I also use them out in the garden to 'mark' where I have planted seed. I simply cut them in half, bury them in the garden so that they stick up about 1" above the soil and plant the seed in the center. This helps me distinguish my plantings from weeds and keeps me from covering my plantings with mulch. I am able to get mulch down much earlier (thus I get fewer weeds). I believe it also helps with cutworms. I haven't lost one planted this way to cutworms.

I do have lights but no aquarium or heat mats, ingenious idea. The only thing I don't like about it is that you have to harden the plants off starting them like that. I start most of mine outside when the last frost is over except set a lot out in February when I read the winter sowing technique. Unless you are growing very large, deep-rooted plants, I don't see why you can't cut the tube in half other than your aquarium light might not be adjustable. Plus if you are planting in the tube, you have to dig a pretty deep hole. I do use my bulb planter for some that end up in plastic cups. I explained how I start most of my seeds on the lavender thread. I had figured most of it out before I found the winter sowing forum, but have learned a lot from that, too. I've been reluctant to only put 2 seeds in a slot, some are so tiny you can't and the failures take up a lot of room. I do prick some out and put them in 6 packs, but that is only for plants I want to control the spacing. With your tubes, you can do that.

I have tried using them for root crops--with Nancy's shaping method, thanks!--but the seedlings languish. I think the cardboard must draw nitrogen from the soil, or that there is some growth retardant in the cardboard. It happened when I made cardboard dividers in a larger pot, too. In both cases, the cardboard was completely surrounded with moist soil, so I don't believe drying out wast he problem. Sweet peas, on the other hand wouldn't necessarily be bothered by the nitrogen problem. I don't know if they are N producers in the seedling stage, though.

Thanks for the tps rachelellen! Brenda, what's the difference between spring and summer rolls? SM, Freeze and Cook? I don't see what would be cooked. Here is one of the recipes I am thinking of. No cooking involved other than cooking the vermicelli. Vietnamese Fresh Spring Rolls from allrecipes.com 2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp - peeled, deveined and cut in half 1 1/3 tablespoons chopped fresh Thai basil 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 2 leaves lettuce, chopped 4 teaspoons fish sauce 1/4 cup water 2 tablespoons fresh lime juice 1 clove garlic, minced 2 tablespoons white sugar 1/2 teaspoon garlic chili sauce 3 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures. Linda