You have started your vegetable and herb seedlings indoors, and they are beginning to grow larger and stronger. It's time to move on to the next step: transplanting. This step is essential for several varieties.
What is transplanting?
Transplanting seedlings involves moving young plants to give them more space to grow further. If you have planted more seeds than you need, now is the time to keep only the strongest and most vigorous ones. In addition to giving them space, you'll provide better access to light to prevent them from becoming spindly.
Transplanting is done when the seedlings have between 4 and 6 true leaves.
How to do it?
1. Choose your containers. Even though we want to give our seedlings space, avoid choosing containers that are too large, which instead of allowing the seedlings to grow strong, will slow them down. Fill with well-watered indoor potting soil that does not contain compost and make a hole to place your seedling in.
2. Water your seedlings well to make the task easier. Use a spoon to dig up your seedlings. The seedlings are delicate like babies, so proceed very gently. Handle them by the leaves rather than the stem. Avoid pinching to not hinder the sap flow in the plant.
3. Insert the plant into the hole up to the first leaves, the cotyledons, and press the soil with your fingers. Use a watering can with a rain jet to water your seedling. Avoid single-jet watering cans that will create a hole in the soil.
4. Keep the transplanted plants out of direct sunlight for a day or two to prevent shock. You can then return them to the light.
Some vegetable varieties do not like transplanting, such as cucumbers and zucchinis. Keep this in mind during the initial planting: leave more space between the seedlings.
There will only be one last step to take with your seedlings: transplanting them into the ground or containers outside once the risk of frost is well behind us!
Tips and advice
