Typically, vegetable gardening is about the long view: peas sown in spring aren't harvested until summer, and tomatoes started indoors in February can't be eaten until July. But it's not true for all plants. Some things can be planted and eaten in weeks, days, even hours.
If you're a gardener, you know that the act of gardening is just as rewarding as the literal fruits of your labor. Monty Don, a TV presenter and garden writer, attributes the well-being of gardeners to the “recharging” you get from sticking your hands in the soil and spending time outdoors in nature.
Still, interest in gardening is skyrocketing, not only because of its therapeutic nature but also because people are growing increasingly concerned about the quality of their food and where it comes from.
Tips for Growing Homegrown Veggies, Fast
Horticulturists Ryan Schmitt and Weston Miller recently shared their top strategies for “speedier” vegetables with NPR, and these are well worth trying, especially if you live in an area with a short growing season (or if you're just feeling inpatient after a long winter).
- Try Microgreens: Microgreens are greens that are harvested at less than 14 days old, giving them a tender texture and …
Sprouted seeds are the fastest. Microgreens can be harvested in weeks: cilantro, 14 days after planting; arugula and fennel in 10 days. And a handful of vegetable varieties grow more quickly than their slower relatives, like dwarf French beans (60 days), cherry tomatoes (65 days), and early potatoes (75 days).
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