From Seed to Sweetness: Growing Strawberries in Pots — My Personal Journey

                      Strawberry plants fruiting in pots        Image Credit: Shamela Rambadan 

There’s something truly magical about growing strawberries from seed — watching tiny green sprouts emerge, nurturing them with care, and eventually enjoying those sweet, juicy berries. I’ve done this before, and right now, I’m excited because I’ve just transplanted a fresh batch of strawberry seedlings into pots today!

Whether you’re a seasoned gardener or just looking for a fun project, growing strawberries in pots is a rewarding way to bring a little garden joy right to your doorstep — no big yard needed. Here’s how I’ve done it, step-by-step, with tips tailored for pot growing and the warm climate of Trinidad and Tobago.

Starting from Seed: The First Sprouts

It all begins with tiny seeds — delicate but full of promise. I sow my seeds in seedling trays filled with a light, well-draining mix. Keeping the soil moist (but not soggy) and warm encourages quick germination. You’ll know your seeds are waking up when you see those very first tiny green shoots breaking through the soil surface.

 

Newly germinated Strawberry Seedlings          Image Credit: Shamela Rambadan

Thinning Out: Giving Each Seedling Space to Grow

Once the seedlings have a couple of true leaves, it’s time to thin them out. This means gently removing the smaller, weaker sprouts to give the strongest ones room to grow healthy and strong. It’s a bit like giving each plant its own space to dance a happy garden dance!

Growing True Leaves: Signs of a Healthy Start

When your seedlings develop their first set of true leaves — those that look like adult strawberry leaves — it’s a good sign your plants are thriving. At this stage, they need plenty of light and steady moisture. Make sure your trays are in a bright spot but protected from harsh direct sun that can scorch the tiny plants.

Strawberry Seedlings ready for potting                Image Credit: Shamela Rambadan

Transplanting into Pots: Time to Move Up

Today, I carefully transplanted my strongest seedlings into individual pots. I use pots with good drainage holes and a rich, airy potting mix. Transplanting can be a little nerve-wracking — you want to disturb the roots as little as possible — but with gentle hands and steady watering, the plants settle in quickly.

 Strawberry seeding with healthy leaves and good root system ready for potting

Image Credit: Shamela Rambadan

Newly transplanted strawberry seedlings  from trays into pots

Image Credit: Shamela Rambadan

A Glimpse at a Mature Plant: What to Expect

Here’s a look at one of my mature strawberry plants from the last batch. Healthy mature plants have deep green leaves, strong stems, and eventually, sweet red berries that make all the effort worth it. Growing strawberries in pots means you can move them to catch the best sun or protect them from heavy rain or pests.

Strawberry plants fruiting in pots

Image Credit: Shamela Rambadan

Caring for Potted Strawberries in a Tropical Climate

• Sunlight: Strawberries love sun, so aim for at least 6 hours of bright light daily. In Trinidad and Tobago’s intense sun, a bit of afternoon shade can prevent leaf scorch.

• Water: Keep soil moist but never waterlogged. Potted plants dry out faster, so check regularly.

• Feeding: Use a balanced water-soluble fertilizer such as 20-20-20 at a rate of 1 tablespoon per gallon of water every 3–4 weeks to keep your plants nourished and happy.

• Pests: Watch for common pests like aphids or spider mites, and deal with them naturally if possible — neem oil sprays work well.

• Humidity: Our tropical humidity can encourage fungal diseases; good airflow around plants helps keep them healthy.

Harvest Time: Sweet Rewards

With patience, you’ll soon see little white flowers that turn into green berries, and then finally into those luscious red strawberries. Pick them when they’re fully red and enjoy fresh or use them in your favorite recipes!

Image Credit: Shamela Rambadan

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Have you tried growing strawberries from seed before? I’d love to hear your stories or questions in the comments below. Growing fruit in pots can be a wonderful journey — and it’s never too late to start your own batch!

Stay tuned for more garden tips and happy growing!

 

Happy Gardening!🌸

 The Grey-Haired Gardener

🌿 How to Dry Fresh Herbs at Home

 

Credit : Steve Buissinne from Pixabay.com

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The easy way to preserve flavour, fragrance, and your garden harvest

If you’ve been following along with my herb series, chances are your pots are thriving — maybe even overflowing! Whether it’s basil, thyme, mint, or culantro, drying fresh herbs is a smart way to preserve that garden goodness for months to come.

It’s easier than you think. In this post, I’ll show you how I dry herbs at home using simple tools — no fancy dehydrators needed — plus the best ways to store and use them after.

Photo:  Air drying herbs       Image Credit: KoolShooters from Pexels.com

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🌱 Why Dry Herbs at All?             Image Credit: Vero Lova from Pexels.com

Drying herbs:

• Prevents waste from big harvests

• Saves you money at the grocery
  

• Lets you enjoy homegrown flavour all year

• Makes lovely handmade gifts for food lovers

Fresh herbs don’t last long — especially in our tropical heat — but drying them means you can enjoy that same scent and flavour when cooking long after the harvest is over.

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🌿 Best Herbs to Dry

Some herbs dry better than others. Here are my go-to picks:

• Thyme & Rosemary – Naturally low moisture, perfect for air-drying

• Basil & Mint – Need quicker drying to prevent mold

• Parsley – Holds flavour well if dried fast

• Culantro – Best used fresh, but can be dried gently and crumbled into spice blends

                                             Dried Rosemary       Image by Andrea from Pixabay.com

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🍃 Drying Methods (Simple to Fancy)

Let’s get into the how. Here are four easy ways to dry your herbs:

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1. Air-Drying (Hanging Method)

Best for: Thyme, Rosemary, Oregano

• Tie small bunches with twine

• Hang upside down in a dark, dry, airy space

• Takes 5–10 days depending on humidity

Tip: Avoid bunching too thick — mold loves clumped-up stems.

                            Air drying bunches of herbs            Image Credit: Sam Baynham from Pixabay.com

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2. Tray Drying (Countertop)

Best for: Parsley, Mint, Basil

• Spread leaves in a single layer on a clean towel or mesh rack

• Flip daily for even drying

• Ready in 3–7 days depending on thickness & moisture

             Herbs drying on Countertop                Image Credit: Alleksana from Pexels.com

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3. Oven Drying

Best for: Quick drying of soft herbs

• Use your oven’s lowest setting (95–110°F / 35–43°C)

• Spread herbs on parchment-lined tray

• Check every 15 mins until crumbly

Watch carefully — herbs burn fast!

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4. Dehydrator (Optional)

If you have a dehydrator, it’s perfect — fast, consistent, and colour-preserving.

• Set to 95–115°F (35–46°C)

• Herbs dry in 1–4 hours depending on size

                        Dried herbs in a glass jar               Image Credit: Ekaterina Lifirenko from Pexels.com

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✅ My Must-Know Tips

• Wash & dry herbs first — excess water = mold risk

• Avoid sun drying unless you live in a dry climate

• Use only healthy leaves — no yellow or spotted ones

• Label with herb name + date when storing

Photo: Preparing fresh herbs from my garden for drying

Image Credit: Shamela Rambadan

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🫙 How I Store Dried Herbs

• Use clean glass jars or spice containers

• Store away from light, heat, or moisture

• Don’t crush until use — it keeps flavour stronger!

Bonus tip: If your herbs bend instead of snap, they’re not fully dry yet.

        Photo: Dried Rosemary         Credit :  Sookyung An from Pixabay.com

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🧄 My Favourite Ways to Use Dried Herbs

• Homemade spice mixes (Italian seasoning, green seasoning starter)

• Herbal teas – mint, basil, or thyme

• Cooking – soups, sauces, marinades

• Gifts – add to small jars with labels & twine

Photo: Dried Herb Blend

Image Credit: Egor Komarov from Pexels.com 

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🌿 Want More Herb Magic?

This post wraps up my herb-growing series — for now!
But I’d love to hear from you:

💬 Is there another herb you want me to cover?
Drop your suggestion in the comments!

And if you’ve dried your own herbs, I’d love to see your setup or results. Share photos or tag me if you’ve used these tips!

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📥 Bonus Download:

📝 Herb Drying Method Cheatsheet — a one-page printable reference for your kitchen

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Happy Gardening!

       The Grey-Haired Gardener  

 Grey hair, green thumb, garden savvy.

🌐 thegreyhairedgardener.blogspot.com

Grow Cuban Oregano (Podina) – Caribbean (Herbal) Boldness in a Pot

Image Credit: Shamela Rambadan

For as long as I could remember, we've always had a clump of Podina (Cuban Oregano) growing in the yard. And if you love bold Caribbean flavors, then Podina is a must-have herb for your garden too. This hearty plant brings a unique, slightly spicy taste to your cooking, especially in green seasoning, and it's cherished for its herbal uses as well.

What is Podina?

Podina, also known as Cuban Oregano, is a succulent herb with thick, fuzzy leaves and a strong aroma. It’s a staple in Caribbean kitchens and often grows wild or in home gardens. Its leaves are used fresh or dried in many dishes and herbal teas.

Growing Podina in a Pot

Podina is easy to grow and thrives in pots, making it perfect for small spaces. Use well-draining soil and place your pot in a spot with plenty of sunlight. Water moderately—let the soil dry between watering to avoid root rot. Prune regularly to encourage bushy growth and harvest fresh leaves.

Podina grows well from cuttings, so you can easily multiply your plants or share with friends.

  Propagating  a podina cutting in water                    Image Credit: Shamela Rambadan

🌿 Common Varieties of Podina (Cuban Oregano)

• Variegated: White and green leaves 

• Lime Green: Bright, light green foliage

• Solid Green: Classic deep green leaves (sometimes called dark green)

Lime Green Variety

Variegated 

                                          Dark Green

                                                             Image Credits: Shamela Rambadan

Uses in Cooking and Beyond

Podina’s bold flavour is the backbone of many Caribbean green seasoning blends. It’s great in stews, soups, and marinades. Beyond the kitchen, it’s also used in traditional herbal remedies for coughs and colds.

Did You Know?

Podina leaves have natural antibacterial properties and have been used for centuries as a home remedy to soothe sore throats and aid digestion.

Harvesting and Storage           

Pick fresh leaves as needed, ideally before the plant flowers for the best flavor. Store leaves in an airtight container in the fridge or dry them for longer storage.

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Quick Care Guide for Podina

• Sunlight: Full sun to partial shade

• Water: Moderate; allow soil to dry between watering

• Soil: Well-draining potting mix

• Propagation: Easy from stem cuttings

• Pruning: Regularly to keep bushy and fresh

• Harvest: Pick young leaves before flowering

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Got your Podina growing tips! If you have questions or want to share your Podina success story, leave a comment below — I’d love to hear from you!

 Happy Gardening! 🌸

 The Grey-Haired Gardener

It's Breadfruit Season in Trinidad – From Market Stall to Oildown Pot

            Breadfruit for sale in the local market. Image Credit: Shamela Rambadan

You know breadfruit season has arrived in Trinidad when you walk through the market and spot those big, green globes piled high on the stall tables. They’re impossible to miss — round, bumpy-skinned, and promising the kind of hearty meal that can feed a whole family.

Last weekend, I couldn’t resist. I stopped at a market stall, picked through the pile, and found one that felt just right — firm, with a healthy green colour, and those telltale stretched-out hexagon markings that mean it’s mature and ready to cook. By the time I got home, I already knew exactly what I was going to make: a good old Trini breadfruit oildown.

Closeup of the breadfruit offered for sale at the market   Credit: Shamela Rambadan

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A Caribbean Classic That’s More Than Just a Fruit

Breadfruit is one of those foods that feels like home. This starchy tropical fruit has been part of Caribbean kitchens for generations, and for good reason — it’s versatile, filling, and absolutely delicious. Boil it, roast it, fry it, mash it — breadfruit does it all.

Here in Trinidad, breadfruit often finds its way into oildown, a slow-cooked, coconut milk-based one-pot meal that’s rich, savoury, and full of flavour. Across the islands, you’ll find different variations — some with saltfish, some with pigtail, others completely vegetarian — but the heart of the dish is always the same: breadfruit cooked low and slow until the coconut milk “oils down” into a silky coating.

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Choosing the Perfect Breadfruit

If you’ve never picked up one before, here’s what I look for:

• Firm texture – but not rock hard.

• Green skin – sometimes with a little yellowing if it’s riper.

• Hexagon pattern spacing – the hexagonal markings on the skin should look slightly stretched out, not tightly packed together. This is a good sign the breadfruit is mature and will cook up soft and flavourful.

• No large soft spots – a few surface marks are normal.

• Variety (yellow vs. white heart) – Yellow-heart is often rounder and prized for its slightly sweet, creamy flesh, while white-heart may be more elongated with a mild, starchy flavor ideal for savoury dishes.

                            A fully mature Breadfruit. Image credit: Shamela Rambadan

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How to Prep Breadfruit for Cooking

Prepping a breadfruit might look intimidating, but once you get started, it’s quite simple. Here’s how I do it:

1. Peel – Use a sturdy knife to cut away the thick green skin.

2. Quarter – Cut the breadfruit into four large sections.

3. Core – Remove the hard, fibrous core from each section.

4. Cut into chunks – Slice into evenly sized pieces for even cooking.

                                                    Image Credit: Shamela Rambadan

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Yellow-Heart or White-Heart? Let Your Taste Decide

In Trinidad, you’ll often find two popular types: yellow-heart and white-heart. Many local cooks favor yellow-heart for its sweeter, creamier texture—especially when roasting or enjoying it simply. White-heart, on the other hand, brings a neutral, starchy taste that acts like a blank canvas—perfect for absorbing seasoning when making chips, mash, or oildown. Hands down I prefer yellow heart!

Interestingly, many people say yellow-heart fruit tends to be rounder, while white-heart looks a bit more elongated, though that can vary.

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My Trini-Style Breadfruit Oildown Recipe

Oildown is one of those dishes that’s less about strict measurements and more about layering flavour. Here’s how I make mine — just enough pumpkin for colour and body, fresh herbs for fragrance, dasheen leaves for that traditional touch, and a bit of salted butter to finish it off rich and silky.

Ingredients:

• 1 medium breadfruit (peeled, cored, cut into chunks)
• 1 lb salted pigtail or saltfish (optional; soaked and boiled to remove excess salt)
• 1 cup pumpkin, peeled and cubed (optional but adds colour and body)
• 2 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, crushed
• 2 pimento peppers, chopped
• 5 dasheen bush leaves (washed and torn into smaller pieces)
• 2 sprigs fresh thyme
• 2–3 blades chive, chopped
• 2 leaves shadow beni, chopped
• 3 cups coconut milk (enough to partly cover contents in pot)
• 3 tbsp salted butter
• Black pepper and salt to taste

Note: The amount of coconut milk can vary depending on the size of your breadfruit and how “saucy” you like your oildown. I used 3 cups for mine, but it can take up to 4 cups if you have a large breadfruit or prefer more mushy goodness 😊

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Method:

1. Prep the breadfruit by peeling, coring, and cutting into chunks.
2. Parboil salted meat or fish to remove excess salt. Drain and set aside.
3. In a large heavy-bottomed pot, layer breadfruit, meat/fish, and vegetables.
4. Add onion, garlic, pimento, dasheen leaves, pumpkin, thyme, chive, and shadow beni.
5. Pour in coconut milk until contents are partly covered.
6. Cover tightly and simmer on low heat for 45–60 minutes, checking occasionally.
7. In the last 10–15 minutes of cooking, stir in the salted butter and let it melt through the pot.
8. Once breadfruit is tender and the coconut milk has reduced to a rich coating, remove from heat.
9. Serve hot and enjoy!

   

Creamy, coconut-rich, and full of island comfort — my Trini breadfruit oildown fresh from the pot! 🌴🍲 One spoonful and you’ll know why this is a Caribbean favourite.

Image Credit: Shamela Rambadan

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Why I Love Making Oildown in Breadfruit Season

There’s something special about cooking seasonally — using what’s fresh, local, and right in front of you. Breadfruit season in Trinidad doesn’t last forever, so now is the perfect time to bring one home and try your hand at oildown. The smell of coconut milk simmering with fresh herbs will fill your kitchen, and every bite is a reminder of why this dish has been loved for generations.

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Your Turn – Let’s Talk Breadfruit

Have you tried breadfruit before? Do you make oildown, or do you have another favourite breadfruit recipe? I’d love to hear how you enjoy this Caribbean favourite. Drop a comment below and share your breadfruit stories — and if you make this recipe, let me know how it turned out!

Bon Appetit

The Grey-Haired Gardener

🌿 Grow Chadon Beni in a Pot – Bold Caribbean Flavour Anytime

         Photo: Bountiful bundles of Chadon Beni for sale at the local market

Ever run out of Chadon Beni just when you needed it most? For me, it’s usually while prepping green seasoning or Sunday lunch. That sharp, citrusy kick is just irreplaceable. So I decided to grow my own — right in a pot. No more muddy garden shoes or last-minute market runs. Just bold Caribbean flavour, on demand.

Whether you call it Chadon Beni, Culantro, Bandhania, or just the good stuff, here’s how you can grow this powerhouse herb right at home.

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🌱 Quick Facts at a Glance

Common Name	Chadon Beni
Botanical Name	Eryngium foetidum
Also Known As	Culantro, Bhandhania, Mexican Coriander
Flavour	Earthy, citrusy, stronger than cilantro
Sunlight	Partial shade (morning sun preferred)
Watering	Keep soil moist but not soggy
Container	At least 6–8 inches deep (15–20 cm)

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🌤️ Why Grow Chadon Beni?

• Essential for Caribbean cooking — from green seasoning to pepper sauce

• Stronger and longer-lasting than cilantro (and doesn’t bolt as quickly)

• Grows well in pots, shady spots, balconies, and patios

• Low-maintenance once established, especially in tropical climates

                                                                                                    Image Credit: Shamela Rambadan

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My Chadon Beni plant in a terracotta pot

Image Credit: Shamela Rambadan

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🪴 How to Grow Chadon Beni in a Pot

1. Choose the Right Pot
Pick one that’s at least 6–8 inches (15–20 cm) deep. Chadon Beni grows a long taproot, so depth matters.

2. Use Well-Draining Soil
Mix compost with potting soil and a bit of coarse sand or cocopeat for better drainage.

3. Find the Right Spot
This herb prefers indirect sunlight or dappled shade. Too much sun can cause leaf scorch, especially in hot climates like Trinidad and Tobago.

4. Water Regularly
Keep the soil consistently moist, especially in dry weather — but never waterlogged.

5. Planting Tips
You can start with seeds or seedlings. Space them about 4–6 inches (10–15 cm) apart if planting more than one.

6. Common Issues
Watch out for slugs, snails, and whiteflies. Neem spray or crushed eggshells help!

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✂️ Harvesting and Using Chadon Beni

• Snip outer leaves with scissors — don’t uproot the plant.

• Harvest frequently to encourage fresh, bushy growth.

• Want to save seeds? Let one plant flower and dry on the stem.

• Want bushy growth? Pinch out the newly emerged flowering stalk. This will stimulate new side shoots(plants)

                                                 

                                            Photo : Young flowering stalk of Chadon Beni plant

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🍽️ How I Use It

In my house, Chadon Beni finds its way into almost everything — soups, stews, curry dishes, and of course, a big batch of green seasoning. I even chop and freeze a few leaves in oil or water (in ice trays) for those “oops I forgot to pick some” moments.

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💚 Caribbean Flavour, Right Outside Your Door

Growing your own chadon beni is a simple, satisfying way to bring real Caribbean flavour into your kitchen — even if you only have a balcony or a sunny window. Plus, it’s one less herb you’ll ever need to buy again.

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💬 Over to You.....

Have you grown Chadon Beni before?
Got a favourite way to use it — or a green seasoning hack you swear by?

Drop a comment, share your tips, or tell me which other herbs you'd love to see featured next!

Let’s keep the flavour — and the garden — growing 🌱
Happy garden dance, anyone?

 

Happy Gardening!

The Grey-Haired Gardener🌸