Since I have mast cell disease and since I have to eat fresh, whole, un-triggery foods and since it’s really difficult to find (and afford!) fresh, whole ingredients that don’t trigger my schizoid mast cells every day, all day…
…I decided to just grow my own culinary herbs!
I’m using the Chef’s Herb Garden Starter Kit for fun and I thought I’d do a review at the end of the entire experience (because I need more things to review here!). Hopefully they will get five full stars.
The kit itself was really cute and the instructions were easy to follow:
Each of these dirt pods has a hole in it to put the seeds in once they soak and expand (and then drain so they aren’t soggy!):
They expand pretty quickly, although I noticed some expanded much faster than others:
Once they were finished growing and I squeezed the excess water out, they went into the little adorable pots which I had labeled with the little adorable stickers:
Next, I carefully added the seeds down the hole in the dirt pods:
Then I covered the whole thing in cling wrap and set them near the window to do their thing.
I can adjust the light/warmth there and once they germinate I can let them have more sunlight.
My mast cell disease doesn’t tolerate indoor plants well, so hopefully these will sprout and be re-potted and transferred outdoors in a few weeks and both I and my mast cells will rejoice when they yield delicious herbs for my cooking:
Anyway, wish me luck and happy (indoor) gardening!
xo Michelle Dellene
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