Production of microgreens has increased significantly.
the dryer environment, microgreens don’t carry the same risks as sprouts. If you start your vegetable garden from seed, you’re familiar with the terms “first leaves” and “true leaves.” Microgreens are cut after a plant’s first leaves have formed and before its true leaves have a chance to grow. The result is a delicate, flavor- packed leafy shoot that is not only visually appealing but texturally diverse as well. Popular varieties include broccoli, arugula, radish and sunflower, but a seed mix is efficient and diverse. Less common and uniquely flavorful varieties are corn, beet, watercress and collards. >> Grow Your Own It’s convenient to buy a pack of microgreens at the store, but growing your own at home, indoors,
year-round is easy. Check your local nursery, ask a microgreen grower, or find online a microgreens growing kit. Some are even self-watering and most will fit nicely on a windowsill! You can also build your own. >> What You’ll Need • seeds • a seed tray, at least 1-inch deep • a growing medium (potting soil, coconut coir, or other soilless medium) • a sunny location or a grow light/ lamp • a watering can and consistent watering availability • labels • a sharp chef’s knife or sharp scissors
Fill your trays with your growing medium, smooth them out, and add water until moist but not wet. Spread your seeds over the entire surface, add a little more of the soil or soilless on top, and gently press the seeds down. Cover with a clear dome, plastic bag, or plastic wrap and allow to germinate – you can uncover once the first leaves have begun to form. Water as needed to keep the trays moist. Once the shoots are a few inches high and the first leaves have fully formed, but before the true leaves have sprouted, harvest by cutting just above the soil. If needed, rinse lightly and dry on a paper towel. Enjoy and repeat! N
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