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How to Grow: Chop & Drop Vegetables
Listen to this podcast on how to clean up vegetable beds with the chop and drop method.
It all started when I asked myself why remove all that plant matter at all. Usually we cut the foliage to the ground or pull out plants, move it to the compost pile and next year move some compost into the beds. But why create all that extra work. Why not compost the foliage in place?
My horticultural brain went into overdrive remembering all the times I’ve heard about removing diseased and insect infested foliage from the garden so they won’t re-infest plants next spring. But what about plants that are mostly healthy, or have diseases that always show up anyway, such as powdery mildew?
So, now we chop and drop. My new favorite garden tool for the task is a manual hedge trimmer. Once frost has stopped our veggies from growing in fall (or if a crop, such as beans, is finished in mid summer), we simply chop the plants into small pieces and leave them on the soil. The organic matter protects the soil and microbes in winter. By spring, most of the material has decomposed and we just saved ourselves lots of extra work. To plant, all we do is add a layer of compost over what’s left of the chop and drop and plant.
But what about the overwintering pests and diseases? If the plants were heavily diseased or pest infested, we still remove them. Sometimes this includes tomato, cucumber and squash plants in our garden. But for all others, such as bush beans, lettuce, peppers, broccoli, Swiss chard, kale, and peas, if a few harmful insects survive around the plant, why won’t a few beneficial ones as well. Leaving the plant tops as they would naturally in the wild, simply gives all the creatures, good and bad, a place to live.
Now, I have to warn you, if you’re still attached to the aesthetic of beautifully cleaned and tidy garden beds, this method may not suit you. It’s messy. But if you’re willing to give it a try, chop and drop the foliage.