February Garden Checklist

No matter where you might live, February is still winter. In milder climates, things start to warm up in March while other climates take until April or even May, but in February, most gardeners are still tapping their fingers. But you and I know this is not time to be wasted — good gardens start with good planning, and February gives you lots of time to do that. So let’s roll up our sleeves and get at it!

Plan Continue plans for this year’s garden — new plants to try, seeds to sow, and tools to trial. Speaking of tools, February is a great month to scour sales for garden tools and pottery, so be on the lookout for good deals. Well made tools can be a bit pricey, and I always encourage people to buy the best quality they can, particularly when it comes to garden tools. Also, if you plan to start seeds indoors this year, check to see if your grow light tubes need replacing.

Prepare/Maintain Remember to monitor the weather and water in your plants thoroughly before a hard freeze. Ensure your plants have an adequate layer of mulch to protect them. Prune, feed, and mulch your roses. Prune fruit trees and spray for any noticeable pest or disease issues. Clean up birdhouses before they’re in demand again.

Sow/Plant Indoors

• Zones 5-6 can start seeds of broccoli, cabbage, beets, cauliflower, kale, lettuce, onions and spinach.
• Zones 7-8 can start eggplant, peppers, and tomato seeds.

Sow/Plant Outdoors

• Zones 7-8 can plant lettuce, cabbage, and onions. Seeds of radish, lettuce, beets, turnips, and spinach can be directly sown outdoors. Remember to stagger your plantings with new plants every two weeks to prolong your harvest! Any seeds started indoors can be transplanted outside. Plant potatoes in trenches.
• Zone 10 can begin planting corn, cucumbers, melons, squash, beans, peppers, and tomatoes — just be prepared to cover them in the event of a late frost.

Harvest Colder climates won’t be harvesting this month, but Zones 7-10 can continue to harvest a wide range of veggies including arugula, beets, leeks, parsnips, chard, carrots, chives, fennel, chervil, kale, lettuce, onions, spinach, and sorrel.