This document provides information and instructions for organic vegetable gardening. It discusses fertilizer application, planting methods, irrigation, weed control, pest and disease management, harvesting, and post-harvest handling. The document outlines best practices for organic vegetable gardening such as applying compost as fertilizer, using mulch to control weeds, monitoring for pests and applying organic pesticides if needed, and harvesting vegetables at their peak of maturity. The overall goal is to grow vegetables organically without the use of chemical fertilizers or pesticides.

1. ORGANIC
VEGETABLE
GARDENING
BEATRIZ A. RANCHE
Master Teacher I
Aringin Elementary School

2. FERTILIZER APPLICATION
• Basal: Evenly apply organic fertilizer or
compost in band along the furrows/ holes
and mix with the soil thoroughly at
planting time.
• Apply bio-fermented products like IMO,
FPJ, FFJ, OHN, etc. during the growing
period as organic foliar fertilizer.

3. A. Single Row
PLANTING/TRANSPLANTING
• The distance of planting ranges from 75 cm to
1 m between rows and 25 cm to 50 cm
between hills depending on the kind/variety
of vegetables.
B. Double Row (Direct Seeding)
• The distance of planting ranges from 60 cm
between rows and 25 cm to 40 cm
between hills,

4. METHODS OF
PLANTING/SOWING
A. Planting/Sowing (Direct Seeding)
• Sow 1 or 2 seeds per hill
B. Planting/Sowing (Using Seedling tray/s)
•
• Transplanting (25-30 days old seedlings)
• Water and uproot carefully the seedlings and place in suitable
container.
• Transplant 1 seedling per hill. The time of planting should be late in
the afternoon or during cloudy days to minimize transplanting shock.
• During dry season, cover newly planted seedlings with banana bracts
or any available materials to protect the plants from wilting and
remove after 3-4 weeks when the plants have established its roots.

5. IRRIGATION AND WATER
MANAGEMENT

6. WEEDING
• Do hand weeding
especially at seeding
stage and spot weeding
at flowering to maturity.
• Also, employ mulching to
prevent the growth of
weeds, conserve
moisture and prevent
fruit/plants from rotting.

7. PESTS
MANAGEMENT
• Monitor/assess pest
damage and/or pest
population as well as
presence of natural
enemies/organisms.
• Apply
botanical/organic
pesticides to control
pests and diseases if
necessary.

8. PESTS AND DISEASES
Insect Pests and/other pests
• Root feeders (white grub or “abal-
abal”, mole cricket or “ar-arawan”,
etc.
• Leaf feeders (armyworms and
cutworm, semi-looper, looper,
cabbage worm, etc.)
• Stem feeders (stem borers)

9. PESTS AND DISEASES
Insect Pests and/other pests
• Sucking insects (thrips, aphids, etc.)
• Fruit Feeders (fruit borer, fruit fly, etc.)
• Storage pests (weevil or “bukbok”, rats,
cockroaches, birds, etc.)

10. DISEASES
• Bacteria (bacterial leaf
blight)
• Fungus (target spot,
Alternaria leaf spot, etc.)
• Virus (leaf curl virus in
tomato and other
vegetables)
• Pathogenic nematodes.
Leaf curl virus
Bacterial leaf blight
Alternaria leaf spot

11. CONTROL MEASURES FOR PESTS AND
DISEASES
• Crop rotation
• Application/Introduction of beneficial insects/micro-organisms
• Intercropping
• Planting botanical repellants
• Displaying/hanging organic attractants and repellants
• Conserve existing predators
• Mulching

13. SIDE DRESSING
AND HILLING UP
• Use composted Madre
De Cacao (kakawate),
acacia, sesbania,
sunflower, or azolla to
cover the base of the
plants as mulch.
• Apply organic fertilizer
around the base of the
plant and cover with soil
through hilling-up. Also,
you may apply organic
fertilizer (concoctions).
Hilling-up
Azolla
kakawate
sesbania

14. ESTABLISHMENT
OF TRELLIS
•For
climbing/fruit
vegetables
(approximately
1 month after
planting)

15. HARVESTING
• Harvest the vegetables at the
right maturity (or follow maturity
indexes)
Maturity Indexes
• Change in color (green to red for
tomato, green to yellow for
squash, etc.)
• Hardness (from soft to hard –
eggplant, etc.)
• Sweetness, taste, and aroma

16. Harvesting
Techniques
• Manual harvesting (use
of sharp knives, cutter,
other harvesting
tools/gadgets)
• Mechanical harvesters

17. Post Harvest Operating
• Trimming
• Sorting/grading
• Washing (carrots, radish, etc.)
• Packaging
• Labeling and storing

18. CHARACTERISTICS OF A
GOOD PRODUCT
• No deformities
• No insect and disease damage
• No cracks
• No bruises
• No other physical damages
• Shiny and succulent

19. THERE ARE NO
GARDENING MISTAKES,
ONLY EXPERIMENTS.

20. THANK YOU
VERY MUCH
FOR LEARNING
BEATRIZ A. RANCHE
Master Teacher I
Aringin Elementary School
WITH ME.