Category Archives: Edibles

Start Easy-to-Grow Lettuce Now in the Garden or in Containers

Now is the best time to grow lettuce. Lettuce prefers cool temperatures and can tolerate a frosty evening. This green is easy to start from seed or you can purchase small plants at the nursery. In the spring, lettuce should be given as much light as possible. Growing lettuce can be done in containers or in garden beds. Look for places that are full sun, especially where trees have not leafed out yet. Containers do not have to be large or deep. You can grow lettuce in containers with a depth as shallow as 6 to 8 inches. Continue reading

Growing Microgreens for Flavor and Nutrition

mustard microgreens

Now that winter is coming, you can still grow your greens, just indoors. Growing microgreens is a fun, cheap way to grow nutritious vegetable seedlings for sandwiches, wraps, soup, and salads. Microgreens are the shoots of edible plants, requiring very little space and minimal cost. Microgreens differ from sprouts. Microgreen seeds germinate in a growing medium and after one or two weeks, the “micro” stems and leaves are cut to the soil level and eaten. Sprouts are seeds grown in a moist container—no soil. After a few days, the root and seed are harvested and eaten. Continue reading

Fall Is the Time to Plant Garlic

garlic in bowl

Chesknok Red, a purple-striped hardneck garlic

As fall approaches, thoughts turn to garlic. Growing your own garlic is easy and the cloves are tastier than what you purchase in a grocery store. Typically, garlic is planted in October in the Washington DC metro area but I have planted as late as Thanksgiving Day.  You may find “seed” stock (the garlic you buy to plant, not the garlic you buy in a grocery store to eat) at independent garden centers, farmers markets, online seed companies or specialty garlic companies. If garlic at your favorite seed company is sold out, try a company that specializes in garlic because they have more inventory. Continue reading

Growing Cucamelons in Virginia

cucamelonAlthough I have heard a lot about cucamelons, I have not grown them until this summer. Earlier this year, Burpee sent two small plants in containers, which they labeled “Mexican sour gherkin cucumber.” In fact, this type of cucumber has a variety of common names: cucamelons, Mexican sour gherkins, mouse melons, pepquinos, sandita, and Mexican miniature watermelons. The Latin name is Melathria scabra and they truly are in the cucumber family. Continue reading

Walking Onions: Perennial Onion Plants for the Garden

walking onionWalking onions, also called Egyptian walking onions, tree onions, winter onions, and perennial onions, are very easy to grow.  Unlike an ordinary onion plant, Allium proliferum will produce little bulbs at the top of the plant in the summer. The weight of these marble-sized bulbils will pull the stem down, enabling the bulbils to root and produce a new plant. Although walking onions seem to walk by producing new plants a few inches away, they are not invasive. Continue reading

Chives: Culinary Herb, Landscape Edible

chives coming back in early March

chives coming back in early March

Chives are a great addition to the garden, any garden, does not matter what is growing already, add chives. These perennial herbs are great landscape edibles; they come back year after year. Chives (Allium schoenoprasum) are narrow, foot tall plants that can be tucked in between ornamental shrubs and flowers. Continue reading

Growing Ginger for Gingerbread Cookies

gingerbread menWhen we think of gingerbread, we think of breads, cakes, and little edible men. But what is gingerbread really? Where does the “ginger” come from? Is this something we can grow here in the DC metro area? To celebrate National Gingerbread Cookie Day today, let’s explore ginger the spice plant. Continue reading

Tatsoi: A Cool Green in the Garden

A great green to have in your fall and winter garden is tatsoi. A member of the brassica or cabbage family, tatsoi is a low growing plant with dark green, spoon-shaped leaves. It has a beautiful rosette shape that can span a foot across. Continue reading

Now Is the Time to Get Your Garlic!

garlic in bowl

Chesknok Red, a purple-striped hardneck garlic

As fall approaches, thoughts turn to garlic. Growing your own garlic is easy and the cloves are tastier than what you purchase in a grocery store. Typically, garlic is planted in October in the Washington DC metro area but I have planted as late as Thanksgiving Day.  You may find “seed” stock (the garlic you buy to plant, not the garlic you buy in a grocery store to eat) at independent garden centers, farmers markets, online seed companies or specialty garlic companies. If garlic at your favorite seed company is sold out, try a company that specializes in garlic because they have more inventory. Continue reading

A Fall-Blooming Culinary Herb: Pineapple Sage

Currently, my pineapple sage plants (Salvia elegans) are blooming in my garden, their bright scarlet flowers are attracting butterflies and hummingbirds. Members of the salvia or sage family, pineapple sage plants are herbaceous, tender perennial herbs. I have two pineapple sage plants, which I bought last year as tiny babies, and I often use their leaves and flowers in the kitchen. Continue reading