That Seedy Thyme of Year Again

Organic and heirloom are the buzz words on seed packs for 2012

There is certainly any number of reasons to grow your own plants from seed. Of course there is the economic advantage of saving money by growing many more seedling for your dollar than buying plants already grown. Transplants ready to go into the garden are indeed cheaper than buying the produce at the market.  But the savings are exponential when you start your farm from seeds. The second best reason for starting your garden from seed is the sheer quantity of seed packs to choose from. Where else are you going to find 16 varieties of basil, dozens of tomatoes and sunflowers? Commercial greenhouse simply are not big enough to handle the constantly changing variety of plants coming to market. 

Perhaps there are two better reasons to start seeds. How about the simple pleasure of gardening itself? Why wait until May, or sometimes June, to get in the dirt and get your hands dirty? Weather is certainly a limiting factor as to when you garden in the Hudson Valley. Starting seeds indoors can be and needs to be done as early March for slower growing flowers, herbs, and vegetables. 

In my opinion though the best reason overall to start your own seeds is one of choice. How often is it that one year you finally get that great tasting tomato variety and then cannot find it the next? Perhaps you have an old family heirloom type that you remember as a child. You know the one tomato that was so juicy it exploded juice all over your face at first bite. Or what about the gigantic sunflower you grew in school that seemed to reach to the sky. These days many old time varieties have returned to the market in seed packs. This is a treat not to be missed!

Here is a sampling of some of the more unusual varieties of plants available from seed at your local garden shop.

Salsify: not really unusual but never available as a plant. Salsify is also known as oyster plant since when cooked it has a similar taste to the shell fish. The long tapered roots resemble white carrots. The root grows 8-12 inches long harvested in autumn. To cook peel the roots cook like carrots and serve like mashed potatoes. Germination is also long at 21-30 days

Tetra Dill: This a warm season dill that is very slow to bolt. Bolting is a process in which plants "go to seed" very quickly when the weather turns hot. This happens to cool season plants like radishes, broccoli, and cauliflower. Tetra resists bolting providing you with fresh dill longer into the summer.

Shiso: this is an heirloom Japanese herb described as intoxicating. Also known as Japanese basil with a flavor palette said to be that of cloves and cinnamon.

Romanesco broccoli: broccoli bolts very quickly and can be tricky to grow when spring is late and summer early. This heirloom is great in that the colors of the stalks are lime green making it also a great accent in the summer vegetable garden. It is however not really a broccoli. Grown in Italy since the 1500s trendy chefs are calling this a "new vegetable"sensation. It grows like a cauliflower with a head made up of may little florets like cauliflower. When cooked it reveals a nutty flavor with a tender texture not unlike asparagus.

Louisiana Long Green Eggplant: forget the foodie fingerling eggplant. This 9 inch long bitter free eggplant is from the deep south. A favorite heirloom of the Creole crowd. Unique in that the color is green and there is no need to "de-bitter" before cooking. Great on the grill as well.

Of course there are hundreds more flower and vegetable seeds that can be grown from seed. the best way to seek them out is to visit your nearby garden center or feed store and take a look for yourself. It may seem too early to think about starting seeds but remember this. The Super Bowl may be  almost two weeks away and February has 29 days this year but March is just around the bend!

Garden advice you can dig!