Vegetable grafting is a century-old technique that is done extensively in other parts of the world and is gaining in popularity in the United States according to Kelly McGowan, horticulture educator with University of Missouri Extension.
"Vegetable grafting can be used to overcome poor soil conditions, reduce disease susceptibility and improve plant production and yields," said McGowan.
Grafting is defined as inserting tissues of one plant into those of another so that the two plants may join. In vegetables, grafting is primarily done with tomatoes, eggplant, cucumber and watermelon.
For grafting, one plant is selected for its roots which is called the rootstock. The other plant is selected for its stem, leaves, flowers or fruit and is called the scion.
"Several different grafting techniques and methods can be used to connect the scion and rootstock," said McGowan.
After grafting takes place, plants are placed in a healing chamber for a period of time while 'healing' takes place.
For more information on vegetable grafting, visit the nearest county extension office or go online to http://www.extension.missouri.edu or http://www.vegetablegrafting.org.
Community on 05/04/2016