You’ve burned through all the Netflix shows, organized all your closets and baked so much banana bread everyone’s sick of it. Why not transfer all that restless energy into creating a bountiful veggie garden? Imagine how convenient it would be to peruse your own garden to “shop” for tonight’s dinner. And before you talk yourself out of it, you don’t have to have a green thumb. Even if the only thing you’ve ever planted was a cosmos in a styrofoam cup for your mom on Mother’s day—you can do this. Simply follow the instructions from the seed packets for your region and use these tips from Master Gardeners, and you’ll have a basket full of fresh, tasty veggies in no time! (Perfect for these garden-ready recipes)!

Radishes

Kids might not like the peppery taste of this root vegetable, but they’ll love seeing radishes sprout up in just three to four days. Parents love that they’re around one calorie per radish, and packed with flavonoids for a healthy heart. To have a handy supply all season long, plant more seeds about every ten days.

Pro tip: “Make sure you thin your seedlings to three inches apart for best results,” says Kirsten Conrad, Virginia Cooperative Extension Agriculture Cooperative Extension Agent in Arlington County and the City of Alexandria.

Harvest time: Three weeks

Green Beans

Garden fresh green beans are a favorite staple in gardens because they’re tasty and versatile. They’re great for eating fresh or for canning and freezing. Green beans come in two varieties—pole and bush. Pole beans are climbers and require staking or a trellis. Bush beans are compact and don’t need extra support.

Pro tip: “Plant every two weeks for continual harvest all summer long. For maximum yield, plant pole bean varieties instead of bush beans,” Conrad suggests.

Harvest time: 55 to 65 days.

Microgreens

If veggies could be labeled as tiny and adorable, microgreens would happily wear that name tag. Microgreens are basically, baby plants that you can grow, pick, and eat—all in your kitchen. Even though they’re small, they’re big on flavor and ideal for salads, stir-fries and sandwiches. All you need is microgreen seeds, a growing tray and some growing medium.

Pro tip: Presoak seeds overnight and place them very closely on trays to germinate. Allow them to grow to nearly three to four inches tall before eating, Conrad advises.

Harvest time: Two to three weeks.

Beets

If you haven’t tasted beets, you’re missing out on a versatile and tasty veggie. (Here’s how to cook them). They’re naturally sweet when roasted and delightfully sour and salty and when pickled. What’s great about growing beets is you can harvest them when they’re younger or wait till they’re bigger.

Pro tip: “Beet seeds, which look like tiny meteorites, are actually little fruits that contain one to four seeds. A packet of seed-fruits goes further than you think,” says Owen.

Harvest time: Four to five weeks

Baby Carrots

We know them as baby carrots—the sweeter and more tender version of full-size carrots. They’re “official” name is Nantes— named for the region in France where they were originally grown. Look for “Nante” or “finger-size” on seed packet labels to ensure you’re getting smaller carrots. Then, use them in these flavorful recipes.

Pro tip: “Carrot seeds are tiny and hard to see. For hassle-free sowing, mix carrot seeds in some sand. Fill a Kraft parmesan cheese container with the mixture and shake out rows of carrot. Use the same parmesan cheese container to cover seeds with soil. Fill with sifted compost or peat moss and sprinkle a light layer over seeds,” says Marion Owen, Master Gardener in Kodiak Island, Alaska.

Harvest time: 30 to 40 days

Kale

Don’t pass up on growing this veggie. Kale is a superfood full of antioxidants and vitamins A, K, B6 and C. Plus, it tastes delicious in these kale salad recipes.

Pro tip: “For a quick crop of kale greens, sow seeds directly outside in a “swath” or scatter thickly, as if feeding chickens. Harvest as gourmet greens, trimming plants when 2 to 3 inches tall. To prevent kale from becoming strong, bitter, or tough, keep it well-watered, especially in warmer climates,” advises Owen.

Harvest time: 55 to 75 days (or when the leaf is as big as your hand)

Spinach

It’s so easy to sneak good-for-you spinach into just about any food—it wilts when it’s heated, so spinach haters will never know it’s there. Even better, Owen says you do not need to wait until the danger of frost is over, to plant the seeds. “Spinach adores cool weather.”

Pro tip: Spinach is a heavy feeder, meaning it requires more nutrients than some other veggies. Skip the chemical fertilizer. “Feed the soil, not the plants. Create a fertile soil for spinach and all veggies with homemade or bagged compost,” Owens says.

Harvest time: 40 days

Cucumbers

Enjoy your first crunchy cucumber quicker by planting cucumber seeds indoors. Cucumber seeds should not be clumped together as it’s too difficult to separate the seedlings later without snapping roots, Owen says. Have you ever tried milking a cucumber?

Pro tip: Each time you transplant cucumbers, either to the next sized pot or into the garden, the best way to prevent transplant shock is to let the cucumber plant become a little pot-bound. Doing this, you ensure that the roots carry with it, a lot of soil to its next home, Owen says.

Harvest time: 40 to 50 days

Garden Peas

Give peas a chance, and you’ll never have to choke down mushy canned peas again. The most common varieties grown are English peas (or shell peas) with an inedible shell and snow and sugar snap peas that have an edible shell. Seeds can be planted as soon as the soil is workable, and they’ll be fine if late snow falls on them.

Pro tip: Provide some string on garden stakes or a trellis for support and for them to climb on. Flowering will stop as temperatures warm, suggests Conrad.

Harvest time: 60 to 70 days

Lettuce

You can grow enough lettuce to rival Olive Garden’s unlimited salad bowl and that salad doesn’t get any fresher when you pick a variety of greens from your own garden. Loose-leaf lettuce, Bibb, Boston, Butterhead, Romaine, are easy to grow and highly productive. Consider a variety like the old-fashioned Oak Leaf Lettuce that can be grown all summer long and won’t bolt (meaning the plant goes to seeds), says Conrad.

Pro tip: “Plant as soon as the ground can be worked,” Conrad says. “Sow on the surface—very lightly scratch into the surface of the soil and don’t bury it.” Late spring shade will extend the season.

Harvest time: 30 to 50 days, depending on the variety.

Potatoes

Don’t toss out the aging potatoes with “eyes” on them. Those little stems are called “eyes” and will grow new potatoes from the potatoes still sitting in the potato bin. Cut potatoes into chunks and make sure each chunk has an eye on it. Let them dry out for a couple of days to prevent dry rot. Plant them in buckets or garden bags for a new crop. It’s possible to get a crop but keep in mind that potatoes from the grocery store were treated with sprout inhibitors so that might hinder new growth. Spud lovers will enjoy these potato recipes.

Pro tip: For best results, buy “seed potatoes” from a garden center or online source, says Conrad.

Harvest time: Three to four months

Sweet Potatoes

How sweet is this? Take a sweet potato from your own stash and grow more to eat in the fall. “Place an organic sweet potato in water or partially planted in the soil so that the ends stick out. Each of these ‘slips’ (tiny vines shoots) can be planted for a huge crop of sweet potatoes in the fall,” Conrad says.

Pro tip: “Keep the potato wet and when new sprouts are about 4 to 6 inches long, break them off of the tuber and place in water until they also grow their own roots,” Conrad says. Next, plant them in raised mounds, cover the roots, and one-half inch of the stem with dirt.

Harvest time: Three to four months

Garlic

Garlic doesn’t grow quickly, but you don’t need to buy seeds, so that’s a bonus. Garlic is a staple you don’t want to be without. It flavors so many foods, and while it’s growing, the aroma repels mosquitos. “Buy an entire garlic bulb from an organic market, break it into cloves and plant each clove about 6 inches apart and just barely below the surface,” advises Conrad. Bonus: Learn how to roast garlic here.

Pro tip: “Plant a spring crop to harvest in the fall or a fall crop to harvest in the springtime,” suggests Conrad.

Harvest time: Eight to nine months.

Bonus: Speed up germination

You’ll speed up harvest time—and feel a sense of accomplishment when you germinate seeds indoors. Heather Ridenour, Master Gardener with Green Our Planet, suggests: Placing the seeds in a wet paper towel, then fold the towel in half and place it in a plastic baggie or take out container. Store it above the refrigerator or in a cabinet for 24 hours. “Your seeds should have sprouted and be ready to plant,” Ridenour says.

Bonus: Grow veggies that keep on giving

“Cut and come again,” is the term Master Gardeners use to describe the veggies—such as leafy greens which include all kale, lettuce, and spinach varieties as well as chard, celery, asparagus—that keep producing all season long when you give them a trim. Just cut the older leaves of the vegetable and allow the new growth from the center of the plant to mature. Once it’s mature, cut it and wait for new growth. “Most herbs are cut and come again too, such as cilantro, basil, parsley, chamomile, mint, fennel, dill, etc.,” says Ridenour.

Next Up: Secret Ingredients That Help Your Garden Grow

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Your home is under attack

Your home is your castle, and unfortunately it’s not immune to attack…by a large army of tiny ants. An ant invasion is annoying, but it can also be dangerous to your health and your home, depending on the type of ant you’re dealing with. And as with any pest problem, you definitely shouldn’t ignore it and just hope it goes away. So, what can you do to stop this problem in its tracks? Do battle in the smartest ways possible. We got the lowdown from bug experts on how to get rid of ants and finally evict these unwanted visitors from your home, safely and easily.

Know thy enemy

If you want to know how to get rid of ants, it’s helpful to know what type of ant it is. Why? Different ants require different approaches. “There are about 1,000 species of ants in North America,” says Jody Green, PhD, an urban entomologist at the University of Nebraska–Lincoln. Luckily, there are only about eight to ten usual suspects in a given area. And, as Green explains, “knowing the ant helps with determining what its favorite foods are and where it is likely to nest.” For example, odorous ants are attracted to sugar, while protein ants are drawn to meat and grease.

And then there are carpenter ants. These ants aren’t looking for spilled maple syrup. They’re looking for wet, soft, damaged wood to hollow out and make their colonies. “Signs of a carpenter-ant problem might include sawdust-like piles on the floor near or under damaged wood, or seeing winged reproductives that resemble wasps,” says Eric Sebring, an associate certified entomologist with Western Exterminator. While you can deal with many ant species on your own, you’ll likely need an exterminator to get rid of these industrious ants, which can cause serious (and costly) damage to your home. But before you do, make sure you know these 15 insider secrets that your exterminator might not tell you.

Keep your home as clean as possible

How do ants know you have food, anyway? They have an extraordinary sense of smell, which they put to good use when they’re foraging and sending scout ants from the nest to search for food. Sometimes, the food source is in your home, and it only takes one ant to discover a crumb and spread the news through the colony. The big problem is that they leave behind pheromones as they scout. “When they find a new source of food, they gather a piece of it and follow the pheromone trail back to the nest,” explains Sebring. There, the colony investigates the food to determine if it’s a viable food source. If it is, a band of scouts will follow the pheromone trail back to retrieve more. Here are some other things in your house that are attracting pests right now.

Cut out the sweets

Don’t worry: You don’t have to give up sugar. But you should make it harder for ants with a sweet tooth to discover the sugar in your pantry or on the countertop. Some ants, like odorous ants, are drawn to sugar like moths to a flame. Here’s one simple mistake you might be making: snapping the lid shut on a bottle of honey and putting it away without first wiping off the bottle. If you don’t do this, the leftover honey residue is like an open invitation to ants like this. And a closed lid on a cardboard cereal box isn’t a deterrent for a hungry, determined ant, but an airtight container is. Properly store foods with sugar in them to prevent problems. Here are some other guaranteed ways to bug-proof your kitchen.

Reduce moisture

Ever spot an ant in the bathroom and wonder how it missed the kitchen? Food isn’t the only thing that attracts ants to our homes. Ants also need water for survival. “It’s also why you may see ants in your home even in periods of extremely dry weather or drought,” says Sebring. “They are on the hunt for moisture, and because it is dry outside, your home may offer an oasis for them.” Moisture collects in areas like rotting window ledges and stagnant water from leaks. Eliminate those trouble spots, and also run the bathroom exhaust fan or use a portable dehumidifier to reduce humidity.

Lay a trap

This may be what you had in mind in terms of how to get rid of ants, and ant baits do work on the most common species you’ll encounter. That said, they don’t work on all ants. “They work based on the palatability and attractiveness of the bait, so knowing the ant and their feeding preference can really help when it comes to the control strategy,” says Green. For example, carpenter ants will give ant baits the brush-off because most store-bought options are sugar-based and they prefer protein.

When it comes to success, location is everything. Green recommends placing baits as close to the nest as possible so ants don’t even make it to your kitchen counter. A single ant on the counter may not send you over the edge, but you’ll want to know how to get rid of these other disgusting (and potentially dangerous) household bugs fast.

Spray the trail

It’s tempting to start squishing ants as soon as you see them, but the pheromones they leave behind are easily picked up by another member of the colony. The abundance of pheromone trails makes it difficult to get rid of ants…but not impossible. To cut off the scent, fill a spray bottle with equal parts vinegar and water or lemon juice and water. “Spraying a solution of vinegar and water or lemon juice and water on an area where you see ants can disrupt their pheromone trail and make it harder for ants to find their way back,” says Sebring. Be sure to remove the food source before spraying for the best results, and keep countertops, floors, and other surfaces clean.

Use baby powder in ant hot spots

Ants aren’t keen on the soft touch of baby powder. So, sprinkling talc or baby powder in areas where you have seen ants might discourage them from coming back. “Ants don’t like to cross the powder and get it on their bodies,” says Sebring. These true exterminator nightmares will make you cringe.

Sprinkle cinnamon in problem areas

Cinnamon has been touted as a natural ant repellent. Scientific research backs up the claims, but the study that looked at this technique used highly concentrated cinnamon essential oil. Sebring cautions that household cinnamon probably doesn’t have a great enough concentration to be truly effective, but he says it’s worth a shot. Sprinkle cinnamon on the areas where you have seen ants, or saturate cotton balls with cinnamon essential oil and use them to wipe down known trails and entry spots. But a word of caution: Essential oils can strip paint and stain surfaces, so test how your floor reacts in an inconspicuous area before you use it everywhere.

Use essential oils

Studies have shown that peppermint oil can work as a natural solution for a number of pest problems, including how to get rid of ants. “Spraying peppermint oil can deter ants from coming into your home, and if you spray it directly on ants, it can kill them,” says Sebring. Other research indicates that clove essential oil can successfully kill red fire ants. Of course, the fewer chemicals you use in your home, the better. Check out these other chemical-free ways to get rid of household pests.

Spray a pyrethrin barrier

If you prefer to use a store-bought ant repellent, Sebring says the most effective ones on the market contain pyrethrin. “There are multiple pyrethrin products that could be listed on an ingredient label, so look for products with ingredients that end with ‘thrin,’ such as bifenthrin and cypermethrin,” he explains. Look for an indoor/outdoor ant repellent that has a spray and trigger function, so that you can create a protective repellent barrier in large areas or in tight spots. Ants aren’t your only potential concern, of course. These are the sneaky signs your home may be infested with another type of pest.

Proceed with caution outside

You don’t have to destroy every anthill you see outside your house to keep the little buggers from coming inside. Green notes that ants are scavengers and decomposers, and they actually do beneficial things like prey on other insect pests and drag them away. But if you do want to get rid of an ant mound, proceed with caution if you don’t know the species, Sebring says. A larger mound may indicate a fire-ant problem, and attempts to get rid of it could result in ants swarming out of the nest to inflict painful stings. Fire-ant attacks can be extremely dangerous and even cause anaphylactic shock, which can be deadly. Keep reading to learn how to get rid of ants outdoors.

Attack with soap and water

Good ol’ dish soap and water packs a powerful punch when it comes to how to get rid of ants outside. Sebring says to pour one part dishwashing soap to three parts water in a bucket. Pour the mixture directly into the opening of the mound. “The water will drown the ants, while the soap will coat them so they suffocate,” he says. Here’s how to get rid of the worst garden pests naturally.

Seal up the ant mound

To stop up a mound opening, all you need is some basic Elmer’s glue. Pouring it into the opening of the nest will force the ants to go elsewhere. Just be forewarned, says Sebring, that elsewhere could be somewhere else in your yard—or somewhere closer to your home.

Evaporate ’em

Agricultural diatomaceous earth is a naturally occurring substance that eradicates insects—including ants. It’s essentially made from dead algae that contains microscopic particles with sharp and jagged edges. While it feels soft and powdery to us, it’s the opposite to ants. “The diatomaceous earth cuts the ant’s cuticle and results in desiccation,” says Sebring. For the best results, sprinkle it around the base of the mound. As ants leave the nest to cross the barrier, they will come into contact with the diatomaceous earth and eventually die. While this is a viable and expert-approved solution, you need to stop believing these 9 myths about ants.

Seal up even the tiniest spaces

Keep the ants from marching in by excluding them from all possible entryways. “Many times, ants will come up through cracks in the slab or by way of the expansion joint, so sealing those cracks will help keep them out of our living spaces. As for access points, doors and windows are common because there are often gaps and places that have lighting, joints, and cracks and crevices,” says Green. And don’t forget sealing around kitchen windows, outlets, garage expansion joints, weep holes, and any areas with moisture damage.

Call an exterminator

“Ant species identification is critical to implementing effective control measures. Finding the nest is also imperative. Both of these can be tough to do without the help of a professional,” says Sebring. If you see more ants after trying the above suggestions, it may be time to call in an exterminator to identify the species and help you get rid of those pesky ants once and for all. Look for exterminators who use an integrated pest management method, an approach to pest control that minimizes the risk to people, pets, and the environment. Next, learn 13 secrets about bed bugs, termites, and other creepy pests.

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Cucumbers stand alone

Many fruits, such as tomatoes, bananas and melons, produce ethylene gas, a ripening agent that speeds up spoilage. Cucumbers are super sensitive to this ethylene gas, so they need their own place or they’ll spoil faster. They’re actually more suited to hanging out on the counter than in the crisper drawer with off-gassing fruits, but if you want cold cucumbers, you can store them for a few days in the fridge (away from fruits).

Treat herbs like fresh flowers

If you’re trying to cut back on salt or just add more flavor to your food, fresh herbs fit the bill. “Store fresh herbs just as you would fresh cut flowers,” says Dana Tomlin, Fresh Manager at Wheatsville Food Co-op in Austin, Texas. First, make sure the leaves are completely dry. Next, snip off the ends and place the herbs, stem down in a cup or mason jar with water. Most herbs do well when stored this way in the fridge. Basil, however, likes to hang out at room temperature. You’ll still want to place it in a jar with water though. When the water gets yucky, drain and add fresh water. Most herbs stored this way are good for up to two weeks.

Squash and pumpkins don’t go with apples and pears

Squash and pumpkins are well known for having a long shelf life but apples, another fall favorite shouldn’t be stored with them. According to Oregon State University Extension Service, it will cause the squash to yellow and go bad. Squash and pumpkins keep well at temps between 50 and 55 degrees Fahrenheit, which is cooler than room temperature but not as chilly as the fridge. Larger pumpkins and larger squash will last up to six months, but keep an eye on the smaller ones, as they usually last about three months. Here are 25 brilliant kitchen shortcuts you’ll wish you knew sooner.

Bag your root veggies

Root vegetables such as carrots, yams, kohlrabi, beets and onions are some of the most nutrient-dense veggies we can eat, since they absorb nutrients from the soil. To retain those good nutrients, store root vegetables in a cool, dark and humid place. A root cellar is ideal, but most of us don’t have one. The next best option, according to ohmyveggies.com, is to place the veggies in a paper or plastic bag in the crisper. If you just toss them in the fridge—even in the crisper, they’ll soften and rot a lot quicker.

Give your berries a bath

Berries are delicious, but they can get moldy quickly if not stored properly. The culprit is tiny mold spores that want to make the little nooks and crannies of the berry skin their home. Tomlin says the first rule is to avoid washing them until you’re ready to eat them because moisture equals mold. You can extend their life by giving the berries a bath of one cup vinegar to three cups of water. Let them soak briefly; then gently rinse in a colander. The vinegar will hinder the mold growth. Take a look at these 11 other mistakes you might be making with fresh summer berries.

Separate your apples and oranges

Sometimes, we can’t just all get along. That’s the case with apples and oranges—trusted fruit bowl staples in still life paintings but frenemies in fridge life. Fruits give off a gas called ethylene, the ripening agent that will lead to faster spoilage of the produce around it, says author and chef, Matthew Robinson of The Culinary Exchange. Store apples in the fridge if you want to extend their shelf life. Oranges stored in the fridge (away from apples) should be placed in a mesh bag so that air can circulate around them. Plus, once the mesh bags are empty, you can use them to make a scrubbie. Plastic bags will only make oranges moldy. Did you know that your oranges might be dyed orange?

Break up your bananas

Banana hooks may show off bananas in their best light but the problem is, they will all ripen the same time, which means you’re either eating bananas for two days straight or tossing the rotting ones. Here’s a solution: Break up the bunch. Keep some in the fruit bowl on the counter to ripen and store others bananas in the fridge to delay the ripening process. If you missed your chance and you have a bunch of spotted bananas, use them to make one of these banana bread recipes.

Don’t let onions and potatoes mingle

Fried potatoes and onions are a delish combo but don’t store them together before you cook them, as the onions will cause the potatoes to go bad. “It’s best to store items like potatoes and squash in an open-air wicker basket in a cool, dark place to preserve freshness,” says Tomlin. “You can store them in a paper bag, but just make sure they’re in a container where moisture or condensation can’t build up, which would make them soften and go bad faster.” Check out the six most common types of onions and how to use them.

Ripen avocados next to bananas

According to the 2017 survey conducted by Pollock Communications and the trade publication Today’s Dietitian avocado is number two on the list of the Top 10 Super Foods for 2017. Since avocados can be pricey, it’s important to store them correctly. “If your avocados are under-ripe, store them next to bananas. The gasses released from the bananas promote ripening,” says Tomlin. “If you need to extend the life of an avocado, store it in the refrigerator. It will slow the ripening process significantly.” This is what happens when you eat an avocado every day.

Tomatoes hate the fridge

Or is the fridge that hates tomatoes? A freshly picked garden tomato is undeniably delicious, but too much time in the fridge can make it mushy and bland-tasting. According to eatright.org, tomatoes can be stored in the fridge for two or three days but once you cut into it any unused tomato or any fruit and veggie should be placed back in the fridge to slow down the growth of harmful bacteria. But tomatoes kept at room temperature have more flavor. So, if you can, store them on the countertop. Here are 11 food storage guidelines you might not know.

Let carrots, celery, and asparagus take a dip

Storing celery it in plastic is a no-no since the ethylene gas it produces has nowhere to go. Wrap the celery tightly in foil and after each use, re-wrap it. Or if you want grab-n-go celery, cut it up into sticks and submerge them in water in an airtight container. The same water bath works for cut-up carrot sticks and asparagus. Keep the rubber bands around the stems and cut off the fibrous ends. They are pretty tough and not tasty anyway. Place them in a tall drinking glass with enough water to cover an inch of asparagus.

Let sweet corn chill—but not too much

The best way to enjoy this sweetheart of summer is to eat it fresh for maximum sweetness. If you must store it for a short time, you can place it in the fridge. “Keep ears cool in your refrigerator with the husks on to keep in moisture,” says Tomlin. Don’t wrap the corn in a plastic or paper bag. If possible, store them toward the front of the fridge where it’s slightly warmer. “Corn will dry out and get starchy if it’s kept too cold because there’s not enough humidity to keep the kernel plumb,” says Tomlin. Next, check out these 11 storage tricks that will make your food last longer.

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