How to Water for Better Tasting Crops

Reader Contribution by Benedict Vanheems
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The taste of fruits and vegetables is determined by the combination of sugars, vitamins and aroma compounds found naturally within them. Too much water will dilute these flavor components, while less watering helps to concentrate flavor and nutrients.

When crops are watered very sparingly, yields may be a little smaller, but the flavor becomes more intense. Soils rich in organic matter hold onto soil moisture for longer. This means you need to water less often to enhance taste.

Minimizing Watering to Enhance Taste

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