Gardening Basics
Below are brief “need to know’ basics of gardening. For more information, please see the resource list for local expertise.
Download a printable Garden Primer PDF from the Gardening Toolkit.
Site
The most important consideration when siting a garden is sunlight. Ground can be leveled and water can always be carried, but sunlight HAS to be available. All plants need sun, some more than others. Warm weather crops like tomatoes, peppers, squash, and beans need 8+ hours of sun per day. Cool weather crops like greens, carrots, and broccoli can do with less but must have at least 6 hr/day. Watch out for shrubs and trees that may grow big and cast shadows over your garden and suck up water and nutrients from the soil. If your site gets too sunny, make a shade cloth. It’s best to site a garden near the house so it’s convenient and not forgotten or in a well-visited community garden for safety, support, and camaraderie.
Soil
Improving soil is an art and science; perfected with years of experience and luck. The best garden soil is loose enough so roots can grow freely, drains well yet holds moisture, is slightly acidic (pH between 6.2 -7.0), and provides adequate nitrogen and an array of minerals to support healthy plant growth. In-ground gardens likely will need amendments to improve nutrient content and texture to promote drainage and healthy root growth. For raised beds, nutrient-rich, friable soil mixtures can be added from the beginning to ensure that young plants have what they need to thrive. Adding organic matter, or compost, will create a well-balanced, crumbly soil in which plants will thrive.
Compost
Compost is the ultimate gardening material. It’s dark and earthy; loose and crumbly. Good compost has all the nutrients your plants need to thrive. It drains well, yet holds moisture. The best kind of compost is made from a variety of kitchen and yard debris but not animal bi-products or diseased or chemically treated plants. Compost is easily made by mixing once-living plant materials into a pile or bin, keeping it moist and turning it occasionally. Chopped up pieces that are turned often will compost faster. Air, water, and movement create a perfect environment for microbes to break down the old plants into nutrient-rich food for new plants. With composting, you’ll reduce solid waste and have the best soil ever for a thriving garden.
Water
All plants need water and carrying it can be a drag. Site beds near municipal spigots for community gardens and near a faucet for home gardens. Sun-warmed water helps plants absorb nutrients faster—especially in spring and late fall. Fill a big bucket after each watering to be ready next time or keep the hose coiled in the sun but be careful water isn’t too hot. Overhead watering is not recommended; it gives some plants too much and others not enough. Lifting the leaves to hand water roots directs water where it is needed and lessens risks of fungal diseases.
Efficient and effective watering can be done by a well-designed drip system but this takes away the intimacy of watering plants by hand.
Plant selection 
Select plants known to grow in USDA climate zone 8, the zone for most of SW WA. Plant what you like and experiment with exotics as time, interest, and space allow. Consider early, mid-season, and late crops as well as companion plantings. Be aware of the mature size of plants for your garden space. Seed packets and most plants starts will have information on when to plant, sun requirements, time until harvest, mature size, and whether or not plants need structural support over time.
Seeds
Buy quality seeds from a reliable dealer and shop early for best selection. Seed packets offer important planting information and usually a drawing or photo of mature plants. New seeds may have better germination rates, but seeds that were saved and stored properly will be viable for several years. Sharing seeds with others is a fun, educational, and free way to increase your gardening knowledge. Store seeds in well marked containers in a cool, dark, dry area. Don’t save seeds from hybrid plants since they produce a mixture in the next year which is often inferior to the parent plant.
Plant starts
Young vegetable plants, also known as starts, are often the only chance for long-season vegetables like tomatoes, peppers, broccoli, and cauliflower. Buy plant starts at sales hosted by horticulture programs, nurseries, garden shops, or garden centers of variety stores. Starts or seedlings from a green house or windowsill need to be “hardened off” before planting because abrupt changes in temperature can shock, stunt, or even kill them. Harden off by putting them outside a little longer each day, usually over a week. Transplant seedlings into the garden on an overcast, even misty day, to ease transition from pot to ground.
Consider berries
Southwest Washington is a prime berry production region. Berries are a wonderful addition to almost any garden. Strawberries weave in nicely with vegetables and flowers. Blueberries and currants form lovely, productive bushes while raspberries, marionberries, and some blackberries can be tamed and trained to a support system. Be aware of the spreading habit of many berries so you plan well and aren’t overrun.
Nurturing the Garden
Vegetable plants need attention so consider time commitment when determining garden size. They expend a lot of energy growing and producing fruit so need ample water and fertile soil to keep them healthy. Neglect can lead to lower yields and inferior produce due to lack of nutrients, dehydration, damage, or overgrowth. Weeds and pests need to be dealt with early and efficiently. Mulching can suppress weeds and keep roots cool and moist. Vegetables are heavy feeders so a nutrient-rich soil is essential for vigorous growth and production. Food gardening returns time and effort exponentially so consult expert advice for garden maintenance from the local resources section.
Harvesting
Harvesting the garden is where all the work comes together in beautiful, delicious, nutritious produce. 
The key to harvesting is timing: picked too soon, vegetables can be tough or soft, and lackluster in taste and nutrients. Picked too late, again tough & fibrous or too soft and certainly past their prime in quality. Information about days to maturity is generally listed on seed packets or check the gardening resources for harvesting tables. Weather makes the ultimate decision, though. Many sunny days can ripen some plants early while cooler, rainy weather may delay or prohibit ripening at all. Once picked, most mature vegetables should be kept cool and out of direct sunlight until eaten or processed –except tomatoes which should never be refrigerated but stored and enjoyed at room temperature.
Preserving
Preserving fruits and vegetables provides delicious summer-fresh taste in the dark of winter. And can significantly decrease grocery bills. Preserved produce is also among the proudest of gifts to give and the most welcomed of gifts to receive. The most common methods of food preservation are drying, canning, and freezing. Successfully preserved foods retain their flavor and nutrient content in an acceptable appearance and texture, and are safe from contaminants and unwanted fermentation. For information and education about a variety of food preservation methods, check out local experts in the resources tab.
Putting your garden to bed
Putting your vegetable garden to bed for the winter properly will prepare it for an early and productive spring just a few short months away. The crops that are finished or have been killed by frost need to be removed and tossed into the compost pile. Be sure to gather up any decaying vegetables which may harbor fungus and insect pests. Once all spent plants are cleaned up, layer on a few inches of compost and/or mulch of shredded leaves and till it into the soil. This organic matter will add nutrients and aerate the soil in preparation for next year’s garden.