If you’re an impatient gardener like me, microgreens might just be your thing. Microgreens are vegetable and herb plants grown only to the stage of their first few baby leaves. Super-high in nutrients, they’re harvested by snipping the stems just above the soil and are enjoyed in a variety of dishes—often in upscale restaurants. When they’re available in supermarkets at all, prices are eye-popping, so learning how to grow microgreens yourself is the way to go. Fortunately, this garden project is extremely easy.
- Soilless planting mix
- Spray bottle
- Container - Clear-lidded plastic containers make excellent mini-greenhouses.
- Seeds - Purchase a packet of a microgreens blend or select individual packets and blend your own. Good choices include lettuce, arugula, broccoli, celery, radish, beet, chard, herbs and Asian greens.
Poke a couple of ventilation holes in the top of your greenhouse container. Moisten the soilless mix in a separate container, blending well to allow the water to be absorbed. Fill container about 1 inch deep with the moist planting medium. Use the fork to smooth the surface.
Sow the seeds about 1/8 inch to ¼ inch apart. Gently tamp down the seeds with your fingers. Mist the seeds with the sprayer and close the container or cover with plastic wrap. Place in a sunny window and wait. You may see some activity as soon as the next day.
Mist with water as the planting medium begins to feel dry. When the plants have a few leaves, take your scissors and harvest the tiny bounty. Rinse gently and store as you would lettuce in a crisper.
Enjoy your microgreens with these suggestions:
- Toss with a subtly flavored vinaigrette and serve over fresh mozzarella and slices of heirloom tomatoes.
- Use as an artistic topknot atop a tender filet.
- Mix into a salad of tender lettuce for extra zing and interest.
- Garnish canapés and other -appetizers for a party.
- Add to sandwiches instead of alfalfa sprouts.