April 7, 2021
Guys, I did it. I was finally able to successfully start vegetable and herb seeds indoors.
In years past, I’ve tried and failed miserably. I’m talking not a single little green sprout. However, I’ve learned a few things along the way that I’d like to share with you all.
- Temperature: make sure those little babies don’t get too cold. I think this was a major problem in my nearly 100 year old home.
- Good Seeds: I went with non-GMO organic seeds instead of the ones from the clearance aisle that were most likely expired
- Light: I actually purchased a little light that clamps onto my table. It made such a difference! Plus, it has a timer. Score!
- DIY Greenhouse: aka putting plastic wrap tightly over my seeds until they germinated.
My seedlings are 6 weeks old and I won’t lie to you, I thought they’d be bigger and more established by now. Many sources say to start the seeds I chose 6 to 8 weeks before the last frost. I’ve noticed that some others in zone 6 started their seeds in February. Maybe, this is something to note for next year. Though, I am hoping that they will take off once I plant them in my elevated garden bed.
I am happy to report that just about every seed that I planted germinated! I was not expecting that at all. So, I decided to thin out some plants a little earlier in order to give the others room to grow and stretch their roots. My lettuce seedlings were looking a little leggy, so I moved them into larger pots where I could plant them deeper. Fingers crossed for my lettuce!
Next week I will start the hardening off process.
On a side note, I’d really love a living wall full of beautiful plants.