Soaking seeds: an experiment

I have planted out those seedlings that I posted about a few weeks ago, and the spring onions (also confusingly known as shallots or green onions) which I planted are going great guns, having gotten to about 15cm tall since the last time I posted (see the picture of them in this post, it’s the third one down). But in general the last batch of seeds I planted didn’t really do so well. It seems that I have some lessons to learn in growing my veggies from seed.

Given my failure to sprout so many of the seeds which I purchased I have decided to give soaking the seeds before planting a go. I have used this technique before with spinach and basil seeds, on advice from my gardening book, but have now decided to do a blanket extension to all those seeds which I have been having trouble with. I have modified my technique slightly, by placing the seeds on a bed of wet tissue, instead of immersing them in water, as I have learnt that doing this can drown them.

Lemon Balm, Rocket, Parsley and Oregano Seeds (going anti-clockwise from left)

I have then covered the seeds with a clear plastic container, in order to help the tissues remain moist while still allowing light to penetrate.

Cover the seeds with a container to retain moisture

This time I will be soaking the seeds until they actually germinate, ie. a root will have appeared from the outer seed shell. Seeing as it is only a few hours since I started soaking them and the seeds have all changed dramatically (swollen, gotten an outer coating, or changed colour), I don’t anticipate that it will take too long. An update will follow.

And finally, as a general garden update, my spinach, silverbeet, cos lettuce and beetroot have happily reached the stage where I can begin eating them! For the past week’s dinners I have made a spinach curry and some silverbeet and pumpkin pasties, as well as a salad using baby cos and beetroot leaves. Baby beetroot leaves make an excellent addition to any salad, adding some beautiful color and a mildly bitter (but not unpleasant) taste.

Baby beetroot leaves make an excellent salad green

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