Selecting seedlings

Planting a garden is a complex and responsible undertaking. The future fruit harvest depends on the variety of species selected. Landscaping with ornamental trees is no less challenging – it's important to know the habit of mature specimens, understand the specific tree's cultivation practices, ensure proper care for the plantings, and, most importantly, purchase high-quality seedlings.

For example, celery needs to be sown early in the season to ensure a harvest before the first fall frost. This also avoids having to start over. So grab a notepad and pencil. Then make a list: your available space, sunlight, free time, your needs and/or desires. Finally, draw a plan of your garden or raised bed by season.

Proper seed storage is the key to successful sowing. They should be completely dry, away from light. The ideal storage temperature is around 5°C (41°F). The bottom of the refrigerator is ideal. You can also freeze leftover seeds. Before using, thaw them for 24 hours (first in the refrigerator, then in a cool place) and sow immediately.

Seeds should be spaced well apart, at least 1 cm at first. Thinning will be easier later, and the plants will grow better. Large seeds should be planted one to two times deeper than their thickness. Thinner seeds should be placed directly on the soil. For all the very good seeds (like parsley), a seeder is necessary. You can even sow smaller seeds (like poppy seeds), mixing them with fine sand for better distribution.

For very pragmatic reasons. Many flowers, vegetables, and aromatic substances are unavailable to plants: to grow carrots, beets, peas, and sweet peas, you need to sow seeds. On the other hand, sowing guarantees significant savings. After all, a great salad grown from seeds can cost 5 cents, and a kilogram of beans 60 cents.

Initially, to water without disturbing the delicate seed distribution, it's best to cover the substrate with a sheet of damp newspaper. The water will drain away without disturbing anything. Additionally, the paper will retain heat and moisture, resulting in a more even rise. This method works well with parsley seeds, which are always finicky. A slightly thicker cloth can be used instead of the paper.