Tips for Growing the Tastiest Microgreens Indoors

Microgreens are one food anyone can grow with minimum space, minimum effort, and a minimum investment of time and money. They are tasty and nutritious to boot. There really isn’t any excuse not to grow them.

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Everything You Need to Know About Growing Big, Beautiful Beets

Some people hate them because they taste a bit too earthy, while others love them for the same reason. If you fall into the “love” camp, then growing your own beets make a whole lot of sense. Not only do homegrown beets taste leaps and bounds better than those purchased in the grocery store, but they are tons of fun to grow. Here are some tips for growing the biggest and best beets ever.

Beets can be cooked in a variety of ways and pack a nutritional punch. Though the bulbous parts of beets are most commonly served, the greens are delicious and contain even more iron than spinach. This annual plant must be sown every year, but it is incredibly easy to start from seed and one of the hardiest crops you can grow. 

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What is Pigweed and Is it Edible?

If you live virtually anywhere in North America, you’ve likely heard of, and been irritated by pigweed. This green, unassuming weed has long been considered a severe nuisance since every single plant can produce nearly 100,000 seeds each season. If you’ve ever looked into healthy grain alternatives, you’ve probably come across something known as amaranth. A “super grain,” gluten-free, pseudocereal that is prized for its notable health benefits. Believe it or not, these two plants are actually one and the same. Read on as we delve into the truth behind pigweed and set the record straight once and for all. 

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Help, My Onions are Bolting: What to Do

Though onions are usually easy to grow, gardeners who want to plant onions face a universal problem known as bolting that can plague even the most skilled gardener. So what is bolting and how do you keep it from happening to your onions? Read on to find out.

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How to Grow and Use Chia Seeds

Chia seeds are tiny black/white seeds of the plant Salvia hispanica belonging to the same family as mint and basil. They have a long history of cultivation in South America, where they were a staple food of ancient civilizations.

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