Martha Stewart Shared Everything She’s Growing in Her Greenhouse Right Now

Despite the snowy Northeast winters, Martha Stewart and her gardeners, Ryan and Josh, enjoy the scent of fresh produce year-round. Stewart recently shared some snapshots from inside her winter greenhouse on her blog. She explained that she uses succession planning, which, according to the lifestyle icon, involves following one crop with another to maximize a garden’s yield.

The garden photos showcased plants at all stages, from sprouting seedlings to fully grown crops. Here’s the status of her revered greenhouse at the start of February, including what’s ready for harvest and what is peeking through the soil. Feel free to steal some of her ideas—she’s the perfect person to take inspiration from.

Arugula

First up was flourishing arugula. “This is our bed of arugula, directly planted from seed a couple of weeks ago,” Stewart said in her post. “Arugula leaves, also known as rocket or roquette, are tender and bite-sized with a tangy flavor.”

What’s convenient about arugula is that it doesn’t require specific potting practices—let it grow in containers, raised beds, or the ground. Once harvested, add your leaves to a light pasta salad with a savory red wine vinaigrette.

Cilantro

Stewart also showed off a young bed of cilantro. ”Cilantro is a popular micro-green garnish that complements meat, fish, poultry, noodle dishes, and soups,” Stewart said in her blog post. “Everyone here at the farm loves the cilantro, but some don’t. Do you know some even say it tastes like soap? Among those who strongly dislike cilantro—the late Chef Julia Child.”

Carrot Plant

Next was a petite carrot plant the team planted from seed earlier in January. Stewart said her gardeners keep track of what varieties grow well so they can decide what to use again. Once you find a variety that takes off, care for them by keeping the soil cool with a thin layer of mulch on top.

Since carrots need specific soil requirements, paying careful attention to how your plant is sprouting is crucial. Plant the carrot seed in deep, loose soil free of rocks with a slightly acidic pH. Instead of putting carrot plants where other members of the carrot family grew or are growing, consider placing it near a sage plant (a good companion for preventing carrot rust flies).

Red Beet Stalks

Stewart’s greenhouse garden also had some mature red beet stalks that can be enjoyed raw or cooked. “I harvest the bulbous red or orange root vegetables that appear just above the soil when ready to pick,” she shared. Stewart also noted the potential health benefits of beets due to phytonutrients called betalains that provide antioxidant, anti-inflammatory, and detoxification support.

Swiss Chard

The vibrant Swiss chard was thriving and ready to be harvested. Stewart called out the stalk’s gorgeous yellow, red, rose, gold, and white colors, and how it’s near impossible to miss them among other plants.

If you’re still developing your gardening skills, Swiss chard is recommended for you. Known as a beginning gardener plant, Swiss chard grows well in various temperatures and soils with few pest or disease issues. When the leaves are about six inches long, your plant is ready to be savored (it’s extra delicious added as the greens for a soup).

New Zealand Spinach 

New Zealand spinach, according to Stewart, is a trailing plant that forms a mat of triangular soft fleshy foliage and is not the same as true spinach (they aren’t even related!). Both spinaches can be used the same way, though, and Stewart adds it to her green juice. Incorporate spinach into your meal by cooking it into your morning eggs, tossing it into a stir-fry, or using it on top of your pizza.

Thyme 

As far as new additions, Ryan and Josh added thyme, and the post shows a row of thyme plants still in their Bonnie planters. Her photo illustrates how thyme looks when it is ready to be planted in the ground so it can establish root systems for growing the leaves.

Gardeners use thyme for cooking and aesthetic purposes. Ornamental thyme can be a delicate boost of foliage to perennial bed linings on a patio or walkway, rock gardens, and stone walls.

Broccoli 

Ryan and Josh also planted new broccoli plants. Stewart said that broccoli does especially well in her Northeastern greenhouse. The plants must have at least six hours of direct sunlight (or grow lights timed to provide the same amount of sunlight), and they need a ton of space. “Each broccoli plant should be allowed at least a foot of overall space and six to 12 inches of soil depth,” Stewart said. 

Italian Parsley 

Lastly, the crew planted some parsley. Though parsley will take a long time before it’s ready to harvest, Stewart looks forward to adding it to her daily green juice. “There’s nothing like the taste of fresh organic vegetables from one’s garden,” she said, and that statement couldn’t be more true.

It’s recommended to soften the seed coat by soaking them in water overnight. Once planted, cover the seeds with a bit of fine soil, and make sure your soil can drain well. Parsley can usually withstand many temperatures, but make sure it is in a good angle for light, since it grows best in full sun spots.