This Is How You Get Started With Indoor Gardening

Gardening without a garden? Yes, that works too, says blogger and author Carolin Engwert. She grows fresh herbs, lettuce, vegetables, sprouts and microgreens in her apartment. She has written a book about gardening without a garden or balcony. In the MDR garden, the blogger gives tips so that even beginners can manage indoor gardening. There are several reasons for gardening in living spaces: Many do not have their own garden or move part of their vegetable and herb cultivation into the house.

Some plants shouldn’t get frost but prefer it to be evenly warm. Especially in winter, the selection of fresh greens from the region is often limited. Sprouts, salads and herbs from our own harvest enrich the kitchen during these months. Healthy houseplants also put you in a good mood. And gardening helps many people relax. Even those who have a garden or balcony may prefer to have plants indoors when it is still too cold outside to sow.

In a nutshell: This is what you need for gardening without a garden Seeds or young plants, preferably from self-propagated plants Vessels for sowing sufficiently large pots and bowls for the plants Seed or herb soil, suitable substrate (for example, with added expanded clay or rock for a better moisture balance) Ball shower or self-made mini watering can for cultivation Spray bottle for wetting seedlings, sprouts and plants that like high humidity Place on the windowsill, on the shelf or the table – but never directly on or above the heater depending on the location of the plants: suitable plant light, possibly several some patience and time Knowledge of the needs of the crops grown For the impatient: seedlings, sprouts and microgreens

Unlike in the garden, many people in the home tend to watch the plants closely. If you desire to see results quickly, you can first try seedlings, sprouts and edible greens, the micro greens. For example, the first seedlings will be on bread and butter in soup or a salad in three to five days. Sprouts, mini plants with cotyledons, are the next level.

Cress is the classic, but many other young plants also provide crisp, fresh greens. The next step is the micro greens: pea green, for example, is one of Carolin Engwert’s favorites. The harvest takes about ten to twelve days; Shoots and leaves can simply be cut off with scissors and consumed. Young carrot greens, tender radish and radish leaves and wheatgrass are also edible.

Seedlings = germinated seeds with a small root; they are consumed completely (grain, legumes)

Sprouts = germinated seeds with root and cotyledons, only the upper part without root and seed coat is consumed (cress, alfalfa, mung bean) Green cabbage,

micro greens = young vegetables (peas, carrots, radishes, radishes) Seedlings and sprouts must be grown from especially suitable seeds.

This is also available in organic quality. When getting dressed, you should also pay attention to hygiene and avoid the formation of mould

– Beware of too much moisture and a too warm location.