It’s gardening season! Eeee! Down here in Phoenix, most of our gardens have already been planted, or halfway prepped, because the season starts earlier here. But up north, that’s a whole different story. When it comes to planting, you either have to wait until the lows hit the 50s to plant outdoors, or you start your gardens inside. There are tons of seed starters that you can get at a nursery, but me, I like eggshell seed starters. They’re easy and right in your fridge, plus the eggshells make great fertilizer!
First thing you want to do is use some eggs. Have a cake you’ve been meaning to make? Now’s the time. Crack those eggs carefully, I suggest using a spoon, around the upper 1/3 of the egg. Remove the top and empty the egg into a bowl for whatever you plan on cooking. Save me some, girl gets hungry!
Next, rinse out the eggshell and allow to dry completely. It will be sturdy, but fragile, so handle with care.
Fill the eggs 2/3 full of dirt and place 1-3 seeds in each egg. Cover with a light layer of dirt and press down gently. Use the spoon to add about 1-2 Tbsp. of water to each seeded eggshell. Set in a sunny spot free from drafts and wait for them to grow!
I use the marker to write what seeds are in each egg so I don’t forget, but if you’ve a great memory it’s not necessary. I had some leftover seeds from my cousin’s daughter’s birthday favors so I’m growing a few extra sunflowers, basil, and some Greek oregano that I had in another seed pack.
What I really love, besides the convenience of these eggshell seed starters, is that when they’ve grown enough to be transplanted into the garden, you can just pop the whole eggshell into the ground and it’ll naturally fertilize the plant as the shell decays!
Turn those black thumbs green and get planting, my friends!