So, you’ve got your seeding station all set up, all your containers are washed and sterilized, and you’ve memorized the seed catalogue. Time to start seeding, right? Well, not quite yet.
Yes, it’s true that winter and early spring is a great time to start your seeds indoors, but it really depends on the varieties you’ve chosen. Some vegetables like peppers, tomatoes, and most members of the brassica family (broccoli, cauliflower, kale, etc.) need the extra few weeks indoors to get a head start on the season.
You look outside and everything’s cold and snowy, and you get excited because it’s almost Indoor Seeding time! Starting your seeds indoors is cost-effective and gives you more control over what products are used on your plants – perfect for anyone looking to make their garden pesticide-free.
But let’s not get too ahead of ourselves, which is very easy to do right now (these cold, grey days are just begging for a burst of green!) Seeding is like trying a new recipe: we have to get the right materials, check the ingredients list, and follow the steps in the right order if we want to enjoy a delicious treat or, in this case, healthy new plants. So let’s start with Part 1: Materials & Ingredients.