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Photo Credit: ©2002 Dolezal Publishing/John M. Rickard

In raised beds, work carefully alongside your vegetable plants using a small, sharp-pointed cultivating tool. Work the soil around each plant to at least 2-4 inches

Proper soil preparation, mulching and point-irrigation using drip systems or soaker hoses will do much to control weeds in your vegetable garden. Still, it’s beneficial to cultivate your soil regularly during the season. Cultivating – working the surface layer of soil with a cultivating tool, hoe or rake – prevents a hard crust from forming on the topsoil that otherwise would cause precipitation or irrigation water to run off before penetrating the soil. Working the soil also breaks up clods and allows air to penetrate down to the root zone, as well as helps carry some nutrients, like phosphorus and potassium, to the roots.

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Photo Credit: ©2002 Dolezal Publishing/John M. Rickard

Carefully loosen compacted soil in containers with a hand fork, turning the soil to a depth of 2-4 inches and removing any weeds that may have sprouted.

An important side benefit of cultivating is the uprooting of young weed plants before they can become established. All garden soil contains some weed seed. When you turn the soil to prepare it for planting, you also bring this seed to the surface, where it germinates in the ideal moisture and light conditions of your vegetable garden. Once established, these weeds are deep-rooted and challenging to eradicate. It’s best to uproot them by cultivating while they’re young or pull the sprouts as they appear.

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Photo Credit: ©2002 Dolezal Publishing/John M. Rickard

For plants grown in hills or mounds, turn the soil in the moat and its surrounding levy, then rebuild the mound and moat, adjusting the diameter as the plants grow.

Remember when cultivating that the intent is to only work the top 2-4 inches of soil – if you go any deeper you risk harming your plants’ roots. Also keep your gardening tool 3-4 inches away from plant stems. For small areas, use a hand fork or tined tool. In larger areas, use a hoe, cultivator or specialty fork.