Seed Starting 101

Spring is just around the corner! Can’t wait to get your veggie garden going? Here are some tips on starting seeds indoors:

• Longer season veggies such as tomatoes, winter squash, broccoli, cauliflower, cabbage and peppers are best started about anywhere from 8 to 10 weeks before the last frost date. In Teton Valley, the last frost is in the first week of June.
• Begin with a clean seedling tray or small pots. Ensure there are holes for drainage.
• Select a sunny, warm spot away from hot or cold drafts. Grow lights may be used to supplement natural light.
• Select a high quality seedling mix and dampen the mix before you fill your containers. Do not use regular soil or compost, as these may contain harmful pathogens or fungi.
• Using a pen or chopstick, make a ¼ inch hole and plant one seed in each hole.
• Gently top each hole with more seedling mix.
• A clear plastic top can be used to retain moisture during germination.
• Ensure the soil stays moist, but not soggy. A plant mister works well for this.
• Once plants have reached about 2-3 inches and have several sets of true leaves, they can be transplanted into larger containers.
• Larger seedlings should be fertilized every week with a diluted solution of liquid fertilizer.
• Once the weather has warmed, gradually acclimate your seedlings to the outdoors before transplanting them into your garden.
• Not all seeds benefit from an early start. The following seeds are best sown directly into the garden at planting time: Beans, peas, carrots, beets, radish and turnips.  Leafy greens such as chard, kale and spinach and zucchini are easily grown from seed outdoors and don’t need to be started indoors.

We have everything you need to start a seed! Come by and see our large selection of garden seeds, seedling mixes, seed starting kits, heat mats and more!

Windowsill Gardening: Sprouting

From seeds to fork in a week? No need to wait for spring, sprouting is a fast, easy and economical way to grow food indoors any time of year. Sprouts are just the beginning growth of a seed, loaded with nutrients, enzymes and chlorophyll.  Healthy and tasty, enjoy home- grown sprouts any time of year!

Sprouting Basics:

• Only sprout seeds labeled for sprouting. These seeds have been independently tested in a lab for harmful pathogens.
• Chose your seeds. Broccoli, alfalfa, mung bean or a mix are all great choices. MD Nursery now carries Botanical Interests™ seeds for sprouting.
• Use a seed sprouting tray like the Botanical Interests™ Seed Sprouter or a large mason jar with a sprouting screen or cheese cloth lid. Soak seeds overnight.
• Drain and rinse seeds. Continue to rinse and drain seeds at least twice a day until your spouts are about an inch long, usually 3- 7 days, depending on the temperature and variety.
• Store your sprouts in the fridge. They will keep for about 5 days.

Try sprouts in your favorite salad, sandwich, wrap or stir-fry.