Vegetable sowing: The right temperature for the preculture

 Each plant species has an optimal germination temperature at which strong shoots grow rapidly from the seeds. Vegetable seeds germinate at these temperatures.

If you want to harvest tasty vegetables as early as possible, you should start sowing early. 

You can sow the first vegetables as early as March. 

Especially for species that only start to blossom and bear fruit late, such as artichokes, peppers and aubergines, you should not wait too long. 

Fruit vegetables from warmer regions and exotic fruits, for example Andean berries, require high growing temperatures. 

Cabbage and leek plants have lower demands, leafy vegetables such as spinach and chard, but even the robust root vegetables like it cooler. 

Lettuce in particular germinates only hesitantly at temperatures above 18 degrees Celsius.

Once the seedlings have been broadly sown in seed trays, they are "pricked", i.e. replanted in individual pots as soon as the first leaves start to sprout. 

Then the temperature is lowered a little (see table). 

The following applies: the less light, the cooler the further cultivation, so that the young plants grow more slowly and remain compact. 

If the temperatures in the cold frame or greenhouse fall below the above-mentioned values, 

the risk of shooters increases, especially with kohlrabi and celery.

Germination temperatures for vegetable seeds

Optimum germ temperature: Cool preculture

(12 to 16 °C) 

Vegetables: broad beans (broad beans), peas, carrots, lettuce, parsnips, radishes and

radish, spinach 

Notes: After germination at 10 to 20 °C

continue to cultivate

Optimum germ temperature: Middle

Heat demand

(16 to 20 °C) 

Vegetables: Cauliflower and broccoli, chicory, kohlrabi, tuber fennel, chard, May and autumn turnips, leek, parsley, beetroot, chives, celery, onions, savoy cabbage 

Notes: After germination at 16 to 20 °C

continue to cultivate

Optimum germ temperature: Warm cultivation

(22 to 26 °C)

Vegetables: Andean berries, aubergines, bush and pole beans, cucumbers, melons, pumpkin and zucchini, peppers and hot peppers, tomatoes, sweet corn

Notes: After pricking at 18 to 20 °C

continue to cultivate

 The sowing soil should be fine-grained and low in nutrients. 

You can get special propagation soil in the shops, but you can also make your own propagation soil. 

Distribute the seeds evenly over the soil. 

Large seeds such as peas and nasturtium can also be sown individually in small pots or multi-pot plates, while fine seeds are better sown in seed trays. 

Press the seed and soil lightly so that the germinating roots are in immediate contact with the soil. 

On the seed package you will find information on whether the plants are dark or light germinators. 

So-called dark germinators should be sprinkled with a thin layer of soil, while the seeds of light germinators remain on the surface.