Seed Starting Basics

Every garden begins with a single seed and a little patience.

1. Start most vegetables and herbs indoors 6–8 weeks before your last frost date. Use a light, sterile seed-starting mix rather than garden soil.
2. Sow seeds at a depth of about two to three times their width. Tiny seeds like hyssop can simply be pressed onto the surface.
3. Keep the mix evenly moist (not soggy) and warm—70–75°F suits most seeds. A clear dome or plastic wrap helps hold humidity.
4. Once sprouts appear, give them 14–16 hours of bright light daily. A simple shop light a few inches above the seedlings works well.
5. Harden seedlings off over 7–10 days by setting them outside for gradually longer periods before transplanting.