Good show Zabby.

I'm doing a lot of thinking about re-seeding and perennials this year too. Mainly, because my physical resources aren't as resourceful as they used to be. So I let a lot of things go to seed in one of my planter boxes -so have promising celery, various lettuces sowing seed now, of course cilantro, also found some chives and thyme in the same box.

I've also started and planted about 30 little peppers - some that Gardenlad shared with me, and the rest I hope to make into powders - like paprika, cayenne, etc. They almost didn't survive the fluctuating temps here last month, but since last week, they look much better. They say peppers can be perennial here, and I do have about 5 still left over from last year. If so, I may make just a special planter box just for peppers, and then forget re-seeding each year.

So much fun, and happy that your weather is beginning to clear.

Good luck.

Bejay

Oh, I'm so jealous. I am really starting to crave the fresh stuff. Next year Ill have to try to start some lettuce early just for fun.

Jackie

I appreciate the fact that I live in a climate that gives a larger latitude for seeding and growing, however, I read some postings on the Vegetable Forums about winter sowing.

In the fall, most annuals throw out seeds that are then covered with snow, and by nature's miracle, sprout the next spring. I would think that late fall sowing of lettuce, spinach, etc., would be a good way to get a jump on the weather. It is nature's way -

Bejay

We've had some fresh fried green tomatoes. Yum.

Bejay, you make a very good point about self-seeding. The best lettuce crop I ever had was the one that was primarily self-seeded. Spring conditions were also pretty much perfect that year for greens, but still, there is something to be said for letting Mother Nature decide when the best time to start sprouts is (which is the idea behind winter sowing).

At least, for things that can grow naturally in the given climate --- lettuce, spinach, etc., which can take the freezes we get through late spring. I get plenty of self-seeded volunteers in the tomato garden, too, but they pretty much start sprouting around the time my indoor-started ones are 2 feet high and starting to bud; by the time a self-seeded tomato is ready to eat in zone 5 it's usually October and time to worry about frost again.

I keep my herbs mostly in pots by the kitchen door, but your post makes me think of trying some cilantro in the ground and letting it seed this year. For some reason I haven't had a lot of luck with starting it from seed, while it's supposed to be easy, and maybe I should let Nature have a try....

Zabby