I do this as well and really prefer it to the sow and wait. I plant several hundred pepper and tomato seedlings that I give to the PTA at my kid’s school for the Spring plant sale, and this let’s me sow only one seed (already sprouting) per sell and make my seed stock go a lot further. I can’t afford the space under my lights for a lot of empty cells. My biggest challenge with this method is sometimes getting busy and waiting too long or just having a variety or 2 that starts really quickly and suddenly I’ve got these long tender roots weaving into the paper towels. I’ve learned I better check them every day.
@dimitri_7a I also start greens inside in 200 cell trays (sometimes 72 cell trays). That way I don’t have to worry about them drying out, etc. after sowing since most of my veggies are grown at a community garden plot which makes it harder to monitor. Also, with limited space, I find I prefer the exact spacing I can get with the greens as individual plugs vs. seeding a row and hoping I get the right distribution. I haven’t compared time to maturity doing it this way vs. direct sowing, but I’m mostly concerned with the spacing and timing.
Quick question about supper hot pepper seeds for anyone who knows. One vendor sent me a bonus pack of some crazy hot peppers and I figured I’d go ahead and start them for the PTA sale (I sure can’t handle the heat!) - they are called Brown Bhutlah. I know people where latex gloves, sometimes even doubled up, when seeding these things, but should I be afraid to touch the seeds now that they’re dry? I’ll try not to handle them too much, but wasn’t sure if I should worry about touching them at all.