Optimal pH Levels for specific vegetables

Vegetables pH 5.5 to 6.5

1. Carrots: 5.5-6.5
2. Celery: 5.8-6.7
3. Cucumbers: 5.5-7.0
4. Garlic: 6.0-7.0
5. Lettuce: 6.0-7.0
6. Onions: 6.0-7.0
7. Parsley: 5.0-7.0
8. Radishes: 5.5-6.8
9. Spinach: 6.0-7.5
10. Tomatoes: 5.5-7.5

Vegetables pH 6.0 to 7.5

1. Beets: 6.0-7.5
2. Broccoli: 6.0-7.5
3. Brussels Sprouts: 6.0-7.5
4. Cabbage: 6.0-7.5
5. Cauliflower: 6.0-7.5
6. Green Beans: 6.0-7.5
7. Kale: 6.0-7.5
8. Peas: 6.0-7.5
9. Peppers: 6.0-7.0
10. Squash (Summer and Winter): 6.0-7.5
11. Sweet Corn: 6.0-7.5
12. Swiss Chard: 6.0-7.5

Vegetables pH 6.5 to 7.5

1. Asparagus: 6.0-8.0
2. Collard Greens: 6.0-7.5
3. Leeks: 6.0-8.0
4. Mustard Greens: 6.0-7.5
5. Okra: 6.5-7.5

Vegetables pH 5.5 to 7.5

1. Artichokes: 6.5-7.5
2. Bok Choy: 6.0-7.5
3. Chard: 6.0-7.5
4. Eggplant: 5.5-7.5
5. Pumpkins: 6.0-7.5
6. Turnips: 5.5-7.0

Vegetables pH 5.5 to 7.0

1. Kohlrabi: 6.0-7.5
2. Parsnips: 5.5-7.0
3. Potatoes: 4.8-6.5
4. Rhubarb: 5.5-7.0

Notes:

• Potatoes generally prefer more acidic soil (closer to pH 5.0).
• Tomatoes can handle a wider range, making them versatile for different garden soils.
• Carrots and radishes tend to favor slightly more acidic soils to maintain optimal growth.

Understanding and maintaining the appropriate pH for your vegetables can significantly enhance their growth, yield, and resistance to diseases. Regular soil testing is recommended to keep your garden soil within the desired pH range for your chosen crops.