So I know it’s been a couple days, but it’s been quite busy for me here. From working on plant shelf projects for myself and my mom, getting materials for the closet that we are going to construct next weekend, attending a wedding, and getting more seeds started in addition to work I haven’t had time to publish anything.
But since I was starting more seeds today I wanted to update you on what I was starting and how I’m doing it.
So I first started by snagging one of my mom’s unused Ferry Morris pro hex seed starting trays. There are 72 cells in each tray and since she had not used this one I snagged it to start a bunch of herbs. And when I say a bunch I mean 20 varieties.
You may be able to tell from the picture that I got a little seed crazy this year, but as long as they’re kept properly they should last several years and still be good.
Although I decided not to plant any more Italian parsley, oregano, or lemon balm since I already had my parsley and lemon balm taking off and I could source oregano from my mom. I did plant a variety of herbs that I can use for cooking and making dried teas.
I started out by filling my tray with unsifted peat moss. Well this may be a mistake it was what I had on hand and is pretty close to the same as seed starting mix, just a bit chunkier. So I did have to pick some larger pieces of the peat moss out while filling the cells. I then made sure that each cell was completely moist before starting planting.
I used a simple wooden skewer to poke holes in the soil where I was going to deposit the seeds. And then I use the moist tip to pick up the seeds as I am trying to make my resources stretch as far as possible and not waste any seed if possible.
I did plant two to five seeds per cell to ensure that I got at least one viable seed out of each cell, so that potentially I will have at least three plants of each herb.
I started with my variety of Basils including Lemon, Lime, Cinnamon, Dark Opal, Spicy Globe, and Dwarf Greek. I then moved on to my more common spices including Rosemary, Thyme, Common and Broad leaf Sage, Sweet Majoram, and Tarragon.
I finished planting with German Chamomile, Purple Cornflower Echinacea, Borage, Lavender Hyssop, English Tall Lavender, Wild Bergamont, Holy Basil, and Blue Victory Salvia.
And since I had some room left I planted some of my Calendulas an Eskimo Marigolds. So like anytime you’re planting seeds you cross your fingers and hope they all come up!
Happy planting! And as always, building a self-sustaining life is not easy, so I hope you find the inspiration and encouragement you need in this publication to begin your journey to a healthier and more beautiful self-sustaining life.
The Upstate Gardener/Crafter