Early Growing Season: What’s Hot Right Now

Early in planting season, popular candidates for indoor sowing are herbs, leafy greens (i.e., lettuce, spinach, arugula, kale), bell peppers, chili peppers and tomatoes. While the leafy greens will likely be ready for transplant in a month’s time, these other plant types may require approximately 8 weeks before prep for transplant. Of all of these listed, herbs are probably the most popular, as they are relatively easy to grow and have so many benefits and uses. Click here for pointers on sowing seeds indoors.

Herbs

Below are just some herbs that are available for container gardening. There are any number of resources, online and otherwise with a more expanded list. Many herbs are perennials, meaning that you will have them for years to come given proper care during the cold months. When selecting herbs, be sure to determine which prefer cooler vs. warmer climates, if there are any concerns regarding animal toxicity, and consult a companion planting resource to be certain which can be planted together.

Basil: Basil comes in numerous varieties, with Genovese (sweet) basil being the most common. Like most herbs, basil is aromatic. Whether fresh or dried, it can be used in cooking. If you like pesto and marinara sauce, or margherita pizza, then you are surely a fan of basil, a key ingredient. It has been reported to repel houseflies and mosquitoes. When planted near tomatoes, basil enhances their flavor, and it enhances the aroma of other flowering herbs when planted together. If left to flower and seed, pollinators love to drink from its blooms.

Chamomile: An aromatic herb, the flowers are usually dried and steeped for an herbal tea with a floral flavor. The overall aroma and taste is known to be used to induce relaxation. However, there are studies that report counter-indications with ingestion of this tea if you are taking various prescription drugs, aspirin or have pollen allergies; Perennial varieties (like Roman) available

Chives: Chives have a scent and flavor similar to that of green onions, and its stems and flowers are used in cooking/food prep. The stems whether cut fresh or dried, are used to season fish, eggs, potatoes, and its light purple flowers used in salad dressing and marinades. Chives repels insects like Japanese beetles, cucumber beetles and aphids. Pollinators flock to its blooms for the nectar; Perennial

Cilantro: AKA coriander is an herb that prefers cooler temperatures much like lettuce, whose leaves and seeds are used for cooking (savory), and is commonly used in salsa, pico de gallo, guacamole, masala (ground seeds), and as a garnish. It attracts beneficial insects to your garden.

Dill: This aromatic herb’s leaves and seeds are used in cooking, primarily in fish dishes, soups, for pickling and in salads. Dill attracts beneficial insects (like predatory wasps that limit moth/caterpillar damage when planted near cabbage, broccoli), and deters aphids. Its yellow flowers attract pollinators and it is a good host plant for black swallowtail butterflies.

Garlic Chives: This herb is basically a combination of onion and garlic flavor and scent when its leaves are crushed or chopped. It has all the same properties as chives, but with white blooms; Perennial

Lavender: Lavender is a member of the mint family and is known for its aromatic properties and its beautiful vibrant purple blooms (ornamental properties). Its flowers and oils are used to flavor foods, most commonly desserts, candies, and teas. Its dried flowers are used for potpourri, fragrant sachets, and for dried floral arrangements. Lavender grows well among other aromatic herbs, and other drought resistant plants. It repels moths and attracts pollinators; Perennial

Lemon verbena: This herb is reportedly difficult to grow in pots from seed, so transplanting a purchased seedling may be best. It is known for the strong lemon-like flavor and fragrance of its leaves, which are used infused in teas and both sweet and savory dishes; Perennial

Mint: The leaves of this aromatic and “cool-tasting” herb are primarily used in beverages (especially teas), ice cream and jellies, and its essential oils in any number of breath freshening and mentholated aromatic products reportedly used to decrease nausea and promote calm. Mint has also been used to help stomachaches for centuries. While it repels insects, this property is reportedly enhanced when planted with oregano and marigolds; Perennial

Oregano: This herb is aromatic, low maintenance and a universal companion plant, growing well with unlimited vegetables and herbs. It attracts beneficial insects that consume aphids, cabbage moth caterpillars, and more. When permitted to flower, it attracts bees. Its essential oil and tea made from its dried leaves has been used as a natural remedy to lessen the effects of colds and yeast infections; Perennial

Parsley: This herb can be found in almost any savory dish. Varieties of this herb are used to flavor meat, fish and poultry, soups, stews, rice and potato dishes, condiments (like salsa verde), as well as for garnish. If permitted to bloom, it attracts beneficial insects; Host plant for swallowtail butterflies; Perennial

Rosemary: This is an aromatic, evergreen herb that it used for its culinary, ornamental (lush green, pine-needle like stems) and aromatic properties. Rosemary is used in cosmetics and cleaning products for its fragrance, for teas, and in a variety of meat and vegetable dishes. It is naturally antimicrobial, and has been used as such in home remedies; Perennial

Spearmint: AKA garden mint is known for its taste and aroma. Its leaves are used to steep herbal mint teas, and are popular for use in beverages such as mojitos, mint juleps and Southern sweet tea. Spearmint like peppermint is used as a home remedy for upset stomachs, and its scent and oil is an effective insecticide; Perennial

Thyme: This herb is popular in poultry herb blends. Its essential oil is antiseptic. Thyme grows well with other drought resistant herbs like rosemary and lavender. Bees are attracted to this herb, while it repels tomato hornworms, corn earworms and cabbage moth caterpillars; Perennial

Leafy Greens

There are a variety of leafy greens that can be started indoors now or directly sown outdoors come April. Below are just a few with which I have experience. These greens can be planted in both smaller and large planters/containers. See the planting guide for more details.

Salad Bowl Lettuce: This is a very affordable, loose leaf type of lettuce, which you can begin harvesting as soon as 30 days after germination. It has good heat tolerance.

Romaine Lettuce: These varieties reach maturity in about 60 days, but outer leaves can be harvested earlier, and as it grows.

Vivian Lettuce: This variety grows and tastes as romaine lettuce does, but has the texture of butterhead lettuce leaves. Although it reaches maturity at about 60 days, you can harvest outer leaves early, as it grows. It is a cooler weather lettuce and will bolt in the heat.

Click here to learn more about growing and caring for lettuce.

Arugula: Varieties usually mature within 30-45 days and leaves can be snipped/harvested early as it grows. There are several heat tolerant varieties.

Spinach: Many varieties usually mature within 30–45 days and older leaves can be snipped/harvested early as it grows. While spinach usually prefers cooler temperatures, heat tolerant varieties are available.

Bell Peppers

It is helpful to begin peppers indoors to get a jumpstart on the growing season, if you live in more temperate areas. This means anywhere from late February to mid-March, dependent upon your last frost date. There are numerous varieties of bell peppers to choose from. Just keep in mind that a lot of resources and energy go into forming/growing fruit, so if you choose bell pepper plant varieties that bear large fruit, you are likely to have fewer at harvest than if you select a plant that forms medium or small bell peppers.

Bell peppers are a very popular ingredient in cooking, whether in stews, sauces, stir fry, sauteed vegetables, omelets, and any number of entrees and side dishes.

Chili Peppers

Chili peppers pack the flavor of bell peppers but with that extra spicy kick. When selecting chili peppers, reference the Scoville Scale to determine their level of “hotness.” On this scale, each chili pepper type is assigned a number of Scoville units, and the higher the number, the spicier the chili pepper. I personally have selected peppers from the Mild Hot range (Jalapeno, Hungarian Wax), Medium Hot (Serrano, Cayenne, Tabasco), and Very Hot (Habanero), all of which grow well in containers. I have also grown Anaheim peppers, which are essentially in the same group as bell peppers as far as spiciness.

Chili peppers are great in stews, dips, salsas, and much more. However, my favorite creation made with chili peppers is hot sauce! Check out Chili Pepper Madness for hot sauce recipes and information about everything chili pepper. I have made some tasty sauces from variations of some of their recipes, and have used their tutorials to learn how to make both fermented chili pepper and fresh chili pepper sauces.

Tomatoes

It is best to begin tomatoes with indoor sowing for a head start on the growing season in temperate climates. Click here to learn all about growing tomatoes in your container garden.