If you grow strawberries in your vegetable garden, the desire to multiply them to harvest more each year is very present. A beautiful promise kept by layering them. Economical and easy, you just have to discover the precise gestures to multiply the strawberry plants.
From June tofallthem strawberries remontant or non-remontant are expected. In the vegetable garden, multiply the plants yourself using the runners to collect even more.
When to multiply strawberry plants?
The summer period, from June, is favorable for multiplying everbearing or non-everbearing strawberries. Once the spring harvests are over and just before the next harvests at the end of summer, carry out the multiplication. This is the favorable moment for the development of the “stolons”, stem starting from a main foot, crawling on the ground and which bears rosettes strawberry leaves with small emerging roots: the future strawberry plants.
How to operate the multiplication of strawberry plants?
Once the stolon has been identified, three techniques are available to you.
- Technique 1: prepare a bucket with gravel in the bottom then fill it to the top with horticultural compost. Place a rosette of leaves on the surface and with your finger, bury it one centimeter into the bucket. Place the bucket outside, away from the Sun. Water regularly so that the rosette takes root well and develops into a robust strawberry plant.
- Technique 2: stand next to the strawberry plant that has produced a stolon. Take the rosette from the stolon and plant it in the ground. Keep the rod that connects the two parts. Leave it to nature and you will obtain, in the fall, a vigorous foot that can be replanted in the final place in the vegetable garden.
- Technique 3: for gardeners who lack timelet nature take its course and the runners will eventually replant themselves in your strawberry plantation and it will be time, in the fall, to move them.
Sowing, another method of multiplication?
Very few gardeners sow strawberries because the method is longer and more sensitive to success. For this, proceed from February to June, in a box filled with two thirds of substrate horticultural special sowing and one third of sand, place it in a room with a temperature of about 20°C. The first seedlings will appear after a month and when they bear three to four leaves, transplant them. Then, take care to moisten the soil by letting the soil dry well between two watering. The following spring, the young plants sown and transplanted can be replanted in the vegetable garden. Take care to keep a space of 35 to 40 centimeters between two strawberry plants.
A tip to know for successful sowing : two to three days before sowing, put the seeds in the tray at the bottom of the refrigerator to stimulate seed germination. This stage makes the seeds believe that they are entering the winter and then the spring period and that the time to grow is coming. A trick to guarantee the success of strawberry sowing!
The Gariguette strawberry, resulting from the crossing of the Belrubi and Favette varieties Highly appreciated, the Gariguette strawberry variety was obtained at INRA by crossing the Belrubi and Favette varieties in 1976. © YannGarPhoto – CC by-nc 2.0
The tomato and its many varieties Tomatoes come in many varieties, from green to red to yellow. The shape, size, taste and texture are also very variable. © Frédérique Bressoud, INRA photo library
Garlic heads and their cloves Display of garlic heads at a fruit and vegetable stall in Copacabana Market, Rio de Janeiro, Brazil. © Jean-Marie Bossennec, INRA photo library
Breadfruit and its tropical fruit Native to Oceania, breadfruit is grown in the tropics for its edible fruit, breadfruit. The fruit is also called “country chestnut” in the French West Indies. © Jean-Marie Bossennec, INRA photo library
Exotic fruits: dates, lemons and coconut Carambolas, lemons, dates, or coconuts belong to the large family of exotic fruits. © Jean Weber, INRA photo library
Carambolas, these star-shaped fruits Star-shaped fruits, carambolas are often used by pastry chefs to decorate their creations. © Christophe Maitre, INRA photo library
A purple cauliflower from Sicily Who said cauliflower had to be white? This violetto di Sicilia type Italian cauliflower, originally from Sicily, adds color to our plates! © Véronique Chable, INRA photo library
Cross section of a red cabbage This photo does not represent a maze but a cross section of a red cabbage. Present it this way to your children, they may want to taste it! © Anne-Hélène Cain, INRA photo library
Quince, quince fruit The quince, fruit of the quince tree, is native to the island of Crete, Greece. When ripe, the quince is covered with a yellow finery and can be eaten in particular in jam. © Anne-Hélène Cain, INRA photo library
Cucurbitaceae: Halloween vegetables Some Cucurbitaceae, used as decoration for the Halloween party, really take on a hideous appearance for the occasion! © Jean Weber, INRA photo library
Gourds and pattypan squash, two cucurbits The gourds and squash, two cucurbits, have various shapes and colors and are logically used in decoration. © Jean Weber, INRA photo library
Reunion papaya, a tasty berry Papayas, originally from Mexico, are also grown in tropical countries. These berries can overshadow currants and blueberries because they can weigh up to 5 kilograms! © Bertrand Nicolas, Inra photo library
Varieties of peppers and peppers Varieties of peppers and peppers are particularly studied in the genetics and plant improvement unit at INRA in Avignon. © Christian Slagmulder, INRA photo library
Yellow pears from the market Yellow pears neatly lined up on a market stall are mouth-watering… © Bertrand Nicolas, INRA photo library
Capsaicin, the molecule of peppers and chili peppers Bell peppers and chili peppers belong to the same genus (Capsicium), but differ in their content of capsaicin, the molecule responsible for the spicy taste. © Christian Slagmulder, INRA photo library
Faba bean or fodder bean Faba bean, or fodder bean, produces pods that contain two to five grains. © Gérard Duc, INRA photo library
Brussels sprouts, plant buds Brussels sprouts, often denigrated by children for their bitter taste, correspond to the axillary buds of the plant. © Anne-Hélène Cain, INRA photo library
The amazing Yellow King mandarin The Yellow King mandarin, with its more than special appearance, belongs to the SRA Inra-Cirad collection in San-Giuliano, Corsica. © Camille Jacquemond, Inra photo library
An old variety of Cantaloupe melon There are many varieties of melon. Here, we can observe an old variety of melon grown in France, of the Cantaloupe type. © Michel Pitrat, Inra photo library
Eggplant varieties There are a large number of varieties of eggplant, from the most primitive with small, pale fruits (on the right) to the most advanced, mostly consumed (on the left). © Marie-Christine Brand-Daunay, INRA photo library
The walnut and its husk, this green envelope As a nut ripens, the pulp (or husk) that surrounds the shell cracks and dries out. © Anne-Hélène Cain, INRA photo library
A blooming beefsteak tomato The deformation of this beefsteak tomato comes from a defect in the flower, and therefore affects the fruit. This phenomenon occurs especially in large-fruited varieties. © Philippe Esteve, external author, INRA photo library
Endives with their roots The endives are “forced in the dark”, that is to say grown in unnatural conditions. The bud obtained from the root constitutes the white and edible part of the endive. © Claire Dore, INRA photo library
White currants, a low-acid variety While red currants are very acidic, the white currant variety is much less so. © Michel Pitsch, Inra photo library
Landraces of potatoes The primitive varieties of potatoes have very specific shapes. © P. Rousselle, INRA photo library
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