Sofia Moretti
About the Author
Sofia has spent over a decade helping home gardeners figure out what their plants actually need, as opposed to what the label says they need. Her approach is diagnostic; she'd rather help you understand why your plant is struggling than hand you a generic care schedule. At home, she maintains a greenhouse collection of rare succulents, which has given her a working knowledge of edge cases that most gardening guides don't cover.
Blogs by Sofia Moretti
I’ve killed more succulents than I’d like to admit before I learned that how to plant succulents right has less to do with the plant and everything to do with
My tomatoes used to sulk every August no matter what I fed them, until I swapped the bagged stuff for what was already in my kitchen bin. Natural fertilizer for
I have been working with home gardeners for over a decade, and the question I hear most about gooseberries is not about pests or pruning. It is simply, “Why is
Yes, lavender comes back every year. It’s a woody perennial, not an annual, so the same plant should keep flowering for years instead of dying off after one season. I’ve
You’ve probably killed a basil plant. Many of you have. You buy one, it droops within a week, and you end up back at the grocery store the following Tuesday. Here’s the thing: it’s not
You water it every few days. The leaves start yellowing from the base up. The trunk softens. That is classic root rot, and it happens because yuccas get treated like tropical plants. They are not.
The Chinese Money Plant, or Pilea peperomioides, is one of those rare houseplants that truly deserves its popularity. Chinese Money Plant’s round, coin-shaped leaves rise on upright stems, giving it a clean, architectural look without
Store-bought broccoli often tastes flat. Sometimes it’s bitter. By the time it reaches your kitchen, it can be days past its best. That changes when you grow it yourself; home-harvested broccoli is noticeably sweeter, more
Growing your own lettuce is one of the most satisfying things you can do in a kitchen garden. Within weeks of planting, you are pulling crisp, fresh leaves that taste nothing like the bagged mix