Connecticut Garden Journal: The three keys to growing indoor greens

Have you noticed? The days are getting longer and the sun is getting stronger. Spring is coming! I'm getting ready to start a whole variety of vegetables and flowers for transplanting into the garden this spring. But we don't have to wait to enjoy all those tasty veggies. With the longer days and stronger sun, we can start growing vegetables indoors in a sunny window. The keys are full sun, warmth and the right greens. While the days are longer, it's important that where you grow your greens gets as much sun as possible. That means at least 4 hours a day. If you don't have that amount of sun, try using grow lights to supplement your light. Also, place the seedings in a warm room with few cold drafts. I place a clear plastic cover over my grow light set up to keep the air warm and humid. You'll also want to use a heating pad under the seedlings to get them to grow fast. The best greens to grow indoors now are ones that can take lower light levels and cool temperatures. Mache, spinach, arugula, mustards and winter lettuces are the best bets. Mache and arugula are quick germinating and mature greens with a mild taste, if not stressed. Mustards are fast growing with a little bite. Grow greens in a tray or large pots. Sow seeds and keep the soil moist. Thin and harvest when the greens are young, or let them grow larger for a bigger yield. By harvesting just outer leaves, many of these greens will continue yielding right into spring.See omnystudio.com/listener for privacy information.