It’s that time of year for fresh beginnings and goal-setting! So many of us resolute to live a healthier life and what better way than to incorporate homegrown herbs and vegetables into your meals?
Winter isn’t the ideal time to grow plants outside, but it’s a perfect time to germinate indoors so that you can transfer in the spring! Starting seeds indoors is a rewarding process that connects you to your plants… and helps to make your cold, dark winter days a little brighter!
Start seed germination now, then transfer outdoors and plant in the spring.
GERMINATE INDOORS IN THE WINTER
Be sure that your home temperature doesn’t spike or drop dramatically. Herb seedlings will germinate best at the following temperatures…
Basil (Ocimum basilicum and others) 65-85 °F
Coriander or Cilantro (Coriandrum sativum) 55-70 °F
Dill (Anethum graveolens) 60-70 °F
Fennel (Foeniculum vulgare) 60-70 °F
Kale (Brassica oleracea acephala) 45-75 °F
Lavander (Lavandula angustifolia) 65-70 °F
Mint (Mentha spp.) 68-75 °F
Oregano (Origanum vulgare) 72-77 °F
Parsley (Petroselinum crispum) 50-85 °F
Rosemary (Rosmarinus officinalis) 80-90 °F
Sage, Common (Salvia officinalis) 60-70 °F
Thyme (Thymus vulgaris and others) 60-70 °F
PLANT OUTDOORS IN THE SPRING
Dallas is in hardiness zone 8a. If you’re not here in Dallas, you can look up your hardiness zone here. Check for ideal planting dates in your hardiness zone before transferring outside! This will ensure that all your hard work indoors doesn’t go to waste.
CHOOSING YOUR EQUIPMENT
Bring the outdoors in anytime of year by sowing seeds indoors in a seed-starting tray under a fluorescent light. This will ensure ample, even light during this darker time of the year.
Once your seedling has grown, transfer to a pot that is 2” to 4” larger than the plant. This will allow it to grow larger and stronger.
Once it’s time to plant outside, choose a planter made of a natural pourous material such as ceramic. This allows the moisture to be evenly distributed, unlike plastic planters that can pool water in areas. Choose a planter with a hole in the bottom or drill a hole in for drainage. We recommend these beautiful ceramic pots from the Design Roots shop.
AND… BON APPETIT!
Below are our favorite recipes that showcase the fruits herbs of your labor!
DESIGN ROOTS ROSEMARY-ELDERFLOWER SPRITZER
2 parts - Prosecco
2 parts - Sparkling water (we love Topo Chico!)
1 part - St Germaine
Freshly squeezed lemon juice to taste
Rosemary sprigs (cut large)
Combine the first 4 ingredients and use the rosemary sprigs to stir the cocktail. Serve with the rosemary sprig sticking out of the cocktail for a rustic look.
FOREST QUICHE WITH LOX, KALE + BASIL
1 tablespoons butter
1 large onion, sliced
1/2 cup crème fraîche
1/2 cup plain yogurt
5 eggs (free-range please!)
1/4 cup shredded kale, woody stems removed
1/2 cup smoked salmon slices (preferably wild), torn into small pieces
1 frozen pie crust
Heat the oil or butter in a medium pan over a low–medium heat. Add the onion and cook down for about 10 minutes or until soft, stirring occasionally. Meanwhile, beat the crème fraîche, yogurt, and eggs together in a large bowl until combined. Stir in the kale, season, and set aside.
Once softened, remove the onion from the heat and leave to cool. Once cool, stir into the kale mix. Pour the kale mixture into the thawed pie crust (follow directions on package for thawing). Arrange the smoked salmon on top. Bake for 35 minutes at 350 degrees, or until the salmon is catching color and the quiche cooked through to the centre. Remove and allow to cool a little.
Cut into quarters and top with freshly torn basil.