Reusing plastic, clay, and other containers is a great way to save money and reduce the amount of plastic waste that goes into landfills. Plastic containers cannot be recycled in traditional single-stream home recycling programs and, unfortunately, programs to collect and recycle plastic pots are not common.
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It is important to clean and disinfect old pots each time you use them whether the pot is plastic, clay, or some other material. Disease-causing fungi and other organisms including insects can remain in old containers and the debris that accumulates in them, infecting the new plants potted in them.
Mineral salts can be both unsightly and damaging to plants. The salts leach through clay pots forming a white film on the outside of the pot creating an unsightly container by some gardener's standards. Salts can also accumulate around the rims of both clay and plastic containers. Salt deposits on container rims can dehydrate plant stems resting there.
Reusing old pots is a great way to reduce plastic waste but they need to be disinfected before they are used again.Proper cleaning and disinfecting of pots requires just a minimum amount of effort, yet can mean the difference between the success or failure of containerized plants. Plus it allows you to reuse containers and reduce plastic waste.
Follow the steps below to clean and disinfect used containers.
Both plastic and glazed ceramic pots are non-porous making them relatively easy to clean. Terracotta and clay pots are porous but still possible to clean.
To disinfect the pots, start by using a brush or rag to remove all the loose soil particles. Then wash pots in soapy water (dish detergent works great) and rinse clean. Soak the container in a solution containing one part household bleach to nine parts water for a minimum of 10 minutes and rinse. Prepare the solution by adding bleach to water (not water to bleach to avoid splashing) and protect skin and clothing from the bleach solution. Use the bleach solution within two hours of preparing it.
Mineral deposits can frequently form around the upper inside rim of the pot near the soil line. Remove this mineral deposit from plastic or glazed ceramic pots with a scouring pad. Tough-to-remove deposits can be scraped away with a knife. Smooth any rough edges with steel wool. Rinse the pot and it is ready for reuse.
Both terracotta and clay pots are porous and often mineral deposits are located all over the container. To clean clay pots use steel wool or a wire-bristle brush to remove mineral deposits and other debris. If mineral deposits remain, use a knife to scrape them off. Rinse pots thoroughly and soak them in a bucket of clean water until you are ready to use them. Dry clay pots can wick moisture away from the potting medium dehydrating newly potted plants.
Sometimes a soak in 10% bleach for ten minutes is not practical or efficient, such as when you are trying to disinfect just one container. Rubbing alcohol can be used as an alternative disinfectant to 10% bleach. Clean the containers in the same way as described above but instead of soaking them in bleach solution, wipe all surfaces of the container (inside and out) with a cloth soaked in undiluted 70% isopropyl alcohol (rubbing alcohol). Alternatively, the container can be sprayed with rubbing alcohol, provided adequate coverage can be obtained.
TSP cleaners (often sold as deck or siding cleaners) are occasionally used as disinfectants for pruners and other garden equipment but are not practical, economical, and/or safe to use on containers. For this reason, it is not recommended to disinfect plant containers with TSP cleaners.
Household disinfectants like surface wipes, cleaners, and sprays (i.e. Lysol, Pin-Sol, Clorox wipes, Microban, etc) are a potential alternative to a 10% bleach solution to sanitize containers. These products are generally easier and safer to use than bleach. They are very effective at killing bacteria and other pathogens on surfaces and equipment in hospitals and schools, but their effectiveness at killing plant pathogens on containers and garden equipment has not been well evaluated. It is likely that these products could be effective at disinfecting containers, but a 10% bleach solution is preferred over these products because the formulations and active ingredients of household cleaners can vary by product and their efficacy on containers is not well known.
Although disinfecting seed is not necessary for sprouting, we recommend disinfecting your seeds prior to sprouting, because if not properly disinfected, all seeds have the possibility of carrying foodborne pathogens. To ensure you are purchasing the safest possible sprouting seeds, a sample from each lot we receive is sent to an independent laboratory where it must test negative for foodborne pathogens including Escherichia coli (E. coli), Salmonella, Listeria, and Staphococcus aureus (staph). For maximum safety it is recommended that you disinfect the outside of your seeds and your sprouting container prior to sprouting.
For more information, please visit Sanitizing Seed Trays With Vinegar.
There are many methods of seed preparation ranging from rinsing with hot water or soaking in hot hydrogen peroxide, to washing with vinegar, a diluted bleach solution, or grapefruit seed extract. The current recommendation to use in the home from the University of California-Davis is to treat seed by heating on a stove for 5 minutes in a solution of 3% hydrogen peroxide (available in grocery stores) at 140°F. It is important to maintain this temperature using a clean, accurate cooking thermometer. Exceeding this temperature may damage or kill seeds resulting in poor germination. Remove seed and rinse under running room temperature water for 1 minute. Discard the hydrogen peroxide solution and do not reuse. For more information see the publication Growing Sprouts at Home.
To reduce the risk of contamination in the home we recommend that sprouts are grown in clean, sanitized containers away from areas of other food preparation and pets. People in high-risk categories such as children, pregnant women, the elderly and people with weakened immune systems are advised not to eat raw sprouts.
The appearance of roots can sometimes surprise us, because they're usually underground where we can't see their complex structure! Some seed varieties produce roots with amazingly fuzzy white hairs that appear in a mass. (Radish and broccoli are good examples.) These white roots are natural and are not mold or fungus.
In general, sprouts will be ready to eat within 2&#;10 days after you start the sprouting process, read your seed packet for guidance. Most beans are eaten just as or even before the roots have emerged, while other seeds can be allowed to grow longer. By tasting them daily, you can choose the most perfect stage of texture and deliciousness for you.
After your sprouts are the desired length, they should be placed in the refrigerator 6&#;8 hours after your last rinse. The cooler temperature will slow their growth process, so they remain at your favorite harvest size for a longer period. It is best to eat them within one week for optimum freshness.
If you see, smell, or taste any sign of declining freshness, it's time to toss the lot; clean and disinfect your sprouter before starting a new crop.
The slits were made to be very small while still allowing drainage and air circulation. Even so, some of the tiniest seeds may fall through. Pre-soaking seeds in water before placing them in the tray will allow them to plump up a bit so they'll be less likely to fall through.
Check to see if you have the divider "foot" facing down. If the divider is placed properly, it will go all the way to the bottom of the tray and prevent seeds from mixing.
There are two easy methods to choose from:
1. Pick the trays up together, leaving the water diffusing lid on but not the base. Hold the stack of trays under the faucet and let at least 6 cups of water rinse all the way through. Then replace the trays on top of the base.
2. Pour 2 cups of water through the water-diffusing lid then empty the base. Repeat three times.
Yes, this is normal. Roots naturally grow downwards and naturally seek out the slits because they are looking for the path of least resistance. The slits in the tray allow for water drainage and air circulation that is important for healthy root development.
Hand washing is the preferred method. As with most types of sprouting trays, some of the roots, seeds, or seed hulls may get lodged in the drainage slits. A gentle scrubbing with a bristle brush may be necessary to remove them. Use warm, soapy water with a soft cloth, followed by rinsing with clean running water.
If you want to learn more, please visit our website Seedling Tray Machine Price.