Start sprouting sweet potatoes: Toothpicks, a healthy tuber and a jar of water are all you need to get going. Stick three or four toothpicks into a sweet potato about 1/3 of the way down from the end with the little eyes. Position the potato in a glass or jar filled with water so at least half is submerged. In a few weeks, sprouts will appear. When they get 2-3” long, break them off and stick them into some soil. They’ll root and the potato will continue making new sprouts, sometimes for months. By the end of February, you ought to have plenty of little vines to plant.
Flowers: Alyssum, baby's breath, bacopa, begonia, bush daisy, calendula, California poppy, candytuft, carnation, chrysanthemums, delphinium, dianthus, dusty miller, foxglove, geranium, hollyhock, Iceland poppy, licorice plant, lobelia, million bells, ornamental cabbage & kale, pansy, pentas,
petunia, salvia, shasta daisy, snapdragon, statice, stock, sweet pea, verbena and viola (old fashioned Johnny-jump-ups my nostalgic favorites).
Bulbs: African iris, amaryllis, anemones, bulbine, crinum, day lily, paper-white narcissus, ranunculus, society garlic, spider lilies, rain lilies; refrigerate for future planting — Dutch iris, tulips, daffodils and hyacinths
Vegetables: Beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, collards, horseradish, Kale, lettuce, mustard, green onions, peas, radicchio, radishes, spinach, Swiss chard and turnips.
Herbs: Now’s the time for plants that thrive in cool weather including anise, arugula, basil, bay, chives, cilantro, coriander, dill, fennel, garlic, lavender, mint, oregano, parsley, rosemary, sage, sweet marjoram, thyme and watercress.