Last year was my first year trying seed-starting inside.
While it was not a slam dunk, I found that for some of my veggies, it resulted
in stronger, higher-yielding plants. It's also more cost-effective than buying veggie starts.
This year, I've started multiple varieties of lettuce, jalapeno
and Serrano peppers, tomatoes (primarily San Marzano), kale, and herbs including
cilantro, parsley and basil.
