The precious seedlings you started indoors need time to adapt to life outdoors. Their climate-controlled environment and perfect growing medium has given them a great start, with little to no stress, but now it’s time to give them a new home in the garden.
No stress here! To reduce any transplant stress, harden off your seedlings to help them adjust to the outdoor conditions. Gradually expose your plants to more sunshine and elements each day until they are acclimated. (Read complete instructions in our article, 5 Steps to Hardening Off Seedlings.)
Get ready! I dig a hole with my transplanter, the same depth as my starter pot, but three times as wide. The transplanter has measurements on it, making this task really easy. I’ve found that this is also a good time to mix in some compost if needed (two parts soil to one part compost is a good ratio). Water seedlings before transplanting them so that their roots are more flexible and less likely to tear. A dilute mixture of liquid kelp or seaweed fertilizer in the water can help them handle the stress of moving, too.
Time to transplant. I usually transplant in the evening or on a cloudy day to ease the seedlings into their new home. You will find that even well-hardened-off seedlings may wilt if they are transplanted in the heat of the day. They will recover, but the stress can slow progress. I love how our paper pots reduce stress at transplanting, so I use them every chance I get. I’ve found that if I soak the bottom, the perforation tears even easier. I just place my seedlings in the hole and backfill, making sure the garden soil level matches the soil level in the pot and cover the top of the pot with soil. You really only want to bury a lot of the stem of plants like leeks or tomatoes.
Grow baby grow! While the seedlings are growing new roots in their new home, they need lots of water, so for the next few weeks after transplanting, I’m diligent about their moisture levels. I poke a finger in the soil (just far enough away so that I’m not disturbing roots) every couple days and make sure not to let them dry out.
It’s that simple! By following these transplanting tips and more organic gardening tips found inside Botanical Interests’ seed packets you are well on your way to enjoying a beautiful and bountiful garden season!
As always, we welcome your trusty tips and tricks in the comments section!
These quesadillas are both sweet and savory thanks to our ‘Sweet Meat’ winter squash. Super quick and easy to make, you can even prepare the filling ahead and keep in the refrigerator for a healthful dinner in minutes!
Ingredients: 2 cups fresh spinach, chopped 3 bunching onions (green), chopped 3 garlic cloves, chopped 2 teaspoons olive oil ½ cup canned black beans, rinsed 1 cup roasted winter squash (Sweet Meat or Waltham Butternut) Salt and pepper to taste 4 ounces goat cheese 6 whole wheat flour tortillas cooking oil
Sauté spinach, onions, and garlic in olive oil for about 3 minutes, just until leaves are wilted.
Add black beans and roasted squash. Cook until heated through, adding salt and pepper to taste. Cook 5 minutes.
Meanwhile, spread goat cheese on two tortillas.
When filling is heated, add to one tortilla, then stack the other on top.
Brown in pan with another teaspoon of cooking oil.
Repeat for remaining tortillas.
Serve warm with cilantro, sour cream, and salsa on the side.
Delight your guests during spring get-togethers with a baby greens living centerpeice. This centerpiece will beautify your table and provide guests with a fun, self-service way to add some baby greens to their dish. “Baby greens” is a term used for both individual varieties of greens, and for mixes of vegetable varieties grown for their leaves at a height of only 2″–4″. Baby greens supply a heavy dose of vitamins, minerals, and phytonutrients— almost four times as much as their mature counterparts.
If you are using the Botanical Interests Kitchen Garden Kit, follow these instructions, otherwise, continue to the following steps.
Fill container with a light-textured, fertile, well-drained potting soil or seed starting mix/”media”. The medium should consist of some organic matter; or plan to fertilize with a organic, balanced, liquid fertilizer.
Sow seeds in a single layer, and cover with 1/8″–1/4″ of soil.
The medium must be kept consistently moist, but not soggy, at all times. Mist or water from the bottom to avoid disturbing seeds or splashing media on the leaves. If sowing into a container with more than 3″ of soil, keep just the top 3″ moist until seedlings emerge.
Place indoors, on a sunny windowsill or underneath grow lights for 14 to 16 hours per day.
Baby greens are ready to harvest 25 to 35 days after sowing, when they have true leaves at 2″–4″.
Place on the table with a pair of herb scissors so guests can snip their own greens!
Learn more about growing and harvesting baby greens on our website.
Home-grown beets are delicious root vegetables, and the leaves are considered by some to be the best of all greens!Roasting and pickling are traditional ways to prepare beets, but we’re marching to a different “beet” with these oven-baked beet chips! So quick and easy to make, you’ll even get the kiddos to enjoy them.
2–3 whole beets (or however many you wish to make) A couple tablespoons of olive oil salt to taste
Preheat your oven to 375°F.
Peel beets, but remember, red beets stain! We use gloves or paper towels to protect our hands. (Or you could use Golden Boy beets that don’t stain!
Slice into thin rounds. A mandoline will make this much easier (see photo).
Spread out on paper towels. Sprinkle lightly with salt to draw out excess moisture. After about 15 minutes, blot dry with clean paper towels.
Line a baking sheet with foil and spray with oil. Place beet rounds on baking sheet and add a pinch more of salt or any other herb or seasoning you’d like.
My May Day tradition is to share seedlings with friends, family, and neighbors. It is easy and enjoyable in late winter to sow a few extra seeds with loved ones in mind. I would label little plastic cells with masking tape and cut the cells apart—it wasn’t elegant but it was functional.
Then a few years ago, eureka! I had the idea for our fun, recycled paper pots that make it easy to not only start our seed, but share the seedlings with friends, family, and neighbors! There is nothing like seeing the excitement of a gardener’s face when given a little life to tend in spring! The pots solve other gardener obstacles as well—they can be individually labeled with variety, date sown, and at transplanting, the perforated bottom tears away so I can plop the whole biodegradable pot in the ground. Before we designed the larger 3” and 4” recycled paper pots, I never bothered starting cucurbits indoors (squash, cucumber, melon) because they do not like the inevitable root disturbance at transplanting. The perforated bottoms on these pots means I no longer have to worry about root disturbance, and I can grow longer season watermelons!
I knew there had to be other home gardeners that were not only plant-sharers like me, but that were also looking for a greener, easier way to start seeds. Because so many gardeners loved the 3″ paper pots, we added a 4″ and 1½” pots with a tray so gardeners have more options. More options equals more sharing!
Share what you are sowing! Tag us with #botanicalinterests or comment below.
Preserve the bounty from your herb garden by drying! One of the best and easiest ways to dry herbs from your garden is on a drying rack. Our rack not only gets the job of drying herbs done, it looks great in your kitchen while doing it! If you don’t have these items at home, you can find them at grocery, hardware, and craft stores.
A wood picture frame with a deep inset (you’ll need space to attach the hooks)
Nothing says summer like fresh, sun-ripened tomatoes from the garden! As many of us start our tomato seeds, we can also start thinking about the endless ways to enjoy these garden gems. One of our favorites is drying, for a sweet and tangy burst of tomato flavor that enlivens your favorite dishes. Some excellent varieties to consider for drying are Principe Borghese, San Marzano, Speckled Roman, Italian Roma, and Supremo. Any and all cherry and grape tomatoes will also make excellent dried morsels!
Fresh-harvested paste, roma or cherry tomatoes (as many as your oven racks or dehydrator can fit after tomatoes are halved)
Red wine vinegar
Slice all tomatoes in half, and gently remove seeds.
Place halved tomatoes in the oven on a sheet pan or on dehydrator racks with the cut side facing up.
Lightly salt each slice
Set dehydrator to 150°F (10 to 12 hours), or oven to 250°F (4 to 6 hours). Dehydrating time will depend greatly on the size of your tomato slices. Dried tomato slices should be crisp but still pliable.
Using tongs, quickly dip tomato slices into red wine vinegar.
Layer tomato slices into clean canning jars, leaving about ½” of space in each.
Fill jars with olive oil, completely covering all tomatoes.
Store tomatoes in the refrigerator for up to 3 weeks.
Use tomatoes and oil in salads, pasta dishes, sandwiches, or eat them straight from the jar!
For me, gardening is a labor of love. I make a thoughtful plan every year and try different tricks (like my grandpa “Pop’s” advice to soak beet and morning glory seeds), but even after all that, sometimes I get a less-than-desired result. It’s been one of my missions to share my passion for gardening, helping home gardeners be successful no matter what level of gardener they imagine themselves to be. That’s why offering varieties that are proven performers is a must! All-America Selections (AAS) winners and other Botanical Interests-tested, reliable varieties are essential to ensuring our customers have the best choices for home gardening.
In 1932, W. Ray Hastings, the Southern Seedsmen’s Association of Atlanta’s president, suggested that a network of trial gardens be grown and evaluated by skilled, unbiased judges in different U.S. climates. With this evaluation process, gardeners could truly know if a new cultivar was actually improved and how it might perform in their area. Industry leaders must have thought that was a great idea because from this, AAS was born, and began announcing winning varieties the very next year.
The AAS objectively trials and chooses reliable, high-performance winners. They judge varieties on yield, novelty, earliness to bloom or harvest, pest and disease tolerance, and overall performance. In more recent years, they have added that varieties need to have at least two improved qualities and cannot be genetically engineered (commonly referred to as GMO). AAS is still the only national, non-profit agency evaluating plant varieties, and we are so grateful for their work!
At Botanical Interests, we strive to inspire and educate our fellow gardeners, supplying varieties you can trust because we value your trust! Just in case your Pops didn’t give you all the tips you need, we research sowing and growing tips for easy-to-follow instructions inside each seed packet, so you can simply get growing!
It’s so helpful to keep a record of your garden’s life so that next year you can remember the little tricks that worked so well, and avoid some that didn’t. Garden journaling can be as simple as writing about your garden daydreams and taking pictures, or as thorough as recording measurements and keeping notes about growth.
Decorating your garden journal can be a fun, family activity that will beautify and personalize it. We’re decorating ours with seed packets, and you can too by following these steps:
What are cauliflower tots? The answer to your tater-tot yearnings without all the fat, carbs and starch! So good for you, simple to prepare, and a great way to sneak more vegetables onto your kids’ plates.
INGREDIENTS: 2 cups of steamed cauliflower 2 eggs ¼ cup grated Parmesan cheese 1 teaspoons garlic powder 1 teaspoon onion powder salt and pepper to taste
Preheat oven to 425°F.
Mash steamed cauliflower and mix in all other ingredients.
Form into tots and place on greased cookie sheet.
Chill in the refrigerator for at least 10 minutes.
Bake for 20 minutes until lightly browned.
Serve with your favorite condiment (chipotle mayonnaise shown in picture).