Have I sold 16 people a pig in a poke?

[PiggyPokkyFool]

Name changed as this is very outing.
The facts: Saw YouTube video about growing tomatoes from a slice of tomato, had some v tasty cherry ones from supermarket so planted 3 slices with low expectations. 3 weeks later, 54 seedlings, transferred to larger pots expecting to lose half, 52 survived - nearly all grew looking super healthy - had 49 tomato plants. Couldn't possibly use all so planted some, gave away some and had 28 tomato plants left. Got the bright idea of selling them on our local group for 50p each - sold all bar 3 which I offered some to my much older, much wiser chum and he said " Oh, no thanks as they are probably F1s so won't produce anything". Have I sold 16 people a pig in a poke? Never mind friends who think I am a great grower

I am indeed @Mere - I'll have a go - nothing to lose and all to gain like so much of this growing malarky!

. Yes, this growing malarky, absolutely.

Still finding my way, and always probably!

It'll be lovely to be seeing photographic evdience of successes on the thread through the winter too 🌱

Wow, you’re all so very inspiring. I never knew that that a slice of tomato could then be used to grown into an actual tomato plant. I have a tiny balcony in London, any ideas of what I can and can’t grow?

Can you fit a grow bag on it?

An article on microgreens in the Times today piggy:

www.thetimes.co.uk/edition/weekend/how-to-grow-microgreens-the-coolest-crop-3szm80853

Radish Fast growing shoots. Peppery, good in salads and stir-fries.

Rocket Can be eaten from six days onwards. Peppery flavour.

Red mustard All mustards grow well as microgreens. Fast grower — ready in four days. Nice spicy flavour to add a little kick.

Coriander shootsCoriander shoots
ALAMY
Coriander Can be eaten after about 14-plus days. Perfect for Asian recipes.

Basil Great in Italian salads and with pasta. Many types to try, including purple, lime and cinnamon.

Broccoli Distinctly different from the mature plant, with a spicier flavour. Good in omelettes or raw in salads.

Spinach More intense flavour than the mature plant. Use in salads or egg-based dishes.

So apparently we're on trend .

Any ideas on what to grow them on? I have invested in muslin as the base that will hold moisture but not drown, but I've read so many reviews of stacking aprouting equipment that doesn't hold water properly or makes sprouts go mouldy.

Was going to use a tray but think I need some kind of sieve type grill between muslin and tray so water can be drawn up by whatever that process is called (cohesion/surface tension)

budding that article advises "1 Fill a seed tray with a general multipurpose compost. Soak the compost and let it drain. [..] Lightly cover with some compost (sprinkled using a fine kitchen sieve)."

(And obviously add seeds between the compost and the compost )

I mean sprouting without the compost, as water is sufficient to make them sprout. Dont want to have to wash and do all the dirt either.
I think I need a sievey layer between the muslin and tray (seed tray - good idea!)

Thanks for the tip about the article in The Times - just managed to track a copy down so some bedtime reading sorted for me.
Trying to get as many strawberries, raspberries, tomatoes and cucas/cucumbers but it has slowed right down and is starting to feel like it will be pretty much over in 2 weeks. 😢

Are these edible? Worth harvesting?

Something's been having a munch already it looks like

Don't touch budding!
It can be very difficult to correctly identify mushrooms, even experts get it wrong sometimes.
Mushrooms are definately a supermarket only crop.

Being over-enthusiastic on the wildy harvesting thing I think! Thanks.

They look so tempting though don't they?

Leave well alone.

Native Alpine strawberries (fragaria vesca) if you want to grow something wild and edible grow well for me, very pretty ground cover, I personally think the berries are quite nasty but the children really like them!

Dandelions are also edible, as is sorrel and good king Henry.

Lovage is really easy to grow as well, and sweet cicely

I used to grow sprouting things on a thick layer of kitchen paper.

Bean-like things can be sprouted in a jam jar - each day, fill the jar with water and tip it out, then put the lid back on. Start with the jar less than half full, to allow for growth.

Bob If you mean the jam jar method, start by soaking the beans/peas for 24 hours as if you were going to cook them, then tip the water out, rinse, tip water out again, lid on. Rinse every day. Eat when ready.

Hi there,been lurking and now have a question.So, runner beans. I forgot them and they got woody. Can I eat the beans inside, and do I have to dry them? I have 2 sorts, purple heritage pods with purple beans, and traditional runners with large white beans. I do feel like I am asking the stupidest gardening question ever, but This thread seems open to eccentricity, and the sort of people who forget their beans.

Will report back with pics of jam jar progress

Yes you can @3dogs2cats - you need to cook them well - I chop in half and then cook for 20 minutes - rinse and pop into pasta with pesto.
@buddinggrower - yes please to jam jar progress - lots of lovely pics please.