Basically, "damping off" describes a few different types of seedling root rot, often caused by fungus. In my case, it caused the roots to curl and grow above the soil and the plants to be stunted. I didn't take too many pictures of my damped off seedlings, but here's my unhappy dill which I have since re-seeded:
Dirty little garden secret is that many seedlings damped off during our terrible spring weather |
You can find several more pictures of damped-off seedlings here and here.
In my case, I believe the contributing causes were cool, damp and dark conditions from our cool, damp and dark spring. I believe another contributing factor was that I started my seedlings too early and inside and in some cases, in too close conditions. They never got to feel the warm sun and wind through their leaves. Only the Blue Lake Bush Beans survived the same conditions without problem, but they got powdery mildew.
I dumped my sick spinach, parsley and basil. I had a couple of extra basil seedies that thrived more due to my ignoring them than anything else. They're still doing great and I recently replanted them in a new container:
Surviving Basil |
I simply started over with the parsley. Whole Foods had an herb seedling sale this week, and I picked one up for $1.80 including tax:
New Italian flat leaf parsley (and shhh, but I added a few spinach and lettuce seeds to see what happens) |
As a precaution, before I replanted in the same pots in which the seedlings became ill, I washed the pots and soaked them in diluted bleach for 10 minutes or so.
The English Lavender looked like it was going to die, but I staked it on a couple of chopsticks and it's thriving now. They say not to grow lavender from seed, that it will either not come up or will produce what they call a "mongrel plant", but mine looks pretty good now and whatever kind of plant it is, it sure smells like lavender:
English Lavender, mongrel? Whatever it is, it sure smells wonderfully like lavender. |