It’s time!!!  For my Midwest climate, anyway. I’ve started several of the herb seeds this week. A full tray of sweet basil and a full tray of Italian parsley, as those are the two that I use the most of throughout the summer. Basil is preserved into pesto that is frozen and parsley is dried with a dehydrator, so there is never any waste there. I’ve also started a couple other kinds of basil (Thai and purple), sage, oregano, marjoram, thyme and chervil.

My favorite way to get seeds going early in the house is by the use of a seed blocker. I have used this method for more than 25 years. Long ago I grew lots of dried flowers along with the herbs, and had 48 trays going in the spring. Not so much anymore…just the herbs to supply me and my cooking classes. I found a video of how it works…so check it out here.

I have one heating mat that is great to get everything going. I put the basil tray on top of it and the seeds sprouted in 3 days!  Now they are under lights for 10 hours a day…on a timer, so I don’t have to remember to turn it on or off. I have a great shelving system that my Dad made long ago. So…I’ll keep you up on the progress…photos to come. Love those tiny little baby plants!!! So cute….