Subtitle Turn Your Home Into a Year-round Vegetable Garden - Microgreens - Sprouts - Herbs - Mushrooms - Tomatoes, Peppers & More
Nourish your family and guests with amazing, fresh, organic produce that you’ve grown in your own house, condo, apartment, basement, or sunny downtown office.
*As featured in The New York Times*
It takes just a few dollars and a few days for you to start enjoying fresh, healthy produce grown indoors in your own home. Imagine serving a home-cooked meal highlighted with beet, arugula, and broccoli microgreens grown right in your kitchen, accompanied by sautéed winecap mushrooms grown in a box of sawdust in your basement.
Explore the expansive new world of growing and eating that can be discovered with the help of Indoor Kitchen Gardening. Within, author and Bossy Acres CSA co-owner Elizabeth Millard teaches you how to grow microgreens, sprouts, herbs, mushrooms, tomatoes, peppers, and more—all inside your own home, where you won’t have to worry about seasonal changes or weather conditions. You will find:
An introduction to growing edibles indoors, from defining your goals and choosing a space, containers, soil, and grow lights to troubleshooting common problems like mold, pests, and disease.
Guidance for growing crops perfectly suited to an indoor environment and that often have quick seed-to-harvest timeframes, such as microgreens, shoots, herbs, wheatgrass, sprouts, and mushrooms.
Guidance for growing crops with shallow root systems that grow well indoors—such as radishes, carrots, lettuces, and tomatoes—that you will enjoy nurturing as they take time to develop into a rewarding bounty.
Plenty of cheerleading to encourage your sense of adventure.
Filled with mouthwatering photography and more than 200 pages of do-it-yourself in-home gardening information and projects, Indoor Kitchen Gardening is your gateway to this exciting new growing method—not just for garnishes or relishes, but wholesome, nutritious, organic edibles that will satisfy your appetite as much as your palate.