Onions, Artichokes, Parsley, and Chives in Zone 5

As I sit inside, dreaming of warm summer days and lush garden harvests, the cold weather blues are hitting hard. But rather than wallow, I’ve decided to channel my energy into one of my favorite winter activities: starting seeds indoors. It’s the perfect way to bring a little greenery into my life while preparing for a thriving garden come spring. This year, I’m taking on a mix of old favorites and an exciting new experiment. Join me as I dive into seed starting for onions, artichokes, parsley, and chives—right here in Zone 5.

Why Start Seeds Indoors?

Starting seeds indoors has been a game-changer for my gardening. Not only does it give me a head start on the growing season, but it also allows me to choose the exact varieties I want. Garden centers often run out of my preferred options, especially when it comes to onions. Growing from seed ensures I’m not at the mercy of whatever sets are left on the shelf. Plus, there’s something immensely satisfying about nurturing a plant from a tiny seed to a flourishing part of the garden.

For Zone 5, where frosts can linger well into spring, starting seeds indoors is especially helpful. It extends the growing season for plants that need more time to mature, like onions and artichokes. By the time the outdoor soil warms up, my seedlings will be ready to hit the ground running.

The Stars of My 2025 Seed Starting

Onions: My Tried-and-True Favorite

I’ve had great success growing onions from seed in the past, and they’ve become a staple in my garden. Sets may be convenient, but I’ve found that onions grown from seed are hardier and produce better yields. The only challenge is that seeds disappear quickly from garden centers, which is why I’m getting a jump on them this year.

For 2025, I’ve chosen a mix of yellow, red, and sweet onion varieties. These will offer a range of flavors for cooking and storing. Onions are a long-season crop, so they’re one of the first seeds I’ll start indoors. By mid-to-late January, I’ll sow the seeds in trays filled with a fine seed-starting mix, keeping the soil consistently moist and placing the trays under grow lights for 12-16 hours a day.

One tip I’ve learned over the years is to trim the onion seedlings when they get too tall. Keeping them at about 3 inches encourages strong, sturdy growth and makes transplanting easier.

Artichokes: My New Experiment

This year, I’m venturing into uncharted territory with artichokes. These Mediterranean natives aren’t typically grown in Zone 5, but I’m excited to take on the challenge. With proper care and an early start, I’m hopeful they’ll thrive.

The variety I’ve chosen is ‘Imperial Star,’ which is bred for annual production in cooler climates. I’ll start the seeds indoors in late January or early February, as artichokes need a long growing season. The key will be mimicking the conditions they’d experience in their natural habitat. Artichokes require a period of chilling (vernalization) to encourage flowering, so once the seedlings are a few weeks old, I plan to move them to a cooler area—around 50°F—for 10-14 days. After that, they’ll go back under grow lights to continue their development until it’s safe to plant them outside.

It’s a bit of an experiment, and I’m prepared for some trial and error. Even if they don’t produce a huge harvest, the silvery foliage alone will add a striking element to the garden.

Parsley: The Persistent Performer

Parsley is a garden staple I rely on heavily for cooking. It’s easy to grow and thrives in a variety of conditions, making it a no-brainer to include in my seed-starting lineup. For 2025, I’ll be growing both flat-leaf and curly varieties.

Parsley is slow to germinate, often taking 2-4 weeks to sprout, so starting early is essential. To speed things up, I’ll soak the seeds in water overnight before sowing them. I’ll plant the seeds in small trays and keep them warm—around 70°F—until they sprout. Once they’ve emerged, I’ll move them under grow lights and thin the seedlings to ensure each one has enough space to thrive.

Parsley is a biennial, meaning it produces leaves in the first year and flowers in the second. While I usually treat it as an annual, I’m considering letting a few plants overwinter this year to enjoy the flowers, which are a favorite of pollinators.

Chives: The Reliable Herb

Chives are a must-have in my garden. Their mild onion flavor is perfect for garnishing dishes, and their purple flowers attract bees and other beneficial insects. Chives are also perennial, meaning they’ll return year after year, making them a valuable addition to my garden.

Starting chives from seed is straightforward. I’ll sow them in early February, lightly covering the seeds with soil and keeping the trays warm and moist until they germinate. Once the seedlings are established, I’ll thin them out and transplant them into individual pots. By the time the weather warms up, they’ll be ready to move into the garden or stay in containers on the patio.

My Seed-Starting Setup

A successful seed-starting operation relies on the right tools and environment. Here’s how I’m setting up for 2025:

Trays and Pots: I’ll use seed-starting trays with cells for smaller seeds like parsley and chives, and larger pots for artichokes to give them room to grow.
Seed-Starting Mix: A lightweight, fine-textured mix ensures good drainage and aeration for delicate seedlings.
Grow Lights: Since winter sunlight isn’t enough, I’ll use full-spectrum LED grow lights, keeping them a few inches above the plants and adjusting as they grow.
Heat Mats: For seeds that need extra warmth to germinate, like parsley, heat mats will keep the soil at a consistent temperature.
Labeling: To avoid confusion, I’ll label each tray with the plant name and date sown. It’s a small step that saves a lot of headaches later.

Looking Ahead to Spring

As I nurture these seeds indoors, I’m already imagining how they’ll transform my garden. Onions will provide the base for countless meals, parsley will add fresh flavor to everything from soups to salads, and chives will offer both beauty and utility. And then there’s the artichokes—my wildcard for 2025. Will they produce those stunning, edible buds I’ve admired in pictures? Only time will tell, but the journey alone is worth it.

Starting seeds is more than a practical task; it’s a hopeful act. It’s a reminder that winter will eventually give way to spring, and with it, the promise of a garden brimming with life. So here’s to 2025 and the adventure of growing—one seed at a time.

What seeds are you starting this year? Are you experimenting with anything new or sticking to tried-and-true favorites? I’d love to hear about your plans in the comments!

Featured