Microgreens, as the name implies, are tiny greens that add color, texture and flavor to a number of foods as a garnish or ingredient. Also called “vegetable confetti,” microgreens are often found on restaurant menus and fresh grocery markets, but the delicate greens can also be grown at home.
How To Grow Microgreens
Use a wide, shallow tray – a pie pan or half of a take-out box is perfect. Instead of traditional soil, use a seed starting mix. It typically comes in a compressed brick form and becomes malleable with water. Get the soil damp, but not soaked. Put a small amount of your soil into your trays – you’ll likely only need about an inch of soil, slightly packed.
Choose which microgreens you plan to grow. Some of the easiest are broccoli, cauliflower, cabbage, mustard, chia, sunflower or buckwheat. Sprinkle your seeds across the soil and cover them with a handful of soil from the tray, then pack the soil firm with your hands.
Water the seeds with a spray bottle and cover the tray with a plastic dome or wrap. When the seedlings have germinated, remove the cover. Remember to rotate the trays if you have them placed in a window sill.
Water the seeds daily. The crop is ready to harvest when the seedlings have grown about two inches tall. Use scissors to clip the greens, positioning the blades closest to the soil. Rinse the microgreens and you’re ready to eat!
How To Use Microgreens
Other ways to use microgreens are in sushi, spring rolls, stir fry, wraps, and fruit salads or salsas.