Growing Greens Indoors

Here is one idea for getting lettuce and other greens all winter by growing indoors

Forcing Bulbs Indoors

Its getting a little late, but I see those tulip bulbs in the stores on super clearance and think it might be worth a try!  Here's a basic guide.

Reusing Pots and Containers

You can do it - just clean them first.  Here are some tips from Iowa State Extension - its a little old, but it all still applies!

Many have heard about sterlizing with bleach.  There is research out there that milk can be a disinfectant for greenhouse containers too!  a 20% solution of non-fat milk has similar results to a 10% chlorine bleach solution.....and its better on your hands.  Here is a link (and another link) to the research from Ohio State.

We all save these plastic containers - here's a Cautionary Tale to consider!

This Week at Reiman Gardens

There is a lot going on, despite the cold temperatures!

The Gift Shop is open everyday, even int he winter.  There is something for everyone and every occassion.  All Reiman Gardens' Members and Volunteers recieve a discount.  Stop in!

The new Conservatory Display - Crash Landing - is in!  Planted with hundreds of succulent plants, this type of display featuring prickly pears, Euphorbias, cacti and dozens of other drought adapted species is a first for Rieman Gardens on this scale.  Stop in and see it!

Other Vegetables indoors!

Most vegetables will be mildly successful indoors, but there are a few that are recommended to try.  Helen C. Harrison recommends these:

(Find the original link here)

Few vegetables grow well indoors without special lighting, but you can get good results
with chives, parsley, rhubarb (forced) and witloof chicory (French endive, forced).
Transplant small clumps of chive from the garden into containers and harvest leaves.
Start a parsley plant from seeds sown outside in a pot or other container around August 1. Move the plant indoors before heavy frosts and harvest the leaves.
To grow rhubarb indoors, move rhubarb clumps (crowns) into a warm, dark basement
after they have been thoroughly chilled outside, usually about the middle of November. Keep the crowns under moist straw. Harvest rhubarb leaf stalks (petioles) when they are about 12 to 15 inches long.
Witloof chicory.
After early fall frosts, when the soil has been thoroughly chilled, move witloof chicory
roots into a warm, dark basement. Place the roots upright in soil or sand and keep moist. Harvest compact head of white leaf bases when 5 to 6 inches long.
Mushrooms grow indoors but without light.
In recent years, more and more people are growing sprouts for salads and sandwiches. Mung bean seeds and alfalfa seeds are generally the most popular types for sprouts, but other seeds like radish and cabbage may be used. Make sure the seeds have not been treated with a fungicide. Seed packets are usually marked for use as sprouts. To grow sprouts, place a teaspoon to a tablespoon of seeds in a pint jar, then cover the seeds with tepid water. Use a canning jar rim with either a piece of cheese cloth over the top or a piece of fine wire mesh. Put the jar in a warm, dark place or wrap the jar with aluminum foil. Twelve to 24 hours later, drain off the water, rinse the seeds, drain the water again, and return the jar to a warm, dark place. Repeat this process 3 to 4 times per day until the seeds have sprouted—usually in 3 to 4 days. Place sprouts in a sunny window for several hours and then store them in an airtight container in the refrigerator for up to a week.