Starting vegetable seeds indoors allows you to get a head start on the gardening season. Plants started inside go out into the garden larger and healthier than their direct sown counterparts. In areas with a short growing season, starting your vegetable seeds indoors gives plants that take a long time to mature the necessary time to reach harvesting. Follow seed packet directions for the exact time to start each vegetable variety indoors.
Fill 3-inch diameter seed pots with a moist soil-less potting mixture. Make your own soil-less mix by combining one part peat moss, one part sand and one part sterile compost.
Sow one to two vegetable seeds in each pot. Plant them to a depth twice their width unless the seed packet indicates they need light to grow. In that case, plant the seeds directly on the soil surface then press on them with your finger so they are in contact with the soil.
Sprinkle water on the soil surface to dampen it. Cover each pot with a plastic bag and place them in a warm, 75 degree room to germinate. Place seeds that require light to germinate in a brightly lit room.
Remove the plastic bag once seedlings emerge from the soil, usually within seven to 21 days after sowing. Move the pots to a windowsill where they receive at least eight hours of sunlight a day and temperatures are between 65 and 70 degrees.
Water the seedlings when the soil surface begins to feel dry. Add just enough water to moisten the soil without making it soggy.
Fertilize seedlings once a week with a quarter-strength application of soluble fertilizer. Begin fertilizing in the second week after seed germination.
Place the seedlings outside to harden seven days before transplanting them to the garden. Place the seedlings in a protected area outside during the day.