Greenhouse Chronicles: What We're Growing Now

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Someone reached out to me recently, asking where I’d originally found a specific piece of information I shared—honestly, I tried to retrace my steps, but couldn’t even locate my own source. It made me realize that, despite all those years of writing academic papers and carefully documenting every reference, I’ve gotten a little lax about citations here on the blog. It’s easy to forget the importance of giving proper credit, especially in a more casual setting like this. But I know how frustrating it is to come across a great tip or statistic and not be able to follow up on it, so I’m committing to be more diligent. From now on, I’ll make sure to include clear references or links whenever I share information that comes from outside sources. Not only does this help anyone who wants to dig deeper, but it also keeps me accountable and ensures the accuracy of what I’m posting.

Greenhouses truly are a gardener’s sanctuary, offering a space where the passion for plants can thrive year-round. Whether it’s the peak of summer or the chill of winter, a greenhouse creates the perfect environment to cultivate a wide variety of crops. At the moment, our greenhouse is sticking with the bare basics—tomatoes, basil, savory, sage, thyme, jalapeños, and rosemary all thriving together. It’s not just about the flavors these plants bring to the kitchen; growing your own food offers a unique sense of accomplishment and helps promote a more sustainable lifestyle by reducing reliance on store-bought produce and minimizing food miles.

Tomatoes: The Powerhouses of the Greenhouse

Tomatoes are often considered the stars of the greenhouse. Their popularity is well-deserved, thanks to the countless varieties available—ranging from juicy heirloom types, to sweet cherries, to robust beefsteaks—each offering its own distinct taste and texture. Beyond their culinary versatility, tomatoes are also packed with nutrients. They are especially rich in vitamin C, which boosts your immune system and aids in iron absorption, and vitamin A, which is essential for good vision and healthy skin (USDA FoodData Central, 2020).

To get the most out of your tomato plants, sunlight is non-negotiable. Aim for at least six to eight hours of direct sun each day. The soil should be loose and well-draining, brimming with organic matter like compost to provide essential nutrients. Watering is another key factor—tomatoes need consistent moisture, but overwatering can be a real hazard. Saturated roots can lead to fungal diseases and root rot, which is one of the most common problems for greenhouse growers (University of California Agriculture & Natural Resources, 2018). Always let the top inch of soil dry out before watering again, and focus water directly at the base to keep the foliage dry. Staking or caging is also a must. Without support, tomato plants will sprawl across the ground, making them more susceptible to disease and making harvesting harder.

Aromatic Herbs: Basil and Savory

No greenhouse is complete without a thriving herb section, and basil is often the crown jewel. Its fragrant leaves are a staple in Mediterranean cuisine, especially in pesto and salads. Basil is a sun-lover and flourishes in warmth, producing more leaves the more you harvest. Regular pinching encourages the plant to become bushy rather than leggy, ensuring a steady supply throughout the season. Planting basil near your tomatoes isn’t just convenient—these plants are known to benefit each other, with basil helping to repel some common tomato pests. Plus, they’re a natural pairing in many recipes.

Savory may not be as well-known, but it’s a hidden gem in the herb world. Its peppery, pungent flavor can elevate soups, stews, and roasted vegetables. This herb is hardy and doesn’t require much attention beyond well-drained soil. It’s relatively drought-tolerant, making it perfect for gardeners who sometimes forget to water. Savory also acts as a natural deterrent to certain pests, making it a valuable companion plant for your more vulnerable vegetables.

Sage and Thyme: Timeless Kitchen Staples

Sage is one of those herbs that brings both culinary and medicinal benefits to the table. Its strong, earthy flavor is a favorite in stuffing, meats, and teas, and it has a long history of use in traditional herbal remedies for its anti-inflammatory and antioxidant properties. Sage prefers lots of sunlight and soil that doesn’t stay wet—good drainage is key. Pruning your sage now and then encourages it to produce tender, new shoots and keeps the plant from getting too woody.

Thyme is another classic, pairing perfectly with sage and deserving a spot in any greenhouse. With its tiny leaves and intense aroma, thyme complements an array of dishes, from roasted vegetables to bread. Like sage, it loves full sun and well-drained soil, and it’s tough enough to withstand a little neglect.

By combining these herbs and vegetables in your greenhouse, you not only enhance your meals but also create a dynamic, self-supporting ecosystem. Each plant brings its own strengths, whether it’s flavor, fragrance, pest control, or health benefits, making greenhouse gardening an endlessly rewarding pursuit.

I know, these are chili peppers, but we've grown these as well.

Turning Up the Flavor with Jalapeños

Planting Jalapeño Peppers

Jalapeños are more than just a source of fiery heat; they add a distinctive flavor that can elevate everything from salsas to stir-fries. To get the best results, it’s important to wait until the risk of frost has passed and the weather is consistently warm—these peppers thrive in heat and don’t appreciate chilly nights. Prepare the garden bed with soil that drains efficiently and is enriched with compost or well-rotted manure, as jalapeños are heavy feeders. Applying a generous layer of mulch around your plants serves a dual purpose: it maintains steady moisture levels and suppresses weeds, reducing the amount of time you’ll spend tending to your patch.

Harvesting Techniques

Harvesting jalapeños at the right time can make a big difference in both taste and yield. The classic way is to pick them when they’re firm and deep green, which is when their heat is strongest. However, leaving them on the plant a bit longer allows them to ripen to a vibrant red, developing a subtly sweeter flavor and slightly less intense heat. Regular picking not only encourages the plant to produce more peppers but can also help prevent pests and diseases that can take hold if ripe fruit is left too long. For an abundant harvest, check your plants every couple of days once they start producing.

The Aromatic Appeal of Rosemary

Rosemary's Growing Preferences

Rosemary is a standout in any garden, loved for both its potent aroma and its resilience. This Mediterranean native needs a spot that gets full sunlight for most of the day and soil that drains quickly—heavy, waterlogged earth can lead to root rot, a common problem with rosemary when overwatered (Royal Horticultural Society, 2023). It’s better to let the soil dry out between waterings than to keep it constantly moist. If you’re growing rosemary in containers, be sure to use a gritty potting mix and a pot with drainage holes to keep the roots healthy.

Culinary and Health Benefits

Beyond its ability to perfume the garden, rosemary is a powerhouse in the kitchen. Its woody stems and needle-like leaves add depth to roasted meats, potatoes, breads, and even desserts. The herb’s fragrant oils are packed with antioxidants—compounds that help protect your cells from damage caused by free radicals (U.S. National Library of Medicine, 2022). This means that beyond flavor, rosemary can contribute to a healthy diet. Its versatility also extends to infusing oils, making herbal teas, or flavoring vinegars, offering countless ways to enjoy its unique character.

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Our greenhouse currently shelters a thriving community of tomatoes, basil, savory, sage, thyme, jalapeños, and rosemary—a diverse collection that ensures there’s always something fresh and flavorful on hand. Each plant brings its own unique qualities, whether it’s the spicy excitement of jalapeños or the fragrant, antioxidant-rich leaves of rosemary. Gardening, even on a small scale, is an accessible way to explore new tastes and reap the rewards of homegrown food. If you’re just starting out, don’t feel pressured to transform your whole yard; a few pots on a sunny balcony or windowsill can yield surprising results and introduce an array of aromas and flavors into your cooking. The process of nurturing these plants can be just as rewarding as the harvest itself, offering a daily connection to nature and the satisfaction of growing your own ingredients.

I’ve got a question for all of you: has anyone here read this book about unheated greenhouses? We’ve been debating whether to invest in solar panels to heat our greenhouse, but after doing the math, the cost of installing enough panels—and the batteries needed to keep things running overnight—is a little overwhelming. I’m all for sustainability and renewable energy, but the upfront investment is significant. If anyone has hands-on experience with the techniques in that book, or has managed to keep a greenhouse going through the colder months without a lot of extra equipment, I’d love to hear your insights. I’m always eager to learn new methods, especially when they’re both cost-effective and environmentally friendly.

I have a bit of a weakness for books. There’s something so satisfying about flipping through pages packed with practical advice and inspiration. Sure, the internet’s handy, but sometimes I just want to grab a book, check the index, and dive right in. I don’t always feel like firing up my laptop, typing stuff in, and wading through endless results. My phone’s usually nearby, but honestly, there are times when a computer just works better than squinting at a tiny screen.

With our current goal to boost our savings this year, I’m trying to resist the urge to splurge on more books or new garden gadgets, no matter how tempting. It’s not always easy, especially when I’m dreaming about expanding our greenhouse to a larger one, but I know it’ll pay off in the long run. For now, I’m making the most of the resources I already have and relying on the information from my Complete Guide to Vegetables, Fruits & Herbs. If you have any recommendations, experiences, or even creative workarounds for greenhouse heating, please share—I’m all ears!

References:

• USDA FoodData Central. 2020. Tomatoes, raw. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169910/nutrients

• University of California Agriculture & Natural Resources. 2018. Water Management in the Home Vegetable Garden. https://ucanr.edu/sites/UrbanAg/files/263551.pdf

• Royal Horticultural Society. (2023). Growing Rosemary.

• U.S. National Library of Medicine. (2022). Antioxidants: In Depth.