Plant nutrition

“ It must be said also that agricultural chemistry has contributed materially to the principles of plant culture, but the onesidedness of the perceptions of chemical analysis, which drew conclusions as to the soil nourishment for vegetation only by comparing soil analysis with plant analysis, could only yield a one-sided solution of the question at issue, particularly that of plant nutrition. ”

“ Foliar feeding is another water-wise technique that keeps plants growing through the summer. Soluble nutrients sprayed on plant leaves are rapidly taken into the vascular system. Unfortunately, dilute nutrient solutions that won't burn leaves only provoke a strong growth response for 3 to 5 days. Optimally, foliar nutrition must be applied weekly or even more frequently. To efficiently spray a garden larger than a few hundred square feet, I suggest buying an industrial-grade, 3-gallon backpack sprayer with a side-handle pump. ”

“ There is, as yet, no conclusive evidence on many of the matters concerning the relation of vitamines to plant growth. But it seems that these substances are of almost universal occurrence in the organic world; that they are not of the same general type as other substances which are essential to the nutrition of plants or animals, but have specific stimulating or regulating effects upon the physiological activities of the organism ”

“ In the struggle for existence the dominance of these favored forms can not, however, be indefinitely maintained. The roots of one species of plant and their associated microbes, in appropriating their required supplies of nutritive materials, induce a metabolism of the soil that, sooner or later, renders it better fitted for other species of plants and other microbe associates; and these, in their turn, prepare the way for species of still different requirements in their processes of nutrition. ”

“ Numerous problems relating to nutrition wait for solution—the relations of chlorophyll, of the nitro-bacteria, the acquisition of nitrogen, the balance and combined action of the mineral elements in the soil, the formation and work of the alkaloids, glucosides, pigments, and other compounds in the plant, and the ascent of sap, are only a part of the subjects concerning which we are still in the dark. ”

“ All insight not only into the chemical processes in the nutrition of plants, but also into the mechanical laws of the movement of the sap, and generally into the whole internal economy of plants, depends on a knowledge of the fact, that it is only the cells which contain chlorophyll, and therefore in the higher plants the leaves chiefly as consisting largely of such cells, which have the power of converting the gaseous food supplied by the atmosphere into the substance of the plant with the aid of the materials taken up from the soil. ”

“ The confusion between oxygen-respiration and the gas interchanges in carbon-assimilation was by no means eliminated even recently, though it can no longer withstand the deliberate onslaughts now made on it. That the roots take up food as such from the soil, and that that food is directly employed by the plant for its nutrition is even yet implied in daily conversation around us ”

“ Cramping its roots in a pot, or cutting them, or ringing its branches, will make a tree bear very early: bringing about a premature establishment of that relative innutrition which would have spontaneously arisen in course of time. Such facts by no means show that in plants sexual genesis increases as nutrition diminishes. When it has once set in, sexual genesis is scanty or imperfect unless nutrition is good. Though the starved plant may blossom, yet many of its blossoms will fail ”

“ The estimation of the value of the flesh-forming materials is far more difficult than that of sugar, starch, pectine compounds, and fat. The nitrogenous constituents of food must be in a highly elaborated state before they are capable of being assimilated. In seeds—in which vegetable substances attain their highest degree of development—they probably exist in the most digestible form, whilst much of the nitrogen found in the stems and leaves of succulent plants, is either in a purely mineral state, or in so low a degree of elaboration as to be unavailable for the purpose of nutrition. ”

“ However, additions of other mineral nutrients like phosphorus, potassium, and especially calcium may still be necessary.
Lawn health is similar to garden health. Both depend on the presence of large enough quantities of organic material in the soil. This organic matter holds a massive reserve of nutrition built up over the years by the growing plants themselves. When, for reasons of momentary aesthetics, we bag up and remove clippings from our lawn, we prevent the grass from recycling its own fertility. ”

“ The greater part of the human food of plant origin represents in nature the nutrient material supplied by the parent plant for the early life of the seedling. All grains, nuts, fruits and roots, and tubers are merely modified forms of food material adapted to the rapid nourishment of the young plant.
The starch and the oil of seeds, the sugar of fruit, and the lesser quantities of nitrogen contained in all seeds, are in a more available form for cell-nourishment than would be the original mature portions of plant life. ”

“ Among these are the mineral substances which are indispensable for the proper life and growth of plants. These plant nutrients are so indispensable that if any one of them is absent, it is absolutely impossible for the plant to continue its life functions. The indispensable plant-foods gathered from the soil by the root-hairs, in addition to water, are: potassium, calcium, magnesium, iron, nitrogen, and phosphorus,—all in their proper combinations. ”

“ Fermenting fruit pulp attracts yellow jackets so it is sensible to incorporate it quickly into a pile and cover well with vegetation or soil.
The watery pulp of fruits is not particularly rich in nutrients but apple, grape, and pear pulps are generously endowed with soft, decomposable seeds. Most seeds contain large quantities of phosphorus, nitrogen, and other plant nutrients. It is generally true that plants locate much of their entire yearly nutrient assimilation into their seeds to provide the next generation with the best possible start. ”

“ In practically every soil that has been cultivated and cropped, in long-settled districts, the amounts of nitrogen, phosphoric acid and potash which are immediately available will be too meager to produce a good crop of vegetables. It becomes absolutely necessary then, if one would have a really successful garden, no matter how small it is, to add plant foods to the soil abundantly. ”

“ Salts containing nitrogen are equally vital, while a number of mineral compounds are necessary for healthy growth. So that we see that the minerals absorbed in solution by the roots, as well as the carbonic acid gas absorbed from the air by the leaves, and the energy of light absorbed by the green colour are all equally necessary to the life of the plant, as all help in the building up of its food.
We have now seen that plants require food just as much as animals do ”

“ Animals require water, mineral matter, protein, sugar, starch, and fat.
4. Plants require the same; but the seed being a storehouse part of the plant, it will not have sugar, and water has to be supplied when the new plant is to be formed. [119]
5. Seeds contain, therefore, mineral matter, protein, starch, and fat.
Note 1.—Seeds will grow in water until their stored food is used: they must then be planted in soil, to get further nourishment.
Note 2.—The two fuel foods, starch and fat, are not found together in abundance in seeds; one or the other will be much in excess. ”

“ The effects of habit on plant-life are nowhere better seen than in the curious differences which exist between the food and feeding of certain plants and the practices of their more familiar plant-neighbours. The food of an ordinary green plant, as is well known, consists of inorganic matters. Water, minerals in solution, ammonia, and carbonic acid gas, constitute the materials from which an ordinary plant derives its sustenance. ”

“ The whole system of forcing vegetables and fruit, so generally resorted to for the early supply of our markets, is, in truth, founded on the principle we are now discussing; and by the regulated application of heat, light, and moisture, we are able to hasten or to retard, to a very considerable extent, the ordinary stages of vegetable life. But to ensure success in our operations, we must be careful to proportion the supply of nourishment to the state of the plant at the time. ”

“ So that while the formation of leaf-buds in place of flower-buds may be and generally is due to an excess of nutrition, inducing over activity of the vegetative organs, the production of phyllomorphic or chloranthic flowers may be owing rather to a perversion of development arising from injury or from some debilitating agency. ”

“ Most orchards and groves are fertilized only with nitrogen, phosphorus and potash, and limed when necessary. Nitrogen can stimulate size of fruit at the expense of quality.
A paper by P. W. Rohrbaugh [16] , Plant Physiologist of the California Fruit Growers Exchange, Ontario, California, deals with eleven mineral nutrient deficiencies and their causes, viz: calcium, magnesium, potash, phosphorus, sulphur, nitrogen, iron, boron, zinc, manganese, copper, and this might well be used as a guide for nut trees. ”

“ Instead of letting the weeds get away with any plant food, he should be furnishing more, for clean and frequent cultivation will not only break the soil up mechanically, but let in air, moisture and heat—all essential in effecting those chemical changes necessary to convert non- available into available plant food. ”

“ Plants take all their nourishment in the form of soups, and very weak ones at that. Plant food to be available must be soluble to the action of the feeding root tubes; and unless it is available it might, as far as the present benefiting of your garden is concerned, just as well not be there at all. Plants take up their food through innumerable and microscopic feeding rootlets, which possess the power of absorbing moisture, and furnishing it, distributed by the plant juices, or sap, to stem, branch, leaf, flower and fruit. ”

“ As an article of food Peas are the most nutritious of all vegetables, rich in phosphates and alkalies, and the plant makes a heavy demand on the soil, constituting what is termed an exhausting crop. For this reason, and also because the time that elapses between sowing seed and gathering the produce is very brief, it is imperative that the land should be well prepared to enable the roots to ramify freely and rapidly collect the food required by the plant. ”

“ Among plants, which are all constantly in contact with the gaseous, liquid, and solid matters to be incorporated with their tissues, and which, in the same locality, receive not very unlike amounts of light and heat, differences in the supplies of available nutriment have but a subordinate connexion with differences of growth. Though in a cluster of herbs springing up from the seeds let fall by a parent, the greater sizes of some than of others is doubtless due to better nutrition, consequent on accidental advantages ”

“ Young beets, either in the form of a vegetable or a salad, are considered to be very wholesome.
CARROTS, TURNIPS, PARSNIPS, OYSTER PLANT.
Carrots, turnips, parsnips and oyster plant, although containing a large percentage of water, are considered valuable as nutrients, the turnip being the least nutritious.
GREEN VEGETABLES.
Green vegetables do not contain much nutriment, and are chiefly valuable as affording a pleasing variety in diet; also for supplying mineral matter and some acids. In this class we may include cabbage, cauliflower, spinach, lettuce and celery. ”

“ Those two substances constitute the necessary aliment of vegetables: at the same time it is notorious that various matters, such as manures, earths, &c., greatly facilitate the growth of plants; but these matters produce this effect either by supplying a greater quantity of carbonic acid, or by acting in a manner similar to condiments; for in the same way as spices taken into the stomach along with food invigorate the digestive power, so do many minerals, when absorbed by the roots, operate in promoting the nutrition of vegetables. ”

“ In the case of leguminous plants, nitrogen is rendered available for nutrition by means of bacteria inhabiting nodules in the roots of the legumes. These two great discoveries have proved of incalculable benefit to practical agriculture. Chemical science in its relations to agriculture has shown that the fertility of the soil may be conserved and increased, while the magnitude of the crops harvested is sustained or augmented. Thus, no matter how rapid may be the increase of population, agricultural chemistry will provide abundant food. ”

“ It is remarkable that the most abundant [9] constituents of atmospheric air—oxygen and nitrogen—are not assimilable by plants, although these elements enter largely into the composition of vegetable substances. In the soil, also, the part which ministers to the wants of vegetables is relatively quite insignificant in amount.
Plants are unendowed with organs of locomotion, their food must therefore be within easy reach. Every breeze wafts gaseous nutriment to their expanded leaves, and their rootlets ramify throughout the soil in search of appropriate mineral aliment. ”