide says.
Garlic
A versatile culinary crop, garlic is not terribly demanding. It’s possible to special order cloves for planting, but Bhide says any organic clove from a grocery store or farmer’s market will suffice. “Plant it around Halloween, then mulch over it and just leave it,” Bhide says.
Garlic is typically ready for harvest some time in July, when several of the leaves die back and turn yellow, says Jadrosich.
Although garlic doesn’t require much care while its growing, Bhide and Jadrosich say it’s not a foolproof crop. “There has been a huge wave of new pests, like allium leafminer, that target garlic,” Bhide says.
She notes one aspect of the crop that works well for the Penn Community Garden is that students will be able to plant it during the school year, and, because it stores well, sample when they return in August.
Greens
Though most of the other plants mentioned are ready for harvest in the summer, there are plenty of choices for fall gardening as well. Different types of greens, such as lettuce, kale, and collards, can all be started in the garden now to be ready for autumn picking. The cold weather doesn’t hinder them and may even be a help. It’s often said that kale, for example, takes on a sweeter flavor when picked after a frost.
For fall harvest, now is the time to sow greens. Root vegetables such as carrots, beets, and turnips can also be planted now and enjoyed when the weather turns cooler.
Starting plants from seed indoors can give gardeners a jump start on the growing season. (Photo: Penn Community Garden)
Take-home tips
Different plants may have their own specialized needs, but Bhide and Jadrosich note that there are several gardening strategies that can be applied to almost any crop. “I find the best way to prevent diseases is water, mulch, and weed,” says Jadrosich. “Keeping the plant healthy is the best defense.”
Plants grown in healthy soil likely won’t need chemical amendments to thrive, but some heavy feeders can benefit from fish fertilizer or compost tea, a solution made by “brewing” compost in water, then straining it and feeding crops with the resulting liquid. “A little soak in that will usually perk plants up,” says Bhide.
Urban denizens without a yard to grow in can still enjoy home-grown veggies. Container gardening is a popular hobby, and crops such as tomatoes and herbs lend themselves particularly well to being grown in pots, though they will need to be watered more frequently than plants sown in the ground.
And when it comes down to it, a plant’s beginnings matter a lot for the ultimate quality of its produce. “Starts from Home Depot and Lowes may be cheaper and easier to get,” Bhide says, “but they’re also way more susceptible to disease. I’d recommend going to a local farmer for your starts because, just like local fruits and vegetables are often better quality, the same goes for plants.”
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