The vacation season is approaching, and your vegetable garden isn’t taking a break. Between the heat, rapid evaporation, and vegetables reaching maturity, a few precautions are in order before you pack your bags. Watering, mulching, harvests, and sun protection: here’s how to prep your garden so it comes back healthy from your trip.
What to keep in mind
- Suspend sowing, planting, and fertilization before your departure.
- Weed, hoe, mulch, and harvest anything that might ripen in your absence.
- Plan a watering schedule appropriate for the length of your vacation and test it several days beforehand.
- During drought, check local water usage restrictions.
Adapt preparations to the length of your absence
A long weekend does not require the same organization as three weeks away. First of all, observe the forecast, the nature of your soil, and the needs of each crop.
A garden planted in the ground generally withstands pressures better than a collection of plants grown in pots or in containers. The latter have fewer reserves and can dry out very quickly.
For an absence of a few days, a deep watering and good mulching may suffice. Beyond a week, it’s better to plan for an autonomous system or arrange for a trusted person to check in regularly.
Stop sowing, planting, and fertilizing
In the days leading up to your departure, avoid starting new sowings or installing young plants. Their still-developing root systems make them particularly sensitive to water shortages.
It’s also best to suspend fertilizer applications. Fertilizing promotes plant growth and can increase their water needs. You can resume appropriate applications after you’ve returned and assessed the condition of the crops.
Stow away fertilizers, seeds, and pots for the time being. You’ll have plenty of time, on your return, to prepare the autumn garden with summer sowings.
To naturally nourish the soil without triggering a sudden growth spurt, also discover how to use natural fertilizers in organic gardening.
Inspect and protect the crops before your vacation
The week before you leave, take a full tour of the vegetable garden. Look for spotted leaves, damaged fruits, broken stems, and any signs of pests.
Remove diseased or dead plant parts. Do not place them in the compost if you suspect a fungal disease—they could spread it.
Pinch basil and cilantro to slow their flowering. For tomatoes, check ties and reinforce supports. Remove only the most damaged leaves or those touching the soil, without stripping the plants excessively.
During high temperatures, find our tips to protect tomato plants from the heat.
Trailing plants, like melons and some gourds, can be lightly pruned. Avoid severe pruning right before you leave, as it would weaken the plants.
Install a shade shelter without choking the plants
A shade cloth can protect crops that are most exposed during a heat wave. Attach it to stakes, high enough to allow air to circulate.
Do not use a hermetically sealed plastic tarp. It could trap heat and produce the opposite effect of what you’re aiming for.
Young seedlings can be protected with an inverted crate or a light shade cloth. They should continue to benefit from good ventilation.
Désherbez, binez et paillez généreusement
Weeds compete with vegetables for water and nutrients. Weed carefully before leaving, preferably after a rain or irrigation.
Then hoe the surface of the soil gently without harming the roots. This operation breaks the surface crust and facilitates water penetration.
Finish with a thick mulch layer. Straw, dry leaves, wood chips, hemp, or mown grass dried beforehand help limit evaporation and slow weed regrowth.
You can notably mulch with lawn clippings. Use them in a thin layer and allow them to dry before applying to avoid fermentation.
Leave a few centimeters of space around the plant collars. Mulching directly against stems can retain too much moisture and promote certain diseases.
Harvest ripe vegetables before you leave
Do a full harvest the day before or the day prior to departure. Zucchinis, cucumbers, and green beans grow quickly. Leaving them on the plants for too long can also slow the production of new fruit.
Prioritize harvesting vegetables and fruits that are already ripe or almost ripe:
- zucchini, eggplants, and cucumbers;
- tomatoes that are already colored;
- melons that have reached maturity;
- salad greens, radishes, turnips, and beets;
- green beans and aromatic herbs.
Tomatoes that have started to redden can finish ripening indoors. Freeze, cook, or share the surplus to avoid waste.
Carrots, potatoes, gourds still developing, celery, cabbage, peppers, garlic, and shallots can generally wait. It depends, however, on their level of maturity and the weather conditions.
How to water the garden during your vacation?
Before choosing a solution, check for any water restrictions applicable in your municipality, especially on the VigiEau platform. Schedules and permitted uses may vary depending on the alert level.
Oyas for gradual diffusion
Oyas, also called ollas, are porous clay containers buried near the plants. Filled with water, they gradually release moisture into the soil as it dries out.
This solution is particularly suitable for tomatoes, zucchinis, eggplants, or young shrubs. The capacity of the container must, however, be adapted to the length of the absence and the needs of the plants.
You can buy oyas at garden centers or make your own oyas with recycled materials.
The inverted bottle for a short absence
A pierced and inverted bottle can help during a few days. Puncture the cap with very fine holes, cut off the bottom of the bottle, then push the spout near the roots.
Be sure to test the flow rate several days before your departure. A hole too large would drain the bottle within a few hours, while a hole too small could clog.
This trick remains a temporary solution. It does not replace a reliable system for a long absence or during a heatwave.
The drip irrigation for longer absences
For a large garden or several weeks away, a programmable drip irrigation remains one of the most reliable solutions. Water is delivered directly at the base of the plants, in small amounts.
Install the device at least one week before departure. This will allow you to control the flow, check for leaks, and verify that each emitter works properly.
Place the timer in the shade when possible. If the system is connected to a water reserve, make sure that it is stable, covered, and large enough.
The right move If possible, ask a neighbor to check the garden once or twice during your absence. A breakdown, a leak, or an unexpected heatwave can quickly compromise a system that is otherwise well configured.
Water generously, but smartly, before you leave
The day before departure, temporarily remove the mulch and water slowly at the base of the plants. Water should penetrate deeply rather than just wetting the surface.
Perform this watering early in the morning or in the evening when evaporation is lower. Then replace the mulch to keep moisture in.
Avoid wetting the foliage excessively, especially the leaves of tomatoes, zucchinis, and potatoes. Persistent humidity can promote disease.
On your return, observe before acting
When you come back, don’t rush to the watering can or the fertilizer. First check the soil moisture at a depth of a few inches.
Harvest ripe fruits, remove any dried-out parts, and look for possible pests. Then gradually resume watering, fertilization, and pruning.
With good preparation, your vegetable garden can weather your vacation with little trouble. And you’ll enjoy your trip to the fullest, without imagining your tomatoes asking for an early ticket back!
