Salsa Garden 2' x 8'
Mix up a fresh batch of salsa for summer snacking, then make more to share or preserve for winter nachos. You'll have plenty of tomatoes, peppers, onions, garlic and herbs for salads and sauces, too!
Planting Guide:
Tomato
- Plant seeds 1/4″ deep indoors, six to eight weeks before last frost
- Transplant into garden one to two weeks after last frost or when soil reaches 65 degrees F.
- Spacing: one plant per sq. ft. Grow early season crops nearby to allow more room later.
- Days to harvest: 55 to 100 days from transplanting, depending on variety. Not frost-hardy
- Hint: Remove lower leaves before planting and bury extra stem.
Peppers
- Start seeds indoors 1/4″ deep 10 to 12 weeks before last frost.
- Transplant into garden three weeks after last frost or when soil reaches 70 degrees F.
- Fruits are edible from early green to full-color maturity.
- Spacing: one plant per sq. ft.
- Days to harvest: 50 to 65 days green, 80 to 85 days to full color. Not frost-hardy.
Hot peppers
- Start seeds indoors 1/4" deep 10 to 12 weeks before last frost.
- Transplant into garden three weeks after last frost or when soil reaches 70 degrees F.
- Fruits are edible from early green to full-color maturity. Heat increases with maturity.
- Spacing: one plant per sq. ft.
- Days to harvest: 50 to 65 days green, 80 to 85 days to full color. Not frost-hardy.
Basil
- Plant seeds 1/4″ deep indoors six weeks before last frost; outdoors two weeks after last frost.
- Transplant seedlings two to three weeks after last frost or when soil reaches 70 degrees F.
- Replant if you have space and want more.
- Spacing: two plants per sq. ft.
- Days to harvest: 40-55 days from transplant. Harvest leaves as desired. Not frost-hardy.
- Hint: Pinch stems early and often to stimulate branching and bushy growth.
Onions
- Start seeds 1/4″ deep indoors 12 weeks before last frost
- Transplant plants into garden a month before last frost. If planting sets, plant them 1″ deep.
- Spacing: nine plants per sq. ft., or plant more densely and then thin and eat small onions
- Days to harvest: 100 to 120 days. Frost-hardy.
- Hint: Onions will not tolerate weeds and require consistent moisture.
Scallions
- Start seeds 1/4" deep indoors 6 weeks before last frost; plant 5-10 seeds per cell
- Transplant plants into garden a 2 to 3 weeks before last frost. If planting sets, plant them 1" deep.
- Spacing: 16 plants per sq. ft.
- Days to harvest: 60 days, pencil-sized or larger. Frost-hardy.
- Hint: Flavor gets hotter as scallions mature. Plants require consistent moisture.
Cilantro
- Sow seeds directly in the garden around last frost date. Plant 1/4″ to 1/2″ deep. Cilantro goes to seed quickly, so plant more seeds every three weeks to ensure a constant supply.
- Spacing: Sow 18 seeds per sq. ft.; thin to nine plants per sq. ft.
- Days to harvest: 50 days for leaves, 90 days for seed harvest.
- Hint: Do not fertilize. Harvest individual stems or cut back entire plant with scissors, leaving 1″ at base to regrow.
Parsley
- Start seeds 1/4″ deep indoors 10 to 12 weeks before last frost.
- Transplant seedlings into garden up to a month before last frost.
- Spacing: two plants per sq. ft.
- Edible all summer and into winter.
- Biennial: plants will go to seed second year.
- Days to harvest: 75. Begin harvesting foliage at any time. Very frost-hardy.
- Hint: Parsley takes up to 21 days to germinate. Treat seeds with hot water before planting.