Winter Gardening Indoors
The holidays are over, the guests have gone home, and all the treats have been eaten. Winter is in full swing, snow is on the ground, and we’re already dreaming of spring. Indoor gardening can add a harbinger of things to come to help your winter doldrums. Cultivating indoor plants is a great way to beat the winter blues; they act as natural purifiers, brighten and liven up a space, add humidity to your home, and reduce stress. Some plants can even nourish your body, along with your soul. Edible plants are a great resource in the winter, or all year long if you lack outdoor space for gardening. Let’s talk about how easy it is to get indoor plants going!
There are many options for indoor edible gardening for cold months in small spaces. Salad greens, herbs, sprouts, and microgreens are some commonly indoor-grown plants. Spinach, arugula, mustard greens, bok choy, and butterhead lettuce all grow well indoors and hit the spot for a delicious green salad. Kale grows well and can be added to salads or soups, baked to make chips, or used in any variety of hearty dishes. Dill, chives, cilantro, and basil are some herbs that are great for growing indoors. Freshly-grown and -picked basil in February — what a treat indeed!
Sprouts are always grown indoors, and are a quick and easy way to add fresh greens to your diet. They can be tossed into a salad, added to a sandwich, or used in many recipes to add some flavor, nutrients, and crunch. An excellent starter seed or small-space solution, sprouts are easy to grow and do not need soil, making them less messy for indoor cultivation. Sprouts also do not need light — just moisture and warmth. A glass jar or a sprouter box, water, and a warm house is all that you need to get sprouting all year round. Rinse and drain your seeds twice per day, and they will be ready to consume in about a week!
Lastly, let’s talk about microgreens. Packed with nutrients, vitamins, and minerals — about 40% more than mature plants — microgreens are delicious and nutritious. Grown in soil after soaking the seeds overnight to jump-start growth, they are typically ready to eat in 1-2 weeks. Some simulated sunlight is important for quick growth and plentiful germination, so invest in a grow light for your microgreen patch. While sprouts are consumed whole, the edible part of this tiny-but-mighty lies above the soil line. The fastest-growing microgreens are broccoli, radish, pea, arugula, and mustard. Leeks, beets, amaranth and chard mature in approximately two weeks; and with a little more patience you could also consider carrots, cilantro, celery, and nasturtium.
Don’t let the winter blues get you down! Including some home-grown proof that spring is nearer than it seems will add both color and a smile to your meals.
Need help getting starting on your indoor gardening journey? Stop in to H. Houst & Son for setup & troubleshooting, recipe swapping or just to show off the fruits (veggies?) of your labor!
