How to Grow Exceptional Produce

Seeds - Part 2: Getting ready to sow

with JANE SCOTTER — Leading biodynamic grower of fruit and vegetables. Supplier to Michelin star restaurant Spring.

Lesson 9 of 36

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Sowing seeds correctly will ensure you produce healthy plants. In this lesson, Jane will show you how to sow a variety of seeds, including onions and snapdragons.

From the Lesson Workbook

Seeds - part 2: Getting ready to sow

Spring is when we do the bulk of our sowing at Fern Verrow. From flower seeds to vegetable crops, there is always something new moving into the greenhouse.

The spring equinox at the end of March – when day and night are of even length – is the best time to begin sowing your seeds.

If you have a greenhouse, then certain seeds, such as aubergines, peppers and chillies, should be started earlier in the year, as they need more time to develop and set fruit.

You will need a propagator however, as chillies need a temperature of 25 to 28 degrees Celsius to germinate.

Sowing snapdragons

  • Many varieties of flower seeds are tiny, so it's important to sow them on the surface of the soil. You can sprinkle them straight from the packet, and if you're happy to mix up the colours, then you can sow more than one variety in the same tray.
  • Spread out your seeds as evenly as possible and then label your seed tray. Wooden lolly sticks are ideal for this, and they have the benefit of being biodegradable. For labelling the sticks, it's best to use a pen that won't wash off when you water, so use an ink pen or a permanent marker.
  • Next, cover your seed tray with a layer of vermiculite. Commonly used by gardeners, vermiculite is an organic mineral that has multiple benefits for your seeds. It gently presses the seeds onto the surface of the soil, and keeps them in place, and it also stops the tray from drying out. Thanks to its bright, sparkly appearance it also enhances the light reaching your seedlings too, which will aid germination.

Sowing onions

  • Onions need to be sown in individual seed modules, as their roots don't like being disturbed. They also like to grow in tight, compact trays, so make sure that your modules are as full as possible. This will also make it easier to remove your plants later on.
  • I like to sow onions and leeks in batches of three or four. This way, the onions don't become too big and are easier to harvest as a clump. To achieve this, sow three or four seeds in each module.
  • Once you've sown your seeds, add another layer of soil over the top and then gently push down so that the seeds are well covered.
  • Onions and leeks prefer temperatures of 15 to 18 degrees Celsius and tend to germinate within 8 to 9 days.

When to sow your seeds?

  • If you don't have a greenhouse, then the best place to put your seed trays is outdoors. Pop them on top of a wooden pallet in full sunshine and make sure they are well watered. If you tend to sow everything from late March onwards, then most plants should germinate if left outside.
  • If you are sowing your seeds earlier then you may need to buy a heat mat or a heated propagator to get your trays to the required temperature for germination.
  • Keep your soil damp but not soggy, as overly wet soil can lead to problems, such as damping off.
  • Think about the size of your plants when picking a growing module – do the two align?
  • Some seeds, such as beans and peas, don't need to be sown in modules, and will be happier if you sow them straight into the ground.

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Jane Scotter

Your Instructor

Jane Scotter

Leading biodynamic grower of fruit and vegetables. Supplier to Michelin star restaurant Spring.

Jane Scotter has been farming at Fern Verrow - her certified biodynamic farm at the foothills of the Black Mountains in Herefordshire - since 1996, where she cultivates a wide range of truly seasonal vegetables, fruit, herbs and flowers. Jane believes that vegetables and fruit grown in good soil, at the right time of year and open to the elements have a greatly enhanced character and flavour, and that size and shape are unimportant when compared to taste and true quality. Since 2015 she has had a farm-to-table collaboration with Michelin starred chef Skye Gyngell and her London restaurant, Spring, and also grows flowers for acclaimed London florists, JamJar Flowers.

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