GROWING MICRO GREENS

If you like sprouting, you're gonna love growing micro greens.  They are basically just "grown up" sprouts that have been propagated in soil instead of just water.  They are very easy as to grow and will definitely make you feel like you're a super kitchen whiz.  They make great additions to salads and sandwiches, and they also make pretty snazzy garnishes too.  

     Microgreens are plants sprouted from seeds that are grown in soil and have at least two true leaves after the cotyledons appear.  The difference between sprouts and greens is that sprouts are eaten root and all, whereas only the leaves and stems of micrgreens are harvested for consumption.  They are larger than sprouts, yet smaller than the popular commercially grown baby salad greens. 

WHAT TO GROW:

Amaranth

Arugula

Basil

Beet- (pre-soak)

Broccoli

Cabbage

Chives

Red Clover

Corn – (pre-soak)

Cress

Fennel- (pre-soak)

Fenugreek

Flax

Kale

Mizuna

Mustard

Parsley- (pre-soak)

Peas- (pre-soak)

Radish

Wheatgrass- (pre-soak)

Method:

1. Pre-soak the seeds: Some larger seeds need to be pre-soaked before sowing.  Place them in warm water for 24 hours before planting.

2. Growing medium:  Fill a wide, shallow tray or pot with organic potting soil.  Be sure to plant in a container that has drainage to prevent mould and rot.  A lovely, plastic free option is an Asian bamboo steamer.  Spread the seeds evenly over the moistened soil, lightly press to settle the seeds, and then cover the tray with a moistened dish cloth.  Store the tray in low light at room temperature.  Water lightly every morning until the greens germinate.

3. Sun your plants:  Uncover the tray and move the tray to a well-lit area out of direct sunlight.  They should be ready in a few days, when they are 2-5 cm tall and 7-1 days old.

4. Harvest: use scissors to cut the greens just above the soil level. It is best to harvest the greens as you need them.  If you must, store harvested greens in the refrigerator in a glass jar.