Скачать или смотреть You're Probably Missing Out On These Free Snacks In Your Garden

If you ever wanted to feel like a goat then this is for you. One of the joys of organic gardening is realizing that the garden often gives back more than we expect. Garden volunteers, those surprise seedlings that pop up where we least expect them, are not weeds to be discarded but gifts of free food and nutrition. When loofahs reseed themselves after last year’s crop, they don’t just promise future vines and sponges, they offer tender, nutrient-rich microgreens right at the seedling stage.

Many common garden volunteers, from cilantro and radish to mustard greens, arugula, kale, alfalfa, and peas, can be enjoyed just like the microgreens we deliberately sow indoors. Harvested when they’ve put out their first true leaves, these tiny plants are loaded with vitamins, antioxidants, and minerals in concentrations often greater than the mature plant. For urban gardeners or those working with raised beds and containers, it’s a simple way to stretch a harvest and make the most of limited space.

Of course, soil health and plant safety always come first. While leafy greens and legumes are safe and delicious, nightshades like tomato, pepper, and eggplant should never be eaten at the seedling stage, as their compounds can be toxic. With that one caution in mind, your next flush of garden volunteers can easily become part of your seasonal planting strategy, supporting composting and nutrient cycling while providing a steady stream of fresh food.

Instead of pulling up those “extras,” try harvesting and savoring them. It’s a perfect reminder that in organic gardening, abundance often comes from paying attention to the little things, and that even the smallest seedlings can contribute to soil health, pollinator support, and our own nourishment. #gardeninginspiration #gardeninspo #gardentotable #gardentoplate #seedlings