Vegetable base fertilizer should pay attention to
With the rising standard of living and growing awareness of nutrition and health, more and more people are choosing pollution-free and organic vegetables for their daily meals. As the season for fresh vegetables arrives, many gardeners and farmers are asking: How can we ensure high-quality, safe vegetable production? To achieve this, it's essential to focus on proper fertilization techniques.
The foundation of pollution-free vegetable cultivation lies in the use of base fertilizers. Organic materials such as compost, plant residues, and soil amendments should make up the majority of the fertilizer—ideally over 70% of the total. These organic sources provide slow-release nutrients and help maintain soil structure and microbial activity. When using chemical fertilizers, they should be carefully balanced to avoid over-concentration, which can damage plants or reduce nutrient availability.
It’s important to limit the use of nitrate-based and ammonium nitrate fertilizers as base fertilizers. These types of nitrogen can easily leach away with water, leading to environmental pollution and poor plant absorption. Excessive use may also cause leaf yellowing or stunted growth. Instead, amide nitrogen sources like urea are preferred, especially when used in combination with organic manures. About 70% of the total nitrogen should be applied as a base fertilizer, while the remaining 30% can be top-dressed during the growing season. Organic nitrogen sources like composted human waste are best used early in the planting cycle.
Phosphate fertilizers should also be applied as a base fertilizer since vegetables require significant phosphorus early in their growth. A typical ratio is 25–30 grams of phosphorus per 100 grams of nitrogen. If insufficient phosphorus is available at the seedling stage, even later applications won’t compensate, and yields will suffer.
Fertilization should be tailored to the specific needs of the crop, soil type, and growing season. For example, low-fertility soils benefit from a mix of nitrogen and organic matter to build long-term soil health. In summer, when temperatures are high, nitrate accumulation is less of a concern, so moderate nitrogen application is acceptable. However, in winter and spring, when light is limited, nitrates tend to accumulate more easily, so nitrogen should be reduced or avoided altogether.
Certain crops, like spinach, cabbage, and lettuce, are prone to nitrate buildup and should not be treated with nitrate-based fertilizers. Others, such as tomatoes, eggplants, and root vegetables, have lower nitrate accumulation and can safely receive some nitrate nitrogen 15–30 days before harvest. By carefully managing fertilizer types and timing, growers can produce healthier, safer vegetables that meet the demands of today’s conscious consumers.
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