Hardening off is a process of slowly taking your seeds
outdoors and allowing them to adjust to their new environment. During this process plant growth slows and
more food is stored internally in the plants increasing the thickness of their
outer leaf layers.
I like to think of it like this: my seedlings are still
babies and need extra care and attention.
They are still vulnerable to the harsh sun and the changes in
temperature. Up to this point they have
been in my home in a controlled environment with the same amount of light and a
relatively predictable temperature. It is
now my job to help them adjust to the outside changes before they are planted
so that they can survive.
Here is how I went about hardening off our seedlings:
DAY 1: Find a
protected/covered area and set your seedlings under this area for 1 hour. Then
return them to your indoor seed starting area (ours is under lights in the
basement).
DAY 2: Same process but leave them out for 2 to 3 hours.
DAY 3: Same process
but leave them out for 4 hours.*
DAY 4: Same process
but leave them out for 5 hours.*
DAY 5: Same process
but leave them out for 6 hours.*
DAY 6: Same process
but leave them out for 7 hours.*
DAY 7: Same process
but leave them out for 8 hours.*
DAY 8: Let plants
spend the night outdoors under the covered/protected area.
DAY 9 thru 14: Gradually increase the amount of time the
seedlings are spending in the sun.
*you can also gradually introduce the sun (starting on day
3) in the morning light for about 1 hour then pull them back to the shade for
the rest of the time.
(This process will take a least 7 days but could go on for
up to 10 days depending on your specific zone).
I choose to just do this process for 8 days, but the closer
you go to 10 days the better the chances of your plants surviving the
transplant process. Above all make sure you don't skip this hardening off process. You worked hard to take care of your seedlings and it would be very disappointing to loose them at this point!
NOTE: Be aware of the
weather and temperature outside during this process. (See chart below) If the
temperatures are going to drop lower than the minimum temperature recommended
for your crop bring them indoors.
Recommended Minimum Temperatures
Hardy
|
40 degrees F
|
Broccoli, Cabbage, Onions, Leeks, Parsley
|
Half-Hardy
|
45 degrees F
|
Celery, Lettuce
|
Tender
|
50 degrees F
|
Pumpkin, Squash, Sweet Corn
|
Tender
|
60 degrees F
|
Cucumber, Muskmelon
|
Tender
|
65 degrees F
|
Basil, Peppers, Tomatoes
|
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