Ex­per­i­ment with grow­ing edi­bles in­doors

The Prince George Citizen - The Citizen - Real Estate Weekly - - Front Page -

Food­ies find it hard to beat vine-ripened toma­toes plucked right out of a gar­den. Other edi­bles, such as fresh let­tuce for a small lun­cheon salad or a hand­ful of fresh pars­ley right out of a pot to add to a mari­nade, also add a lot to meals. The con­ve­nience and fla­vor of freshly grown edi­bles pro­pels many home gar­den­ers to grow pro­duce and herb gardens in their yards. But those short on out­door space may be happy to learn that many edi­bles grow equally as well in­doors as out­doors.

Many peo­ple main­tain com­fort­able tem­per­a­tures be­tween 70 and 75 F in their homes all year long, which can be the ideal con­di­tion for grow­ing an ar­ray of edi­bles no mat­ter the sea­son. For those with homes that re­ceive am­ple sun­light (or if home­own­ers are will­ing to sup­ple­ment with ar­tif­i­cal light), grow­ing con­di­tions can be even stronger. An in­door gar­den can com­prise as much space as a home­owner is will­ing to de­vote. Shelv­ing can max­i­mize ver­ti­cal ar­eas and en­able gar­den­ers to in­clude even more plant­ing room. Keep these tips in mind when cul­ti­vat­ing in­door ed­i­ble gardens.

Toma­toes should be re­served for the sun­ni­est spot in a home or one where ad­di­tional UV light can be used. Toma­toes will need pots or con­tain­ers that are roughly six inches deep with am­ple drainage. Keep in mind that toma­toes grown in­doors will be smaller than out­side fruits, and you may want to con­sider plum or cherry to­mato va­ri­eties.

For those fresh salad mixes, cucumbers can be grown in­doors in large pots so they can have space to de­velop. Be sure to put a climb­ing struc­ture in the pot so that vines can grow ver­ti­cally, and place cucumbers in a sunny, warm lo­ca­tion.

Nat­u­ral Liv­ing Ideas says that if you have be­tween four and five hours of bright sun­light per day and deep pots with loose, well-drain­ing soil, you can cul­ti­vate carrots in­doors. Carrots pre­fer cooler spots for sweet yields. Plus, car­rot greens can make for at­trac­tive in­door dec­o­ra­tions.

Swiss chard, basil, dill, kale, and other greens can pro­vide nu­tri­ent-dense ad­di­tions to any meals. These plants do not re­quire a lot of depth to a con­tainer and can thrive on a sunny win­dowsill in a room that’s be­tween 60 and 70 F.

These plants of the onion fam­ily add fla­vor to many recipes. When scal­lions are grown at home, gar­den­ers can snip off the greens as needed. Choose deep pots so the scal­lions can es­tab­lish strong root sys­tems.

Large, deep pots are needed to grow turnips, says Loyal Gar­dener. You can grow them from seeds and be har­vest­ing turnips in about two months. Home­own­ers or apart­ment dwellers can ex­per­i­ment with dif­fer­ent types of edi­bles in­doors. The re­sult can be fresh foods no mat­ter the sea­son.

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