Garden Solutions - March 2010

By Sandi Hillermann McDonald

This month I would like to talk about two great windowsill garden projects for the home. The first one is “Windowsill Herb Gardens.” As the wind still howls outside, the temperatures are still freezing, and blooming plants are a distant memory, there is nothing like sticking your hands in some soil to bring a smile to your face. One of the easiest, most useful and satisfying things to grow is herbs. Many herbs lend themselves well to growing in a container on a windowsill or near a window. The beauty of growing herbs is you have a free, ready-made source to harvest for use in cooking, and the more you snip, the better they respond by becoming full and bushy.

The easiest herbs to grow include basil, chives, oregano, sage and thyme. These also happen to be some of the most frequently called for herbs in recipes. You will have the greatest success if you start your windowsill garden from starter plants, but seeds are readily available as well. All of these plants like full sun, and to remain flavorful, require at least 5 hours of direct sunlight a day. Therefore, south or southwest-facing windows are ideal. If this is not possible, the use of fluorescent lights placed approximately 6” above the plants will provide you the needed lighting assistance. Rotate the plants frequently to encourage more uniform growth. Herbs prefer temperatures between 65-70 degrees Fahrenheit. Water them when the soil surface feels dry. Fertilize them once a month with a diluted solution of water-soluble fertilizer, like fish emulsion, which is organic. Herbs also benefit from a little extra humidity. Placing your containers in saucers or trays filled with small pebbles and water will provide that extra moisture as the water evaporates around the plants.

The next windowsill project is to “Grow Your Own Greens or Sprouts!” Some of the freshest, most nutritious organic greens on the planet can be grown without special equipment, complicated instructions or time-consuming techniques. All you need is a quart jar, a few tablespoons of sprouting seeds and water. In about a week, you will have a jar full of delicate sprouts you can sprinkle on salads, add to sandwiches or toss into soups for a delicious and healthful twist on your favorite recipes. Some say sprouts are the most nutritiously dense food one can grow. Sprouts are also an economical alternative to buying greens at the grocery store. A small bag of seeds will grow into many delicious harvests. Another benefit is that growing sprouts is a great way to get kids involved in the kitchen. Because sprouts grow so quickly, they’ll be able to watch the entire process from seeding to rooting to eating.

To get started chose the seeds of your preference. Seeds that are most popular for home sprouting include alfalfa, lentil, mung bean, radish, sunflower and broccoli. There are many seed blends available. Each kind of seed offers a different taste experience, from slightly sweet to tangy, but all offer a way to make ordinary meals special. Now to get started is easy. Add 2 tablespoons of seeds to a clean, dry quart jar. Cover the jar with cheesecloth, a nylon stocking or mesh screen; and secure it with a jar ring or rubber band. Cover the seeds with water and soak overnight. Drain the water; and rinse the seeds with fresh water. Swish the water and seeds and drain again. Then, rinse seeds with cool water once a day and drain. The sprouts will be ready to harvest in about 7 days. Use fresh sprouts immediately or store them in the refrigerator for 3-4 days.

Here are a few ideas for using your sprouts. Add a cup or more of bean sprouts to your favorite stir-fry recipe just before serving. Cut a pita pocket bread in half, stuff with tuna or chicken salad and top it with alfalfa sprouts. Use sunflower sprouts in wraps filled with deli meat and cheeses for a tangy twist on a sandwich. Replace parsley with a handful of lentil sprouts in homemade chicken noodle soup. Top a cheese and tomato sandwich with alfalfa sprouts instead of lettuce, and create crunchy veggie tacos with black beans, salsa, cheese and broccoli sprouts!
I hope these simple projects get you thinking of spring!! It will be here this month!! I think that no one is more anxious than I am.

See you in the Garden,
Sandi Hillermann McDonald