Vegetable Gardening

Starting vegetables indoors from seed.


| March 5, 2012



Seed starting

When starting vegetables from seed, it’s important to provide appropriate amounts of light and moisture.

withGod/Fotolia

It's a beautiful, chilly March day, and I'm dreaming about planting my garden this spring. While it's definitely still too cold to plant my garden, with a little planning and preparation, I can start my vegetable garden indoors to be ready to plant outdoors as soon as the last frost passes.

Generally you can start vegetables from seed four to 10 weeks before the last frost. Where I live the last frost occurs in the middle of May.

Some vegetables transplant easier than others. Lettuce, beets, broccoli, cabbage, cauliflower, eggplant, onions, peppers and tomatoes generally transplant well. Carrots, peas, corn, cucumbers, pumpkins, beans and squash are harder to transplant, so it is not recommended to start these plants from seed.

Vegetables can be successfully started from seed if you keep them the correct temperature and provide them with the appropriate amounts of light and moisture.

You can make your own seed starting mix by combining equal parts of peat moss, perlite and vermiculite, which are all available at any garden supply store. You can use just about any container that will hold soil to plant your seeds, as long as you have drainage holes. You can buy seed starting trays that make planting really easy. Just make sure your container is clean.

Plant the seeds as recommended on the seed packets. Cover the tray with a plastic cover or plastic wrap to help keep moisture in. Remove the cover or plastic wrap when seedlings appear. Keep soil moist with a misting spray bottle. Make sure the soil doesn't get too wet.





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