We are starting our seeds…or some of them today. The ones that need to be transplants before we put them outside, are slowly being planted in small containers. We use fruit cups or tiny yogurt containers and punch holes in the bottom. We use starter mix as this form of medium as it is not as dense as potting soil. If the seeds sit for a long time in wet soil they will rot. This size is ideal for the wee seeds. The three type of seeds we are concerned with today are Chervil, Hamburg Parsley and Poached Egg Plants. These seeds were sent to us from the Flowery Prose blog. Cheryl lives in Alberta so our climates are similar.
Sunflower…does not take long to start sprouting and grows huge quickly so we will leave it till the last.
Chervil or Anthriscus cerefolium is similar to parsley. The leaves have a mild aniseed taste. Chervil has medicinal and culinary uses. In French cuisine, it is one of the four herbs, along with chives, tarragon, and parsley, which make up the delicate bouquet “fines herbes”. Hamburg Parsley or Petroselinum crispum. Germination may take up to three weeks. Hamburg parsley is grown for its parsnip like root but the leaves can be used as well because they taste like parsley. It takes 3 to 4 months for Hamburg Parsley to mature.
Poached Egg Plant: or Limnanthes douglasii The poached egg plant is an annual that is easy to grow and is recommended for children to grow as they are getting used to the thrill of gardening.. The plant usually bears white flowers with yellow centers, hence the name “poached egg plant”,
We have started the transplants for this summer….at least some of them. We plant the transplants outside in the first or second week of June when any chance of night frost has passed. You know I could jump in the tray and play scatter the dirt. MOL Oh My…did I say that out loud? I don’t know what came over me. I even look guilty.
Have a spring like day. May the clouds pee all over you! MOL. Good grief, what makes me say these things?