Place the pot in a sunny location or under a grow light for at least six hours per day. Using your sowing device or a pinch of two to three seeds, scatter them about two to three inches apart. Soak the soil well prior to planting and allow excess moisture to drain. If you plan to keep your herbs indoors or somewhere close by, such as on the patio where they’ll be within reach while you’re cooking, a container could be the best planting option.Ĭontainer planting also reduces the danger of extreme temperature lows because the pot can be moved to a sheltered area, and this also helps to prevent creepers like mint from taking over the lawn or garden.īegin with a four- to six-inch pot with drainage holes in the bottom.įill it to about three-quarters to one inch below the rim with potting soil, or use a homemade mixture of two parts compost to one part perlite. Seedlings will be ready to transplant in about eight to 10 weeks when they have developed at least two sets of true leaves.īe sure to harden them off by slowly introducing your young plants to the outdoors for a few hours at a time until they’re fully acclimated. If more than one seedling pops up in each cell, you can pluck or snip out the less vigorous grower when the plants have one set of true leaves. You should see signs of germination in about two weeks. If the substrate begins to feel dry on the surface, use a sprayer to gently mist just until it’s moist again. Keep the tray in an area where it will receive direct sunlight or use a grow light for at least six hours per day. Place the tray on a heat mat and keep it set to about 60☏. Don’t cover them – they need light to germinate. Use your sowing device or carefully sprinkle two to three seeds by hand per cell, directly on the surface of the potting medium. If watering compacts the soil more than about a quarter inch below the rim of the cells, refill with a bit more until they’re level again.
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