How to – Crop Rotation Guide to Similar Plant Types

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    When you plant your garden there are a variety of different reasons to rotate your crops. One reason is to restore nutrients like nitrogen that specific plants may suck out of your soil such as beans or tomatoes.

    Other reasons include pest and disease control. This may mean that if you have a Tomato Disease you will want to stay away from crops that are in the same family.

    The following chart can be used as a basic guide when selecting plants to use in rotation.

    Although many bacteria and fungi react on specific groups of plants they can also react generally. You may want to contact your local agriculture office to ask about mitigating disease in your area through crop rotation.

     

    Remember it is always best to contact your local state or federal agriculture office when dealing with pests or disease. Your second step would be a local garden center however remember their employees are not highly trained in .. well anything let alone disease and pest control.. so ask a professional in your local area.

     

     Family Name  Members

     Goosefoot Beets, Swiss chard, spinach
     Daisy Chicory, dandelion, endive, lettuce, marigolds, sunflowers
     Cabbage (crucifers) Alyssum, Bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, cress, kale, many oriental greens, mustard, radishes, rutabagas, turnips
     Squash (cucurbits) Cucumbers, gourds, cantaloupes, pumpkins, squash, watermelons
     Grass Barley, corn, oats, rice, rye, wheat
     Pea or bean (legumes) Alfalfa, beans (lima, pole, snap), lupines, peanuts, English peas, southern or field peas, soybeans
     Lily Asparagus, chives, garlic, leeks, onions, shallots (green onions, bunching onions)
     Buckwheat Buckwheat, rhubarb, sorrel
     Buckwheat, rhubarb, sorrel Okra, cotton
     Morningglory Sweetpotato
     Rose Brambles or caneberries, strawberries, apples, peaches
     Nightshade Eggplant, nicotiana, peppers, petunias, Irish potatoes, tomatoes
     Carrot Carrots, celery, chervil, dill, parsley, parsnips
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