Tip of the week
How to start an instant winter garden
Buy some produce. “This time of year may still be cold and gray, but there’s a quick way to conjure some green indoors.” Carrots, beets, turnips, radishes, parsnips, rutabagas, and celery root all sprout edible greens when planted and set on a sunny windowsill. Just don’t use potatoes—their sprouts are toxic.
Plant the veggies. Bury store-bought root vegetables in peat-base potting mix, leaving the tops exposed. Water regularly to keep the soil moist and discard the vegetables when they stop sprouting. Expect to harvest the greens in about a month. You can use beet and turnip greens in salads; carrot and celeriac sprouts are good in soups and stews.
Or skip the soil. Similar results can be had by slicing an inch off the top of each vegetable and setting the top in a shallow dish of water. “The foliage won’t be as lush, but you’ll get to eat most of the vegetable.”
Source: Better Homes & Gardens