Following the holidays, the seed/garden catalogs start to arrive in the mail. While the snow is flying, I can't think of a more pleasant pastime than flipping through all the new catalogs and forming lists of new vegetables, herbs, and flowers I'm going to try this Spring!
Sometimes I even start a few things on the windowsill or under a grow light later on in January. I've even been known to start a few tomatoes for an early start and geraniums, too.
You can start parsley, some other herbs and leeks in February, onions, scallions and shallots. Lettuce seedlings and escarole, Chinese cabbage and celery can be started now and put out into a cold frame in March, then on into the ground by late March/April along with pansies and petunias, and hardy herbs and perennials. Spinach, Swiss Chard and beets are pretty hardy, too. There are so many new Japanese greens, cole family and Italian greens hitting the market lately, too. Lots of these can be used as baby/micro greens and mature in less than thirty days or can be used as cut-and-come-again types of salad fillers that can even be grown in a planter or a pot in space-limited gardens or even on a window sill. A few times I've grown an English cucumber by training it along and up around a large picture window! There are varieties of these cucumbers that are meant to be grown in greenhouses so are well suited to this type of growing indoors.
In March and April I start seedlings for the warmer weather plants like the main crop of tomatoes, eggplants, peppers, zucchini, cucumbers.
The garden soil is improved by tilling in compost, leaves, seaweed and peat moss. I don't like to use any chemicals in the garden.


Reply With Quote

