Optimal pH and EC Values for Hydroponic Herbs: The Ultimate Guide

By Raymond
Optimal pH and EC Values for Hydroponic Herbs: The Ultimate Guide

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Maintaining the correct balance of nutrients and acidity is the cornerstone of successful hydroponic gardening. Unlike soil-based gardening, where the earth acts as a buffer, hydroponic systems require precise control over the environment. Two of the most critical measurements you’ll monitor are pH (potential Hydrogen) and EC (Electrical Conductivity).

In this guide, we’ll explain why these values matter and provide a comprehensive, searchable database of optimal ranges for all your favorite herbs, vegetables, and decorative plants.

Understanding pH and EC

pH measures how acidic or alkaline your nutrient solution is on a scale of 0 to 14. For most hydroponic plants, the “sweet spot” is slightly acidic, typically between 5.5 and 6.5. (For a deeper look at adjustment techniques, see our guide on managing pH levels).

If the pH drifts outside this range, your plants may suffer from “nutrient lockout,” where they are physically unable to absorb specific minerals even if they are present in the water.

What is EC?

EC measures the electrical conductivity of your water, which tells you the concentration of dissolved salts (nutrients). A higher EC means more nutrients are present.

Different plants have different “appetites.” For example, heavy feeders like tomatoes require a higher EC, while delicate herbs like lettuce and mint prefer a lighter touch (see our list of best hydroponic plants for beginners for more examples).


Searchable Nutrient Guide

Use the table below to find the exact pH and EC requirements for your specific plants. You can search by name to quickly filter the results.

Showing 114 plants
Plant Optimal pH Optimal EC (mS/cm) PPM (700 Scale)
African Violets 6.0 - 7.0 1.2 - 1.5 840 - 1050
Anise 5.8 - 6.4 0.8 - 1.4 560 - 980
Anthurium 5.0 - 6.0 1.6 - 2.0 1120 - 1400
Antirrhinim 6.5 1.6 - 2.0 1120 - 1400
Aphelandra 5.0 - 6.0 1.8 - 2.4 1260 - 1680
Artichoke 6.5 - 7.5 0.8 - 1.8 560 - 1260
Asparagus 6.0 - 6.8 1.4 - 1.8 980 - 1260
Arugula 6.0 - 7.5 0.8 - 1.8 560 - 1260
Aster 6.0 - 6.5 1.8 - 2.4 1260 - 1680
Banana 5.5 - 6.5 1.8 - 2.2 1260 - 1540
Basil 5.5 - 6.5 1.0 - 1.6 700 - 1120
Bean (Common) 6.0 - 6.5 1.8 - 2.4 1260 - 1680
Beans (Italian Bush) 6.0 - 6.5 1.8 - 2.4 1260 - 1680
Beans (Lima) 6.0 - 6.5 1.8 - 2.4 1260 - 1680
Beans (Pole) 6.0 - 6.5 1.8 - 2.4 1260 - 1680
Beetroot 6.0 - 6.5 0.8 - 5.0 560 - 3500
Begonia 6.5 1.4 - 2.4 980 - 1680
Bell Peppers 6.0 - 6.5 1.8 - 2.8 1260 - 1960
Black Currant 6 1.4 - 1.8 980 - 1260
Blueberry 4.0 - 5.0 1.8 - 2.0 1260-1400
Bok Choi 6.0 - 7.0 1.5 - 2.5 1050 - 1750
Broad Bean 6.0 - 6.5 1.8 - 2.2 1260 - 1540
Broccoli 6.0 - 6.5 2.8 - 3.5 1960 - 2450
Bromeliads 5.0 - 7.5 0.8 - 1.2 560 - 840
Brussell Sprout 6.5 - 7.5 2.5 - 3.0 1750 - 2100
Cabbage 6.5 - 7.0 2.5 - 3.0 1750 - 2100
Caladium 6.0 - 7.5 1.6 - 2.0 1120 - 1400
Canna 6 1.8 - 2.4 1260 - 1680
Cannabis Indica 5.8 2.4 - 2.8 1680 - 1960
Cannabis Sativa 5.8 1.0 - 1.5 700 - 1050
Capsicum 6.0 - 6.5 1.8 - 2.2 1260 - 1540
Carnation 6 2.0 - 3.5 1400 - 2450
Carrots 6.3 1.6 - 2.0 1120 - 1400
Catnip 5.5 - 6.5 1.0 - 1.6 700 - 1120
Cauliflower 6.0 - 7.0 0.5 - 2.0 350 - 1400
Celery 6.5 1.8 - 2.4 1260 - 1680
Chamomile 5.5 - 6.5 1.0 - 1.6 700 - 1120
Chervil 5.5 - 6.5 0.8 - 1.8 560 - 1260
Chicory 5.5 - 60 2.0 - 2.4 1400 - 1680
Chives 6.0 - 6.5 1.8 - 2.4 1260 - 1680
Chrysanthemum 6.0 - 6.2 1.8 - 2.5 1260 - 1750
Cilantro 5.8 - 6.4 1.2 - 1.8 840 - 1260
Coriander 5.8 - 6.4 1.2 - 1.8 840 - 1260
Cucumber 5.8 - 6.0 1.7 - 2.5 1190 - 1750
Cymbidiums 5.5 0.6 - 1.0 420 - 700
Dahlia 6.0 - 7.0 1.5 - 2.0 1050 - 1400
Dieffenbachia 5 1.8 - 2.0 1260 - 1400
Dill 5.5 - 6.4 1.0 - 1.6 700 - 1120
Dracaena 5.0 - 6.0 1.8 - 2.4 1260 - 1680
Eggplant 5.5 - 6.5 2.5 - 3.5 1750 - 2450
Endive 5.5 2.0 - 2.4 1400 - 1680
Fennel 6.4 - 6.8 1.0 - 1.4 700 - 980
Ferns 6 1.6 - 2.0 1120 - 1400
Ficus 5.5 - 6.0 1.6 - 2.4 1120 - 1680
Fodder 6 1.8 - 2.0 1260 - 1400
Freesia 6.5 1.0 - 2.0 700 - 1400
Garlic 6 1.4 - 1.8 980 - 1260
Gerbera 5.0 - 6.5 2.0 - 2.5 1400 - 1750
Ginger 5.8 - 6.0 2.0 - 2.5 1400 - 1750
Gladiolus 5.5 - 6.5 2.0 - 2.4 1400 - 1680
Granadilla 6.5 1.6 - 2.4 1120 - 1680
Hot Peppers 6.0 - 6.5 1.8 - 2.8 1260 - 1960
Impatiens 5.5 - 6.5 1.8 - 2.0 1260 - 1400
Kale 5.5 - 6.5 1.2 - 1.5 840 - 1050
Lavender 6.4 - 6.8 1.0 - 1.4 700 - 980
Leek 6.5 - 7.0 1.4 - 1.8 980 - 1260
Lemon 5.5 - 6.5 1.0 - 1.6 700 - 1120
Lettuce 5.5 - 6.5 0.8 - 1.2 560 - 840
Marjoram 6 1.6 - 2.0 1120 - 1400
Marrow 6 1.8 - 2.4 1260 - 1680
Melon 5.5 - 6.0 2.0 - 2.5 1400 - 1750
Mint 5.5 - 6.0 2.0 - 2.4 1400 - 1680
Monstera 5.0 - 6.0 1.8 - 2.4 1260 - 1680
Mustard Cress 6.0 - 6.5 1.2 - 2.4 840 - 1680
Okra 6.5 2.0 - 2.4 1400 - 1680
Onions 6.0 - 6.7 1.4 - 1.8 980 - 1260
Oregano 6.0 - 7.0 1.8 - 2.3 1260 - 1610
Pak-choi 7 1.5 - 2.0 1050 - 1400
Palms 6.0 - 7.5 1.6 - 2.0 1120 - 1400
Parsley 5.5 - 6.0 0.8 - 1.8 560 - 1260
Parsnip 6 1.4 - 1.8 980 - 1260
Granadilla 6.5 1.6 - 2.4 1120 - 1680
Paw-Paw 6.5 2.0 - 2.4 1400 - 1680
Pea 6.0 - 7.0 0.8 - 1.8 560 - 1260
Peas (Sugar) 6.0 - 6.8 0.8 - 1.8 560 - 1260
Pepino 6.0 - 6.5 2.0 - 5.0 1400 - 3500
Peppers (Bell) 6.0 - 6.5 2.0 - 3.0 1400 - 2100
Peppers (Chilli) 5.8 - 6.3 1.8 - 2.8 1260 - 1960
Peppers (Hot) 5.0 - 6.5 3.0 - 3.5 2100 - 2450
Pineapple 5.5 - 6.0 2.0 - 2.4 1400 - 1680
Potato 5.0 - 6.0 2.0 - 2.5 1400 - 1750
Pumpkin 5.5 - 7.5 1.8 - 2.4 1260 - 1680
Radish 6.0 - 7.0 1.6 - 2.2 1120 - 1540
Red 6 1.4 - 1.8 980 - 1260
Rhubarb 6 1.6 - 2.0 1120 - 1400
Rocket 6.0 - 7.5 0.8 - 1.8 560 - 1260
Rosemary 5.5 - 6.0 1.0 - 1.6 700 - 1120
Roses 5.5 - 6.0 1.5 - 2.5 1050 - 1750
Sage 5.5 - 6.5 1.0 - 1.6 700 - 1120
Silverbeet 6.0 - 7.0 1.8 - 2.3 1260 - 1610
Spinach 5.5 - 6.6 1.8 - 2.3 1260 - 1610
Squash 5.0 - 6.5 1.8 - 2.4 1260 - 1680
Strawberries 5.5 - 6.5 1.8 - 2.2 1260 - 1540
Sweet Corn 6 1.6 - 2.4 1120 - 1680
Sweet Potato 5.5 - 6.0 2.0 - 2.5 1400 - 1750
Swiss Chard 6.0 - 6.5 1.8 - 2.3 1260 - 1610
Taro 5.0 - 5.5 2.5 - 3.0 1750 - 2100
Tarragon 5.5 - 6.5 1.0 - 1.8 700 - 1260
Thyme 5.5 - 7.0 0.8 - 1.6 560 - 1120
Tomato 5.5 - 6.5 2.0 - 5.0 1400 - 3500
Turnip 6.0 - 6.5 1.8 - 2.4 1260 - 1680
Watercress 6.5 - 6.8 0.4 - 1.8 280 - 1260
Watermelon 5.8 1.5 - 2.4 1050 - 1680
Zucchini 6 1.8 - 2.4 1260 - 1680

* Note: EC values are measured in mS/cm. PPM values are calculated using the 700 scale.


Pro Tips for Managing Nutrients

  1. Calibrate Your Meters: Always calibrate your pH and EC pens at least once a month. Inaccurate readings are the #1 cause of system failure.
  2. Monitor Temperature: Water temperature affects pH readings. Most modern meters have Automatic Temperature Compensation (ATC), but try to keep your reservoir between 18°C and 22°C (65°F - 72°F).
  3. The “Top-Off” Rule: As plants drink water, the nutrient concentration (EC) will change. Instead of adding more nutrients immediately, top off your reservoir with plain, pH-balanced water first, then adjust the nutrients if needed. (This is especially important during heat waves where evaporation is high).
  4. Complete Reservoir Change: Every 2–4 weeks, it’s best to completely drain and refill your reservoir to prevent the buildup of specific salts that plants aren’t using.

Further Reading:

Happy Growing!

Raymond

Raymond

Helping gardeners grow more with less, from soil-free systems to sustainable techniques. Follow along for expert hydroponic guides, honest product reviews, and step-by-step tutorials.

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