by Megy Karydes
M
ove over houseplants, indoor gardens are taking up residence this winter. With more time on our hands, wanting to spend more time outdoors and being concerned about food availability, many of us turned to the pandemic-safe activity of gardening this summer. Now that the season is over and we’re missing the fresh-from-thegarden taste of vegetables and herbs, we’re wondering how to bring those growing opportunities indoors. Experts say indoor gardening is easier than we think and encourage us to give it a shot this winter. “This year, so many found peace and simple joys in nature, so it’s all too understandable they want to bring some of that feeling home with them,” says Kasey Bersett Eaves, owner of Ravenswood-based Vivant Gardening Services (VivantGardens.com). Enjoying all gardening has to offer isn’t restricted to the outdoors. “I’ve noticed especially apartment dwellers with no yard or patio space are wanting to create the feeling of one in their living room,” notes Bersett Eaves. “Herbs have been very popular (when no one wants to make a trip to the grocery store), but also any plant that can be propagated easily. New growth of baby plants provides a feeling of hope unlike any other.” “Outdoor gardening can be labor intensive, requires dedicated outdoor space and can be time consuming,” says Polly McGann, owner of Illinois-based Happy Leaf, LLC (HappyLeafLED.com). “Because indoor gardening eliminates those aspects, it has been an attractive option for a whole set of new gardeners to learn the joys of growing their own food. Seasoned outdoor gardeners are looking for new takes on old hobbies and most importantly, are looking to extend their growing season.” Thanks to the availability of grow lights that are affordable and appropriate on a home growing scale, it’s easy to introduce indoor gardening. Adding the movement and interest towards more local food, the increase in food safety recalls and issues, and the pandemic, most people are ready to give it a try. Happy Leaf sells advanced LED lights for enthusiastic growers and unsurprisingly, most of the questions McGann and her team field involve learning about what makes their light a better option than other choices on the market. “They want to know how efficient they are, how long they will last, what kinds of yields to expect and if they can grow their favorite plants successfully using our lights,” McGann adds. Bersett Eaves often gets questions about low-light plants. “For people in small spaces without much natural light, any greenery can brighten a room,” she adds. “Of course, that’s 32
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ADDITIONAL RESOURCES Gloves Off Garden Talks: (January class on Growing Microgreens): www.VivantGardens.com/workshops.html Happy Leaf YouTube videos: YouTube.com/c/happyleafledgrowlights Rise Garden YouTube videos: Visit the Rise Garden YouTube channel
Photo Credit B.J. Miller
Photo Credit B.J. Miller
How to Grow Basil and Tomatoes YEAR-ROUND
difficult for those who want to grow food indoors, and so naturally I’m also getting many questions about grow lights.” Even those with outdoor gardening space are intrigued with indoor gardens. The coronavirus pandemic added additional layers of concern. Many people wanted to reduce trips to grocery stores, were spending more time at home and wanted to eat healthy food, according to Hank Adams, CEO and founder of Skokie-based Rise Gardens (RiseGardens.com). Rise Gardens offers indoor hydroponic gardens and has seen a surge in sales since March—a 750 percent increase. With a three-level system (it is modular and accommodates one, two or three levels), Adams says we could get 12-plus salads a month, including tomatoes, greens and herbs, through the Rise Garden. “And believe me, the arugula and other greens have never tasted fresher and more delicious,” he advises. “Consider that lettuce bought in a grocery store is typically at least a week old by the time you eat it, and you’ll notice a difference in flavor immediately.” Adams adds that cooking sites like Tasty recipe guides (Tasty.co) that encourage people to use fresh herbs in their meals also have influenced a demand for home-grown, “arms-reach” herbs. “Freshly picked plants are far more nutritious than ones that have been transported over 1,000 miles and sat in distribution
