[OMG Content] Seeds Redux

[kyrthira]

The long version of what we have and what we're going to do with it. A lot of the seeds are older, so we're not entirely sure they'll sprout as well. If they do, they'll behave like any other plant.

Stagger-planting is where you plant a few seeds, and then a week or two later you plant more, and repeat the process as many times as you like throughout the recommended planting season. This means they'll mature at different times, so you don't end up with a ton of veg that will go bad before you can eat it all.

Yes, there are a lot of plants, and most of it will be container-gardening, we hope. It's more expensive to do it that way, but we can move the plants around if they're not getting the right amount of sun and it's only really the initial investment that's more. Subsequent years will be a lot easier to deal with, and we can take the pots with us when we move. If we decide to do winter growing and get a grow light or three (and probably make the cops nervous) we'll be halfway there with that.

The plan when everything starts coming up is to do seed saving. We'll harvest some of the seeds from various plants, and store them for later or sell/give them away.

Beans, bush: Three plants. Your average green beans, also pole beans. These are easily frozen to keep, so I won't mind getting more at once than we can really use. I'm hoping they grow; the seeds are so friggin huge that I only planted one per pellet.

Beet, chicago red hybrid: Three plants. By request of ouranophobe; they're also useful for yarn dyeing, which is why I planted more.

Bell pepper, green: Two plants. All of the bell peppers are pretty useful in salad, chili, and stir fries. The seeds were harvested from a store-bought pepper, and oh my god do I have a CRAPTON OF THEM.

Bell pepper, 'mixed': Twenty-four plants. The reason there are so damn many is because the package has all different kinds mixed in together, and we're going to try for the white and purple bell peppers that are in it. There's also red, orange, and yellow; what we don't use we'll likely sell and/or give away.

Bell pepper, orange: One plant. Seeds harvested from a store-bought pepper.

Bell pepper, red: Two plants. A favorite of ouranophobe, and sweeter than some of the others.

Bell pepper, yellow: One plant. The seeds were harvested from a store-bought pepper.

Broccoli barbados hybrid: Two plants. It's good stuff in stir fries and the like. There weren't a lot of seeds, so I'm pondering staggering a few of them.

Carrot, long imperator: Eleven plants. These are usually one per seed, so om nom nom lots. Salads, soups, shepherd's pies, snacks, etc.

Celery, tall Utah: One plant, stagger more. Jokes about treecats aside, they're good in salad and soups, and with peanut butter as snacks.

Cucumber marketmore: Two plants. Good in salads, and I'd probably snack on them a bit too.

Cucumber pickalot hybrid: Two plants, specifically for making pickles.

Mesclun gourmet greens mixture: (Not mescaline, you goobers...) It's basically fancy salad stuff. Not iceberg lettuce, which is bleah. We haven't planted any seeds yet, but we'll pretty much just scatter them throughout a planter and let them go. These will be stagger-planted, a patch every two weeks or so. They're kind of old seeds, but with as many seeds as we have (seven and a half grams) enough will grow that it won't matter. Yay salad!

Onion, parade (green): Four plants. They'll keep growing after harvesting the tops. Accents on soups and other such things.

Onion, sweet yellow Utah jumbo: Six plants. One seed usually results in one onion, so I want quite a few. We use onions A LOT. I didn't realize these were the ginormous two-pounders, so I can't wait to see what they look like when they come up!

Parsnip, harris model: Three plants. These are going to be staggered quite a bit; I discovered I really, really like them in soups and the like.

Peppers, banana: Two plants. I love banana peppers in sammiches and pizza, and they're good for salsa too. They're not as hot as jalapenos but still have a bite to them.

Peppers, jalapeno: Two plants. I may try stuffing them, and then there's all the other uses they have in chili, salsa, and as a generic spice. (I have additional seeds that I harvested from a store-bought pepper, but used some older seeds I had in a packet.)

Peppers, poblano: Two plants. Seeds were harvested from a store-bought pepper. Milder in temperature and sweeter, but still good for chili and etc.

Pumpkin jack o' lantern: nyterose wants a plant, so he gets his one. They'll be nice to have 'round for Samhain.

Radish, short top icicle: One, because nyterose likes 'em.

Spinach teton hybrid: Planted much as the mesclun, just tossed in a planter and set loose. These seeds are older as well, but I've four grams of them. More salad!

Squash, buttercup (acorn): One plant. Grilling and as decoration for Samhain.

Squash, butternut: By request of ouranophobe, who probably has a better idea of what they're used in than I.

Squash, white scallop: One plant. They're good grilling, and will look nice when Samhain's coming up.

Tomato, sweetie (cherry): By request of ouranophobe, probably useful as snacks and in salad.

Tomato, roma: Six plants. These are my favorite kind of tomatoes. They're very meaty, and they're smaller so you don't end up using only part of one for something. Whatever we don't use right away, we'll can for later on.

Zucchini butterstick: One plant. Grill 'em up, mostly.

Zucchini greyzini squash: One plant. Cut 'em in half lengthwise and grill the suckers.

Zucchini black beauty: Two plants. Grill 'em, blah blah.

The herbs are all one plant, except where indicated.

Basil Genovese: Four plants. These actually serve a dual purpose. They go great with tomatoes, but the neat thing is they apparently make tomatoes grow better when they're planted nearby! I'm going to keep one basil plant in each container of tomatoes; we'll probably end up with four pots so four

Basil, lemon-lime: Something different and interesting.

Chives: Grows like grass, so as long as you cut it regularly and don't let it flower you can keep harvesting it as long as you want.

Coriander/cilantro: By request of ouranophobe.

Dill fernleaf: Two plants, to make pickles! Plus it smells yummy.

Oregano: More generic herbness.

Parsley italian: Generic herb.

Rosemary: Two plants. This stuff grows pretty much year-round, and will regrow if you cut it, so alternating which plant to harvest from should work. Plus, it smells fantastic.

Sage broadleaf: By request of ouranophobe.

Thyme: Generic goodness in food.

Tarragon: By request of ouranophobe.