Best Practices for Applying Manure Safely to Vegetables

Manure is an excellent soil builder, but raw or "fresh" manure can contain harmful pathogens (like E. coli) and high ammonia levels that can harm your plants and you. Safety is paramount.

The Golden Rule: Never Use Fresh Manure on Vegetables

Fresh manure can "burn" plant roots and transmit disease. You must use fully composted (aged) manure. Composting heats the manure to temperatures that kill pathogens and weed seeds.

Best Practices for Safe Application:

1. Use Composted Manure: Ensure the manure is "finished." It should be dark, crumbly, and smell earthy, not like ammonia or waste. It should have aged for at least 6-12 months.
2. Follow the 90/120 Day Rule: This is a key food safety standard.
   • For vegetables that do not touch the soil (e.g., tomatoes, peppers, corn, eggplant), apply composted manure at least 90 days before harvest.
   • For vegetables that do touch the soil (e.g., lettuce, spinach, carrots, radishes), apply composted manure at least 120 days before harvest.
3. Apply in the Fall: The safest and most effective method is to apply and incorporate composted manure into your garden soil in the autumn. This allows it to integrate with the soil over the winter, long before you plant in the spring.
4. Incorporate It: Do not just leave manure on the surface. Mix it into the top 4-8 inches of your soil. This prevents nutrient runoff and ensures pathogens are broken down by soil microbes.
5. Practice Good Hygiene: Always wear gloves when handling manure (even composted). Wash your hands, tools, and any harvested vegetables thoroughly before eating.