Cleaning up the tool shed, sowing the seeds and watching the crocus sprouts are the sign of spring as we get the last frost bite.
Here at Saffron59, we started germinated the seeds from last year’s favorite black prince heirloom tomatoes to lemon basil. Celery, rutabaga and purple beets are planted in 4” deep soil and first crop of radishes are ready to be dug out for our kitchen in two weeks.
If you have an urban garden like ours, with at least six hours of sunlight, you can germinate the seeds near your window then transfer to the rooftop. Hungarian peppers and cilantro plants can take a few weeks to sprout. If you plant tomatoes, put seeds 1/4″ deep indoors, six to eight weeks before last frost, transplant into garden one to two weeks after last frost or when soil reaches 65 degrees F. As for Peppers you can plant the seeds indoors 1/4″ deep 10 to 12 weeks before last frost.
Parsley need to start seeds 1/4″ deep indoors 10 to 12 weeks before last frost, transplant seedlings into garden. (Our kitchen crew can’t get enough parsley for all the pesto sauce for the popular juicy thick Rib Eye Steak Chimichurri we feature here at Saffron59).
Once you see a shoot, transfer into a pot and can be exposed outdoor once the freezing temperature disappears.
Yes, we all agree it has been dark, cold, brutal winter. Perk your environment by refreshing it and be ahead of the weather by staging hardy heather plants in your living room or entrance. A bunch of pink cherry braanches or bright colorful red camellias can even bring and transform your room into a summery mood.
So go to your local green garden center and see what a plant can boost you.