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Blutwölfin
Wednesday, August 24th, 2005, 06:03 PM
As I am living in a big city and don't have a garden or a balcony, I wonder if someone of you have already tried to grow some vegetables indoor. I know it's no problem with herbs, e.g. parsley, dill, cress and so on. But what about e.g. tomatoes?

Allenson
Wednesday, August 24th, 2005, 07:40 PM
You would probably need to get yourself set up with some high-powered grow lights. Ahem, like some use to grow other things with in their closets. ;)

http://homeharvest.com/lightingmain.htm

Blutwölfin
Wednesday, August 24th, 2005, 07:49 PM
Well, I thought about it. But what about the window sill? If e.g. tomatoes grow in the garden, why not there, too?

Allenson
Thursday, August 25th, 2005, 04:50 PM
Well, I thought about it. But what about the window sill? If e.g. tomatoes grow in the garden, why not there, too?

I'm sure they would--but it would have to be south-facing in order to maximize UV absorption and photosynthesis. Tomatoes are sun and heat loving plants. Also, since we are heading into the days of shorter sun duration here in the nothern hemisphere, if you were to start plants now, they might be a bit spindly and "leggy".

It's certainly worth a try though! ;)

Death and the Sun
Friday, August 26th, 2005, 07:54 AM
Well, I thought about it. But what about the window sill? If e.g. tomatoes grow in the garden, why not there, too?

Tomatoes require enormous amounts of sunlight and water, at least if you want them to be as tasty and juicy as the ones you get from your corner grocer.

I'm certainly no expert, but I would say that growing tomatoes indoors succesfully will be very difficult. Perhaps you could start with some less demanding crops, such as herbs? Chives are very tasty and easy grow at home. ;)

Frans_Jozef
Sunday, September 9th, 2007, 08:39 AM
INDOOR GARDEN - GROWING FOOD IN SMALL SPACES

By Elaine Bruce

source (http://anonym.to/?http://www.permaculture-magazine.co.uk/articles/archive/article_09.html)

Gardeners can grow a variety of vegetables and salads in the garden, cold frame, polytunnel and greenhouse all year round, although the choice is limited in winter. But what about people without a garden or those whose allotment is a cold bike ride away on a winter's day?

In this article, Elaine Bruce explains how we can all grow an abundance of high quality, enzyme packed plant food, to harvest freshly all the year round - indoors.

The 'Living Foods Lifestyle' goes a step further than a diet of fresh, organic foods with lots of raw vegetables. It is an approach to a healthy diet that is in natural partnership with many of the principles of permaculture.

Living Foods is an integrated lifestyle, adopted in whole or part, by increasing numbers of people in pursuit of better health. The principle of 'super nutrition' require the choice of fresh organic foodstuffs as a pre-requisite, but adds an important dimension - enzyme rich and fresh chlorophyll rich foods. Enzymes in food assist the body's own enzymes in cell repair and boost immunity. Chlorophyll is chemically almost identical to blood and has the power to detoxify the body and rebuild living tissue. To provide as much fresh chlorophyll as possible for our basic daily needs we require generous amounts of sprouted seeds and young shoots (called indoor greens) which can be eaten in salads, incorporated in green energy soups, or juiced.

Sprouting In Jars
A Living Foods kitchen requires big jars for sprouting seeds and a place to drain them. Sprouts need space to grow, with plenty of air, so a large plastic sweet jar or glass pickle jar with a mesh (proponet, flexible mesh screening or old nylons) held in place by an elastic band, is ideal. The mesh top is necessary to allow water to drain out and air to enter.

A tablespoon of fine seeds(e.g. alfalfa, fenugreek, radish) or 1/2 cup of larger ones is ample for rapid growth without rotting or becoming slimy. This happens when seeds are not rinsed thoroughly or often enough, or if they lack air circulation. Try combinations in one jar (large green lentils with chick peas, mung beans with aduki beans, or alfalfa spiced with radish or fenugreek seeds). For those with limited shelf space, sprouts can be grown satisfactorily in sprout bags and hung over the kitchen sink or in the shower. They will, however, need light for the last few days.

As a general rule tiny seeds need to soak for 4 - 5 hours and wheat berries and other large seeds up to 15 hours. After soaking, thoroughly drain the seeds, leave the jars tilted at 45° making sure the mesh is clear, allowing the air to circulate. Thorough rinsing twice daily is essential to flush away the waste products of the growing sprouts. The water used for rinsing can then be used for watering the seed trays.

For the first 3 or 4 days, sprouts like to be in the dark and kept warm (in an airing cupboard, or cover with a cloth and leave near the stove, boiler or chimney). On about day 4, the sprouts need tipping out of their jar into a riddle or colander inside a big bowl. They are then swished gently in water to dislodge the seed hulls. If left in, they are often the reason for smelly, rotting sprouts. The hulls go into the compost and the cleaned and drained sprouts are returned to the jar. Now keep them in daylight (but not prolonged sunlight) to form chlorophyll in the leaves, and continue to rinse twice daily. Crunchy sprouts like lentils, chick peas and mung beans are best eaten straight from the dark while the shoots are short and sweet. They rapidly become fibrous and tough if left too long.

Growing Food In Trays
For a year-round supply of young 'indoor' greens, grow trays of sunflower seeds and buckwheat lettuce. The seeds are soaked for 15 hours, rinsed and then drained for 24 - 48 hours. When they start to germinate, plant in trays. Any trays without drainage holes, 50 - 75 mm deep, will do but you can buy purpose built 'gravel' trays with propagator lids. Half-fill with the best quality earth or organic compost/soil mix, shake, level, but do not firm the surface, then spread the just sprouting seeds on the surface and cover with newspaper or another seed tray (but not more soil). The trays can be piled three high for a day or two - the pressure helps them to root. At this stage, in cold climates, a source of heat may help. This can be from anywhere warm in the house.

When the shoots push off their coverings (at about day 4), place them in full daylight and water daily. They rapidly turn green and within 7 - 8 days are ready to be harvested and eaten immediately! Harvest by cutting as close as possible to the soil, leaving a mat of soil held together more or less firmly by the roots.

Trays of wheatgrass can be grown in a similar way. This can be used finely snipped over salads, chewed or juiced in a special juicer1 (http://anonym.to/?http://www.permaculture-magazine.co.uk/articles/archive/article_09.html#1). Wheatgrass can also be left in tap water for up to a day to absorb some of the additives and can 'de-chemicalise' sprayed fruit and vegetables. All you do is soak the fruit or vegetable in a solution of wheat grass and water. After use, the wheatgrass should be composted.

The soil mats can be recycled in one of two ways. Either break up the mat and add it to your compost heap, or tuck it face down in between emerging vegetables, under a fruit bush or on any patch of soil where the mulch has become thin. These highly manoeuvrable small mats of 'instant mulch' are useful in many places and soon rot down. 7 or 8 root mats a week for six months will make a significant difference when replenishing a raised bed.

Closing The Loop
A tray each of sunflowers and buckwheat lettuce, and at least one variety of sprouted seed planted daily, with wheatgrass (started once or twice weekly), will provide a heaped plate of chlorophyll-rich greens twice a day for two people. Plant extra trays for juicing.

Sprouting seeds in the heart of the home saves time, travel costs and packaging - even if you could buy such fresh, nutritious food from a shop. These cheap and simple-to-produce foods are the most vitamin and mineral-packed salad vegetables you can eat - and so easy to grow in a minimal space. With all the waste products also being turned into resources, we close the loop by growing and eating this food. So not only are we contributing to our body's health, we are, in some small way, contributing to the wellbeing of the Earth.

Northumbria
Friday, January 6th, 2012, 05:41 PM
Go to a garden centre and get a orange or lemon tree. They're expensive but they'll do good inside by a window - they're tropical, they need the heat. Open the window on a hot summers day perhaps but just keep them warm inside the rest of the year.
They have a little dwarf one at my local garden centre - £40! :-O It's about the size of table lamp and has some fruit on it.

Ocko
Friday, January 6th, 2012, 06:21 PM
tom Brown has a book on survival in the city, with all the herbs you can use for nourishment as well as healing. there is also a guy in San Francisco who is doing it and selling the veggies on an illegal market, that's why theywanthim shut down

Northumbria
Friday, May 12th, 2017, 06:46 PM
As I am living in a big city and don't have a garden or a balcony, I wonder if someone of you have already tried to grow some vegetables indoor. I know it's no problem with herbs, e.g. parsley, dill, cress and so on. But what about e.g. tomatoes?

I've grown Totem tomatoes and Apache chilli's indoors before in a window. Both are dwarf plants and produce loads. Totem is a cherry tomato but yields a lot and Apache chilli's are small but it gets absolutely covered in them and they're very hot (it looks and tastes like a bird's eye type chilli).

Northumbria
Friday, May 12th, 2017, 06:48 PM
Tomatoes require enormous amounts of sunlight and water, at least if you want them to be as tasty and juicy as the ones you get from your corner grocer.

I'm certainly no expert, but I would say that growing tomatoes indoors succesfully will be very difficult. Perhaps you could start with some less demanding crops, such as herbs? Chives are very tasty and easy grow at home. ;)

Idk, I grew them in a hot, sunny room before and they did much better than outside. They produced lots of fruit and very early too whereas outside the plants just looked ill all the time and it took forever to get anything off them. So if you have a sunny, south facing window it can definitely work.

Catterick
Friday, May 12th, 2017, 06:48 PM
A lot of people will grow herbs and salad greens on the windowsill and trailing cherry tomatoues as hanging plants. It isn't difficult to maximise space. Mushrooms don't require light, either.