Drenched? Here’s how to avoid fungal infections in your garden this wet spring

Celia Connor, a lecturer in environment and agriculture at Charles Sturt University, says increased humidity and rainfall contribute to a population explosion of different diseases, particularly fungal diseases.

“We would expect to see a different suite of plant diseases, whether bacterial, fungal or insect damage. A moist warm environment is ideal for fungal to establish on a plant,” she said.

“If planted close together, they create a humid microclimate. That’s the perfect space for fungal to proliferate.”

Connor also suggests putting the sprinklers on in the morning and letting the plants dry overnight.

“If you’ve got a watering system, put it on in the morning. So the plant foliage doesn’t retain water overnight because the cool and dark period with water sitting on the leaves increases fungal infestation,” she said.

“It’s also important to avoid the leaves, like on tomatoes, from touching the soil as many fungal diseases or bacterial diseases are soil-borne. Pull off any leaves touching the soil.”

Last spring, when a second La Nina event was declared, 50-year-old freelance chef Karl Campbell had a season with no tomatoes because of a fungal problem.

“I had to let the tomatoes go to compost. It was a bad year for tomatoes. All the neighbours said the same thing – it wasn’t just me,” he said.

Campbell started his backyard garden from scratch seven years ago but didn’t know much about gardening then. Today his garden is abundant with all kinds of veggies and fruits, which he also uses in his cooking.

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“It’s very convenient, especially with the rising cost of living. When there was a lettuce shortage I had it all here. I didn’t have to worry about it,” Campbell said.

For Campbell, growing his food is not just a hobby but also his way to be more sustainable.

“Being a chef, I work with all kinds of herbs and veggies, but I don’t think they’re organic. They’re just mass-produced in a warehouse. But when you grow your own, you can taste the difference,” he said.

“I’ve got a family, and it’s good for them too. I know what they’re eating and where their food is coming from. I worry less.”

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