Starting Seeds & Dreaming of Summer Harvests

Spring is nearly here, so it’s time to start my garden! Five years ago, my son bought me an AeroGarden, and, ever since, it’s been my go-to way to start seeds indoors. It’s the perfect little system for giving plants a head start before transferring them to my outdoor garden. Mine holds six plants at a time.

An aside: You don’t need to buy an Aerogarden to start your plants indoors. Even though I love it, I’m not endorsing Aerogarden in particular. I have (and will again) used clip-on grow lights, along with large, clean yogurt containers with a lid that I cut a hole in (any tall plastic tub with a lid will work), and an inexpensive hydroponic pod kit to grow seedlings.

Anyhow, now that it’s starting to warm up, I decided to get my seeds started a week ago:

• Three tomato plants – One Beefeater, for its hearty size and rich flavor, and two Brandywine Yellow tomatoes, known for their sweet, slightly tangy taste.
• Herbs: Two Thai basil (I can never have enough of this for pho, Thai spring rolls, and stir-fries!) and one spearmint, which is a must-have for pho, summer drinks, and fresh garnishes.

Once these little plants grow strong enough, I’ll transfer them to pots and start another round of seeds. My back porch is my herb haven, with two large barrel pots that I’ll fill with basil, rosemary, chives, bunching onions, sage, and spearmint. Alongside them, I always grow cherry tomatoes and jalapeños, which are easy, prolific, and essential for my favorite summer dishes.

My Garden Favorites: A Quick Taste Guide

Herbs:

• Thai Basil – Slightly spicy with a hint of anise (like a spicy licorice), perfect for Asian dishes.
• Italian Basil – Sweet and aromatic, a must for caprese salads and pasta sauces.
• Common Sage – Earthy and slightly peppery, great for roasting meats.
• Spearmint – Cool and refreshing, ideal for mojitos and summer teas.
• Rosemary – Piney and bold, amazing for roasted potatoes and grilled meats.
• Chives – Mild onion flavor, great in scrambled eggs or sprinkled on baked potatoes.
• Bunching Onions – A staple for garnishing everything from tacos to stir-fries.

Vegetables:

• Beefeater Tomatoes – Big, juicy, and classic for slicing onto burgers and sandwiches.
• Cherokee Tomatoes – Deep red, almost purple, with a rich, sweet flavor (these became my favorite last year! I couldn’t get enough).
• Cherry Tomatoes – Small and sweet, these grow like crazy and are perfect for snacking. I also like to dry them until they are chewy and use them in my favorite pasta dishes.
• Jalapeños – Medium heat with a fresh, slightly grassy flavor—essential for salsas!
• Tabasco Peppers – Tiny but fiery, plus they look beautiful as they ripen. I will use these to flavor oil, but mostly, I just love the way the look! I’ll keep them on my front porch and get so many compliments.
• Habaneros – Super hot and fruity, grown just for my son, who loves intense heat!

Fruits:

• Strawberries (these are perennials, so I don’t have to plant them, they just keep coming back) – Sweet and juicy, perfect for fresh eating or desserts.
• Blackberries (perennials) – Tart and slightly sweet, great for jams or cobblers.

Lessons from Past Gardens

Over the years, I’ve experimented with growing cucumbers, a variety of melons, dill, radishes, carrots, potatoes, cilantro, and arugula. While I love all of these, I found that I either couldn’t grow enough to be worth the space (like cilantro, arugula, carrots and potatoes) or they took over my garden (looking at you, cucumbers and dill!). That’s why I now focus on what grows best and what I use the most during the summer.

Gardening is always an adventure, and, every year, I learn something new. Whether it’s adjusting what I plant, trying out new varieties, or simply enjoying the process, nothing beats the satisfaction of eating fresh, homegrown food straight from my own garden. I can’t wait to dig in to my early harvests!

Do you garden? How early do you start? What are your favorite things to plant?