Diane and Tom have been growing herbs, greens, and microgreens in the desert and marketed them to chefs, restaurants and homeowners for decades. Learn what has worked for them and why.
Diane and Tom working in their Boulder City, Nevada, herb and greens garden. The growing area is protected from birds and other varmints by screening. Ground squirrels were particularly troublesome this past 2020 and they were relocated to a different part of time.
Overhead irrigation is preferred for watering as it gives better water distribution for the seedlings and transplants.
Inside the “greenhouse” which is used primarily for raising microgreens and transplants. Not much light is needed during the summer. This temporary greenhouse is cooled and the humidity raised with swamp coolers. The covering is polycarbonate. Those plants needing more light are grown closer to the sidewalls.
Seeds for microgreens are soaked overnight in sanitized buckets for sprouting and then seeded in sanitized trays.