It’s the miracle everyone wants: You plant a seed in the soil, add a little water and sunshine, and soon you’re eating what you grew. For many vegetables in many places, that actually requires starting the seeds indoors in winter or early spring to get a head start on a too-short growing season and then moving the plants outdoors when the air and the soil are warm enough. But some vegetables really can be sown directly in garden soil and produce a flavorful addition to the dinner table. No indoor seed-starting, no lights, no transplanting.
Source: The Cook’s Garden