I could also start seeds indoors in little pots and grow those little plants into bigger, little plants that need to be transplanted into the garden. But, as you may have inferred from my intentional, run-on sentence, that is a painfully long, drawn-out process which usually results in some plants never getting planted because I just don't get to it before they get all leggy and ugly and useless.
So seeding it is. And waiting is my destiny. But, in a way, I have discovered a way to cheat destiny and speed things up considerably.
Pre-sprout the seeds before you sow them in the garden. Yes, before they go into the garden. Save yourself the agony of the wait.
|Mung bean sprouts. Plant pre-sprouted seeds to|
save water and time in the garden.
I am pre-sprouting all of my seeds now. Artichokes, strawberries, cardoons, lettuce, spinach, peppers, tomatoes, cucumbers, squash, etc. Harder seeds like broccoli, kale, beans, peas, and especially peppers get soaked overnight in Haven's Authentic Manure Tea, drained and left to sprout in a jar in a dark location. Softer seeds like sunflower and squash or cucumbers only need a couple hours in the tea before draining to sprout. Some seeds will sprout within a few hours, others may take a day or two.
As soon as I can see evidence of germination, I sow the seeds directly into the garden, cover lightly with garden soil or compost, water lightly and let them grow.
If you are an impatient gardener, give it a go and see if it works for you. And you're welcome. I'm always here to alleviate any garden anxiety I can.
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