Vegetables, herbs, sowing, harvest, food-growing methods and home food preservation.
Quick answer: Dry sturdy herbs like rosemary, thyme and sage by air-drying or in an oven at 95–120°F (35–50°C) until they crumble — stored well, they hold their flavor for 8–12 months. Freeze soft herbs like basil, parsley and dill whole or chopped in an airtight container at 0°F (-18°C) or below, where they keep…
Quick answer: Plant onion sets once the soil has warmed to around 50°F (10°C), pushing each bulb into loose soil so the tip sits level with the surface, spaced 4–6 in (10–15 cm) apart. Water evenly, stop feeding nitrogen once bulbs start to swell, and harvest when about half the tops have yellowed and flopped…
Quick answer: Most microgreens are ready to harvest 7–21 days after sowing. Sow seed thickly into moist seed compost or a growing mat, keep it dark and damp for 3–5 days until it germinates, then move the tray into bright light and water from below until the first true leaves appear.
Quick answer: Sow courgette (zucchini) seeds indoors 3–4 weeks before your last frost, or direct-sow outdoors once the soil has warmed to at least 15°C (60°F). Space plants 75–100 cm (30–40 in) apart in rich, well-drained soil in full sun. Water deeply and consistently, and start picking fruit at 15–20 cm (6–8 in) long, about…
Quick answer: Start tomato seeds indoors 6–8 weeks before your last frost, at 20–25 °C (68–77 °F). Give seedlings 16 hours of light a day, pot on twice, and harden off for a week. Transplant once nights stay above 10 °C (50 °F). Expect the first ripe fruit 60–85 days after transplanting.
Quick answer: Sow tomato seeds 6 weeks before your last spring frost, and transplant one to two weeks after it. In USDA zone 3 that means sowing in early to mid April; in zone 4 late March; in zone 5 mid March; in zone 6 late February to mid March. Seeds germinate in 6–8 days…